Victoria University College

Manawatu Times, Volume 65, Issue 270, 2 November 1940, Page 3

Victoria University College

SABAH ANNE .RHODES FELLOWSHIP IN HOME SCIENCE SAVOURIES Ktmreet cakes and biscuits are now not as popular lor attemoon teas and suppers as they I'ormerJy were and more and more do we find savouries and sandwiches in demand. The following ideas may prove a help in providing savouries to avt yefore your guests. .Besides savoury Dutter3 ordinary sanuwicnes niings can be used on biscuits or roils or in patty suells, pio crust snens, pun' cases, croustades or potato baskets, canapes and croutons can also be used. Tnese are made by cutting stale wmte oread m slices about a quarter to one inch tmck and shaping witn a cutter into circles, rings, etc. 'These are eituer ined in ueep lat or fried in just enough outter to colour tnem lightly. They may be toasted or bakeu in tae oven until brown on both sides. Tuey are tuen ready to be covered with the mixture selected. Since savouries piay a part in the decoration tne mixtures must be tastefully arranged and trimmed with slices of nard-boiled egg, slices or tomato, radisaes, cucumoer, gherkins, capers, parsiey or grated cneese. .Croustades: Cut stale bread in slices 1$ inches thick. With a large biscuit cutter or a snarp-pointed knite cut into rounas, diamonds, ovals or squares. Taae a smaller cutter or anile and carefully cut out the centre about one-third of an inch from the bottom, leaving a bread shell. Toast on all sides in a hot oven. Potato baskets: Peel large potatoes and cut into tiny strips lengthwise. Heat in a small amount of hot fat, but do not brown. Remove from the fat and sprinkle with salt. Arrange nests inside large, deep muffin tins by pressing the hot potatoes firmly against the sides and bottoms. Bake in a hot oven for 15 minutes. Savoury Butters and Fillings. Anchovy butter: Butter JID., anchovy fillets Jib., yolks of three hard-boiled eggs, lemon juice. Cream the butter, pound the anchovy fillets and rug them through a sieve with the yolks of the eggs. Mix all together until smooth and sprinkle with a few drops of lemon juice. Tomato, cheese and egg filling: Put a little butter and some skinned and sliced tomatoes in a saucepan. Coox a few minutes, cool slightly and then add two to three beaten eggs and one halfpound of grated cheese. Cook slowly until it is thick. Bottom and use when needed. The mixture will keep for a week. Ham butter: Minced ham Jib., butter Jib., yolks of two hard-boiled eggs, pepper. Cream the butter. Hub the yolks through a sieve and beat the ham and eggs into the butter. Season with pep per. Shrimp butter: Butter Jib., tinned shrimps Jib., lemon juice 2 teaspoons, salt and cayenne. Cream the butter, beat with the shrimps and work in the lemon juice until smooth. Minced liver and bacon: Mince together equal quantities of cold cooked liver and bacon. Add cream or boiled salad dressing to make a thick paste and season with salt, pepper and a little chopped onion and parsley. Anchovy and almonds: Use anchovy butter. Mix with grated almonds, add a little pepper, parsley and chopped onion. Other Savoury Recipes. Tomato delights: Cream crackers, butter, cream cheese, chopped cooked bacon, sliced tomato. Butter the bis cuits, spread with a slice of tomato, then with a slice of cheese. Sprinkle with chopped cooked bacon, and place under low broiler heat until the cheese is melted. Cheese puffs: Half-pound cream cheese, 4oz. butter, 1 cup flour, dash of cayenne. Blend the cheese and butter thoroughly. Work in the flour and cayenne. Chili thoroughly. Roll into balls an inch in diameter. Bake in a hot oven, 450 deg. F. for 15 minutes.