SAVOURIES FOR SUPPER

New Zealand Herald, Volume LXX, Issue 21562, 5 August 1933, Page 7 (Supplement)

SAVOURIES FOR SUPPER

SANDWICH FILLINGS Savoury sandwiches or savoury biscuits arc preferred by many people to sweet cakes, especially- for supper or with cocktails or afternoon tea. These savoury morsels can be concocted quite easily from everyday ingredients, or made as elaborate and decorative as you please, and some of them are equally good hot or cold. A very simple one consists of making a paste with the proportions of a teaspoonful of chutney and a dash of Worcester sauce to a tablespoonful of butter. Spread this, not too thickly, on wpter biscuits. Brown bread and butter or water biscuits. or thin crisp toast cut into fingers and spread with one of the following savoury pastes makes an appetising accompanimont to one's tea or coffee:— l (1) Mustard butter, made with 2oz. of butter, a teaspoonful mustard, lemon juice, cayenne, and salt. (2) Parsley butter, in the proportions of a tablespoonful of chopped parsley, a squeeze of lemon juice and pepper and salt to an ounce of butter. (3) Green butter, with 3oz. of mixed tarragon, chervil and chives, threo chopped and fried shallots, 2oz. spinach, and pepper and salt, to 4oz. butter. (4) Horseradish butter, with half a horseradish grated finely, the juice of half a lemon, and a pinch of pepper and salt to 4oz. butter. (5) Anchovy egg paste, made with the yolk of one hard-boiled egg mixed to a paste with one teaspoonful'" of anchovy sauce. The white of the egg may be chopped finely and sprinkled over the spread paste. (6) Grated cheese sprinkled over water biscuits or fingers of toast and toasted for a few minutes.