Tasty Appetisers

Southland Times, Issue 22487, 23 January 1935, Page 5

Tasty Appetisers

Sometimes you want to make your dinner an extra special one. If you haven’t much help in the kitchen you cannot make the meal itself more elaborate, but you can serve an extra little course to begin with, and finish with a rather special cold sweet. Here are some ideas for little appetisers which can be prepared beforehand. The hot ones will only require baking, and the cold ones mere preparing. Serve them nicely on pretty plates, with a sprig of parsley. Fish and Peas. Flake some cold cooked fish, and allow one tablespoonful of cold cooked peas and one of grated raw carrot to four tablespoonfuls of fish. Mix with mayonnaise, and put into small glass dishes or scallop shells. Decorate with slices of hard-boiled egg,, chopped olives and strips of tomato or pimento. Serve cold. Stuffed Beetroots.

Choose rather small round ones, cook till tender, then peel and scoop out the insides. Cook four chicken livers until tender, drain them and mash with salt, pepper, two tablespoonfuls of butter and three of cream from milk. Fill the. beetroots with the mixture, and heat in the oven. Serve hot. Tomato and Cheese.

Take small fireproof dishes, one for each person, butter them, and cover with very thinly sliced tomatoes. Mix a gill of grated cheese with three tablespoonfuls of milk, some salt, pepper, cayenne or paprika, spread over the tomatoes and put another layer of thinly sliced tomatoes on top. Put in the oven until browned round the edges. Serve hot. Peanut Butter and Bacon.

Take small round oven dishes, cut rounds of bread to fit, and put one in each. Put a heaped spoonful, of peanut butter on top, and cover thickly with bacon, which has been fried crisply and finely chopped. Heat in the oven. Serve hot.