The housekeeper's guide to preserved meats, fruits, vegetables, &c

moist. Now add a dessert-spoonful of anchovy sauce and a little pepper. Mix it well up and spread this mixture over the toast. Put it in the oven for a minute and serve quickly. This is a nice quick way of making Scotch woodcock, and it does not require more than ten minutes’ notice to the cook. The eggs should boil about ten minutes or rather less. Anchovy sauce can be used to assist in ornamenting fish when served in some thick white sauce. Suppose we have that very nice dish known as Sole a la Normandie. That is a sole served up in a thick white sauce garnished with small button mushrooms, oysters, mussels, and ci'ayfish. Take a little of the sauce, about a teaspoonful, and add enough anchovy sauce to make it pink. Just before serving roll a piece of paper to a point and pour this pink sauce in. By holding the paper near the point the sauce can be dropped out at will. Make a little crimp border round the edge of the sole like fluting. This improves not only the appearance of the dish but the flavour. This is what cooks know as piping. I will only give one more instance of the uses of anchovy sauce, but the subject is almost infinite. I will describe how to make devilled eggs. Take half a dozen eggs, boil them hard, remove the outer shells, and cut them in half. Squeeze out the yolk from each white cup, and cut off the tip of the cup so that it will stand upright. Now put all the yolks into a basin and mix enough butter to it so that it makes a thick paste that can be shaped. Now add a brimming teaspoonful of anchovy sauce, and a good saltspoonful of cayenne pepper. Mix it all up well together till it is smooth, and fill the little white cups — i.e., the empty whites of eggs, twelve in number. Arrange them on a dish, surround them with plenty of dark double parsley, or what makes an excellent and far cheaper substitute, some leaves of Scotch kale, now sold by all greengrocers. If you want to make the dish look very pretty, chop up fine all the tips cut off the ends of the eggs. Take half of this and put it on a saucer with two or three drops of cochineal and shake them. This will make them pink. Now place little heaps round the dish of pink and white alternately and a few pink and white specks can be sprinkled over the devilled eggs themselves. These devilled eggs are very nice, and can be served hot or cold, but are nicest cold. This makes an excellent dish for breakfast, luncheon, or supper, but is especially suitable for the latter , meal. In using anchovy sauce, remember to always shake the bottle.