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Tricolor Canapes

Skin and bone six anchovies, pound them in a mortar and pass them through a fine wire sieve. Boil three eggs until they are hard, separate the whites from the yolks and pass them separately through the sieve. Care must be taken in preparing these ingredients not to get the colors mixed. Cut four slices of bread, trim off the crusts, and cut each slice into two square pieces. Put a strip of the hard-boiled white of an egg on a piece of fried bread, next a strip of finely-chopped gherkins or capers, and next a strip of the yolk of eggs, thus making three colors on one piece of bread. Proceed in like manner with the rest. Spread a fancy dish-paper or a folded napkin over a dish, arrange the canapes neatly on it, placing here and there a few sprigs of parsley and serve.

Caviar on Toast Prepare six rounds of toast of white bread. Place in a saucepan two large tablespoonfuls of caviar and one tablespoonful of cream, heat for a minute or two at one side of the fire, stirring carefully meanwhile. Pour this mixture over the toast and serve on a dish with a folded napkin.