Canapes

Cold boiled fish makes excellent canapes. To each half pint of fish allow
six squares of toasted bread. If you have any cold boiled potatoes left
over, add milk to them, make them hot and put them into a pastry bag.
Decorate the edge of the toast with these mashed potatoes, using a small
star tube; put them back in the oven until light brown. Make the fish
into a creamed fish. Rub the butter and flour together, add a half pint of
milk, add the fish and a palatable seasoning of salt and pepper. Dish the
centers on top of the toast with this creamed fish and send at once to the
table. A very little fish here makes a good showing, and is one of the
nicest of the hot canapes.


Baked Sardines

After sardines have once been opened it is best to remove them from the
can and make them into some dish for the next meal. They may be broiled
and served on toast, or made with bread crumbs into sardine balls and
fried, or baked. To bake them, stir the oil from the can into a half
cupful of water, add a teaspoonful of Worcestershire sauce, a half
teaspoonful of salt and a dash of pepper. Put the fish into a baking pan,
run them into the oven until very hot, then dish them, baste them with the
sauce and send them at once to the table.


Fish Croquettes