Savouries and sweets suitable for luncheons and dinners

Cheese Straws. For Six Persons. — 2 ozs. of flour ; 2 ozs. of cheese (Pareesan) ; 1 oz. of lard ; 1 oz. of butter ; 1 gill of water ; Cayenne and salt. Take two ounces of flour, two ounces of cheese, one ounce lard, one ounce butter ; mix into a light paste with a little water, cayenne, and salt, roll out the paste very thin, cut into straws, and bake in a quick oven. D Canapis de Volaille. For Four Persons. — 8 slices of bread and butter; half a lettuce; 2 ozs. of chicken ; 4 anchovies; cayenne; 1 bunch of watercress. • Cut some thin slices of bread and butter, spread on them some shred lettuce, and on the lettuce spread Mayonnaise sauce, and on that place some thin slices: of chicken and fillets of anchovies, then another slice of bread and butter. Cut into oblong shapes, and serve on a napkin with cress or lettuce in the middle. Cheese Trifles. For Four Persons. — 1 oz. of grated cheese; 1 egg; cayenne and salt to taste ; 1 dessertspoonful of cream ; enough puff paste to line four patty pans. Put some thin puff paste into patty tins ; mix one ounce of grated cheese, the yolk of one egg, a little cayenne pepper, salt, and a dessertspoonful of cream. Whisk the white to a froth and stir it in lightly.; Place in the patty tins and bake in a quick oven. Anchovy Omelet. For Four Persons. — 6 fillets of anchovies ; 6 pieces of fried bread ; 6 eggs ; pepper and salt to taste ; 3 ozs. of butter for frying. , Take six fillets of anchovy ; fry some pieces of bread the same size as the anchovies, and place fillet on each piece of bread ; beat up six eggs,, season with pepper and salt. With half the quantity make a thin flat omelet like a pancake. Do not turn but lay it on a hot dish, over its surface distribute the pieces of fried bread and anchovy ; with th remainder of the omelet make another like the firs |;and lay it over the other. Set it a few minutes before the fire to make the two edges adhere, and serve j very hot. Ham Omelet. For Three Persons. — 1 oz. of ham : 4 eggs ; Jteaspoon- teaspoonful of pepper ; 2 ozs. of butter for frying. Mince one ounce of ham very fine, and if uncooked fry it for a minute or two in a little butter. Break our eggs into a basin, beat them well, and stir in lith them the minced ham and a quarter of a tea- teaspoonful of pepper. Put two ounces of butter into I l ie omelet pan, and when hot add the eggs and stir uuickly until the mixture sets. Fry a light brown tad serve very hot. Asparagus Omelet. For Four Persons. — 25 heads of asparagus ; 4 eggs ; pepper and salt to taste ; 2 ozs. of butter ; 1 pint of brown gravy. Boil twenty-five heads of asparagus and when |tender cut the green ends into very small pieces ; iix them with four well-beaten eggs and add a fttle pepper and salt. Melt a piece of butter, about two ounces, in an omelet pan, pour in the mixture, Stir till it thickens, fold it over, and serve with a clear •'’own gravy. Parmesan Puffs. For Three Persons. — 4½ ozs. of bread crumbs ; 4 ozs. of grated Parmesan; 2 ozs. of fresh butter; ^ teaspoonful i cayenne and salt mixed ; 2 eggs. Put four ounces of finely grated bread crumbs, uur ounces of grated Parmesan cheese, two ounces