Salads, sandwiches, and savouries

bread with. Sliced Hovis bread spread with thick cream on half the slices and chocolate icing on the other half is exceedingly toothsome, if not precisely hygienic. Then there are the “ Pains fourres,” i.e., small dinner rolls (sometimes called Florentines or halfpenny rolls), from which you cut ofE a piece, scoop out the inside crumb, and replace this with a delicate salpicon, or mince, of any kind of fish, flesh, or fowl, mixed with mayonnaise, tartare, or any white or brown sauce suitable, replacing the portion cut off at the last. If preferred little brioche rolls or fingers (such as are used for cofEee or cream eclairs, only making the paste with salt and a dash of coralline instead of sugar) can be substituted for the rolls. Lastly, there is the beefsteak sandwich, always popular with master or man when out shooting, &c. For this cut a good but rather thin steak from a piece of well-hung round, and either fry, broil, or stew it as you please. Have ready slices of bread and butter cut to match and trimmed neatly ; then lift the meat off the fire, season with salt and freshly-ground black pepper, and place it hissing hot between the slices of bread, piling one sandwich on the other ; wrap at once in butterproof paper, and eat cold. Of course, these can be modified by using delicate fillet steak, and spreading the bread with any of the savoury butters given as above, but the simple form first given is generally appreciated by all. Fancy sandwiches should be cut small, and when a variety are offered, it is well to keep each sort of a different shape, as, for instance, fingers of foie gras, circles of caviar, triangles of potted game, &c. In many houses little cards, with each variety neatly written on them, are slipped on to tiny skewers, and one fastened into each pile of sandwiches to declare their nature, and save the guests from taking a kind that might possibly disagree with them. Where extra daintiness is desired, the sandwiches are sometimes coated with white, brown, red, or other chaufroix sauce, and are then brushed over with just liquid savoury jelly to glaze them. (Do not use aspic for this purpose unless the sandwich is mixed with mayonnaise.) Or again, the little morsels are lightly buttered, and then dusted with lobster coral, coralline pepper, minced parsley, Ac., to taste, but the disadvantage of these is the butter, which renders them dangerous for delicately gloved fingers. As said before, almost all kinds of savoury butter (of which a variety have been given) can be used to spread the bread with, and either used plain, or mixed with any minced or grated ingredients to taste, and either covered sandwich fashion or rolled into little cigar- shaped rolls, for which purpose the bread must be cut very thin, a dexterous tweak being given at last to the “ waist ” of the roll to keep it in shape ; or small water biscuits can be used instead of bread, generously spread with any of the savoury butters, &c., and firmly pressed together, by way of a change. 'The following, which necessarily represent but a very few of the fancy sandwiches, may serve as examples : Aberdeen Sandwich (sometimes called Eolled