Savouries and sweets suitable for luncheons and dinners

3 Boil half a pound of macaroni in water with a nip of butter, an onion, two cloves, and salt ; when done, drain the macaroni and place in a saucepan with two and a half ounces of grated Gruyere cheese, and two and a balf ounces of grated Parmesan cheese, a little grated nutmeg, some coarse black pepper, and six tablespoonfuls of cream. Toss and stir well until the cheese becomes thick and stringy, dish up with tomato sauce in tbe middle of tbe dish. Angels on Horseback. •For Six Persons. — 8 large oysters; 8 slices of fat bacon; i},yenne to taste ; 8 small pieces of toast. Take some large cooking oysters, and put each in a piece of fat bacon, tying it up with a bit of white cotton, and toast them before the fire over a piece of toast. Serve as soon as the bacon is cooked. Scalloped Salsify. For Two Persons. — 4 roots of salsify ; ^ a lemon or 1 gill of vinegar; ^ oz. of salt; J pint of milk; 1 tablespoonful of flour; 1 oz. of butter ; 1 dessertspoonful of anchovy sauce; tablespoonful of fried crumbs of bread ; 2 scallop shells. Scrape some roots of salsify, cut them into short lengths, and throw them into cold water with either lemon juice or vinegar in it. Boil them till tender | in well-salted water ; when cooked, drain and put i into a thick white sauce, to which you have added j a little anchovy sauce and cayenne pepper. Put them into scallop shells and sprinkle fried crumbs on them. Serve very hot. Kidneys Sautés. For Three Persons. — 2 kidneys; 1 oz. of butter; 4 pieces of fried bread ; 1 teaspoonful of minced parsley ; cayenne and salt to taste. Slice and parboil two kidneys, then fry them in a frying-pan with a nice bit of butter ; toss them till done; add pepper, salt, a little minced parsley and lemon juice ; season well with cayenne and salt. Serve on fried toasts. Sunshiny Eggs. For Three Persons. — 1 oz. butter ; 3 eggs ; pepper and salt to taste ; 3 tablespoonfuls of tomato sauce. Melt a little butter in an omelet pan, sprinkle salt upon it, break as many eggs as required, and fry these for about two minutes, care being taken that they do not spread too much. Put them on a hot dish, sprinkle well with pepper, and pour some thick tomato sauce over them. Cheese Canapis. For Three Persons. — 4 rounds of fried bread ; ■ 1 teaspoonful of dry mustard (Finch’s) ; 2 tablespoonfuls of grated Parmesan ; cayenne and salt to taste ; 12 capers or nasturtium seeds. Fry some small rounds of bread a nice colour, spread a little mustard on each round ; sprinkle over that a layer of grated Parmesan cheese, add cayenne and salt to taste. Put them in a quick oven the cheese is dissolved. A few capers on each is a great improvement. Serve as hot as possible. Pickled nasturtiums can be used instead of capers. j Hungarian Patties. For Four Persons. — 1 lb. of flour; 1/2 lb. of lard; 2 eggs; 1 teaspoonful of lemon juice;; teaspoonful of baking powder ; i-ss. of chicken ; 6 musbrooms ; 1 anchovy ; 1 teaspoonful 1 teaspoonful of lemon peel; 1/2 pint of milk; oz. of butter ; cayenne and to taste. ! lalf a pound of flour, quarter of a pound of lard, > yolk of one egg, half a teaspoonful of lemon juice, and half a teaspoonful of baking powder. Mix CO a paste lightly. Line some patty tins with it,