Salads, sandwiches, and savouries

Crab Sandwich {MocTc). — Steam 4oz. of herring or mackerel roes, and when cold pound it with 4oz. minced shrimps, loz. butter, loz. grated Parmesan, a seasoning of black pepper, cayenne, salt, and lemon juice, working gradually into it a tablespoonful of cream, a few drops of chilli or tarragon vinegar, and a little thick white sauce. Have freshly toasted but cold toast, split, spread the inner sides with the mixture, press very lightly together, and serve. If served on biscuit-crisp fried bread or anchovy or cheese biscuits this makes a very nice savoury. Cucumber and Tomato Sandwich. — Slice some brown and white bread, stamp out an equal number of rounds of each, spread the brown bread with green mayonnaise lightly stiffened with aspic jelly, and lay on this a slice of tomato previously seasoned with oil, vinegar, pepper and salt, and cover down as usual. On the white bread spread tomato mayonnaise similarly stiffened, with a slice of seasoned cucumber, finish as before, and dish these sandwiches alternately. If preferred cucumber cream sauce may be used instead of green mayonnaise. Egg Sandwich. — Boil some eggs for twelve minutes, then leave in water till quite cold, now shell and slice tliem, and season tliem with oil, vinegar, salt, and pepper, letting them marinade for some time in this. Prepare some minced cress in the same way, then spread an equal number of slices of brown bread and butter with the seasoned eggs and the rest with the cress, press them together, trim and serve. Egg and Chutney Sandwich. — Spread some brown bread and butter with chutney, then strew this thickly with minced hard-boiled eggs, white and yolk, season to taste, and finish as usual. Cream Sandwich. — Pound to a smooth paste six hard-boiled eggs, six washed and boned anchovies, a teaspoonful of French mustard, 3oz. fresh butter, a tablespoonful each of oil and thick cream, with salt and cayenne to taste. Have ready some slices of bread and butter and spread haK thickly with the egg cream, and cover with the rest, or else dust these latter with grated Parmesan and minced celery. and Herring Sandwich. — Boil some eggs ill hard, leave in water till cold, then shell and slice them, seasoning as for egg sandwich. Beat some fresh butter to a cream and work into it half its quantity of herring marinaded in white wine, well drained and pounded to a smooth paste. Spread the bread with this mixture, and finish off with the eggs as in the egg sandwich recipe. Fish Sandwich. — These can be made in a variety of ways, but the method is much the same in all. Cut thin slices of bread and butter (butter is required in sandwiches to ensure proper adhesion between the D bits of bread) and spread these with any form of thick mayonnaise, plain, tartare, verte, tomato, &c., according to the fish you use, then lay on half small flakes of fish, salmon, sole, lobster, &c., and thin slices of cucumber on the rest of the bread, now press these lightly together, trim and serve garnished with watercress. Or : pound the remains of any cold fish, moistening it with a little cream or creamed butter, and seasoning pretty highly with coralhne pepper and a drop or two of essence of anchovy (mind not to overdo this). Have ready bread and butter and spread half with the fish puree, and the rest as before with mayonnaise of any