Creole Savoury

Toast 1 side of shaped pieces of bread, and butter the other, spreading on it a layer of chopped tomato mixed with 1/2 as much chopped green peppers, and sprinkle with salt. Put in oven for 5 minutes, or under the roasting flame, and on removing arrange a cone of finely chopped onion in center of each. - Mrs. Chris. Worthington, Des Plaines, 111.

Cucumber Savoury

Drawing a silver fork along the cucumber lengthwise, separate and cut it in neat slices and place on round cut bread, sprinkle with salt and paprika; on every slice of cucumber put a ring of small sliced onion or arrange the tiny German pearl pickled onion between the slices of cucumber; pour a little lemon juice over when serving. - Mrs. F. C. Winter, Winnetka, 111.

Variation I

Use chopped chives or fill each ring of onion with them. - Mrs. F. C. Winter, Winnetka, 111.

Beet And Egg Savoury

Chop together equal parts of pickled beets and whites of hard-boiled eggs, arrange on toast or bread, with the riced yolks, mixed with a bit of chopped chives or parsley, in a cone on the center. Season. - Mrs. Clark Mason, Bensen, 111.

Brown Bread Savoury

Brown bread cut into shapes, spread on butter, and cream cheese, cross 2 evenly cut strips of pimento on each spread piece; where strips cross, place a slice of pimento in each space on the cheese. Sprinkle with paprika and put a few capers here and there. - Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111.

Egg Savoury

Fresh slightly toasted bread or less fresh untoasted cut in squares, diamonds or rounds, sprinkling with Worcestershire sauce, or any good sauce, covering neatly with the chopped whites of hard-boiled eggs, salted, on which arrange a center of the riced yolks; put a round slice from a black pickled walnut on each corner, dot with capers and sprinkle with paprika. - Mrs Frank Mullins, Franklin, 111.

Horse Radish Savoury

Spread oblong pieces of bread thinly with mustard, cover with a layer of chopped whites of hard-boiled eggs, mixed with a little grated horse-radish, arrange capers in strips crosswise of the bread, and between these sprinkle the hard-boiled yolks of the eggs which have been riced or pressed through a sieve. At the corners and in the center place thin slices of gherkins. - Mrs. Allan George, Park Ridge, 111.

Onion Savoury

Use shaped pieces of bread and spread thinly with butter, arrange 1/4 inch layer of finely minced Spanish onion, mixed with chopped parsley and slightly dampened with tomato sauce; put in the center of each the ring of a slice of hard-boiled egg, with a slice of pickled walnut fitted into it. - Mrs. E. D. Bennett, Bartlett, 111.

Pickle Savory

Spread any savory sauce, cream cheese on oblong pieces of bread, and arrange lengthwise on this thin slices of small sour pickles in a neat row. Sprinkle with paprika. - Mrs. A. C Christy, Glen View, 111.

Sweet Pimento Savory

Toast fresh bread, cut into shapes, and butter 1 side and arrange a trimmed piece of canned Spanish pimento, sprinkled with celery salt; set under the gas flame of a gas stove for 5 minutes to heat. - Mrs. May C. May. Mayfair, 111.

Tomato Savory

Cut rounds of bread the size of the tomatoes to be used and toast on 1 side; then butter the other side and arrange on each a slice of tomato, dredge with salt, pepper, and dry mustard, sprinkle with mushroom or walnut catsup, and set under the burners of a gas stove for 5 minutes, or until heated, but not softened. Garnish with water-cress to serve. - Mrs. Frank Mullins, Franklin, 111.