SAVORIES
Hot savory and cold salad are always to be recommended—some suggestions that are worth remembering.
A hot savory and a cold salad make a good combination for the summer luncheon, and the savory is a useful dish for the disposition of left-over scraps of meat, fish, etc.
The foundation of a savory is usually a triangle or a finger or buttered brown bread toast, or fried bread, pastry or biscuit. The filling may be varied indefinitely, and its arrangement depends upon available materials.
Here are a few suggestions for the use of materials common to all households.
He that eats well and drinks well, should do his duty well.