Practical West African cookery

Mint Sauce. (I). 2 tablespoonfuls vinegar. l£ tablespoonfuls dried mint 1 small tablespoonful water. or fresh minced basil. 1 tablespoonful crushed sugar. If using fresh basil, mince it only just before using. Mix together the vinegar, water, sugar and mint or basil, let it stand for an hour or two before serving. A Sauce for Puddings. (II). 2 tablespoons sherry. I 2 yolks of eggs. 1 tablespoon castor sugar. I 1 tablespoon cold water. Well mix the yolks, sugar, sherry and water and pour the mixture into the small enamel saucepan which should be stood in a larger saucepan filled with boiling water. Beat with a fork till the sauce has the consistency of custard and is all frothy on top. Serve hot. If no sherry is available a dessertspoon of brandy or whisky with enough water added to make up a tablespoonful of liquid, can be used instead. A few extra tins and some imagination is all that is required to make a variety of savouries, a dish which generally interests the cook and is surely a legitimate luxury in Nigeria. We give again some of the most useful condiments which will help to vary the list. Anchovy paste. Bloater paste, Potted shrimps, Lax. Anchovies in brine. Tabasco sauce. Plain and stuffed olives. Capers. Grated Parmesan cheese in small bottles. Parmesan biscuits, Huntley & Palmer’s. Thin Bath Olivers. Nepal and cayenne pepper. A visit to Fortnum and Mason will provide you with many ideas and if such luxuries as foie gras and caviare are attainable they can certainly give you the best. Savouries should be served up very neatly and very hot. Slices of bread slightly fried in a little butter can nearly always take the place of toast, are easier for the cook to prepare and will remain crisp. Eggs on Anchovy Toast. (I). 1 slice bread. 2 eggs. 1 teaspoon anchovy paste. A pinch of pepper and salt. 1 small teaspoon butter or l&rd. 1. Cut a slice of bread a quarter of an inch thick, halve it, trim off the crust, leaving two pieces about two and a half inches long and two inches broad ; or the bread can be stamped into rounds of about one inch and a half diameter, with the cover of a tin. 2. Boil the eggs hard, crush the yolks lightly with a fork without making them into a paste, mix with them half of the butter, the pepper and salt. 3. Put the rest of the butter into the frying pan ; when quite hot and singing, put; in the slices of bread, toss them till they are crisp and golden on both sides, turning them once. Little butter must be used and it must be very hot, otherwise the bread will be greasy. 4. Butter the bread with anchovy paste and with a fork pile on top the crushed yolk of eggs. Serve at once. Note. — The same savoury can be made with lobster paste or bloater paste instead of anchovy. Anchovy eggs and capers. — The same as above, putting a few capers on top of the eggs. Anchovy eggs and olives. — Put a stoned olive on top of the eggs. Stuffed Olives on Toast. (II). 4 olives. 1 teaspoon butter. 2 eggs. A pinch red pepper and salt. 1. Prepare two pieces fried bread as explained for anchovy eggs, or toast the bread.