The handy dictionary of cookery

for the middle of the salad. Place a layer of the cut-up lettuce on a plate, then the chopped scraps, then more chopped lettuce with the pretty whole leaves standing up in the centre. Arrange the pieces of cut meat neatly round. If you also garnish with beet-root, have it previously boiled and cold, and hard-boiled eggs cut in slices. Salad Sauce. Put into a basin the yolks of two hard-boiled eggs, rub them finely with the back of a wooden spoon, add a saltspoonful of salt, and half the quantity of pepper, sugar, and ready-made mustard, a teaspoonful of white vinegar, and one of tarragon vinegar. Stir one way till thoroughly blended, then add lastly three tablespoonfuls of good cream. It may be used from a salad bottle or poured over the salad. Sally Luns. Take three-quarters of a pound of flour, two ounces of butter, one and a half gills of milk, half an ounce of German yeast (or one tablespoonful of brewer’s yeast), one egg. Warm the milk and butter in a pan together till the butter is melted but not hot. Rub the yeast smooth with half a teaspoonful of sugar, add the milk and butter. Stir this mixture gradually into the flour, then add the egg slightly beaten ; mix till quite smooth. Divide into two and put into well-greased tins. Let these stand in a warm but not too hot place for an hour to rise, then put into a quick oven till baked about fifteen minutes. JVo/e. — A gill is a quarter of a pint. Salmis of Game. Put into a saucepan two ounces of butter, make it quite hot, add to it an onion prepared and finely minced; fry a nice brown. Cut the game in neat pieces, fry a pale brown on both sides, remove it from the pan ; stir into the hot butter a tablespoonful of flour, brown it slightly, then stir in a pint of good, brown, well-flavoured stock, stir to boiling ; add some pieces of turnip, carrot, and celery, cut into pretty little shapes, a tablespoonful of ketchup, a tablespoonful of Harvey’s sauce. Return the pieces of game to the gravy on the top of the vegetables ; simmer very slowly three-quarters of an hour. Serve the game in the centre of the dish, add a little browning to the sauce ; strain it over the game. Garnish with mushrooms and coxcombs. Salmon,— Escalopes a la Joinville. Put into a saucepan half a pint of milk and a small piece of every kind of flavouring vegetable ; allow these to stand by side of fire for fifteen minutes, then strain the milk from the vegetables. Make a sauce with one ounce of melted butter, stir in one ounce of flour and the half pint of flavoured milk. Secure some shells, dr a dish which will stand the fire; put some pieces of butter at the bottom, then some sauce, then flakes of cold cooked salmon, some more sauce; repeat until the dish is full. Sprinkle over the top a layer of breadcrumbs, and a few pieces of butter, put them into an oven to brown. Note. — The remains of cold turbot or any kind of firm fish may be used in this manner. Sauce for Fish.