RECOMMENDED RECIPES

Evening Post, Volume CIX, Issue 143, 20 June 1925, Page 15

RECOMMENDED RECIPES

SOME SAVOURIES.

.' f. er. v.6 after dinner savouries in small individual portions. Season them somewhat highly and serve very daintily writes Mrs. Wetherell. They need not be .expensive, as so often there are remains of fish, cheese, etc., to bo found in tho larder that may be turned into a toothsome savoury, which many persons prefer to sweets.

Oyster Savoury.—6 oysters, 6 soft bloater or herring roes, 6 croutons bread 2oz butter, salt, cayenne, lemon. Halve the roes and beard the oysters. Melt the butter in a pan, then put in tho roes and oysters, and toss them in the butter for a few minutes. Fry some rounds of bread m plenty of fat until a golden brown, and on each place a few pieces of well-seasoned roe, with an oyster on top. Squeeze some lemon juice over aud serve very hot. Cheese and Celery Savoury.—Whip a little cream, season with salt and pepper, and add some grated -parmesan cheese and finely-minced celery. Pile O n some rounds of brown bread and butter and servo cold.

Savoury Potato.—Bake some small potatoes in their skins. When quite cooked scoop ont the insides and rub through a wire sieve. Season with salt and pepper and add one egg yolk and loz butter. Cook a small snjoked haddock in a little milk and butter, and pnt a piece of tho fish in the potato skin \rith a spoonfnl of the liquor. Then pipe the potato mixtnre through a forcing bag with rose pipe round the edge of tho potato and brown in a hot oven.

Irnne Savoury.—Take eight French •piums and remove tho stones. Mix some shredded coconut -with mayonnaise sauce, fill the plums with the mixture stand two plums on a round of fried bread, and garnish with coralina pepper. Uieese Crisps.—2oz grated cheese, 1 tablesponful chopped chutney, 8 sweet almonds, £lb pastry. Roll out the pastry thinly—about £in—cut out into rounds and bake until crisp and a delicate brown. Blanch tho almonds and shred them, and then brown in the oven. Heat the cheese and chutney well, add a lew white breadcrumbs if too thin. Season highly and pile on to the hot pastry Cover each crisp with the browned shredded almonds and serve as hot as possible Golden Buck.—4oz Cheddar cheese, 2 eggs, J-oz butter, J- teaspoonful each of Worcester sauce and lemon juice toast cut at finger lengths. Grate the cheese which should not bo very new, put into a pan with the butter, and stir over tho fire until creamy. Add the eggs well beaten, the sauce, and lemon juice, pepper to taste, and if required a little Bait. Stir until the mixture thickens over gentle heat. Arrange the toast on a hot dish, pour the mixture over, and serve at once.

Oriental Crontea.—l small beetroot 1 hard-boiled egg, 2 teaspoonfids capers', 2 teaspoonfuls chopped gherkin, 2 teaspoonfnls anchovy paste, rounds brown bread and butter. Cut the peeled beetroot and bread and butter into rounds the size of half a crown and one-eighth of an incb thick.' Chop the gherkins and capers finely and mix these with tho anchovy paste and a few drops of scraped onion juice and lemon juice. Season this mixture well and spread it thickly on each round of bread and butter and beetroot. Put a beetroot round on top of those cut from bread and butter and lay a thin slice of egg on top of all. Dust with cayenne and serve. Sardine Savoury.— i, tin sardines, 1 tablespoonful each.of walnut ketchup and Worcester sauce, 3 teaspoonfuls of lemon juice, hot buttered toast. Drain all the oil from the sardines and bone and skin them. Mash them finely and heat thoroughly in a small pan together with tho sauces and lemon juice. Season nicely and serve as hot as possible on rounds of hot buttered toast. Warmed cream crackers or any flaky biscuit may be used instead of toast.

Gravy Browning.— Boil £lb of loaf sugar m half a gill of water till it is such a dark brown as to be almost black in colonr. Then add another half-gill of cold water, and boil it again till it becomes as thick and sticky as syrup. Koep it in a bottle. This can bo used for gravy, soup, and sometimes to make the caramel sauce for a milk puddin" or mould. °