Practical West African cookery

2. Boil the eggs hard, crush the yolks lightly with a fork, mix with them half of the butter, the pepper and salt. Pile them on the bread, standing two stuffed olives (if the slices are round one olive is sufficient) on each little piece. Note. To stone an olive, cut it round close to the stone as you would peel an apple, and fill it up with anchovy paste mixed with a little butter. Mustard Biscuits. (I). Butter two thin Bath Oliver biscuits and put them into the oven. When the butter has soaked in, take them out and butter them with a little made mustard and place them again in the oven. Take them out when the mustard has soaked in, and serve very hot and immediately or the biscuit will be soggy, instead of crisp as it should be. Parmesan Cheese Biscuits. (I). Butter two Parmesan cheese biscuits and put them into the oven. When the butter has soaked in, take them out and spread them with a little bottled Parmesan cheese and sprinkle a little red pepper on top. Serve them very hot and at once. Pickle Cheese. (II). One thick slice Cheddar or Dutch cheese, (enough when pounded to produce about two tablespoons.) 1 to 2 tablespoons of butter. f of a pickled walnut or a little liquid from piccalilli. 1 teaspoon made mustard. A drop of tobasco sauce. Pound all the ingredients well together in a mortar, till quite smooth and well mixed. Serve heaped in a glass dish (or in a saucer) passing hot toast at the same time. It is a very good and easy savoury. The amount of butter should vary according to the fat in the cheese. Tomato Savoury. (I). 2 round slices of bread. 1 good tomato. 2 eggs. 1 small teaspoon butter. 1 teaspoon capers, minced pickled walnut or chutney. Pinch of red pepper. 1. Boil the eggs hard. 2. Plunge the tomato for one minute into boiling water and peel at once. 3. Mix the yolks of the eggs, the butter and capers thoroughly to a paste. 4. Cut two slices of tomato the same size as the bread and lay them on top. Cut two rings from the white of the eggs, which you have been careful not to break in extracting the yolk, lay them on the tomatoes and fill them up with the mixed yolk of eggs. Note. This savoury is to be eaten cold, and as it can be prepared beforehand it is useful. Okro Savoury. (I). Plunge the okro into boiling water, take it out, mince it finely and fry lightly in a little olive oil. Add a few drops of vinegar and a pinch of pepper. Spread it on hot toast and sprinkle with a little crushed hard boiled yolk of egg or with a little grated Parmesan cheese. Sardines on Toast. (I). 2 sardines, I 1 teaspoon butter. A slice of bread I A small pinch red pepper. 1. Skin the sardines, fry them lightly in half of the butter, sprinkle them with a little red pepper and keep hot between two plates. 2. Put the remaining butter in the small frying pan ; when hot, put in the bread and fry till golden. Put the sardines on top and serve. Stuffed Eggs with Mustard and Cress. See index. Kidneys on Toast. (I). See index. Horseradish Savoury. (II).