Savouries and sweets suitable for luncheons and dinners

For Four Persons. — 2 tablespoonfuls of Parmesan ; 2 tablespoonfuls of cream; cayenne and salt to taste; a little thin puff paste ; 1 egg ; 1 oz. of vermicelli. l?Take two tablespoonfuls of grated cheese, and lit quite two of cream, a little cayenne and salt, fix into a smooth thick cream, and spread on some tin puff paste which has been cut with a round cutter, double it over, press the edges well together, egg and vermicelli them, fry in boiling fat. Serve very hot. Anchovy Eggs. For Six Persons. — 3 eggs ; 3 teaspoonfuls of anchovj sauce ; 1 oz. of butter ; cayenne and salt to taste; 6 rounds of fried bread. Boil the eggs hard, when cold shell them and cut in half lengthways, take out the yolks and, pass them through a sieve, and to every egg add one teaspoonful of anchovy sauce, cayenne pepper, and a small piece of butter ; beat all together and replace in the whites. These eggs can be eaten either hot or cold, and should be served on fried rounds of bread. Scotch Woodcock. For Four Persons. — 2 slices of bread, J inch thick ; 2 ozs. of butter ; 2 tablespoonfuls of anchovy sauce ; 2 eggs ; 1 pint of new milk. Two slices of bread toasted and buttered on both sides, cover one side thinly with anchovy paste or sauce, put the toasts on the top of each other and cut into four. Have ready the yolks of two eggs well beaten with a quarter of a pint of new milk, set over the fire to thicken, but not to boil ; pour it over the toast, and serve as hot as possible. Savoury Trifles. For Two Persons. — 2 ozs. of game or chicken ; 12 pickled mushrooms ; a gill of cream ; cayenne, white pepper, salt to taste ; fried bread or ramequin cases. Mince fine any kind of game, chicken, or veal, with a few pickled mushrooms, a little cream, cayenne pepper and salt. Heat thoroughly in a saucepan, and serve either on fried bread or in small cases. Anchovy Toast with Egg. For Four Persons. — 6 anchovies ; 6 rounds of fried bread ; Pound and pass through a sieve six anchovies, spread on rounds of fried bread ; boil hard two eggs and pass the yolks through a sieve, sprinkle thickly over the anchovy toasts and serve very hot. Cheese Fritters. For Four Persons. — 1 oz. of macaroni ; 1 large tableconful of grated cheese ; 1 large tablespoonful of cream ; 1 teaspoonful of Finch's mustard ; salt and cayenne to taste ; ; 1 oz. of vermicelli. One ounce of macaroni well boiled and cut very small, one heaped-up tablespoonful of grated cheese, one heaped-up tablespoonful of cream ; mix all together, season with pepper and salt, also a little mustard if liked. Make some good puff paste and roll it out thin, cut into rounds and place some of tbe fixture on each round, double them over, egg and vermicelli them, fry a light gold. Serve bot. Savoury Eggs. For Four Persons. — 4 eggs; 1 oz. of ham ; 1 eschalot; 1 gill of cream ; 2 sprigs of parsley ; cayenne and salt to taste ; as much chopped tarragon, chervil, and chives as will a teaspoon ; J pint of Mayonnaise sauce. ’Boil some eggs till quite hard ; when cold shell them, cut in half and take out the yolks, pass through a sieve and mix with some finely chopped ham, parsley, a little eschalot, cream, cayenne pepper and mix well together and replace in the whites. Put themon a small dish and pour round tbem a