Savouries and sweets suitable for luncheons and dinners

I I have ready the following mixture : mince some chicken, add to it a few mushrooms, an anchovy, a little lemon peel, cayenne pepper and salt; mince ■ together and mix with some nice white sauce, put the patty tins, cover with paste, brush them ;ir with an egg, and bake in a hot oven. Eggs en Caisse. I OR Four Persons. — 4 ramequin cases ; 1 oz. of butter ; i i.blespoonfuls of bread crumbs ; 4 teaspoonfuls of mixed chopped parsley and chives ; cayenne and salt to taste ; 4 Prepare some small paper or china cases by butter them well ; sprinkle the cases thickly with a mixture of bread crumbs, chopped parsley, chives, cayenne, and salt. Break an egg into each case, and bake in the oven till the eggs are nicely set. Put crumbs on the top of each. French Pie. For Six or Eight Persons. — IJ lbs. of calf’s liver ; 1 eschalot ; 1 teaspoonful of cayenne ; J teaspoonful of black pepper ; \ lb. of unsmoked fat bacon ; J lb. of veal or chicken ; a pint of good stock ; ozs. of gelatine. Boil the calf’s liver ; when cold, put it through a mincing machine twice, and pound it in a mortar with an eschalot, mace, nutmeg, cayenne, black pepper, and salt ; season highly. Line a china mould with very thin slices of bacon (it must he fat), then put a layer of cooked veal, rabbit, poultry, or game, cut in thin slices ; next a thick layer of the pounded liver, and so on, until the mould is full. Pour in some good gravy or stock in which some gelatine has been melted, cover the top with bacon, and bake in a moderate oven for two hours. More gravy should be added when the mould comes out of the |i oven. Let it set till quite cold and turn out. This is an excellent dish for luncheon. ! Savoury Tomatoes. For Five Persons. — 3 tomatoes ; 2 tablespoonfuls of bread crumbs ; 1 tablespoonful of grated cheese ; 1 tablespoonful of cream; J teaspoonful of sugar; cayenne and salt; 6 slices ' of imsmoked bacon ; 6 rounds of buttered toast. Take three large tomatoes and cut them into halves, take out the insides and mix thoroughly with some i bread crumbs, a little grated cheese, a gill of cream, cayenne, salt, and half a teaspoonful of sugar ; re- ' place in the halves, and on top of each half place a i thin shce of unsmoked bacon. Put into the oven to cook, and when the bacon is done the tomatoes will be cooked. Serve each half on a round piece of thin buttered toast. Cheese Toast. For Two Persons. — 2 ozs. of cheese ; 1 egg ; 1 gill of I '■‘■k ; pepper and salt to taste ; 4 slices of buttered toast. I (Grate some cheese, add pepper and salt, a welli ; aten egg, and sufficient milk to make it like cream, warm all together in a saucepan and pour over some j > ces of hot buttered toast. It must be very hot. j Sardine Sandwiches. I For Twenty-four Sandwiches. — 24 slices of thin bread and butter; 12 sardines; 2 eggs; 1 teaspoonful of chopped parsley ; 1 teaspoonful of cayenne and black pepper ; 1 bunch watercress or one lettuce. ' < Cut some slices of thin bread and butter, and put the following mixture on each slice : bone and pass through a sieve twelve sardines, the yolks of two j ird-boiled eggs, and a nice piece of butter ; add some finely chopped parsley, and season highly with black pepper and cayenne, mix all well together. Cut the sandwiches into oblong shapes and serve with watercress or lettuce in the middle.