Our Cookery Corner

Radio Record, Volume V, Issue 20, 27 November 1931, Page 32

Our Cookery Corner

Savoury Horns. "THESE make a pretty supper dish which you can make in a very short. time. All you need is some sort of puff pastry, whichever you prefer. Cut it in narrow strips and wind these round the outside of horn moulds whith have been well greased. See that the pastry overlaps slightly each time it is put round. Then brush over with a little beaten egg and bake in a moderate oven. When done, slip out the tins and the horns can be filled with either of the following mixtures :- Lobster Filling. REMOVE any bone from the contents of a tin of lobster and cut up the fish and heat it in a saucepan. Mix one ounce of butter to a paste. with half.an ounce of flour, and stir it in, adding. a-:tablespoonfal.of milk

and a little pepper. Stir over slow heat for about five minutes, then fill the pastry horns with this and serve when cold. Ham Fillings. INCE half a pound -of cold ham, then add a small pinch of mace and pepper and an ounce of butter. Stir gently over slow heat until the butter has melted, and fill the horns as before. Cream Cheese Toasts. "TOAST some: thin slices of bread and cut into neat fingers, and leave until cold. Then spread with cream cheese and place a few slices of tomato. beetroot or cucumber on top. This dish may be varied -by using thin slices of ordinary cheese mashed with a little vinegar and salad oil, flavouring with pepper and mustard. and spread:on the toast, decorating. as