SEVEN SIMPLE SAVOURIES.

Timaru Herald, Volume XCVIII, Issue 18084, 11 April 1925, Page 3

SEVEN SIMPLE SAVOURIES.

At>y of these savouries will give a professional touch to the simplest o Croutes.— Fiy some round slices of bread and drain them. Covei each with a layer of potted meat, dust with pepper and salt, and add the tiniest drop of anchovy sauce. Oatmeal Creams.—lake a few oatmeal biscuits and spread each with nsn or moat paste. Dust with pepper and sprinkle a little grated cheese on each. Tomato Balls.—Take some firm, round tomatoes of medium size ana scoop out the centres. l‘ill each with boiled egg. cut small. Scatter a little finely chopped parsley oil top, stancl each tomato on a fried ' crouton and serve cold. ',, Cheese Cubes.—Put some small water biscuits (one for each person) in the oven to warm. Cut the cheese in cubes the size of a dice. Put them oil a tin under the grill or in the oven. Cook quickly until they turn brown, turning every now and then with a knife. Place on the hot biscuits, dust with salt and very little cayenne and serve. . •, Ham Savoury.—This can be made from the remains of cold ham, or even cold beef or mutton. Mix three tablespoonfuls of finely minced meat with a tablespoonful of grated clieesc and two tablespoonfuls of cream or milk, pepper and cayenne. Mix well in a; saucepan over the fire, and when hot spread on croutons and serve at once. Devilled Biscuits—Dip sufficient thin, unsweetened biscuits into salad oil. Season with salt and curry ponder, and make very hot in the oven. Serve at once. Tit-bits. —Make a round of toast lor each person. Shell and chop a hardboiled egg, skin and bone three or four sardines, and slice tomatoes. Mix egg, .sardines and a lablcspoonfnl ot grated cheese, season to taste. Lay a slice of tomato on each round of toast and heap on it a good spoonful of the mixture. Screen with cheese, ana bake about five minutes or until the cheese is turning brown.