The book goes through the alphabet wth little canape tidbits like these...
A snip and a snack arranged on a tray and labeled in French make a smart canape.
Beautiful trays and well garnished dishes make even the simplest food seem delicious.
Cost is no object when you serve caviar; but sardines and ketchup are tastier by far.
Vary your menu, serve a surprise; even an egg will look good in disguise!
Here's an amusing recipe, I don't think it's meant to be funny, I just find it funny!
Prepare your favorite pie crust recipe; roll out thin, cut into 1 1/2 inch squares and fill with left over meat of seafood, (moistened with gravy or catsup). Fold over, dot with butter, and bake.
Here's another old time favorite...
Chicken Liver Pate
3 chicken livers, 3 hard boiled eggs, 1 minced onion, salt and pepper
Cook chicken livers until tender. Fry onions until golden brown and add to hard boiled eggs and cooked livers. Season with salt and pepper and chop fine. Serve on crackers.
I can't believe I found this little gem of a book for only 50cents! The find of a lifetime. The recipes are old school when entertaining was an art.