How To Serve Savouries - Cooking Tips (1957)

The famous husband and wife cooking team, Fanny and John Cradock, are showing some of the ways to serve savouries. The presentation of the food is as important as the food itself. An elegant woman is seen squeezing a bright yellow substance through an icing tube creating carnations and putting them on the plate. Carnations are just another way to serve butter - colour it with some harmless food dye and squeeze it through the icing tube on a little cube of bread shaping a flower. Excellent! Next come swans made of hard boiled eggs. Two thin slices are cut off vertically at each side of the egg. Then, a pipe cleaner is shaped into S and placed on top of the egg creating swan’s long neck and head. Two cut pieces are ’glued’ back to the sides with mashed potato (or cream). Mrs Cradock places the swan with the other swans - on the plate covered with chopped parsley. John Cradock scoops small cheese balls to place them on a plate as flower petals. With a bit of butter in the middle and couple of real mint leave