Anchovies A La Creme

From Mrs. C. F. Aked

Make some toast, cut it into small square pieces, butter it, then spread thickly with the following mixture: Stir into a jar, placed in a saucepan of water over the fire, the beaten yolk of 1 egg, 1 oz. of butter, 2 teaspoonsful of anchovy paste, a teaspoonful of mushroom ketchup, 6 olives finely chopped, and a gill of cream, until it thickens; it must not be allowed to boil. Spread it while hot on each piece of toast. When well chilled pile a spoonful of stiffly whipped cream on each one. Take some filleted and boned anchovies, cut the fillets in half, lay the 4 strips against the piled-up cream, the ends meeting at the top.

Anchovy Creams

From Mrs. C. F. Aked

Soak 1/4 oz. gelatine in a little water, set over boiling water, stir until dissolved; whip 1/3 pint cream, add 1 good teaspoonful of anchovy paste, a pinch of cayenne, a squeeze of lemon juice, add the gelatine, stir lightly and pour into tiny moulds. Serve on rounds of aspic jelly. Garnish with endive or water-cress.

Savoury Of Caviar

From Mrs. J. H. Barnard

One can caviar spread thin on circles of buttered toast; add a few drops of lemon juice, a slice of tomato, little mayonnaise, then the grated yolk of hard-boiled egg, sprinkle with little salt, paprika, and finely chopped parsley.

Mock Caviar

From Mrs. C. F. Aked

Six anchovies, 1/2 tablespoonful of olive oil, pepper, salt, cayenne, lemon juice to taste, yolks of 2 hard-boiled eggs; pound well; add 1 pickled walnut; mix smooth, and put in little heaps on small rounds of fried bread; garnish with water-cress and lemon.

Croutes Aux Olives

From Mrs. C. F. Aked

Fry some neat croutons a golden brown, and spread them thickly with anchovy butter. Pour a little melted aspic over them, and in the middle of each crouton set an olive turned, the stone being replaced by a fillet of anchovy.

Water-Cress Savoury

From Miss Taylor, Of Liverpool

Fry small rounds of bread in butter, drain and cool. Chop water-cress very fine, rub it to a paste with butter and spread on the fried bread. Sprinkle with salt, cover with caviar seasoned with lemon juice. Scatter a little paprika on the top and serve with a garnish of cress. Always use a bone spoon for spreading the caviar.

"Time and table wait for no man."