Party Savouries

Southland Times, Issue 22767, 18 December 1935, Page 12

Party Savouries

Savories arc always popular at parties, and it is well worth while going to a little extra trouble to make them attractive as well as tasty. Your guests will be sure to appreciate these recipes. Cocktail Savoury.

Take mashed potatoes, cocktail sausages, grated cheese, salt, cayenne. Mash the potatoes very well, add the cheese, salt, cayenne, and mould into rounds. Make a hollow in the centre, and bake in moderate oven till a pale brown. Put the sausages into boiling water and cook for three minutes. Remove from water and drain well; put three sausages into the centre of each potato and serve very hot. Bacon and Egg Rolls. Take puff pastry, 4 hard-boiled eggs, pepper and salt, rashers of bacon or cooked ham. Roll pastry to quarterinch thickness on a lightly floured board. Cut into small rectangles, not more than 2 inches long, and cut hardboiled eggs into sections, and bacon or ham into neat pieces. Place the hardboiled egg and bacon on each piece of pastry, fold over like small sausage rolls, brush pastry with milk or egg to glaze. Bake in a hot oven 15 minutes, or until pastry is cooked through and a rich golden brown, and serve hot with parsley garnish.

Asparagus Dogs. Make half a pound of good short crust, roll out thinly, and cut into long strips two inches wide. Drain the liquid from a can of asparagus tips, and stand the tips in a basin till ready to use. Cut the pastry strips into twoinch lengths, place a thick asparagus tip on each, cutting it the length of the pastry, roll up like small sausage rolls, and brush pastry over with little beaten egg yolk. Bake in a hot oven, 20-25 minutes, until pastry is cooked and delicate brown, and serve hot or cold. Cheese Tartlets. Jib to 11b shortcrust or flaky pastry, loz flour, 1 gill milk, 2oz grated cheese, -loz butter, 2 eggs, paprika, salt, pepper, Melt butter, stir in flour, and when frothy add milk. Stir till smooth and boiling, remove from fire, add egg yolks, season to taste, then add cheese. Fold in stiffly frothed egg whites half fill tartlet tins lined with pastry and bake in a hot oven for a-quarter of an hour. Rose Savoury. Take a large grapefruit or Seville orange, small square cheese biscuits, cheese, beetroot, frankfurts or cocktail sausages, gherkins, small wooden skewers. Cut the gherkins into slices; cut beetroot into slices and with small plain cutter cut into rounds. Do the same with the cheese, using a cutter a size larger. Cut frankfurts into slices, and butter the biscuits. Take a wooden skewer or toothpick and put it through centre of gherkin, then beetroot, cheese, frankfurt, and then centre of biscuit. Stick firmly into the grapefruit, and do this till fruit is completely covered. Serve on paper d’oyley with leaves round the base.