SERVING SAVOURY BISCUITS
Savoury biscuits are so called because they are intended to provide the base upon which” supper savouries are piled.
They are more correctly termed “soda biscuits.” The term is a general one applied to biscuits that are unsweetened, “crunchy,” and , available in a variety of sizes and shapes to meet the needs and preferences of" the domestic caterer.
Many suitable “spreads” can be suggested as supper savouries, of which the following are specially popular:— Butter and serve with small whole sardines, garnished with the flesh of olives.
Butter and serve with chopped olives, pepper and dry curry powder. . Spread with butter and serve with slices of pickled walnut.
Butter and spread . wifch spaghetti and serve hot.
Butter and add thin rings of crystallised ginger, or thin rings of ripe fruit.
Spread with butter and jam, topped with grated nuts.
Butter and spread with grated cheese put under the griller for a few moments and serve hot.
Spread with devilled kidneys, finely chopped; or spread with curried eggs.
Butter and serve with thin slices of tomato, garnished with a sprig of parsley.
Serve with cream cheese, with a small dab of chutney on top of each biscuit.
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https://paperspast.natlib.govt.nz/newspapers/NA19350627.2.16.3
Bibliographic details
Northern Advocate, 27 June 1935, Page 4
Word Count
199SERVING SAVOURY BISCUITS Northern Advocate, 27 June 1935, Page 4
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