Duchesses

The caption for the oblong white thing is: "Whole hard-cooked eggs in this jellied tuna loaf add a gay and decorative note."

They add a note, certainly. A not to not attend this hostess's' parties anymore...

Don't worry - I'm not putting up that recipe. Yesterday's was bad enough. Yes, we are still on the 500 Tasty Snacks from 1950.

The second photo is Duchesses, and I might eat these...

1/2 cup butter

1/2 tsp. salt

1 cup boiling water

1 cup sifted flour

3 eggs, unbeaten

Add butter and salt to boiling water and stir over medium heat until mixture boils. Reduce heat, add flour all at once and beat vigorously until mixture leaves the sides of pan. Remove from heat and add 1 egg at a time, beating thoroughly after each addition. Shape puffs very small, using about 1 tsp. paste for each one. Bake in very hot oven (450F) for about 8 minutes or until points begin to brown, then reduce heat to moderate (350F) and continue baking 10 - 12 minutes longer. When cold cut a small slit carefully on 1 side, open and fill with a savory mixture, using the fine tube of a pastry bag. Makes 4 dozen small duchesses.

Fillings (all have Butter after name, but I'm ready to do the carpool here in a minute)

Shrimp

Anchovy

Herring

Bloater (oh dear)

Crawfish

Lobster

Smoked Salmon

Smoked Whitefish

Make filling:
1 cup minced cooked fish

1 cup butter

1/4 tsp. salt

Dash paprika

1 tablespoon lemon juice

Force boned fish through food chopped, using fine blade (yum yum). Cream butter and add fish and remaining ingredients. Use as directed above or as butter for canapes. Instead of using pastry tube, cut tops from duchesses, fill lower half and press top over filling.