Sausage, Ham, Beef, &c. — Various kinds of sausage, such as Brunswick, liver, garlic, salami, &c., spiced and smoked beef, ham, tongue, &c., are served as hors-d’oeuvre, especially for luncheon. These should be cut in extremely thin slices, or rolled up into little cornets and arranged neatly on a dish. Then garnished with parsley and pickles, or with a little chopped aspic jelly. Foie Gras may either be served in its terrine, or cut in thin slices and garnished with parsley and chopped aspic. It must be served very cold. Salads of different kinds may also be served in small quantities, especially in the hors-d'oeuvres varies, as they serve as an accompaniment to the meat and fish varieties. They must be very simple in nature and mixed with vinaigrette or mayonnaise dressing. Radishes very often appear in the hors- d’oeuvre course, either as a garnish or prettily arranged by themselves in the hors-d' oeuvres varies. Sometimes the red skin is cut down in sections like petals, to make the radish look like a little flower. They must be served very cold or on crushed ice. Sandwiches, small and of a very tasty nature, can also appear in the hors-d' oeuvres varies, and they are generally appreciated, as they are so easily eaten. Fruit. — There are few hors-d’oeuvre more popular at the present moment than the melon ( canteloupe ). It must be served very cold, in fact it should be allowed to remain on ice for some horns before being cut, and then a generous portion served to each person. Sugar and pepper and salt should be served with it, sometimes ground ginger as well. Green figs are also popular when in season. Besides the above simple form of hors-d’oeuvre there are many little made dishes, which are particularly suitable when small individual hors- d’oeuvres are required. SAVOURIES The savoury has become quite an important course at even a small dinner, and the tasty morsel which ends the repast is appreciated by nearly everyone. Savouries are not difficult to make, but it does require some thought and manage- ment to provide them in sufficient variety. Odds and ends of all kinds can be utilised in the making of these little dishes ; the remains of fish, vegetables, game, cooked eggs, sauces, &c., can all be brought into service, as the following recipes will show ; in fact, before deciding what the savoury is to be, the first question should rather be, “ What is there to use up ? ” An intelligent and artistic cook should be able to multiply savouries ad infinitum, and the recipes here given should only be sugges- tive of many others. An after-dinner savoury should always be simple of its kind, especially after a dinner of many courses; something to clean the palate, as it were, after the sweets. A rich, creamy mixture, or anything of a substantial nature, would be quite out of place. For a luncheon, or for one of those short dinners which are so fashionable now, and where the savoury really takes the place of an entree, something more substantial may be chosen. A more substantial savoury may also be served as a supper dish. Although certain decorations and garnishes are generally recommended for the savouries here ex- plained, it must be remembered that these are not always obligatory, in fact very often others may be substituted according to the material at hand, as long as they are in keeping with the rest of the dish.

AI-modernized reading of the original text

Sausage, Ham, Beef, &c. — Various kinds of sausage, such as Brunswick, liver, garlic, salami, &c., spiced and smoked beef, ham, tongue, &c., are served as hors-d’oeuvre, especially for luncheon. These should be cut in extremely thin slices, or rolled up into little cornets and arranged neatly on a dish. Then garnished with parsley and pickles, or with a little chopped aspic jelly. Foie Gras may either be served in its terrine, or cut in thin slices and garnished with parsley and chopped aspic. It must be served very cold. Salads of different kinds may also be served in small quantities, especially in the hors-d'oeuvres varies, as they serve as an accompaniment to the meat and fish varieties. They must be very simple in nature and mixed with vinaigrette or mayonnaise dressing. Radishes very often appear in the horsd’oeuvre course, either as a garnish or prettily arranged by themselves in the hors-d' oeuvres varies. Sometimes the red skin is cut down in sections like petals, to make the radish look like a little flower. They must be served very cold or on crushed ice. Sandwiches, small and of a very tasty nature, can also appear in the hors-d' oeuvres varies, and they are generally appreciated, as they are so easily eaten. Fruit. — There are few hors-d’oeuvre more popular at the present moment than the melon ( canteloupe ). It must be served very cold, in fact it should be allowed to remain on ice for some horns before being cut, and then a generous portion served to each person. Sugar and pepper and salt should be served with it, sometimes ground ginger as well. Green figs are also popular when in season. Besides the above simple form of hors-d’oeuvre there are many little made dishes, which are particularly suitable when small individual horsd’oeuvres are required. SAVOURIES The savoury has become quite an important course at even a small dinner, and the tasty morsel which ends the repast is appreciated by nearly everyone. Savouries are not difficult to make, but it does require some thought and management to provide them in sufficient variety. Odds and ends of all kinds can be utilised in the making of these little dishes ; the remains of fish, vegetables, game, cooked eggs, sauces, &c., can all be brought into service, as the following recipes will show ; in fact, before deciding what the savoury is to be, the first question should rather be, “ What is there to use up ? ” An intelligent and artistic cook should be able to multiply savouries ad infinitum, and the recipes here given should only be suggestive of many others. An after-dinner savoury should always be simple of its kind, especially after a dinner of many courses; something to clean the palate, as it were, after the sweets. A rich, creamy mixture, or anything of a substantial nature, would be quite out of place. For a luncheon, or for one of those short dinners which are so fashionable now, and where the savoury really takes the place of an entree, something more substantial may be chosen. A more substantial savoury may also be served as a supper dish. Although certain decorations and garnishes are generally recommended for the savouries here explained, it must be remembered that these are not always obligatory, in fact very often others may be substituted according to the material at hand, as long as they are in keeping with the rest of the dish.

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