Puff Pastry and Poetry - The ABC of Canapes

Hi people! I love party food. So when I received a gift from a fan at my weekly film series I was delighted to find that it was a small vintage cookbook devoted to just that! It's the ABC of Canapes.

It's by Edna Beilenson and features the most delightful illustrations by Ruth McCrea. The artwork accompanies some delightfully silly poems:

Inflate it with air,
Or explode like a bomb;
Add a few fish-eggs
And serve with aplomb!

Exactly what she suggests you inflate with air is never specified.

Join us in the parlor,
To talk or sing or dance;
Lucky is the hostess
Who hustles in advance!

It's funny how meanings change over the years, isn't it?

Here's one of the illustrations with a more reasonable sentiment.

The recipes aren't exactly rocket science, but some of them look tasty. This one for Butterfly Shrimp looks simple and delicious:

You'll need:

1lb fresh shrimp
2 eggs
1/2 cup corn starch
1/2 tsp salt

Clean shrimp and slice them halfway down the back, so when laid flat they resemble butterflies. Beat the eggs, salt and corn starch into a smooth batter and dip the shrimp into the batter. Deep fry in fat at 370 degrees until golden brown - about two minutes. Served piping hot on gaily colored toothpicks, they make a stunning hors d'oeuvre.

04-03 Not Even for Ready Money - Cucumber Sandwiches

Hi people! Brini here, this week with the perfect cucumber sandwich! These little morsels are a delightful addition to tea, wonderful canapés at a party and just down right tasty for a lunch time treat. They’re easy to make too. Here’s the recipe:

You’ll need:

Cucumbers
White bread
Butter
Chives (optional)

Begin by slicing your cucumber. You can leave the peel on or you can peel them. If you decide to leave the peel on it’s nice to groove it with the tines of a fork. It makes the slices look pretty. The cucumber slices should be extremely thin. It’s been said that one should be able to read the London Times through the cucumber slice. This is much simpler if you have a mandolin. Once you’ve sliced your cucumber (you should have 3 to 4 slices for each sandwich you’re making), you can turn your attention to the bread. The bread should also be thinly sliced – it should allow light to pass through it – and it should have the crusts cut off. I like to use a Pullman loaf of bread – the rectangular loaves that are baked in a pan – and once I’ve cut the crusts off I cut the slice in half to make a small, delicate sandwich. Spread a thin layer of butter on each slice of bread, then make your sandwich with 3 to 4 slices of cucumber. This is the traditional English cucumber sandwich. I like to Americanize them by sprinkling finely cut chives on the buttered bread before adding the cucumber. It gives the sandwich a subtle kick that I find very pleasant.