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

of cold, and, to a certain extent, pickled pork, is improved by the addition of mustard and vinegar. This is of course purely a matter of taste. Mr. Franca- telli recommends the following sauce, which he has named BRAWN SAUCE, to be used with cold brawn. Mix together one tablespoonful of moist sugar, two of French vinegar, three of salad oil, a teaspoonful of mixed mustard, some pepper and salt, and serve. Probably many persons would prefer less vinegar. This sauce, it will be seen, contains that common principle of appetising sauces, such as chutney, etc. — a mixture of the hot, the acid, and the sweet. A very useful way of using up the remains of brawn is to add it to odds and ends of meats, such as cold fowl, cold ham, mutton, beef, etc., and let it assist in making some rissoles. There are few more economical dishes than rissoles, and when they are required particularly good the addition of a small tin of mushrooms (see Mush- rooms) will always have the desired effect. Another useful purpose to which brawn can be turned to account is to make sandwiches. Brawn makes excellent sandwiches. There is a well- known luncheon-bar in Fleet Street where I have been informed more brawn sandwiches are sold than ham or beef or any other kind of sandwich. In cutting sandwiches from brawn it is important that not only the brawn, but the bread, must be cut thin. Where persons are in the habit of taking sandwiches out for the day for luncheon, brawn, like egg, forms an agreeable change from the eternal beef and mutton. A little mus- tard and pepper can be added to the sandwiches if wished, but as a rule the brawn sold in tins by Messrs. Crosse and Blackwell is so well seasoned that it is best left alone. BREAKFAST DELICACIES. — Most housekeepers know the difficulty of pro- viding a variety of dishes for breakfast. Indeed, what would become of us, as a rule, at this meal were it not for the bacon and eggs of which, especially the former, we so rarely tire ? There are few dishes which in this respect can compare with plainly-fried bacon. Still a change is always desirable, as well as an addition to this staple dish, and under the general heading of “ Break- 20 CROSSE AND BLACKWELL'S fast Delicacies ” I would call attention to a number of preserved condiments now sold in tins— such as game pat£s, ham-and-chickcn pat^s, veal-and-ham paf&, pork pates, savoury pat^s, Oxford brawn, etc. A description of the par- ticular properties of each of these real delicacies will be found under their re- spective headings, but it should be borne in mind by all housekeepers that, in addition to these convenient tins — so handy in emei’gencies, being adapted for breakfast just as they are — their re- mains are of considerable assistance to the cook afterwards. Housekeepers know how often the remains of these tins are not turned to account at all. There comes a stage when what is left is too small to be put on the table, and the consequence is that the fag end is either finished at the kitchen eleven o’clock lunch, or, stiil worse, thrown away. The remains of some of these tins, especially the chicken-and-ham, veal-and-ham, and savoury pates, are just what the cook often wants to give a “tone” to such dishes as rissoles, kromeskies, croquettes, etc.