Dainty dinners and dishes for Jewish families

Blanch the marrow by putting it into cold water and a little salt, letting it come to the boil, and turning it instantly into cold water till wanted. Then pound it with a seasoning of mixed herbs or chopped parsley, cayenne or curry powder and the hard-boiled yolk. (1 yolk to every 2 tablespoonsful marrow.) Spread when smooth on rounds of toast or fried bread, sprinkle with browned breadcrumbs and heat in the oven, protecting it with greased paper. SMOKED ROE SAVOURIES. Laitances fumees. (1) Spread some squares of hot toast with thickly with smoked cod’s roe, place a poached egg on top, sprinkle with pepper, and serve at once. (2) Hang the smoked roe up in a muslin bag in the kitchen. When sufficiently hard it can be grated and spread on squares of fried bread ; a grilled mushroom on each square would make a good finish. SAVOURIES SOFT ROES ON TOAST. Croutes de Laitances. Poacli the roes in boiling water for a few minutes, make a slice of toast, spread it with marrow, cut it in fingers, lay one roe on each, sprinkle with salt and pepper, and serve hot. SARDINE BISCUITS. Canapes de Sardines. 6 sardines. 1 hard-boiled egg. 1 teaspoonful mustard. Watercress. 1 teaspoonful lemon juice. 1 teaspoonful Worcester sauce. 1 teaspoonful salad oil. Water biscuits. Take the skin and bones from 6 sardines ; put the sardines in a basin with a teaspoonful of made mustard, the same of lemon juice and AVorcester sauce, beat all together, then add, gradually, 1 teaspoonful of best salad oil. When the mixture is smooth spread it on small crisp water biscuits, garnish with yolks of hard-boiled eggs passed through a sieve and surround with watercress. DEVILLED SARDINES. Sardines d la Diable. 4 sardines. | Toast or crofitons. Cayenne. Skin and remove the bones of the sardines and dust them liberally with cayenne pepper. Put 2 teaspoonsful of the oil in which they were packed, in a small frying-pan, and let them get very hot. Remove them carefully and lay each on a strip of hot toast or fried bread and serve very quickly. DEVILLED SARDINES (Another Method). Sardines d la Diable , 6 boneless sardines. Cayenne. Mustard. Hot toast. Lemon. Skin 6 boneless sardines, spread some made mustard and a dash of cayenne on each side of them, grill them, lay them on fingers of hot toast or strips of bread fried in oil, garnish with slices of lemon, and serve hot. R SARDINE SAVOURY. Bouchees de Sardines. 1 saltspoonful French mustard, lemon juice, chopped gherkin ami parsley. 2 hard-boiled eggs. 2 oz. chopped lax. 2 oz. boneless sardines. 1 dessertspoonful oil. Anchovy biscuits, or fried croutons and anchovy paste. Pound all except the egg whites smoothly and rub through a wire sieve. Serve on anchovy biscuits or on fried croutons spread with anchovy paste. Garnish with chopped aspic and white of egg, and with strips of beetroot, cucumber or mustard and cress. TOMATO BASKETS. Corbcilles de Tomates. Small tomatoes. Essence of anchovy. 2 or 3 hard-boiled eggs. Parsley. Take as many small tomatoes as you may require, scoop out the middles ; mix 2 or 3 hard-boiled eggs with a little of the inside of the tomatoes and add a little essence of anchovy. Rub all through a hair sieve, fdl up the tomatoes and garnish with hard-boiled white of egg. Make handles with parsley stalks and decorate with parsley. SAVOURY TOASTS A LTTALIENNE.