Savouries and sweets suitable for luncheons and dinners

Roast six large potatoes, cut off the top of each one | carefully, turn them into a basin and mash them till| quite smooth, add a little cream, cayenne, salt, and| the yolks of two eggs ; mix well and put them back] into the skins. Bake for twenty minutes, and serve| very hot. J For Four Persons. — 8 slices of bread and butter ; 3 toma-j toes ; pepper and salt to taste ; 1 basket of mustard and cress, or 1 lettuce. i Cut some slices of bread and butter, season well* with pepper and salt, put a slice of tomato on the' bread and another slice of bread on that. Cut into' oblong shapes, serve on a napkin with mustard and cress or lettuce in the centre. For Four Persons. — 2 ozs. of chicken or game; 1 oz. of, Parmesan cheese ; 3 anchovies ; 3 rounds of fried bread ; a tablespoonful of fried bread crumbs ; 2 ozs. of butter; cayenne' to taste. I Take a little chicken or game, a little ham, some Parmesan cheese, three anchovies washed and boned, 1 a pat of butter, cayenne pepper and salt ; pound all together and pass through a sieve. Have ready! some fried bread cut in rounds ; spread this mix- Potato Souffle. Tomato Sandwiches. Canapis ^ la Windsor. put thick on each round, sprinkle fried bread crumbs on them, and place in the oven for ten minutes. Serve very hot. Anchovies in Olives. For Two Persons. — 3 anchovies; 9 French, olives ; J oz. melted butter; cayenne to taste; 3 small squares of tried bread. Pass through a sieve some boned anchovies and mix with some melted butter and cayenne pepper. Shell some French olives and fill the inside with the above mixture. Serve on fried rounds of bread, Three or four olives on each round. If liked, a httle the mixture may be spread on the rounds. - Parmese Rice. For Three Persons. — 1 onion ; 1 pint of shelled shrimps ; bits of lobster ; , 1 dessertspoonful of dry mustard (Finch’s) ; tieacupful of rice ; 1 tablespoonful of Parmesan cheese ; salt ; salt and cayenne to taste. Fry a sliced onion in butter with a few shelled shrimps or bits of lobster, stirring in a dessert- spoonful of dry mustard. When hot put in a cup- cupful of very dry well-boiled rice — each grain should be separate — and a tablespoonful of Parmesan cheese ; Stir and cook a few minutes. Serve very hot. Kidney and Cheese Toast. For Three Persons. — 2 kidneys ; 1 teaspoonful of chopped parsley ; 1 eschalot ; 2 ozs. of butter ; 1 teaspoonful of •Worcestershire sauce ; 1 tablespoonful of fried bread crumbs ; 1 dessertspoonful of flour ; 1 tablespoonful of Parmesan cheese ; ipper and salt to taste. Split the kidneys and chop them up fine. Put some chopped parsley and a httle eschalot into a stewpan with some butter ; let all fry together lightly. When done add a little Worcestershire sauce and flour, and boil for a few minutes to cook the flour ; add pepper and salt to taste. Butter lightly a slice of toast, cover with the mince, and above that put fried bread crumbs and a thick sprinkling of Parmesan cheese. Put into the oven for a few minutes, and serve very hot. ( Oysters fried in Batter. - For Three Persons. — 3 tablespoonfuls of flour ; a teaspoonful of oil ; 2 eggs ; salt and cayenne to taste ; 1 dozen oysters.