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WAFER SAVOURY

Ice wafers unsweetened. Sprinkle with Parmesan cheese, put
into oven till cheese is melted and the wafers are very hot and
crisp. It only takes a few minutes.

P.S.—It is very difficult to get the unsweetened wafers in
Vancouver.

—Mrs. E. Bernulf Clegg

PIGS IN BLANKETS

One dozen oysters, dry well, season with salt, pepper and a
little lemon juice. Wrap the oysters in thin slices of bacon, fasten
with a tooth pick; fry in a hot pan long enough to brown the
bacon. Place on toast and serve hot. Chopped sauteed mushrooms
mixed with a little cream or mayonnaise may be used in this
manner. —Mrs. P. A. McLennan

PATE DE FOIE GRAS IN ASPIC

14 large can pate de foie gras 3 tablespoonfuls of sherry, if
2 cupfuls consomme (cleared) desired
14 pkge. of gelatine 1 or 2 truffles

White of 1 egg, hard-boiled

1 tablespoonful of capers

Yz cupful of consomme

The quantity of ingredients given is for eight molds holding
% cupful each. Soften the gelatine in a little cold consomme and
dissolve in part of the consomme heated for the purpose; when
cold, add the rest of the consomme and the wine. Set the mix-
ture into ice water. Chill the molds in ice water. Let a tea-
spoonful of liquid aspic chill in each mold. Dip shapes cut from
whites of an egg and slices of truffle in aspic and press against
the sides of the mold; put other shapes on the aspic in the bot-
tom of the molds; add a drop or two of aspic to each bit of decor-
ation to hold it in place, then when firm cover with a little more
aspic. Scrape the fat from the foie gras, cut it in slices, and
then in cubes. Set a layer of cubes on the jelly, keeping them a
little distance apart. Hold these in place with drops of cool aspic,
and when firm cover with aspic. Continue the layers of pate and
aspic till the molds are filled. Let stand some time to become
firm. Serve unmolded with lettuce, cress, celery or endive and
French dressing.

As the molds are filled with the layers of pate and aspic, dip
capers and shapes, cut from the truffle and white of egg, in the
little dish of aspic reserved for the purpose and place against the
chilled sides of the molds. The molds are more easily decorated
when they are partly filled than when empty. Chicken broth,
flavoured with vegetables and clarified, makes good aspic jelly for
this dish, —Mrs. E. W. Hamber

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24 Scr arenes sll