Cold boiled fish makes excellent canapés. To each half pint of fish allow six squares of toasted bread. If you have any cold boiled potatoes left over, add milk to them, make them hot and put them into a pastry bag. Decorate the edge of the toast with these mashed potatoes, using a small star tube; put them back in the oven until light brown. Make the fish into a creamed fish. Rub the butter and flour together, add a half pint of milk, add the fish and a palatable seasoning of salt and pepper. Dish the centers on top of the toast with this creamed fish and send at once to the table. A very little fish here makes a good showing, and is one of the nicest of the hot canapés.