Excerpt from Savouries Simplified
Savouries are always appreciated by men, and very often, nowadays, women prefer them to sweets; so that a small dinner, or even luncheon party, which does not end with a savoury of some kind, is shorn of much of its glory! Savouries need never be omitted from the homeliest dinner, provided a judicious use is made of small odds and ends, and there is no attempt at a series of such dishes as require caviare, truffles, olives, etc., for naturally these all mean expenditure; and where every shilling is required to go as far as possible, this is a great consideration. As a matter of fact the making of savouries is the best way of training both the mistress and the cook to be economical, because the smallest scraps can be utilized.
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