Try Some of These—

Evening Post, Volume CXIX, Issue 104, 4 May 1935, Page 27

Try Some of These—

RoseSavoury.—Large grapefruit or Seville'brange, small square cheese biscuits, cheese, beetroot, frankfurts or cocktail sausages, gherkins, small wooden' skewers. v Cut the gherkins into slices; cut beetroot into slices and with small plain cutter cut into rounds. Do'the same with the cheese! using a cutter a size larger. Cut frankfurts into slices.. Butter- the biscuits. Take'a wooden skewer or toothpick and put it through centre of gherkin, then beetroot, cheese, frankfurt, and then centre of biscuit. Stick firmly into the grapefruit. Do this till fruit is completely/covered.' Serve on paper d'byley with leaves round the base. -v

Salted Almonds.—Jordan almonds, salt, butter. Put the almonds into a basin, cover with boiling water, allow to remain a few- minutes. Then .remove the skins. Dry thoroughly in a cloth. Heat the fat.in a frying-pan r [add the almonds. Cook very slowly over a gentle heat until an.even brown colour is obtained, turning frequently with a metal spoon. Drain off the fat. Toss in a pudding cloth spread wjth salt and.leave till cold. Shake well to remove some of the superfluous salt. Store in airtight jars. '

Potato Savouries.—Potatoes, flnelygrated cheese, butter,, salt, cayenne. Choose large round potatoes. Peel and cut into very thin slices." Lay evenly on a well-greased swiss-roU tin. Sprinkle with salt, cayenne, then thickly with cheese. Dot the top with butter. Place in a moderate oven, and cook slowly till a pale brown, and crisp. Serve either hot or cold.

Asparagus ',, Rolls.—Thin slices of bread, butter, asparagus, salt, cayenne, frying fat. Butter the bread, and remove the crusts. Place a well-drained stalk of asparagus on the bread, and roll up evenly, fastening if necessary. Attach end with wooden toothpick. Wet fry till a pale brown. Drain on white paper. Remove the picks. Serve at once, piled high on a hot dish, garnish with sprigs of parsley. Note: Any savoury filling may be spread on the bread, rolled up and fried.

Anchovy Slices.—Slices of bread, grated cheese, anchovy paste, cayenne, parsley. Toast the bread a pale brown on both sides. Remove crusts and cut each slice in half. Spread each portion with scene anchovy paste. Sprinkle thickly with finely-grated cheese, dust with cayenne. Place in a moderate oven till thoroughly hot, and the cheese melted. Serve at once with sprigs of parsley as a garnish.

Cocktail Savoury.:—Mashed potatoes, cocktail frankfurts, grated cheese, salt, cayenne.- Mash tyie potatoes Very well. Add the cheese, salt, cayenne. Mould into rounds. Make a hollow in the centre. Bake in moderate oven till a pale brown. > Put the frankfurts into boiling water.

Devilled Saus^ges^—Sausages, Jib rashers of bacon, chutney, mustard, toast. Partially grill the sausages and cut into three. Remove the rind from the bacon and balve each rasher. Spread with mustard and chutney. Place a portion of sausage on each, and roll up. Grill until the bacon appears cooked. Place each roll on a finger of buttered toast. Serve very hot.

Cream Cheese Savouries.—Slices of bread, cream cheese, salt, cayenne, tomatoes. 2 hard-boiled eggs. Toast the bread and cut into rounds with a sharp cutter. Then spread thinly witii

cream cheese. Chop the eggs finely and pile on the cheese.: Place a thin slice of tomato on top of the egg. Sprinkle with salt and finely-chopped parsley. Serve at once on paper d'oyley. . • ; >

Savoury Eclairs.—Quantity of custard puff mixture, }lb ■cold, chopped chicken, 2oz lean^ ham, J cup white sauce, chopped parsley, tßth teaspoon onion powder, salt, cayenne to taste. Make the puff mixture. Place it in a bag with plain forcing pipe. Force into finger lengths on greased swissroll tin. Bake in hot oven till hollow. Brush'with beaten egg. Return to oven for a few minutes to dry. Make the sauce and add to, it the other ingredients. When the cases are cold split down one side with a' pair of scissors.. Fill with the mixture. Serve on paper d'oyley and garnish' with sprigs of. parsley.