The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-11-22

bread and butter. garnlshed with q
little chopped cndvc, fine cress, lettuce,
parsley or celery. or yolk Of hard
boiled egg crumbled TO 4 coarse powder,
and served on bed or within a Dor
der Of perfectly dry watercress. fine
cress or lettuce. or hard boiled eggs
may be split lcngthwise. the yo,k re-
moved and the waite cases I'll q with
a savory paste and garnished and
, served as IN the preceding case.
For serving hot the pastes may be
| heated plainly or mixed with other IN
Gredi nts such az a little tomato sauce.
| Chutney, or ketchup, chopped parsley.
| or herbs, or fresh tomato pulp. and
/ piled on nicely trimmed rounds ot but
tered toast. OR they may be used az
the filling fo- savory tomatoes. large
| fruit being Chos u. \ slice should he
| cut Of from the top. some of the pulp
! removed, seasoned. and mixed with the
! paste TO be used for filling, than put
I back. the top sprinkied with Drowned
| bread crumbs. and the tomatoes baked
| for about fifteen minutes in Il moderate
| oven, then served on toast. Again.
| they may be made into savory filings
| for the white casey OF hard boiled eggs
! already directed, and served hot.
| the paste being used plain or mixed
, with tomato or other sauce, chopped
| parsley herbs, or a very little onion
| cooked in butter and the paste then
added and made hoD. or a similar
mixture may be used to fil sCailop
shells or china or pastry cases For
! the first two bread crumbs should u.
scattered over with some tiny pieces
| of butter, and the savories baked IN
I'll nicely Drowned. The pastry cases
| may be prepared with or without iids,
II without they should be heated when
! required. the hot paste then filled IN
and garnished with little finely
chopped parsley.
Potted Shrimps-Sheu the fish or else
buy them ready picked, taking care in
either case that they are quite fresh
and firm. II soft and ncshy they are
quite unsuitable. For shrimp paste pound
! them in a mortar with about one and
| half ounce to two ounces of butter b. the
pint ,unshellcd. more TO the pint meas
urcd when picked and salt, pepper. or
Cayenne. and spices. pounded mace and
nutmeg to favor. For fine paste rub
through a hair sieve and pot in the
! usual way. For shrimp ported whole
pat them into a saucepan with about
three ounces Of bu ter per PINT; also
pounded mace, nutmeg and cayenne.
and let them heat gently for ABOUT NJ
teen minutes without actually cooking,
| so that they absorb the butter Put
into small pos and cover when cold
with melted butter.
Potted Fish--Remove the bones and
skin from some cold boiled fish OF any
kind fake 1t, add pepper, salt little
cayenne and nutmeg Tor any other spice
| If preferred. mixed spice Is good, ana
pound well N a mortar. When con-
vertcd into a smooth paste add about
one ounce drawn butter to each half
pound of fish and anchovy sauce TO
flavor. Put into small Jars and cover
! with layer of melted butter IN the
usual way.
| Potted Sardines-prcparc and pound
the sardines as directed in the pre-
Ccdlng recipe. adding cayenne enough
to season rather highly, but emitting
the spices, as the sardines are them
selves We'll Favored, Add butter during
the pounding. Sardnes tru.sed vi h
iona toes are very good, a ltt,c OF the
tomato being omitted II ,he paste ~
likely to b" too moist, If plain Sardines
are used little tomato sauce may be
added The paste viii be improved by
rubbing through sieve,
potted ROcs-COok the hard or soft
roes OF behring's in butter seasoning to
aste as in the foregoing recipes. Mash
we'll with a fork, put into small Jars
and cover with melted butter II not re-
l4u!rcd at once.
AnChoVy Butt-r or Paste Wash and
bone the anchovies, removing the heads
hound the flesh in a mortar until quite
smooth and rub through a tne sieve
nix thoroughly with butter, regulating
the quantity according t. the purpose
. for which the paste is intended. using
enough to make t moist II Tor Sprt aiding
Vas n sandwich fllinE, which wi. mean
about four ounces Of butter to half n
dozen anchovies. Add 'havorIng as pre-
| ierred. such as equal quantities OF nut
= meg and mace and little cayenne or
= curry powder with a little papr!ka pep
7 per.
F., Lobster paste or butter may be made
In the same way
n Anchovy and Iaddock Paste This is
- very good either cod as "A sandwich M
II ing or made hot and served on toast
- Pound some cooked smoked haddoCk
= freed from bones, with about half its
l. weight Of anchoVy butter, or with one
d fourth it's weight Of ordinary anchoVy
d paste and tho same of fresh butter. Sea
If son to taste with krona pepper or cay.