Savouries and sweets suitable for luncheons and dinners

Bone three anchovies, beat them to a paste, add a pinch of dry mustard, a small piece of butter and cayenne ; put it into a saucepan with the yolk of an egg and a tablespoonful of cream, stir well over the fire, but do not let it boil. Make a slice of brown bread toast, bbutter it well, and pour the above over it. French Bean Omelet. For Three Persons. — 2 tablespoonfuls of boiled French beans ; 4 eggs ; 2 tablespoonfuls of grated Parmesan ; 2 ozs. of butter for frying ; salt and pepper to taste. Cut up the French beans into small pieces, and stir them into the eggs, which have been well beaten ; next add grated Parmesan cheese, salt, and pepper. When thoroughly mixed, put the whole into an omelet pan with two ounces of butter, fry a pale brown, and serve very hot. Anchovy and Whipped Cream. For Four Persons. — 5 squares of toast buttered; 1 egg; 1 oz. of butter; 2 teaspoonfuls of anchovy paste; 1 teaspoonful of mushroom ketchup ; 6 olives ; pint of cream ; cayenne to taste ; 8 fillets of anchovies. Make some toast, cut it into neat square pieces, utter it, then spread thickly upon it the following mixture : stir in a jam-pot (placed in a saucepan of hot water over the fire) the beaten yolk of one egg, a small lump of butter, a little cayenne, some anchovy sauce or paste, a teaspoonful of mushroom ketchup, , few finely chopped olives, and a gill of cream, until the thickness of a rich custard (it must on no account be allowed to boil). Whip some rich cream to a froth, let it drain a while on a sieve, then pile it up on each piece of toast over the anchovy custard. Fillet and bone some anchovies (if very alt they must be well soaked), cut the fillets into halves, lay four strips against the piled-up cream on :each square of toast (the ends meeting at the top). Serve cold. Devilled Almonds. For Six Persons. — lb. of sweet almonds ; cayenne and salt to taste ; 2 ozs. of butter for frying. Blanch some sweet almonds, sprinkle them with tcayenne pepper and a little salt, fry them in butter until a rich golden colour, place them on brown paper to drain off the fat. Serve them cold. Part II. SWEETS. SWEETS. Rich Christmas Pudding. FOR Twelve Persons. — | lb. of flour ; 1 lb. of suet ; f )i)f currants ; 1 lb. of raisins ; 2 ozs. of candied peel ; | lb. grated bread ; ^ lb. of sugar ; 1 lemon ; 1 teaspoonful of : eggs; 8 eggs ; 1 wineglass of rum or brandy. ?lh.op the suet finely, well dry the currants, stone and chop the raisins, grate the bread, pound the . ar, grate the lemon peel ; mix all the dry ingredients together, then add the eggs (the whites and yolks beaten separately), and afterwards the rum or brandy. Boil twenty-four hours in a well-buttered lined basin, serve with brandy butter, made as ows: half a pint of cream whisked to a froth, wineglassful of brandy, sugar to taste, quarter pound of chopped blanched almonds. To be served at tureen and eaten cold with the pudding. > I Bakewell Pudding. FOR Six Persons. — Enough puff paste to line a pie-dish ; 2 ozs. of candied peel ; ^ lb. of blackberry jam ; lb. of apricot jam ; f lb. of strawberry jam ; 1 lb. of cheese cake :tture ; j lb. of sugar ; ^ lb. of butter ; 4 eggs. Line a pie-dish with paste covered with chopped candied peel, place on it several layers of different colored jam, and then a layer of cheese cake mix-