The "Queen" cookery books: Breakfast and Lunch Dishes

very apt to catch and stick, in which case, of course, it is spoilt. This is excellent as it stands, hut if any remains of fish, flesh, fowl, or vegetable he tossed for a minute or two in hotter and stirred into it hot, it makes a capital breakfast dish. Tiny sausages, or sliced sausage, remains of sweetbread, cooked liver, &c., can all be mixed with this, and either served plain or with a garnish to any fried or broiled meat. For the latter, however, devilled rice is very good prepared thus : Boil the rice as for curry, then, when you retiun it to the pan to dry it, add (for 2oz. to 3oz. of rice) ^oz. of butter, a teaspoonful of curry powder, half a teaspoonful of freshly ground black pepper, a dust of cayenne, and a very finely minced shallot. Shake it Avell every few mimites whilst drying, leaving it at the side of the fire with the cover of the pan off. This is a capital garnish for devilled bones. Few people appear to know that pearl barley, treated like rice, is excellent both with curry and pilaff. Lastly there are the sambals, most excellent with curry, and many other things, too, for that matter. These are really simply fresh chutnies. For instance : Tomato Samba, 1. — Dip three ripe tomatoes for a minute into boiling water, then peel them, removing their seeds and watery part, mince them coarsely, with a teaspoonful of minced chives or shallot for every three dessertspoonfuls of minced tomato, a dust of salt and sugar, the same of freshly ground black pepper and cayenne (or use three or four chillies cut into shreds after removing the seeds), and, if liked, a little finely minced celery ; moisten with a teaspoonful of any flavoured vinegar to choice, and stand on ice till wanted. Cucumber Samhal is made by mixing three or four good tablespoonfuls of cucumber cut into Julienne shreds with a tablespoonful each of finely minced chives (or green spring onions), parsley, and minced chillies ; dissolve a dust of caster sugar in a dessertspoonful of vinegar, stir in a spoonful of oil, with salt and black pepper, and strew it over the cucumber, &c. Cocoanut Samhal is made by mixing and pounding together 2oz. of freshly grated cocoanut, |oz. of grated green ginger, joz. each of green chillies, and onion, with vinegar to taste. (All these are better if the mixing dish is rubbed with fresh cut garlic, and cayenne may be added to taste.) Mint Samhal is made like the cocoanut sambal, using well blanched and dried mint instead of the nut. Mauritius Shrimp Samhal. — Mince finely a pint of freshly boiled shrimps and pound them in a marble mortar to a smooth paste ; now mix with them three dessertspoonfuls of best salad oil, two or three finely minced green chillies (or, failing these, cayenne), one or more very finely minced shallots, a little salt, and as much lime or lemon juice as will acidulate it nicely. A grate of green ginger is an immense improvement. Almost any unripe fruit and most vegetables, such as seeded and pressed tomatoes, egg plant, green peaches, &c., if crushed to a paste in a mortar and mixed with finely chopped chives or shallots and chillies, pepper, salt, and oil and