Put a small handleless cup or glass in the centre of a plate and encircle it with 6 of the smallest white leaves of lettuce. On each leaf place 2 small white firm button mushrooms, which have been freshly gathered and carefully washed but not peeled. Fill the cocktail glass three quarters full of sauce made of ½ cup of tomato chutney, 1 teaspoon of lemon juice, 2 drops of tabasco (more if liked very hot), and ½ teaspoon of salt. Set the plates in the refrigerator for half an hour. Deliciously prepared “Cocktail” sauce can be purchased in bottles.

In each cocktail glass put 8 or 10 button mushrooms, and cover them well with the cocktail sauce. Or use canned cêpes and serve in green pepper cases.

Cut squares, an inch across, from sweet pimentos (canned), and put 8 or 10 of these in each glass; cover well with cocktail sauce and serve ice-cold, with celery.

Use 1 large pickled beet and arrange neat slices on squares of bread; in the centre of the beet put a ring of hard-boiled sliced egg, filled with the riced egg-yolk, and fill each corner with chopped chives.

Chop equal parts of pickled beet and the whites of hard-boiled eggs together, and arrange on toast or bread with the riced yolks of the eggs, mixed with a little chopped chives or parsley, in a cone on the centre. Season well.

Cut brown bread into shapes, spread with butter, then heavily with cream cheese containing some salt, and cross two evenly cut strips of pimento on each piece of bread thus prepared. At the juncture of the strips of pimento place a slice of pimola, and put one in each space on the cheese. Sprinkle with paprika, and put a few capers here and there.

Cut bread in rounds and arrange on it neat slices of cucumber, the edges serrated before slicing by drawing a silver fork lengthwise of the cucumber. Sprinkle with salt and paprika, and on each slice put a ring from a small sliced onion, or arrange instead the tiny German pearl pickled onions between the slices of cucumber. Sprinkle a little lemon juice over to serve. A variation is made by using chopped chives only, or each ring of onion may be filled with them.

Toast one side of shaped pieces of bread, and butter the untoasted side, and on it spread a layer of chopped tomato mixed with half as much chopped green pepper and some salt. Put in the oven or under the gas flame for five minutes, and upon removing arrange a cone of finely chopped onion in the centre of each.

Use fresh bread slightly toasted or less soft bread without toasting. Cut in squares, diamonds, or rounds, and sprinkle with Worcestershire sauce, or any good sauce, then cover neatly with the chopped whites of hard-boiled, well-salted eggs, on which arrange a centre of the riced yolks. Put a round slice from a black pickled walnut on each corner, dot with capers, and sprinkle with paprika.

Spread oblong pieces of bread thinly with mustard, cover with a layer of chopped whites of hard-boiled eggs mixed with a little grated horse-radish, arrange capers in strips crosswise of the bread, and between these sprinkle the hard-boiled yolks of the eggs which have been riced or pressed through a sieve. At the corners and in the centre place thin slices of gherkins.

Cut shaped pieces of bread and spread with made mustard. Cover them with chopped hard-boiled eggs mixed with a little chopped chives. Arrange capers in lines or any pattern on this. Season well.

Mix Neufchâtel cheese with ¼ as much butter and rub to a cream, and then squeeze through a tube onto salted, hot crackers, forming star-like rosettes. Sprinkle with paprika, garnish with capers.

Use shaped pieces of bread and spread thinly with butter, then arrange a quarter-inch layer of finely minced Spanish onion mixed with chopped parsley and slightly dampened with tomato sauce; put in the centre of each the ring of a slice of hard-boiled egg, with a slice of pickled walnut fitted into it.

Spread any savoury sauce and then cream cheese on oblong pieces of bread, and arrange on this thin slices of small sour pickles in a neat row, lengthwise. Sprinkle with paprika.

Arrange on squares of bread spread with tomato or any tart sauce strips of riced yolk of hard-boiled egg; form squares by placing them both ways of the bread, and in each put a ring of the white of hard-boiled egg sliced, and fill the centre with a slice of pimola or any other stuffed olive.

Make same as the above using capers to fill the egg rings.

Chop tomatoes and mix with them a thick mayonnaise, either plain or flavoured with herbs. Spread on shaped pieces of bread, and garnish with thin rings sliced from green peppers.

Cut rounds of bread the size of the tomatoes to be used and toast one side; then butter the other side and arrange on each a slice of tomato, dredge with salt, pepper, and dry mustard, sprinkle with mushroom catsup or walnut catsup, and set under the burners of a gas stove for five minutes or until heated but not softened. Garnish with watercress to serve.

Spread shaped pieces of bread with “Liptauer cheese” and garnish with slices of pickle.

Toast fresh bread slightly, cut into shapes and butter one side, and on this arrange a trimmed piece of canned Spanish pimento sprinkled with celery salt, and set under the gas flame of a gas stove for five minutes to heat.

To make rounds of bread or toast take an empty tin the size required and press it firmly into a slice of bread, thus cutting the round evenly and neatly.

Cutters for cutting vegetables into fancy shapes are convenient for savouries.