Savouries and sweets suitable for luncheons and dinners

Fry some small rounds of bread and put the following mixture on them : chop fine some lean meat, which make into a stiff paste with cream, liaison with cayenne. Spread this on the toasts, then a tablespoonful of Bengal chutney, and over that a little Parmesan cheese. Bake till a light brown and serve t. Aigrettes of Parmesan. For from Four to Six Persons. — 1 pint of water ; 2 ozs. of butter; 2 ozs. of flour; 2 ozs. of Parmesan; 2 eggs ; cayenne and salt to taste ; fat for frying. Take quarter pint of water and two ounces of jatter, put into a small saucepan, let it boil, then take in two ounces of flour, stirring all the time ; it must be well cooked. Add cayenne and salt, two lances of grated Parmesan cheese, stir well, and mix in by degrees two eggs well beaten. Have ready some boiling fat, and drop in about a dessertoonful of the mixture at a time and fry a golden brown, and serve very hot. The great secret in this • to make it at the last moment. Calf’s Brains on Toast. For Six Persons. — Half the brains of a calf ; 1 oz. of ham ; ggill of cream ; 1 oz. of bread crumbs ; cayenne and salt to taste ; butter for frying the crumbs. Wash in salt and water and then boil a calf's brains ; when boiled chop them up with a little ham, cayenne, salt, and a little cream. Put on to fried toasts with fried bread crumbs on the top of each. Mushroom Toasts. For Four Persons. — 6 rounds of bread ; 10 large mushrooms ; ^ a gill of cream or stock ; pepper and salt to taste ; 1 oz. of Parmesan cheese. Fry some small rounds of bread nice and crisp, and 1 put the following mixture on them : mince the mushrooms fine, add pepper, salt, a little cream or stock, and stew till tender. When sufficiently cooked, heap the mushrooms nice and high on the toasts, sprinkle Parmesan cheese over each, and brown with a salamander. Serve very hot. Shanklin Eggs. For Six or Seven Persons. — 4 eggs ; 8 olives ; 4 red chillies ; 8 pieces of fried bread ■; salt to taste. Hard boil the eggs, take out the yolks and pass them through a wire sieve, with the olives and red chillies ; mix all together, adding a little salt, and put them back into the whites ; serve on fried bread. The eggs should be cut longways. This dish is best cold. ^ Petits Pots de Consommé. For Six to Eight Persons. — ^ pint of stock ; 1 slice of ham, about 2 ozs. ; 1 bunch of sweet herbs ; 4 eggs ; white pepper and salt to taste. Take half a pint of good stock, put it into a sauce- ■ pan with a slice of ham and a bunch of sweet herbs, stew till the stock is well flavoured. Then strain, add the yolk of four eggs and the whites of two eggs well whisked, mix and strain again. Pour into little tins, stand them in a saucepan of hot water to steam for ten minutes, season with white pepper and a little salt. Dressed Crab. For Six Persons. — 1 crab; 2 tablespoonfuls of bread ' crumbs ; 2 tablespoonfuls of salad oil ; 1 tablespoonful of vinegar ; pepper and salt to taste. Pick all the meat from a fresh crab, mix it in a basin with one tablespoonful of finely grated bread crumbs, two of salad oil, one of vinegar, pepper and salt. Put it back into the shell, strew bread crumbs 1 it, and bake half an hour. Serve very hot. Indian Sandwiches. For Six Persons. — The breast of a cooked chicken ; 1 oz.