Salads, sandwiches, and savouries

of horseradish, and a gill each of thick mayonnaise and thick or whipped cream, well mixed), lay a slice of beef on this, and cover with thinly sliced and seasoned tomato and more bread and butter. These may be varied by using minced olives instead of the horseradish, or mutton may be used instead of beef. Beef Sand'ivich d la Wellington. — Bone, well wash, and pound loz. of anchovies with 4oz, marinaded tunny fish, and sieve it. Mix this puree with 6oz. to 8oz. finely minced cold beef (or mutton or veal can be used), a few turned and minced olives, a spoonful or so of capers, and the hard-boiled sieved yolks of two eggs. Season to taste, and spread the mixture on brown bread and butter, press it well together, stamp it out neatly, butter the top lightly, and sprinkle with sieved hard-boiled white of egg, coralline pepper, and minced parsley. Bloater Sandwich d V Imperiale. — Whip 2oz, of bloater cream, or paste, with 4oz. of creamed butter or thick cream, spread it on brown bread and butter, sprinkle it with minced parsley and tarragon, and finish off as usual. Caviar Sandwich. — Slice some bread, white or brown to taste, and spread half rather thickly with creamed butter or thick cream, seasoned with coralline pepper, and half with the fresh grey-green Astrachan caviar, seasoned with lemon juice. Press lightly together, and finish as before. Or spread the thinly buttered bread rather thickly with lemon and coralline pepper- flavoured caviar, and on top of this lay roughly minced lobster, prawns, or shrimps, previously seasoned with oil, vinegar, salt, and pepper. Finish off as usual. Celery and Walnut Sandwich. — Blanch and shred small two parts of good white celery, and blanch and chop one part of good peeled walnuts, mixing these all with some rather thick white mayonnaise (made with lemon juice and cream instead of oil and vinegar), and spread this on lightly buttered brown or white bread. Some people add a dust of coralline and a good proportion of grated Parmesan to this. Cheese Sandwich. — Work to a paste creamed butter, freshly grated cheese, and a little anchovy paste, season with pepper and very little salt, and a drop or two of tabasco, or rather more of anchovy or chilli vinegar, spread on thin brown bread and butter, roll it up, and serve with seasoned watercress. {Ch'uyere) Sandwich. — Spread lightly some bread and butter with French mustard, cover this with thinly sliced or grated Q-ruyere, season with coralline pepper, but no salt, cover with more bread and butter, cut into fingers and use. {Curried) Sandwich. — Chop up any odd pieces of cheese after removing the rind ; for |lb. of this mince allow 3oz. of butter and a dessertspoonful of curry paste ; pound till perfectly smooth, and use. If this paste is pressed into pots and covered with liquefied butter to keep it air-tight it will keep well. Cod's Boe Sandwich. — Fry a small minced onion in |oz of butter till lightly browned ; then stir in some fresh cooked cod’s roe and liver minced. seasoning it all with coralline pepi^er, salt, minced parsley or olives, and a few droj)s of chilli vinegar or lemon juice; stir it over the fire for a few minutes, then pound, sieve, and spread it when cold on brown bread and butter. A few drops of essence of anchovy may be added to this.