Cheese Canapes

Cut some slices of stale bread about the twelfth part of an inch in thickness, stamp these out with a plain tin cutter of round, oval, or heart shape, and, having fried these croutons in a little clarified butter, of a light colour, dispose some pieces of cheese upon each, with a little mustard spread under the cheese, and seasoned with pepper; push the canapes in a brisk oven or before a clear fire, and as soon as the cheese is melted, serve quite hot.

Note.—Toasted cheese served in this fashion is preferable to any other mode, owing to the fact that no time is lost in seasoning and conveying it to the toast.