APPETISING SNACKS

Wanganui Chronicle, Volume 80, Issue 146, 22 June 1937, Page 2

APPETISING SNACKS

FOR THE COCKTAIL PARTY Anchovy Straws. One and aquarter level teacups ot flour, two well-rounded tablespoons of flour, the yolk of an egg, cold water, anchovy paste, cayenne. Method: Rub the butter lightly into the flour. Beat up the yolk with two tablespoons of cold water. Add this to the flour and mix to a stiff paste. Roll it out on a floured board to about an eighth of an inch thick. Spread it over with a thin layer of anchovy paste and a little cayenne. Cut the pastry into thin straws about two inches long and lay them on a tin. Bake them a pale brown in a moderate oven. Serve either cold or hot.

Celery Cream. Half a pint of cream, a few drops of essence of celery, salt, pepper and some puff pastry, a little grated cheese. Method: Whisk the cream until thick, then add celery and pepper and salt to' taste. Roll out the paste and cut into small rounds and bake. When cold, pile some cream on each round. Garnish with cress and a little grated cheese.

Croutes of Caviare.—Small rounds of fried bread, a small pot of caviare, quarter teaspoon of chopped shallot’, quarter teaspoon of lemon juice,’ cayenne, two or three tablespoons of butter parsley. Method: Put the caviare into a easin with the shallot, lemon juice, and dust of cayenne. Mix these together with a wooden spoon, avoid using a metal spoon as this spoils the flavour. Put a heap of the mixture on each round of bread, then with a forcing bag, pipe a pretty border of butter round each croute. Arrange on a lace paper and garnish with a few springs ot parsley. Sardine Eggs.—Boil hard as many eggs as required. Cut the eggs in half and remove yolks. Scrape and bone one sardine to each egg, pound the yolks and sardines together. Add salt and a little cayenne pepper. Cut off the bottom of the eggs to enable them to stand; chop these pieces finely and use to decorate the mixture. Serve with lettuce or watercress.