HOME SCIENCE

Ashburton Guardian, Volume 59, Issue 40, 26 November 1938, Page 3

HOME SCIENCE

MODERN HOUSEKEEPING.

(By an Otago University Graduate.) FINGER FARE FOR PARTIES To accompany the little '•norsels served on cherry sticks, which ] wrote about last week, it is also necessary, to serve at your party little savoury snacks of a more substantial variety. These should ba attractively arranged and garnished on coloured or plain plates or silver dishes when hot, 10memberiiig that anything inclined to he greasy shfiuld he served on a crisply laund'ere l linen d’oyloy, whilst the savoury biscuit, the pattern on a savoury plate is usually a decoration in itself.

For this finger fare you will need such things as dainty sandwiches made from brown and white bread and cut with fancy cutters by way of a change. Bread may lie lightly buttered and spread with savoury pastes and then sprinkled with finely shredded lettuce or cress then sandwiched together. There is scarcely any end to the variety here, but remember when using tomatoes always to blanche them first. iSom)e of these suggestions may he helpful. CHEESE AND MINT. Grate the cheese and add the chopped mint, season and mix with a little butter before spreading. Cheese and almonds. Marmite and nut. Sardine and egg. Cheese and celery. Veal and carrot. Peanut butter, cress and raisins. Creamed chicken and olives. Cream cheese, tomato and walnut. Savoury toasts and canapes are easily made from fancy shapes of bread. You will find it quite a good plan before toasting the bread for these to brush it lightly with salad oil to keep the toast crisp. When these are cold spread lightly with butter and spread with devilled ham, salmon, sardines, anchovy, minced white of egg, sardines, a few capers and a dash of Worcester sauce, salt and peppier, all mixed to a smooth paste and spread on these shapes garnished with grated egg yolk. Serve these hot if possible. Canapfes made from crab paste seasoned with salt, pepper, lemon juice, and moistened to a paste, with thick white sauce you will find quite new. This should be covered with butter beaten to a cream and mixed with stiffly beaten white of egg (2 tablesoons butter to 1 egg white). Sprinkle with grated cheese, toast and serve hot.

Savoury biscuits, either prepared at home or purchased in tins arc always popular and will save you a deal oi trouble. These are quickly and easily prepared for snacks by spreading with tasty creams. G rated cheese mixed with whipped cream, piled up on the biscuits, and sprinkled lavishly with chopped mustard cress or parsely. Or spread the biscuits 'with a little tomato catsup and brown under a griller. Then place a ring of hard boiled egg on each biscuit and garnish with opees. Cheese biscuits spread with cottage cheese garnished with a strawberry look well and taste equally good. Plain cheese straws will never be wrong, or dishes of salted nuts.