Cocktail Canapes

1 large loaf White Bread

1 small round Biscuit Cutter

Vegetable cooking Oil

Method:

Cut four rounds of Bread from each slice of bread. Heat oil (1/2-inch) in deep fry pan, fry the pieces until golden brown, turning once. Drain well on greaseproof paper. When cold, store in an airtight container. These bases will keep well for several days.

Toppings:

Cream Cheese: Pipe rosettes of Philadelphia Cheese onto croutes, garnish with Caper, sprinkle lightly with Paprika.

Salmon: Spread lightly with Salmon Spread, arrange baby Shrimps on top, garnish with a small piece of Lemon and a sprig of Parsley.

Sardines or Oysters: Spread a thin layer of Mayonnaise over base, top with a smoked Oyster or Sardine, garnish with red Caviar and Parsley.

Any other topping you may like, with dainty decorations.

Serve on a large tray or platter.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) (Gawler Health Services Joint Fund: November 1994), p.6.