141. If an accompaniment for a salad is desired and time will not permit
the making of open sandwiches, small crisp crackers, decorated with
cream cheese, as shown in Fig. 28, will be a very good substitute. These
are excellent with a vegetable or a fruit salad; also, when served after
the dessert they make a good final course to a meal.

[Illustration: FIG. 28, Plate of crackers decorated with cream cheese.]

To prepare them, add cream to cream cheese until it is thin enough to be
forced through a pastry bag. Using the rosette tube in the bag, make a
single rosette in the center of each wafer. Dust with paprika and serve.

142. CANAPES.--Although differing somewhat from the open sandwiches that
have been described, canapes are usually placed under this head.
_Canapes_ are small pieces of bread toasted or sauted in butter and then
spread with some highly seasoned material, such as caviar, anchovy
paste, well-seasoned smoked or canned salmon, or a vegetable mixture.
They are served either hot or cold as an appetizer or as a first course
for lunch or dinner.

To make canapes, toast or saute slices of bread and cut them into any
shape desired. Cover each piece with a thin layer of the material to be
used and then decorate in any of the ways shown in Fig. 27 or in any
other manner. Sometimes a thin layer of tomato is used, but often just a
border of some material of contrasting color, such as the yolk of egg
forced through a ricer, finely chopped parsley, a thin strip of
pimiento, etc., is placed around the edge.

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