I j>FoR Sex Persons. — 4 eggs; 1 pint of cream or new milk : ■oz. of butter; 1 red chilli; 3 olives; 6 capers; | pint I igood gravy. i Beat four eggs lightly, and mix with them about i pint of cream or new milk ; season with salt and j '-3pper. Butter some small moulds and pour in the i'..ixture, put the moulds into a saucepan with about 1 xvo inches of water at the bottom of it ; steam j wenty minutes, turn them out and serve with a I ■ dck brown gravy ; chop two red chillies, three olives I md a few capers and add to the gravy. Shrimp Canapis. For Four Persons. — oz. of fresh butter; 6 rounds of r read fried ; J pint of shrimps ; 1 gill of milk ; 1 teaspoon- i.d of anchovy sauce ; a little parsley for garnishing ; 1 esssertspoonful of flour. Fry some rounds of bread and spread some shrimp aauce on them ; ornament them by placing some iicked shrimps upon them, and place them in a circle in a dish overla2)ping each other. Garnish with K arsley in the centre. 28 SAVOURIES AND SWEETS. Savoury Beetroot. Fok Four Persons. — 1 slice of onion ; half a beetroot, or the whole of a small one ; ^ teaspoonful of salt ; \ teaspoonful of diy Finch’s mustard; | teaspoonful of anchovy sauce ; 3 tablespoonfuls of cream ; 3 tahlespoonfuls ot milk✪ Savoury Beetroot. Fry a slice of onion in butter, tben mix together half a teaspoonful of salt, half of dry mustard, half of anchovy sauce, one of flour, three of cream, and three of milk ; pour it over the onion in the saucepan and boil five minutes ; lastly, slice in a moderate- sized boiled beetroot. If you have no cream, use double quantity of milk and a little more flour. This is to be eaten cold. Eggs in Pipkins. For Four Persons. — 4 eggs'; 4 tahlespoonfuls-of cream; 1 saltspoonful of salt ; J saltspoonful of cayenne. Break a new-laid egg into each pipkin, add a tablespoonful of cream, cayenne, and salt ; put into a hot oven for five minutes, and serve. Savoury Pudding. For Four to Six Persons. — f pint of bread crumbs; a small bunch of thyme and parsley ; a teaspoonful of curry powder ; 2 eggs ; 6 slices of cheese ; 3 ozs. of fresh butter ; 1 pint of warm milk ; salt and pepper to taste. Mix well together half a pint of bread crumbs, a little thyme and parsley, a teaspoonful of curry powder, two hard-boiled eggs chopped small,' a few slices of cheese crumbled up, two ounces of fresh butter dissolved in a pint of warm milk, and two raw eggs beaten well. Let this soak for haK an hour before baking. A shallow dish should be used, and a cool oven is necessary. The top should have a few SAVOURIES AND SWEETS. 29 ts of butter spread over it, and be covered with a iate until half done, 'svben it must be removed for e j)udding to brown. Bake one hour and a half. Macaroni with Tomato Sauce. rFoB, Six Persons. — J lb. of macaroni ; .mion ; 2|- ozs. of grated Grayere cheese ; urmesan ; lit to taste 1 oz. of butter ; ozs. of grated a suspicion of nutmeg ; teaspoonful of pepper ; 6 tablespoonfuls of cream✪ Macaroni with Tomato Sauce.

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I j>FoR Sex Persons. — 4 eggs; 1 pint of cream or new milk : ■oz. of butter; 1 red chilli; 3 olives; 6 capers; | pint I igood gravy. i Beat four eggs lightly, and mix with them about i pint of cream or new milk ; season with salt and j '-3pper. Butter some small moulds and pour in the i'..ixture, put the moulds into a saucepan with about 1 xvo inches of water at the bottom of it ; steam j wenty minutes, turn them out and serve with a I ■ dck brown gravy ; chop two red chillies, three olives I md a few capers and add to the gravy. Shrimp Canapis. For Four Persons. — oz. of fresh butter; 6 rounds of r read fried ; J pint of shrimps ; 1 gill of milk ; 1 teaspoon- i.d of anchovy sauce ; a little parsley for garnishing ; 1 esssertspoonful of flour. Fry some rounds of bread and spread some shrimp aauce on them ; ornament them by placing some iicked shrimps upon them, and place them in a circle in a dish overla2)ping each other. Garnish with K arsley in the centre. 28 SAVOURIES AND SWEETS. Savoury Beetroot. Fok Four Persons. — 1 slice of onion ; half a beetroot, or the whole of a small one ; ^ teaspoonful of salt ; \ teaspoonful of diy Finch’s mustard; | teaspoonful of anchovy sauce ; 3 tablespoonfuls of cream ; 3 tahlespoonfuls ot milk. Fry a slice of onion in butter, tben mix together half a teaspoonful of salt, half of dry mustard, half of anchovy sauce, one of flour, three of cream, and three of milk ; pour it over the onion in the saucepan and boil five minutes ; lastly, slice in a moderate- sized boiled beetroot. If you have no cream, use double quantity of milk and a little more flour. This is to be eaten cold. Eggs in Pipkins. For Four Persons. — 4 eggs'; 4 tahlespoonfuls-of cream; 1 saltspoonful of salt ; J saltspoonful of cayenne. Break a new-laid egg into each pipkin, add a tablespoonful of cream, cayenne, and salt ; put into a hot oven for five minutes, and serve. Savoury Pudding. For Four to Six Persons. — f pint of bread crumbs; a small bunch of thyme and parsley ; a teaspoonful of curry powder ; 2 eggs ; 6 slices of cheese ; 3 ozs. of fresh butter ; 1 pint of warm milk ; salt and pepper to taste. Mix well together half a pint of bread crumbs, a little thyme and parsley, a teaspoonful of curry powder, two hard-boiled eggs chopped small,' a few slices of cheese crumbled up, two ounces of fresh butter dissolved in a pint of warm milk, and two raw eggs beaten well. Let this soak for haK an hour before baking. A shallow dish should be used, and a cool oven is necessary. The top should have a few SAVOURIES AND SWEETS. 29 ts of butter spread over it, and be covered with a iate until half done, 'svben it must be removed for e j)udding to brown. Bake one hour and a half. Macaroni with Tomato Sauce. rFoB, Six Persons. — J lb. of macaroni ; .mion ; 2|- ozs. of grated Grayere cheese ; urmesan ; lit to taste 1 oz. of butter ; ozs. of grated a suspicion of nutmeg ; teaspoonful of pepper ; 6 tablespoonfuls of cream.

Savouries and sweets suitable for luncheons and dinners