SOME TEMPTING SAVOURIES

New Zealand Herald, Volume LX, Issue 18499, 8 September 1923, Page 6 (Supplement)

SOME TEMPTING SAVOURIES

Women who regard cooking as an. art have 0 a wide scope for creative ingenuity in- the making of savouries. V The possible combinations of ingredients are almost unlimited. .".;; ; .,v^. A Savoury Souffle This dish can b» made of almost any kind of fish, chicken or game. ' Cut the meat or fish into very small pieces'-and ; let soak in mayonnaise sauce for two or three 1 hours. Have ready some well-flavoured aspic jelly and whip it till' it is frothy.;.w; Put some of this at the bottom of the serving dish, then put in a layer;of; the mixture, and alternate- till the mould is nearly full. Place a stiff band of paper round the dish, and fill it'with whipped aspic. : Macaroni and Tomato Sauce Take 2 or 3 ozs. of macaroni, break it into small pieces, and put it into plenty of ; fast-boil-ing water; add to it a dessertspoonful of salt, and leave it to boil quickly for forty minutes. 'In the meantime, mince up one small onion and put. it to fry brown with 1 oz. of fat in a large pan. Get ready a dessertspoonful of flour, and a jug of cold water. As soon as the onion is slightly birown, stir the flour into the fat, (you will need to stir it round .with the back of the spoon to get it nicely mixed),, then quickly pick up the jug of Water and gradually stir in about two cupsf; keep stirring until the gravy, thickens, and begins to boil. You may then turn the gas very low, while you add a cupful of tomato pulp and conserve, or some tomato sauce, and pepper and salt to taste. When the macaroni is cooked, turn it into a colander to drain and then stir this also into the pan. If you wish to make it extra good, add one teaspoonful of Bovril. .Horseradish Savoury:— some rounds of bread and fry lightly • in a little fat. Grate .', about one ' tablespoonful of horse radish, 'add to it a similar quantity of cream, a teaspoonful of tarragon vinegar, a little pepper, and salt,' two tablespoonfuls of grated cheese, and cook all . together. Put on the rounds of fried ; bread and serve very hot. ] ... , Siixclsse a L'Espagnole:— makes a delightful item 1 for luncheon :: or supper. Take two pounds of lean beef, one pound of fat pork, and half a pound of very salt bacon. Boil these together in a large saucepan so that the meat is -completely covered with water. When the meats are' cooked remove and leave them until quite cold, then mince them together using the coarsest knife of the mincer. Add three" onions and some parsley finely chopped, the yolks of three eggs, salt, and plenty of black pepper. Mix thoroughly and moisten with a little of the water in which the meat was boiled, form into the shape of a large sausage, and tie it in a piece of linen. Place in a steamer and cook for one hour. Do not untie the cloth until the sausage is quite cold. Serve with green salad. Macaroni Cheese: One may be inclined to treat this as a commonplace dish, but if care and a little trouble are taken it can be rendered by no means ordinary. First boil macaroni and then place in a large mixing bowl. Beat three eggs and mix well with the macaroni. Add some grated Parmesan .and Gruyere cheese mixed in equal proportions. Stir wrj,, and add pepper and a quarter of a pound of cream. Butter a fireproof dish and put in the mixture, adding a few small lumps of butter, sprinkle with some of the cheese, and bake until richly browned. Sardine Savoury Take eight ounces of good sardines. Pound them smooth with two ounces of butter, the yolks of two hard-boiled eggs, a sprinkling of cayenne, and only sufficient drops of white vinegar to make all a smooth mixture. Spread it upon two inches and a half triangles of hot buttered pastry, about biscuit thickness. Serve hot.