Evening Republican, Volume 20, Number 273, Rensselaer, Jasper County, 14 November 1916 — Herring and Cheese Canapes. [ARTICLE]

Herring and Cheese Canapes.

Prepare the canapes by cutting slices of bread half an inch thick, then stamping out two small rounds from each slice. Fry a light color and spread with the herring paste. Meanwhile put about a cupful of leftover cheese In a small saucepan and stand it in a vessel of boiling water on the stove. Add two tablespoonfuls of milk and a piece of saleratus the size of a small bean. Stir frequently until it is quite smooth. Then put the prepared canapes on a bakepan and divide the melted cheese equally over them and put in the oven about five or six minutes to heat. Serve immediately on hot plates.