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Hors D'œuvres

Arrange on a compartment dish a variety of hors d'œuvres. (a) Thin slices of rye bread, cut in small fancy shapes and spread with sardine paste. (b) Stuffed olives, cut in slices and put on rounds of thin buttered white bread. (c) Have a piece of smoked salmon cut thin and crosswise of the fish so it will roll, shape it into tiny cornucopias, fill with caviar that has been mixed with a little lemon juice; arrange on thin slices of bread. (d) Split water crackers and spread with a mixture of anchovy paste, roquefort cheese, cream, pepper and butter. Garnish with tiny rounds of pickle. (e) Large queen olives split and pitted, the cavity filled with cream cheese and sprinkled with chopped nuts. (f) Potato chips spread with roquefort cheese paste.