This section is from the book "Time Saving Cookery", by Sarah Field Splint. Also available from Amazon: Time Saving Cookery.
Cut Bread in thin oblongs. Place a Sardine, split through the center, on each slice, the split side up. Sprinkle with Paprika, brown under broiler. Garnish with slice of Lemon and sprig of Parsley.
Cut 6 slices Bread (graham, white, or. whole wheat) in pretty shapes and brown in fat. Pick apart 1/2 cup Shrimps and mix with 2 tablespoons Tomato Cat up, 2 tablespoons Vinegar and 1 tablespoon Paprikv Spread on bread, sprinkle generously with grated Parmesan or American Cheese and brown under flame or in oven. Serve hot, garnish with Parsley.
Toast 6 thin slices of Bread, cut in pretty shapes. Butter and cover with 1/2 cup Potted or Deviled Tongue moistened with 2 teaspoons Vinegar. Garnish with Chopped Relish and Parsley or Stuffed Oltve in center. Other meat and fish preparations may be substituted if properly seasoned.
Mix 2 cups Crab Meat with 3/4 cup prepared Cocktail Sauce. Chill thoroughly and serve in sherbet glasses with crackers. Shrimps, clams, oysters and scallops can be served as cocktails. Cocktail Sauce already mixed can be purchased in bottles.
Cut 6 slices of Bread 1/4 inch thick. Spread 3 slices with 1 tablespoon Prepared Mustard, covered with 1 cup grated Cheese (or slices 1/8 inch thick) and season with Salt and Paprika. Cover with slices of bread. Toast in oven or over the flame until both sides are golden brown and the cheese melted. Cut in triangles, garnish with spiced Gherkins.