Savouries and sweets suitable for luncheons and dinners

looked; it must not be brown. Turn the contents into a mortar, pound until the meat is fine, then rub through a hair sieve. The vegetables are merely to give the liver a nice flavour, so need not be pounded r passed tbrougb a sieve. Marrow Toasts. ' For Four Persons. — 2 marrow bones ; 1 teaspoonful of minced parsley; a few drops of lemon juice; 5 squares of r.-ied bread or toast. Boil two marrow bones, and when they are sufficiently cooked, take out tbe marrow and place on small squares of hot buttered toast ; sprinkle chopped parsley and a squeeze of lemon juice on each. Serve very hot. Egg and Ham Toasts. For Four Persons. — 5 rounds of fried bread ; 2 ozs. of ham ; 1 gill of cream ; 5 eggs ; 1 spoonful of chopped parsley ; 1 teaspoonful of lemon juice. Fry some rounds of bread sufficiently large to hold a poached egg. Before frying, mark them lightly with a cutter about an incb from tbe edge all tbe way r.’ound. The bread must be an inch in thickness. When fried, run a knife round the mark and take out the middle ; care must be taken so as to leave about half an inch thickness at the bottom. Fill up the space with finely chopped ham moistened with cream ; add chopped parsley, a little lemon juice and cayenne. Place a poached egg on the top of the mixture and serve very bot. Boiled or Stewed Cheese. Foa Six Persons.— 4 ozs. of Cheshire cheese ; 2 eggs ; 1 dessertspoonful of cream ; 1 oz. of butter ; a little salt. Scrape four ounces of Cheshire cheese, add the yolks of two eggs well beaten, a dessertspoonful of cream and a little butter ; put it into a saucepan and set it on the fire for ten minutes, stirring the whole time. Serve on a hot-water dish. Ham Toasts. For Four Persons. — 2 tablespoonfuls of cream ; 2 tablespoonfuls of ham ; 1 tablespoonful of bread crumbs ; 1 teaspoonful of chopped parsley ; 1 anchovy ; 1 tablespoonful of fried crumbs ; 5 pieces of toasted bread. Take of cooked ham finely minced two tablespoonfuls, one of bread crumbs, two of cream, a little chopped parsley, and a little pepper and dry mustard, one anchovy chopped fine ; put all into a saucepan and heat thoroughly. Serve on squares of hot buttered toast, with fried bread crumbs on the top. Victoria Sandwiches. For Four Persons. — 8 anchovies ; 8 slices of thin brown bread and butter ; 2 eggs ; 1 small bunch of mustard and cress ; a little parsley for garnishing. Wash eight anchovies, bone them, and take out the backbones, divide them into halves. Cut an equal number of thin slices of brown bread and butter ; put between two slices alternate layers of hard-boiled eggs, cut in thin slices, mustard and cress cut small, and the fillets of the anchovies ; press the slices closely together, and with a sharp knife cut them into small squares. Serve on a napkin and garnish with parsley. Shrimps Scalloped. For Four Persons.— 1 pint of shelled shrimps; 1 gill of : ;ik ; 1 dessertspoonful of flour ; 1 oz. of butter ; 1 tablespoonful of bread crumbs ; 1 teaspoonful of anchovy sauce ; cayenne to taste.. i Butter some small scallop shells, and fill them with shrimps. Make a thick white sauce with a lump of butter in it and a little anchovy sauce, add cayenne pepper, pour over the shrimps, put bread crumbs on each, and brown in the oven. Puffed Eggs.