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.
Tomato Toast
Half an ounce of butter, two ounces of grated cheese, one tablespoon of tomato; paprika. Melt the butter and add the tomato (either canned or fresh stewed), then the grated cheese; sprinkle with paprika and heat on the stove. Cut bread into rounds or small squares, fry and pour over each slice the hot tomato mixture.
Ham Toast
Mince a little left-over boiled ham very finely. Warm it in a pan with a piece of butter. Add a little pepper and paprika. When very hot pile on hot buttered toast. Any left-over scraps of fish or meat may be used up in a similar way, and make an excellent savory to serve with a green salad.
Cheese Savories
Butter slices of bread and sprinkle over them a mixture of grated cheese and paprika. Set them in a pan and place the pan in the oven, leaving it there until the bread is colored, and the cheese set. Serve very hot.