1936 Shaking in the 60's by Eddie Clarke

Therefore everything should be almost a one or two bite affair, so that it can be held in one hand whilst the glass is firmly grasped in the other, with both feet planted securely on the carpet. With this thought in mind I submit herewith a few interesting and easy to make canapes, etc., for such occasions, not forgetting ofcourse the old reliables such as cheese straws,cocktail biscuits,salted almonds,cashew nuts, olives, gherkins, potato crisps, etc., and celery stuffed with cream cheese. These should be scattered round the room (meaning,ofcourse,on small plates—not on the floor). Then we come to other old favourites, which are served on thin toast cut daintily into fingers and can be masked with aspic, such as smoked salmon, anchovies, sardines, prawns, ham, tongue or pate. Also, if you have backed a winner or been lucky with your Premium Bonds,you can do likewise with caviar and foie gras. Halfway through the party when all the guests should have arrived is the time to send round on little sticks hot chippolata sausages and small hot sausage rolls. Should you wish to do a little speciality, the following are really recommended. Toasted Crab Meat Serve hot. Spread on toast strips or cream crackers some crab meat mixed with a little permento, chilli sauce and celery salt. This mixture can be used in pastry shells heated under the grill for afew minutes.

Olives rolled in Bacon Using large sized olives stuffed with permento, roll in a slice ofbacon,secure with toothpicks and bakein a hotoven.


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