Dainty dinners and dishes for Jewish families

Peel the cucumber, leaving alternate strips peeled and unpeeled, cut it into thick slices and scoop the centre out with a cutter, leaving only the rim ; put each piece on a slice of tomato and fill the centre with cold chopped chicken mixed stiffly with Mayonnaise sauce. A few strips of celery or a few chopped capers are an improvement. EGG AND ANCHOVY IN PASTE. Futures d’A nchois. 2 hard-boiled eggs. Trimmings of puff paste. G anchovies. Frying fat. Cayenne. Cut each egg in 6 slices; dip the anchovies in boiling water, scrape them and remove the bones. Cover one side of the slices of egg with the anchovies, dust over with cayenne, roll the pastry as thin as possible, cut with a round pastry-cutter. Place a slice of egg and anchovy on a round of paste, brush the edges with beaten egg, place another round of paste on top, press the edges firmly together, drop in smoking hot fat, fry 4 to 5 minutes, drain on kitchen paper. EGGS A LA BONNE FEMME. Oeufs d la Bonne Femme. G hard-boiled eggs. Cold chicken or veal. Smoked beef. Beetroot and celery. Thick Mayonnaise sauce or gravy. Lettuce. Boil 6 eggs hard, put them in cold water to cool, then shell them carefully, cut them in half across, remove the yolks and cut off each the pointed tip of white to make them stand flat. Cut into tiny dice some cold chicken or veal, some smoked beef, a little beetroot and celery, and the yolks of tbe eggs. Bind these together either with thick Mayonnaise sauce or some good strong gravy. Fill the whites with the mixture, piling it high in the centre. Arrange lettuce or endive on a dish and place the eggs round. DO MOULDED EGGS. Oafs C eggs. 1 hard-boiled yolk of egg. Chopped parsley. cu caisscs. Grated tongue or Bounds of marrow. smoked beef, toast, spread with Grease 6 dariole moulds, sprinkle them alternately with parsley, grated meat and sieved yolk of egg. Break an egg into each without breaking the yolk. Place the moulds in boiling water and cook till set. Turn out on to the toast and serve hot, garnished with parsley. TOMATO EGGS. Oeufs farcis ciux tomates. 4 hard-boiled eggs. 8 anchovies. 3 tomatoes. Breadcrumbs. 2 oz. clarified fat. Cut the eggs in half and remove the yolks. Place the yolks in a basin with an equal quantity of tomato pulp and a small piece of butter. Pound them all together, and season with salt and cayenne. Stir it over the fire till hot, and then fill each half white with the mixture. Decorate with 2 fillets of anchovy on each egg and serve on a bed of browned breadcrumbs, heated with dripping, pepper and salt. FOIE-GRAS. 3 oz. smoked beef. Truffles. 6 oz. liver or poultry livers. Seasoning and a little stock. Cook the liver, smoked beef, and seasoning in a very little stock for 10 to 15 minutes. Then pound them in a mortar and pass through a sieve. Add some chopped truffles and put in a jar for use. HERRING ROES A LA RUSSE. Laitances (Vharengs a la 1 lusse. Take some soft herring roes, wash them carefully in cold salt and water, then put them in a pie-dish with 3 or 4 laurel leaves. Boil 3 tablespoonsful of French vinegar with a pint of water and 8 to 10 peppercorns, then strain it on to the rocs; cover SAVOURIES.