Savouries and sweets suitable for luncheons and dinners

of fresh butter, and a little salt and cayenne into a mortar and pound them thoroughly. Bind the mixture together with a well-beaten egg, and make it . into balls the size of a walnut ; egg and bread I crumb them and fry a nice light colour. Drain them , and serve very hot piled on a napkin. Cheese Omelet. For Three Persons. — 4 eggs ; 2 tablespoonfuls of Parmesan ; teaspoonful of parsley ; cayenne and salt to taste ; 2 ozs. of butter for frying. Break four eggs into a basin, add a little salt and ' pepper, two tablespoonfuls of Parmesan cheese. Beat all well, add a little finely chopped parsley ; put two ' ounces of butter on omelet pan, pour it in. Brown ‘ nicely and serve. Spanish Rice. For Four Persons. — J lb, of rice ; | oz. of butter; 2 toma- , toes ; I tablespoonful of grated cheese ; pepper and salt to • taste. Boil half a pound of rice as for curry. Dry it; I well, and fry it with a slice of butter till it is lightly'! browned. Stir into it two large toasted tomatoes f and a tablespoonful of grated cheese. Season withj pepper and salt. Serve it piled high on a dish. Welsh Rabbit. For Two Persons. — 3 slices of buttered toast ; 3 slices of f cheese ; ^ teaspoonful of mustard and salt mixed. Make some slices of buttered toast, cover them “ with slices of cheese, spread a little mustard over the j ■ | cheese, and set in a Dutch oven before the fire to melt. Serve very hot. ' Buttered Eggs- ■ For Three Persons. — 2 eggs ; 1 oz. of butter ; pepper and , . It to taste ; three slices of buttered toast. Take two eggs and one ounce of butter ; melt :ie butter and add the eggs, stirring it the whole 1 une. As soon as it thickens sufficiently, put it : 'll slices of hot buttered toast, season with cayenne . iiid salt. Kidney Omelet. i 'For Two Persons. — 3 eggs; 1 kidney ; 2 J ozs. of butter ; I /yenne and salt to taste. 1 Take three eggs, one kidney, two and a half ounces I • ! butter ; skin the kidney and cut it very small, fry i in some of the butter till cooked. Mix the in- I rredients for the omelet well, taking care to whisk i ue yolks and whites separately ; season with pepper [lid salt, add the kidney. Melt the butter in the iinelet pan and fry the omelet till nice and brown, i iim and serve. Cheese Fondu. For Four Persons. — 1 oz. of flour; 1 oz. of butter: ■ pint of new milk ; cayenne and salt to taste ; 3 ozs. of i r;-ated Parmesan ; 3 eggs. j Melt an ounce of butter in a saucepan, mix 3 Qoothly with it one ounce of flour, a pinch of salt Did cayenne, and a quarter of a pint of new milk ; immer the mixture gently over the fire, stirring it LJ the time, till it is as thick as melted butter ; stir iT.to it three ounces of grated Parmesan cheese, mrn it into a basin, and mix with it the yolks of two ! ell-beaten eggs, whisk the whites of three to a stiff froth, and just before the fondue is baked add them. Pour the mixture into a well-oiled round tin, and bake twenty minutes. The tin ought only to be half full, as the fondue will rise a great deal. Savoury Toast. For Three Persons. — 3 anchovies ; \ saltspoonful of Pinch of dry mustard; 1 oz. of butter; cayenne to taste; 1 egg ; 1 tablespoonful of cream ; 1 large slice of brown biead and butter toast.