MORE SAVOURIES.

Waikato Times, Volume 120, Issue 19946, 24 July 1936, Page 5

MORE SAVOURIES.

t __.___..___..—__< i _ l SOME NOVEL REOIPES. ‘ _ SAVOL’RY BOATS. Short crust, mayonnaise, gherkins. olives. grated cheese, chopped parsley. Make the short crust; cut into ovals Iwith plain cutter and line boat—shaped tins with them. Prick the centre. Duke in hot oven ten minutes. Maire the mayonnaise; and to it. the chopped sherkins, olives, parsley. and grated cheese. “hen the cases are cold on with the mayonnaise mixture. Serve at once. Note—These boat—shaped cases can be used for any savoury filling sut-ii as white sauce with lobster, pl'a\\'iis. oysters. asparagus, cheese, poultry. ham, crab and ham mixed. Salted Almondfi. Jordan almonds, salt, butter. Put the almonds into a basin, cover with boiling water, allow to remain a few minutes. Then remove the skins Dry thoroughly in a cloth. Heat the fat in a frying pan, add the almonds. Cook very slowly over a gentle heat until an even brown colour is obtained turning frequently with a metal spoon. Drain off the fat. Toss in a pudding cloth spread with salt and leave till cold. Shake well to remove some of the superfluous salt. Store in airtight Jana. Cream Cheese savourloe. Slices of bread, cream cheese. salt. cayenne, tomatoes. 2 hard-boiled e 555. Toast the bread and out into rounds with a sharp cutter. Then spread thinly with cream cheese. Chop the eggs finely and pile on the cheese. Place a thin slice of tomato on top of the egg. Sprinkle with salt and finely chopped parsley. Serve at once on [paper d'oyley. I