(always set them, when finished, for a minute or two in the oven to dry and crisp them thoroughly) ; or in cases made with short, anchovy, devilled, or other paste, thus : Choose trimmings of short or puff paste, or prepare any of the following — Anchovy Paste : Rub 2oz. of fine flour with f oz. of fresh butter, a good saltspoonful of essence of anchovy, and, if liked, a drop or two of carmine (do not overdo this), with a dust of coralline pepper, the same of baking powder, and half an egg ; mix it with a teaspoonful of cold water, roll out thinly and use. — Cheese Paste : Take 4oz. of puff pastry trimmings, roll them out thinly, and dust with 2oz. of grated Parmesan cheese (as if it were flour) and a good dust of coralline pepper, rolling it out again after folding it, and use. A version of this paste may be made by using either curry powder or powdered Bon3bay duck instead of the grated Parmesan, for those who like very pronounced tastes. — Devilled Paste is made by any of the preceding recipes, a strong flavouring of cayenne and a droj) or two of tabasco being added in the mixing. Roll out either of the above pretty thinly, and with it line either croustade, or boat moulds, or tiny patty pans, pricking the paste well with a fork to prevent blisters, trim the edges, lay in each a well-buttered paper, fill up with rice, &c., and bake in a moderate oven till nicely coloured ; then remove the paper, rice, &c., and set the cases in the oven again to get quite crisp ; these can be stored in airtight tins. Failing these, use tne little china cases or the small plated stewpans sold for the purpose. These little cases 46 SALADS, SANDWICHES, &c. can be filled with any of the preceding, or with miniature salads of capers, sliced cucumber, tomato, :anchovy fillets, flaked, smoked, or fresh fish, shrimps, &c,, mixed with oil and vinegar or mayonnaise to taste. A pretty variant of the popular salade ■d'anchois can be made by filleting some anchovies, arranging two fillets crosswise in each case, putting little heaps of minced egg, white and yolk, parsley, .and coralline pepper in between, seasoning it all with oil, vinegar, salt, and pepper. Or soak two salted herrings with roes, in milk and water as above, then fillet them, and rub the roes through a sieve ; now peel, core, and mince a sour apple, mixing this mince with the sieved roe. Have ready some buttered slices of bread, spread them with the mince, cover half of these with the fillets of fish, freed from all skin, &c., and cover with the rest of the prepared slices. Press well together and trim neatly. Or, fill any of these cases with minced gherkin, whole capers, minced tarragon, and either prawns or shrimps, or, if liked, lobster. Mix this all with a spoonful or so of mayonnaise, pile it up, and .serve garnished with chopped aspic. This can be varied to taste. Besides these, small neatly made sandwiches :spread with bloater or any kind of paste, &c., . or fingers of biscuit- crisp fried bread can be used in the same way, and, indeed, many of the recipes given amongst the savouries can be utilised for hors •d’oeuvre, only remember M. U. Dubois’s advice, and -do not over- elaborate your hors d’ceuvre. A few individual recipes may be given to explain HORS D’CEUVRE. 47 tlieir nature, but any intelligent cook can evolve plenty for herself.

AI-modernized reading of the original text

(always set them, when finished, for a minute or two in the oven to dry and crisp them thoroughly) ; or in cases made with short, anchovy, devilled, or other paste, thus : Choose trimmings of short or puff paste, or prepare any of the following — Anchovy Paste : Rub 2oz. of fine flour with f oz. of fresh butter, a good saltspoonful of essence of anchovy, and, if liked, a drop or two of carmine (do not overdo this), with a dust of coralline pepper, the same of baking powder, and half an egg ; mix it with a teaspoonful of cold water, roll out thinly and use. — Cheese Paste : Take 4oz. of puff pastry trimmings, roll them out thinly, and dust with 2oz. of grated Parmesan cheese (as if it were flour) and a good dust of coralline pepper, rolling it out again after folding it, and use. A version of this paste may be made by using either curry powder or powdered Bombay duck instead of the grated Parmesan, for those who like very pronounced tastes. — Devilled Paste is made by any of the preceding recipes, a strong flavouring of cayenne and a droj) or two of tabasco being added in the mixing. Roll out either of the above pretty thinly, and with it line either croustade, or boat moulds, or tiny patty pans, pricking the paste well with a fork to prevent blisters, trim the edges, lay in each a well-buttered paper, fill up with rice, &c., and bake in a moderate oven till nicely coloured ; then remove the paper, rice, &c., and set the cases in the oven again to get quite crisp ; these can be stored in airtight tins. Failing these, use the little china cases or the small plated stewpans sold for the purpose. These little cases can be filled with any of the preceding, or with miniature salads of capers, sliced cucumber, tomato, :anchovy fillets, flaked, smoked, or fresh fish, shrimps, &c,, mixed with oil and vinegar or mayonnaise to taste. A pretty variant of the popular salade ■d'anchois can be made by filleting some anchovies, arranging two fillets crosswise in each case, putting little heaps of minced egg, white and yolk, parsley, .and coralline pepper in between, seasoning it all with oil, vinegar, salt, and pepper. Or soak two salted herrings with roes, in milk and water as above, then fillet them, and rub the roes through a sieve ; now peel, core, and mince a sour apple, mixing this mince with the sieved roe. Have ready some buttered slices of bread, spread them with the mince, cover half of these with the fillets of fish, freed from all skin, &c., and cover with the rest of the prepared slices. Press well together and trim neatly. Or, fill any of these cases with minced gherkin, whole capers, minced tarragon, and either prawns or shrimps, or, if liked, lobster. Mix this all with a spoonful or so of mayonnaise, pile it up, and .serve garnished with chopped aspic. This can be varied to taste. Besides these, small neatly made sandwiches :spread with bloater or any kind of paste, &c., . or fingers of biscuit- crisp fried bread can be used in the same way, and, indeed, many of the recipes given amongst the savouries can be utilised for hors •d’oeuvre, only remember M. U. Dubois’s advice, and -do not over- elaborate your hors d’ceuvre. A few individual recipes may be given to explain HORS D’CEUVRE. tlieir nature, but any intelligent cook can evolve plenty for herself.

Salads, sandwiches, and savouries