Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
20 slices bread
2 tbsp softened butter or margerine
3 slices lean bcon
2 egg whites
1 1/4 cps coarsely grated Swiss cheese
2/3 dp finely cut green pepper
1 tsp fiely cut parsley
1/2 tsp salt
1/2 tsp oregano
1/4 tsp pepper
1 - Use 2-inch cookie cutter and cut 20 rounds from bread slices.
2 - Toast rounds on one side.
3 - Spread untoasted side with softened butter or margerine.
4 - Cook bacon half done.
5 - Drain.
6 - Chop or cut in fine pieces.
7 - Start broiler at moderate (325 degrees F.).
8 - Whip egg wgites stiff.
9 - Fold cheese, green pepper, parsley salt, oregano, and pepper into whites.
10 - Spoon onto buttered side of rounds.
11 - Sprinkle with bacon.Place on broiler pan.
12 - Broil 4 or 5 inches from heat until cheese melts and bacon is crisp, about 10 minutes.
Makes 20 canapes.