=The Making of Canapés.=--Bread two days old is best for the foundation. Trim free from crusts, then cut in uniform oblongs, diamonds, triangles, circles or fingers as desired, using for this the cutters that come on purpose. Butter lightly, spread with the prepared mixture and slip into the well-greased paper-bag for five minutes just long enough to brown the toast delicately and heat the savory. =Anchovy Canapés.=--Cut white bread in oblong strips, spread lightly with butter, and anchovy paste, and tuck into the buttered bag. Bake five minutes, then serve hot, adding, if liked, to each canapé two strips of boneless anchovy laid across it diagonally and a squeeze of lemon juice. =Caviare Canapés.=--Cut bread in circles and spread with a mixture of three tablespoonfuls caviare paste, one teaspoonful lemon juice, one half teaspoonful paprika, two tablespoonfuls of butter, and a half cupful minced cress. Pop in the buttered bag and cook five minutes. =Hot Cheese Canapés.=--Take circles or strips of Vienna bread, spread lightly with butter, grate a little cheese over them, sprinkle on top a little cayenne pepper and salt and put in bag. Cook five minutes. =Cheese and Cracker Canapés.=--Split Boston crackers and soak ten minutes in cold water. Lift out carefully and place on a well-buttered baking tin. Drop on each a generous bit of butter, a sprinkling of grated Parmesan or American cheese and a dusting of paprika. Put in the bag, seal and bake fifteen minutes in a hot oven. =Cheese Toast Sandwiches.=--Cut slices of white bread rather thicker than for sandwiches. Chop fine one cupful of American cheese and two green peppers with the seeds removed. Season with salt and pepper and work to a paste. Spread one slice of bread with butter and its mate with creamed filling. Press firmly together, take off the crusts, and put into the buttered bag. Bake five minutes and serve very hot. =Cracker Crisps.=--Dip oyster crackers or dinner biscuits in melted butter, sprinkle with Parmesan cheese, and put in a paper bag. Bake ten minutes. =Deviled Crackers.=--Mix three tablespoonfuls of grated cheese, one-fourth teaspoon of dry mustard, one teaspoon of anchovy paste, a dash of cayenne and a pinch of butter. Spread over the crackers and put in bag in a hot oven to brown. =Diables à Cheval.=--Have ready large French prunes that have been soaked twenty-four hours in water, then cooked and the pits removed. Insert almonds in the cavity left by the pit. Toss in olive oil or refined cotton seed oil or roll in thin slices of bacon, fastened with a tooth pick, put in the bag, seal and cook eight minutes. Serve piping hot. NUT APPETIZERS.