RECOMMENDED RECIPES

Evening Post, Volume CVII, Issue 16, 19 January 1924, Page 15

RECOMMENDED RECIPES

SOME GOOD SAVOURIES.,

" So many savouries are inevitably connected with cheese.-that it is 'pleasant to find a nu.hbor'of. Mrs. Wethere-ll's which are without that useful commodity, and • which will form a change in.the menu, i Following are the recipes:— •> ' Scalloped Nuts. —2oz macaroni, Soz walnitts. tomato sauce, grated lemon rind, pepper, salt, butter, breadcrumbs. Ccok the macaroni in boiling salted water until tender —about twenty minutes. Then cut; into short lengths, roast the walnuts for; a few minutes, and then chop coareely,, mix them with macaroui, and moisten^ with a little good tomato sauce, or brown"; thick gravy. Add a little grated lemon, rind. Butter some scallop shells and fill; with, the mixture; sprinkle some bread-' crumbs' bn: top, and put two or three tiny pieces of butter on these. Bake in moderate oven quarter hour. Serve1 hot. This should make four or five scallops. Olive Savoury.—B olives, anchovy pa«te,. 2oz butter, '■ 2 hard-boiled eggs, slices brown bread; Mix' two teaspoonfuls. of, anchovy pas't.e with the same of butter.. Turn the, olives: that is, peel them round,! and round to remove stone, being careful not to break them.. Begin at the- top' with a- small sharp knife, keeping in a spiral position,' so that the olive can be coiled round again into its proper shape. Form a little of - the anchovy butter to resemble the stone, and fill it into the olive. Stdinp some buttered brown bread ■about; the size of a two-shilling piece.l Shell esgs and separate yolks from whites,' chop the whites finely and powder the yolks. ■ Spread some yolk on the rounds of j bread. Press an olive on.each, in an up--j right position, and put round it some of 1 the white. .) Bloater' Croutes.—Two b!oaters, one hard-boiled yolk of ; ogg, cayenne, lemon juice; oneHeaspoonful each1 of parsley and; shallots, clotted cream, ljoz butter, small slices of bread. Skin and bone the bloat-' ors and cut the Bosh into small fillets; and season with cayenne .and lemon juice. Then lay Jhom in a buttered tin, covered with butftred paper, and cook in. oven for eight minutes..- Cut some bread into sippets,.three-inches long, one inch broad.' Fry'them in loz butter until a nice golden colour, drain .well on soft paper. Mix together on a plate the yolk of- hardboiled egg, :£oz butter, and' the chopped parsley and shallot. Spread this on the fried B'ippete l and on top lay a fillet of bloater, and season with cayenne. Place: a teaspoonful of clotted or whipped cream on each and serve. i , Amandes ala Diable.—2oz almonds, 3 choppad gherkins, pepper, salt, one dessert-, spoonful-chutney, one teaapoonful Worces--tersauce, one teaspoonful oil, cayenne, fried, croutes. Blanch and shred the • almonds,: and fry them, in.,the oil lightly. Then mix with all the other ingredients. Make' very hot'and pile on to the eroutes of fried bread,/which' should -be about 2iin in diameter.' Serve, garnished with parsLay. . • . • ' Croutes Chandos.—Line some small patty pans with good ishort crust line, with some, white paper, and fill centres with uncook-ad rioe, and bake until a golden brown, then remove.the papers and. .nee and fill the' centres with finelychopped smoked Haddock, nicely seasoned with a little, anchovy essence and cream just to moisten, pour a littlo white sauce over each,, and put in oven for eight minutes. Serve, very quickly. ■ Egg and Shrimp Savoury.—6 rounds of buttered toast, |pt picked shrimps, ipt white sauce, 2 hard-boiled' eggs, pepper and 6 alt, and butter. Have the rounds of toast well buttered. They should be cut. with.round cutter about 2in to 3in in diameter. Keep them hot: Put a few shrimps, aside for. garnishing. Chop the 'rest -roughly, also chop the' eggs. Put both into.tha pan with the white sauce and mako hot. Season nicely, and pile a_ ]x>rtion on to each round of toast garnish with shrimps and some finely-'chop-■ped J-pairsley. .--.,. . ■• ■