SAVOURIES.

Manawatu Standard, Volume LIX, Issue 159, 7 June 1939, Page 12

SAVOURIES.

You can tempt the jaded palate with these piquant savouries when all else fails. Stuffed eggs.—Hard-boil three eggs. Cool, pool, halve and scoop out yolks. Alash yolks with a table-spoonful of butter, one teaspoonful of AA’oreestershire sauce, and a dessertspoonful of tomato sauce. Add one teaspoonful of chopped shallots, one-quarter teaspoonful of currv powder, salt and pepper to taste. Refill whites of eggs with the resultant mixture. Devilled almonds.—Half pound almonds, half-gill of sweet oil. Remove skins from almonds, pour boiling water over them so that they will peel easily. Dry well. Afake oil very hot in fryingpan (the right heat is when it starts to give off a thin blue smoke), put almonds in and cook gently until "--v are a golden brown. Sift on to white blotting paper. Sprinkle with a little salt and cayenne before serving. Cheese custard.—Take six slices of very thin bread and butter, and sufficient cheese to act as a filler between the slices. Butter a fire-proof dish, Jay in slices of bread, butter and cheese alternately. Season with pepper and salt. Beat up one egg, and half a pint of milk. Pour over the layers ot hr Aid, butter and cheese. Bake for fifteen minutes.