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From an Old Cookbook APPETIZERS - TAPAS -HORS D'OEUVRES Appetizers are so versatile they can be served anywhere from the living or dining room, to the backyard the only difference being is that you might use your hands and finger.. There is an advantage to having appetizers in the dining room, where people often spread them on bread and veggies, they often replace soup . If you find it enjoyable to serve them out doors in the back yard or in the living room with tomato juice or other cocktails, they should be small and not to big or overly filling, so that your guests can fit them into their mouths easily and gracefully. Or you can serve delicious little bowls of soft mixtures and let everyone be a dunker. Use small knife or spoon in each dip so that there will be no re-dripping. Thin slices of zucchini, caps of mushrooms, raw celery, carrots, cauliflower, broccoli. Whatever whelms your fancy or imagination-can be used as a base for canapé spreads. Hot appetizers, especially those made with cheese, are an all time favorite. Almost anything goes at the presentation table.


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