Food and freedom

REMOVE skin and bones from a can of good quality sardines. Rub sardines to a paste, season with pepper, a few drops of lemon juice, and a few drops of Worcestershire sauce. Add half a dozen finely chopped pimento olives. Have ready small, thin triangles or rounds of bread, toasted on one side. Butter the untoasted side lightly, spread generously with the sardine paste. In the center of each canape place one whole pimento olive, and top with a little white or yolk of hard-cooked egg pressed through a sieve. Ripe Olive Sandwiches 'O fresh cottage cheese add an equil quantity of chopped ripe olives. Moisten with a little cream. Spread be- tween thin slices of bread. Cut into fancy shapes. T' Scotch Woodcock O PRE AD thin slices of hot toast lightly with anchovy **^ paste. Cover each slice with a spoonful of scrambled egg, sprinkle with chopped parsley. Serve at once. Horseradish Cream "jV/riX three level tablespoonfuls grated horseradish, one ^^■^ tablespoonful vinegar, one-fourth teaspoonful salt, one-sixth teaspoonful paprika ; add one-half cupful whipped cream. Serve with sliced cold beef or tongue. If bottled horseradish is used, press dry and omit vinegar. Magic Aspic SOAK one-half box granulated gelatine in one-half cupful cold water. When soft, add two cupfuls boiling water in Which three bouillon cubes have been dissolved; add a few drops onion juice, the juice of half a lemon, and strain into a shallow pan. Set in a cold place to harden. An excellent spring garnish for cold meat dishes. i86 FOOD AND FREEDOM Marrow Balls Ingredients 4 level tablespoonfuls beef marrow Soft bread-crumbs 2 eggs Chopped parsley Salt; pepper A little grated nutmeg Time: Preparation, 15 minutes; cooking, 5 minutes Number served: Recipe makes 12 small balls "D EMOVE marrow from an uncooked beef shin-bone. ■*^ Heat gently until melted; strain; stand aside until cold. Beat this to a cream; add eggs, unbeaten, seasoning, and parsley ; mix. Now add all the soft, stale bread-crumbs the mixture will hold. Shape into small balls; let stand in a cold place until firm. Serve as a garnish with beef or chicken soup. To cook: Drop balls into the hot soup, and simmer gently until balls float. This will take about five minutes. Marrow is a good fat, and should not be wasted these days. Balls may also be used as a garnish for spinach. Cheese Marguerites SPREAD small whole- wheat or graham crackers with currant, quince, or any other favorite jelly. Press a small, dry cream cheese through a sieve. Place a spoonful of this cheese in the center of each wafer. Top with a salted peanut. Serve with salad. Cottage cheese may be substituted for cream cheese. French Toast BEAT two eggs, add one cupful milk, one-fourth tea- spoonful salt; mix. Cut stale bread into slices, re- moving crusts. Dip into milk and egg, allowing it to remain until soft. Saute in nut butter until brown on both sides; or toast, in gas oven, and spread with butter. Sprinkle with powdered sugar and cinnamon. Serve plain or with stewed fruit. YOUR RECIPES 187 Caramelled Bananas