Salads, sandwiches, and savouries

large stewpan to three parts of their depth in boiling water, cover down the pan, and simmer it all slowly for two hours, then lift them out, and let them stand till cold, when you remove the covers and the papers, run a little clarified butter over them, and keep in a cold, dry place. When wanted for use rub up with a little more fresh butter. Any of these butters can be used as separate sandwiches, spread on thin slices of brown or white bread, the crust removed, and the slices rolled up cigar-fashion, pinching each in the middle to keep it in shape, in which form they also make delicious hors d'oeuvres ; or they can, as said before, be used to butter the bread as an adjunct. Meat cut for sandwiches should be sliced thinly and neatly, all skin, hard parts, or sinews carefully removed, and then be delicately seasoned with salt, pepper, &c. Sandwiches are greatly improved by the addition of sliced and pared cucumber, lettuce leaves, mustard and cress, or tomatoes (dipped in boiling water to make the peeling easier, and then stood on ice till wanted, when they must be sliced with a sharp knife, the seeds and some of the water removed and used at once) ; these vegetable additions may be used plain, or they may be slightly seasoned with oil, vinegar, salt, and pepper to taste. Sliced hard-boiled egg is excellent treated thus, and goes well with tomatoes or lettuce. Sandwiches are, needless to say, best when fresh made ; if to be packed, wrap them up in lettuce leaves, and finally in grease-proof or “ butter ” paper. If they have to stand any time (say for five o’clock tea, or light refreshments), the best plan is to pile them neatly on a dish, cover with lettuce leaves, and lay over all a damp (but not wet) cloth, and keep in a cool place. Almost anything can be used for sandwich filling of the utilitarian kind, but regard should be paid to the occasion for which they are made. For instance, if for travellers or for a shooting lunch, do not use material which will induce thirst, such as highly salted beef or ham, too strongly pickled anchovies, &c., for thirst is not easily allayed on a journey ; and on the hill or in the field, however near at hand a beverage may be, drinking does not conduce to straight shooting, even if cold tea, innocent of anything but a slice of lemon, be the modest “ quencher ” preferred. Hostesses who give thought to such details are always blessed by those whom they cater for thus thoughtfully. Whilst on the subject of sporting lunches, a word may be said for sweet sandwiches, which adapt themselves to masculine taste far more than women always wot of. For these may be recommended small scones sliced, and spread thickly with clotted or separated cream, either plain or flavoured with vanilla sugar, grated chocolate, golden syrup, or sieved jam, as you please ; or thinly sliced brown bread- spread with “ Guards’ sauce ” or “ Brandy butter ” (for this beat equal quantities of fresh butter and brown (cane) sugar to a light white cream, flavour to taste with lemon juice and grated nutmeg, or with a liqueur glassful of brandy, rum, or any liqueur to taste), or any good Viennese icing may be used to spread the