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Hors d’Oeuvres are essentially appetite-sharpeners.
Give them mouth-watering flavour by the use of
Mustard.

By passing hors d’oeuvres in the living room with cock-
tails or chilled fruit juices, many hostesses find dinner-
time entertaining easier. The hors d'oeuvres add an air
of festivity and give the hostess time to bring the hot main course dishes to the
table before the guests are seated in the dining room.

CANAPES

Cut bread one-third of an inch thick, then in squares, strips, rounds or any odd
shapes. Toast one side and spread with sandwich filling on untoasted side, such as:

Cheese and sliced olives Salmon and tomato
Sardines and hard boiled eggs Toasted bacon and pickles

Stuffed celery —soft cheese and mustard together, fill the small sticks of celery
with cheese and mayonnaise.

CHEESE BREADS

Bread Butter
1 cup grated cheese l egg
1 teaspoon Mustard 2 tablespoons vinegar

Cut slices of bread one inch thick, removing the crusts. Then cut each slice into
three strips. Butter all the surfaces. Combine the remaining ingredients and beat
until they thicken. Spread all sides of the prepared bread. Place on a greased
baking sheet and bake in a moderate oven (325°F.) for about fifteen minutes
watching carefully to prevent burning. The cheese mixture puffs up. These may be
prepared beforehand and kept in a cool place until needed. Makes two or three
dozen strips.

CHEESE AND BACON HORS D’OEUVRES

1 tablespoon butter 1 teaspoon Worcestershire Sauce
1 beaten egg 2 cups grated cheese

4 teaspoon salt 6 slices bread

4 teaspoon Mustard 6 slices bacon

lg teaspoon paprika

Add butter, egg and seasonings to the grated cheese and mix to a paste. Spread
thickly on the bread and cut in small pieces suitable for Hors d’Oeuvres. Cut the
bacon in small pieces to correspond with the pieces of bread, place bacon on top
of each piece of bread and bake in a moderately hot oven for 5 to 8 minutes or
until bacon is crisp. Serve hot.

BISCUITS NOUVELLES

Spread Butter Crisps with cream cheese, softened with mayonnaise. On top,
place either a slice of tomato or a slice of cucumber. Garnish in centre with sliced
stuffed olive. Arrange on plate.

6 where mustard is specified always use KEEN’S D.S.F.