General Remarks
Small savouries are useful to lengthen a lunch or dinner without making the whole meal too heavy.
Their materials are often what is left over of various dishes. Therefore the remnants that are kept should be always put away with care and separated from each other.
Cut onion should never be kept in the safe containing butter or milk.
Raw bacon should be laid in the dish on the rind.
A tin of sardines should never be left open more than twenty-four hours.
Tinned salmon must be used at once.
Bottled tomatoes may be partly used and re-corked for a few days.
Bottled olives must be re-corked tightly after use. Take care that the liquid covers the olives. The same for capers, chillies, and anchovies.
The salad basket and potato ricer should be dried on the shelf over the stove after being wiped.