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The New Zealand Railways Magazine, Volume 11, Issue 8 (November 2, 1936)

Recipes

Recipes.

Savouries.
Savoury Rolls.

Form thin slices of ham (or German sausage) into rolls and fill with a mixture of whipped cream and horseradish. Keep together with toothpick.

Anchovy Eggs.

Boil the eggs hard and cut them across; take out the yolks and mix with butter and enough anchovy sauce to taste. Fill the whites with mixture and place on rounds of fried bread or on lettuce leaves. Season to taste.

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Asparagus on Toast.

Asparagus tips, with a dash of cayenne, on thin strips of hot buttered toast, make a very simple and tasty savoury.

Anchovy Cheese.

Three ounces grated cheese, one ounce butter, pinch dry mustard, few grains cayenne, sauce to taste. Mix above ingredients with anchovy. Spread on strips of hot buttered toast.

Anchovy Olives.

Prepare small squares of crisp, hot buttered toast, half an inch thick and 1 1/2 inches square. Spread thickly with anchovy paste. Then place two olives on each square.

Sandwich Fillings.

Moisten with mayonnaise equal quantities of finely-chopped chicken and olives.

Chop apples finely and mix with equal quantity of chopped nuts.

Chop equal quantities of dates and walnuts. Moisten with a little cream.

To a quantity of cream cheese, add half the quantity of minced olives and quarter the quantity of chopped pineapple.

Peanut butter and chopped ginger make a tasty filling.

Place thin slices of peeled tomatoes, seasoned with salt and salad dressing, between lettuce leaves. Make into a sandwich with either white or brown bread.

Welsh Rarebit.

Grated cheese, 4 oz.; milk, 1/2 pint; butter, 1 oz.; flour, 1 oz.; salt and pepper to taste; buttered toast.

Method.—Melt the butter, stir in the flour, remove and stir in the hot milk. Return to the fire and cook, stirring all the time for ten minutes. Remove from the fire and stir in cheese and seasoning. Serve on hot buttered toast.

Tomato and Cheese Savoury.

Grated cheese, 2 oz.; ripe tomatoes, 4 oz.; eggs, 2 oz.; seasoning; mixed mustard, one-quarter teaspoon; hot buttered toast.

Method.—Dip the tomatoes in boiling water, remove the skins and slice. Add eggs and seasoning. Stir over gentle heat till the mixture thickens. Add cheese. Serve on hot buttered toast.