Finger Food Appetizer
hors d'œuvre, “open faced sandwich"

Canapes consist of bite sized tidbits of savory spreads on cracker or toast base. There are hot and cold canapés. Fillings may be prepared a day or two in advance and refrigerated in covered containers until needed. Canapés may be simple or elaborate in appearance. In either case they must be made neatly and attractive. The foundation for cold canapes usually consists of stale bread. It may be toasted or plain and lightly buttered. Use very sharp cutting utensils to assure even shapes. Garnishes should be carefully placed and then allowed to remain. Borders and lines should be perfect as possible

Spread cracker or prepared toast quarters with crunchy peanut butter. Sprinkle with crumbled crisp bacon. Trim with minced parsley. 

Mash deviled ham with a little horseradish, grated onion, and coarse black Pepper to taste. Spread on cracker or prepared toast quarters

8 ounces cream cheese
2 to 4 ounces blue cheeses
Drop of onion Juice or few drops of Worcestershire sauce
Mix together with enough milk to make it a spreading paste. Serve with crackers for snacks.

12 slices bread
1 can cream mushroom soup
6 slices bacon
Trim bread and spread with mushroom soup. Roll each slice. Cut bacon strips in half and wrap around each bread roll. Fasten with toothpick. Broil 4 minutes or until golden brown. Serve immediately with tomato slices, potato chips and olives.

Cut sliced bread into rounds or ovals. Spread with butter and a little mustard. Cover thickly with mashed liverwurst to which a little grated onion has been added. Place under broiler, 400-F about 1 inch from flame. Broil about 7 to 10 minutes, or until hot and puffy. Decorate with slice of stuffed green olive and serve hot.

1/2 lb freshly grated American cheese 
1 slightly beaten egg  
1 teaspoon soft butter Pinch of salt
1 teaspoon mustard (optional)
Toast bread or rounds on one side. Spread other side with above mixture. Place under broiler and brown.