1934 Gordon's Cocktail & Food Recipes

COCKTAIL AND FOOD RECIPES

take the place of or to precede the Soup or they may be served as an appetizer before going into the dining room. First course canapes may be more elaborate than the latter and may be garnished with mayonnaise, while the others should be without dressing, as they are eaten from the hand. In hot weather • canapes are a welcome change from soup as a first course, because it is not necessary to serve them hot. Hors d'reuvres play an important part in the delights of eating and drinking. We are indebted to the French for the idea as well as for most of the recipes for these useful and delightful bits. Their serious purpose is for the stimulation of digestion, setting in motion as they do, the glands that supply the stomach with the solvents that break down and prepare the food for assimilation. They are appetizers, of course, and precede the first course of prac– tically all European dinners. In Germany and Sweden mine host may offer as many as forty from which the guest may choose. The recipes for Canapes in this book may all be classified as hors d'reuvres when used as a minor part of a pre-dinner assortment. The following recipes are for hors d'reuvres that may be served with assurance either singly, or in groups, from which the individual ~ay se- 12