SNACK SUGGESTIONS
These quickly prepared snacks for luncheon, supper, or the cocktail party are specially useful at holiday time:— Sausages grilled, brushed with glaze and dished on toast, surrounded with dressed watercress and served with plum, damson or lemon pickle or with chutney. Grilled sausages skinned and spread on anchovy toast. Garnish with thin strips of anchovy fillets and serve hot. Sliced, friend sausages arranged on buttered toast that is spread with German or French mustard. Sprinkle with grated cheese, and reheat under a griller. Spread thin slices of cooked ham with German mustard, and roll round shelled hard-boiled eggs. Dish on sliced tomatoes, coated with mayonaise and sprinkled with chopped celery and apple. Garnish with watercress and parsley. Cooked iinnnan haddock, finely fl iked, ueated in butter, seasoned with cayenne, piled on toast and coated with hot tomato sauce. Sprinkle with chopped gherkins. Bloaters or kippers may replace the haddock.
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Bibliographic details
Wanganui Chronicle, Volume 74, Issue 192, 15 August 1931, Page 15 (Supplement)
Word Count
151SNACK SUGGESTIONS Wanganui Chronicle, Volume 74, Issue 192, 15 August 1931, Page 15 (Supplement)
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