SAVOURY BUTTERS

Dominion, Volume 28, Issue 287, 31 August 1935, Page 21

SAVOURY BUTTERS

Perfectly cut sandwiches are popular for tea or cocktail time, and savoury butters are Ideal fillings. Slightly melt and stir best butter until creamy, adding a pinch of salt. For a sharp flavour work into the butte.* capers or vinegars of various kinds. For a hot flavour pound in nasturtium leaves or seeds or a pinch of curry powder For a herb flavour add a pinch of mint, parsley, or mixed herbs. For a fishy flavour trim, bone-, and pound sardine or anchovy, and add with a squeeze of lemon to the butter. Cheese butter requires a little finelygrated cheese with alt and pa.p’ika. The sandwiches may be served open. In Continental fashion, and made >f wpi or brown bread, bridge rolls, or plain scones. “Left-over” pastry may be made into cheese fingers by adding grated cheese. Roll out thinly, cut into strips, and bake. Cut into diamond, i heart, and spade shapes, ’irusli with egg and milk, and bake. mall patty cases may be made, stored In a tin. and filled as required with a savoury mixture.

At Governor Ph’llip’s advent in 1788. the estimated aboriginal population of Australia was 150.000. At the 1033 census the number of full-bloods was 60,101.