and over until both sides are browned. Spread caviar thinly on each round. Grate the yolk and the white of egg separately; decorate the edges of the rounds with the white. Put a tiny bit of onion in the center and a dash of grated yolk on top of it.

   Make toast fingers about 1 inch wide and 21/2 inches long. On each, spread 3 of the anchovy fillets, not drained dry. Let some of the oil cling to them. Put under medium broiler flame about 5 minutes. Serve with parsley decorations and a few wedges of lemon on the plate.

   Sift flour and salt. Cut in shortening. Add just enough ice water to make ingredients hold together. Form gently into a ball, cover with wax paper and chill in refrigerator at least an hour. Roll out quite thin and cut out circles to fit inside the smallest muffin tins. Line the tins with the pastry and bake in 45O°F. oven until delicately brown (8-10 minutes).

   Peel and stem mushrooms. Make broth with the stems arid peelings for use in sauce or soup later. Chop the mushroom caps fine. Saute in the butter about 5 minutes. Add flour and stir until smooth. Add cream gradually, stirring constantly until thickened. Add curry powder and salt and pepper to taste. Fill the little shells not quite to the top, pop under broiler to brown top and serve hot. This makes about 24 shells.

   Peel onions and slice 1/4 inch thick. Separate into rings. Dip into milk, then into the flour which has been mixed with salt and pepper. Fry in hot deep fat (38o°F.) until golden brown. Drain on absorbent paper.

   Remove skin from salami slices. Put a sprig of water cress on each and roll cornucopia-fashion, so that the leaves stick out at the top. Secure with toothpicks. This should make about 20 cornucopias.

   Cut bread rounds to match the size of your tomatoes, which should preferably be rather small. Saute' bread rounds in butter until golden brown. On each put a slice of tomato. Spread lightly with the mustard. Then spread mayonnaise thickly over the mustard. Broil about 3 inches from the flame until mayonnaise puffs up and browns (3-5 minutes). Serve at once.