DAINTY DISHES

Wairarapa Times-Age, 20 July 1938, Page 8

DAINTY DISHES

SOMETHING NEW. Prunes Farcie. Take 6 prunes, 6 anchovies, 2 hardboiled eggs, 6 croutes fried bread, 1 dessertspoonful anchovy past, loz butter, cayenne, lemon juice. Soak the prunes in cold water for twelve hours. Take out, wipe them, and remove the stones. Open them down the center. Put the hard-boiled egg-yolks, anchovy paste, and the butter into a basin. Mix well together, season with cayenne and lemon juice, and rub through a sieve. Fill the prunes with this mixture. Cut each anchovy into four strips. Place them perpendicularly on each prune, letting the strips meet at the top. Spread each croute with a little of the mixture; and place a prune on each croute.

Canape Fifi. Hollow out the centres of bread cubes and toast or fry the shell thus made. Put an olive stuffed with anchovies into each hollow, cover with mayonnaise, sprinkle with minced capers, and serve cold. Canape Blanc.

Mix four parts cream cheese to one part caviare, season with lemon juice, spread on oblong pieces of toast, and garnish with' strips of pimento. Canape Salon.

Butter thin square biscuits and lay on each a thin slice of hard-boiled egg dipped in lemon juice and chopped parsley. Place a saltspoonful of caviare in the centre and garnish with chopped prawns marinaded in French dressing. Oysters iNaturel.

Oysters as required,- lemon, parsley, brown bread and butter, cayenne. See that the oyster shells are clean, and serve each oyster in its own shell. Arrange the required number of oysters on individual plates and serve with quarters of lemon and thin rolls of brown bread and butter.

Cheese and Olive Canapes. Take 6 rounds of fried bread, 3 tablespoonfuls cream cheese, chilli for garnishing, stuffed olives.

Make a paste of the cream cheese and three of four stuffed olives. Season to taste. Spread on the prepared bread, garnish with a border of chopped olives and a star of strips of chilli in the centre. Canape Lucia. Mix one teaspoonful anchovy paste with four tablespoonfuls cream cheese. Pile diagonally on half square of toast, cover other half with chopped sweet pickle. Shred some heart of lettuce very finely, arrange on individual plates, sprinkle with French dressing. Place a canape in the centre and serve.