RED PEPPER CANAPÉS

Mix together two chopped hard-boiled eggs, one tablespoon of chopped red
peppers (canned), a saltspoon of salt, a tiny pinch of mustard and two
tablespoons of grated American cheese with sufficient melted butter to
form a paste; spread over the rounds of fried bread and place in a very
hot oven for about three minutes. Serve on a folded napkin, garnished
with watercress.


SALTED PEANUTS

Shell and skin freshly roasted peanuts and proceed as in salting
almonds.


SALTED ALMONDS

Pour boiling water on the almonds; cool and remove the skins; dry
thoroughly and brown in a hot oven, using a half tablespoon of butter or
olive oil (preferably the oil) to each cup of nuts, which must be shaken
frequently. When brown, sprinkle well with salt and spread on paper to
dry and cool.

A still easier way to prepare the nuts is to cook them over the fire,
using a larger quantity of olive oil. As the oil can be saved and used
again, this method is not necessarily extravagant.