Salads, sandwiches, and savouries

Sandwich). — Pound together 4oz. minced cooked chicken, 2oz. ham or tongue (freed from skin, &c.), loz. creamed butter, two tablespoonfuls of veloute sauce, and four to six tablespoonfuls of freshlymade white breadcrumbs. Dust a pastry board with breadcrumbs, lay on it a little heap of the mince, and pat it out with a palette knife dipped in hot water into oblongs 2|in, long by If in. wide. Trim the edges carefully, slip the knife under, and roll it carefully as you lift. If too moist to roll, add more crumbs ; if too dry, it will break, and must be moistened with a little more sauce. Success depends entirely on the consistency. Serve with mustard and cress. These sandwiches can be made in a variety of ways ; for instance, use game instead of chicken, with ham, espagnole or game sauce, and brown breadcrumbs ; or white fish with bechamel and minced parsley, flavouring the bechamel with a drop - \ or two of essence of anchovy ; or lobster, prawns, or salmon, with cardinale or aurore sauce, using in both cases white breadcrumbs ; or, lastly, green or maitre d’hotel butter rubbed up with one hard-boiled egg yolk for every 3oz. or 4oz. of the butter, and either white or brown crumbs. Alexandra Sandwich. — Mince finely two parts chicken or game to one part tongue or ham, and one part minced cooked mushrooms or truffles. (With game, especially the brown-fleshed varieties, mushrooms are always an improvement.) Melt loz. of glaze and a leaf or two of best gelatine in some good brown sauce, and stir into it over the fire the prepared mince, stirring it steadily till quite hot. and till the gelatine and glaze are perfectly dissolved ; then turn it all into a square mould and leave on ice till set. Have ready thinly sliced and trimmed white or brown bread and butter (according to the colour of the meat used), and lay a slice of the mince, sandwich fashion, between two slices of bread. Trim and serve garnished with watercress. Anchovy and Egg Sandwich. — Wash, bone, and pound ten or twelve anchovies with three hardboiled egg yolks, a spoonful of curry powder, a dust of cayenne, two tablespoonfuls of grated Parmesan, and enough creamed butter or thick cream to make a smooth paste. Spread this on very sparsely buttered bread (white or brown), and finish as usual. Anchovy and Lax Sandwich. — Beat up 2oz. of anchovy paste with 4oz. of fresh butter, seasoning it to taste with coralline pepper. Spread some thinly sliced Hovis bread with this, and strew it rather thickly with chopped lax ; have ready as many slices of bread spread with thick mayonnaise instead of butter, and press the two sets together, trimming and finishing off as usual. Beef Sandwich. — Shce down some thin bread, butter it with mustard, curry, or any other savoury butter, and spread half with very thin slices of cold roast beef, covering this with a small leaf of lettuce, sliced tomatc, or cucumber; cover with the rest of the buttered bread and finish as before. Spread some thinly buttered bread with thick horseradish cream (a finely grated coffee-cupful