ON TOAST

Wairarapa Times-Age, 20 June 1938, Page 4

ON TOAST

TASTY DISHES. These tasty dishes are worth trying:— Salmon and Celery Toast. Ingredients: One cup flaked salmon, 1 cup diced celery, J cup mayonnaise or salad dressing, bread, butter, crisp lettuce leaves, slived tomato, few gherkins. Method: Mix the flaked salmon, diced celery and mayonnaise together, and, if necessary, season with salt and pepper. Slice and butter the bread, and spread it with the mixture. Join together, sandwich fashion, with a lettuce leaf between each. Toast the outer sides of each sandwich. Garnish each top with a slice of tomato and a small gherkin. Serve hot. Spanish Toast. Ingredients: One dessertspoon butter, 1 teaspoon anchovy essence, • 2 eggs, salt, and cayenne, 1 tablespoon chopped capers, small rounds of buttered toast, watercress. Method: Prepare the rounds of buttered toast and keep hot. Melt the butter in saucepan. Add the beaten eggs, anchovy essence, chopped capers, and season with salt and cayenne. Stir over slow' heat till the mixture thickens, being careful not to overcook and harden it. Spread the toast with the mixture. Garnish each with watercress and serve hot. Bombay Toast. Ingredients: Half a cup diced ham, or cooked bacon, 1 tablespoon grated cheese, 1 tablespoon chopped gherkin or chutney, 2 tablespoons cream, salt and paprika, buttered toast, parsley, or watercress. Method: Mix the ham with the cream, and season with salt and paprika. Remove the crusts and cut the buttered toast in slices. Spread with a layer of chutney or chopped gherkin. Add a thicker layer- of seasoned ham, sprinkle with grated cheese, and top lightly with paprika. Put into a hot oven and serve when thoroughly heated, garnishing each with a small sprig of parsley or watercress. Caviare on Toast. Ingredients: Small rounds of hot. buttered toast, 1 small jar caviare, 1 dessertspoon lemon juice, 1 hard-bpiled egg (yolk), paprika, watercress. Method: Make the toast; butter, and cut it into small rounds, and keep it hot. Mix the caviare with lemon juice and heat over boiling water. Spread the toast with the heated mixture. Sprinkle with hard-boiled egg yolk, rubbed through a fine sieve or strainer. Sprinkle the egg lightly with paprika. Top each with a spiig of watercress. Serve hot.