Cut stale white bread in one-third inch slices, trim off crust and cut slices in crescents or triangles—then sautÉ a golden brown in butter. Spread with Anchovy paste or with French mustard, then arrange flaked smoked sturgeon over canapÉs. Sprinkle thickly with finely chopped olives and pimentos. Garnish each with a rolled fillet of Anchovy. Dispose each canapÉ on a bread and butter plate covered with a paper doily and garnish with sprays of parsley.

Process: Wash and scrub clams with a stiff brush, changing the water until no sand is seen in bottom of vessel. Put in a kettle, add cold water, cover closely and bring water gradually to boiling point, steam until all the shells are opened. Remove clam with shells, strain broth through double cheese-cloth, season and serve hot in hot bouillon cups. Drop a spoonful of whipped cream on top of each service and sprinkle with paprika.

Wash the fish thoroughly; lay in a dripping pan, flesh side down; cover with cold water and let soak one hour. Drain; cover with hot water, let soak fifteen minutes. Drain again and wipe dry; brush over with soft butter and broil fifteen minutes over a slow fire or some distance from the flame if cooked with gas. Remove to hot serving platter and spread with MaÎtre d'HÔtel Butter.

Select smooth, large, uniform sized potatoes; wash and scrub them carefully with a brush. Bake and cut them in halves lengthwise; scoop out the pulp from shells, being careful not to break them. Press pulp through a ricer; season with salt, pepper, butter and hot cream. Add one teaspoon finely chopped parsley (to five potatoes), whip mixture until fluffy, refill shells with mixture, using pastry bag and rose tube. Place in oven until heated through. Dispose around Finnan Haddie, interspersed with sprays of parsley.

Select a small, firm head of white cabbage; cut in quarters, remove the tough stalk and shave crosswise as fine as possible. Put cabbage in a large frying pan, cover with water, cover closely and cook until cabbage is tender (from forty to eighty minutes). Season with salt the last fifteen minutes of cooking. Drain and add one-third to one-half cup of butter, toss cabbage until well buttered, sautÉ until some of the cabbage is delicately browned. Season with pepper, and add vinegar to taste. Serve hot.

Process: Melt butter in a saucepan; add flour mixed with seasonings, stir to a smooth paste and add gradually scalded milk, stirring constantly. Add grated cheese and when cheese is melted remove from range; add yolks of eggs and continue beating, then cut and fold in the whites of eggs. Turn mixture into a well-greased, one-quart baking dish and bake in a moderate oven twenty minutes. Serve at once.

Process: Sift together flour, salt and baking powder. Rub shortening in with tips of fingers. Add cream, mix with a knife to a soft dough. Turn on a floured board, knead slightly and divide the dough into two equal parts. Pat and roll each piece to one-half inch thickness; lay one piece in a buttered jelly cake pan, brush over with soft butter and place remaining piece on top. Bake in a hot oven fifteen minutes. Remove from oven; invert cake on a hot serving platter. Remove bottom layer (which is now the top). Spread with soft butter and add a layer of berries prepared as directed hereafter. Sift generously with bar sugar, replace remaining cake, cover with berries, sprinkle with sugar, mask with whipped cream sweetened and flavored with orange extract.

Wash two quarts strawberries; hull and cut each berry in half. Prepare a syrup by boiling together two cups sugar and one-half cup water four minutes, cool and pour syrup over berries, or sprinkle raw sugar over berries and let stand one hour. Lift the berries from syrup and place between layer and on top of short cake. Strain syrup into a pitcher or bowl and pass with each portion of short cake.