Bacon and Peanut Butter Canapés
Cut bread in circles about 1 1/2 inches in diameter and fry to a golden brown in a little olive oil and butter, mixed. Drain or brown paper, then spread with peanut butter. Cut bacon in inch squares, set in the oven until crisp. Drain and decorate the top of each canapé with a piece of the bacon.
Select large, fancy shrimp. Wash and remove the vein, Cut slices of bread in circles about, 1 1/4 inches in diameter and fry until a pale brown, in half olive oil, half butter. There should not be too much fat in the pan. Drain well on brown paper. When cool, spread with mayonnaise, lay a shrimp on top of each round and decorate with a tiny sprig of parsley.
Cheese Balls Surprise
Beat the whites of 3 eggs until they are very stiff. Fold in 1 1/2 cups of grated Swiss cheese, 1 1/4 teaspoon of salt, dash of cayenne and 1 1/2 tablespoons of flour. Have ready a number of small cubes of ham. Form the cheese mixture into small, round balls, with the ham in the centre, drop into deep fat and fry a golden brown. Serve on toothpicks stuck into an eggplant cut in half lengthwise and surrounded by ivy leaves.
Pigs in Blankets
To 1/2 cup Morrell Lard add 1/4 cup of boiling water and mix well.’ Stir in 1 1/2 cups of flour sifted with 1/4 teaspoon of salt and 1/4 teaspoon of baking powder. All the flour may not be needed. Set in the refrigerator 1 hour. Roll thin and cut in squares. Meanwhile, put 2 dozen small pork sausages into a baking pan and set in the oven until half done. Remove, cool and roll in the pastry squares. Brush over with the yolk of egg mixed with a tablespoon of milk and bake in a quick oven, 500 degrees F. until light brown.