Salads, sandwiches, and savouries

served as before. It may be remarked that fried parsley is rather a difficulty to untrained cooks. The method is this : Bring the fat so nearly to the boil that a slight blue vapour is rising and the fat is perfectly still, then turn out the gas (if you are using a gas stove), or draw the pan to the side, and throw in the well-picked and dried parsley and let it fry till it has utterly ceased to “ sizzle,” when it must be at once lifted out and will be found quite crisp and powdery, and of a beautiful green. Croutes d la Jubile. — Free the flesh of a nice fresh dried haddock from all skin and bone, and sieve it- Now mix to it with a wooden spoon 4oz. of fresh butter (slightly warmed) for each |lb. of fish. Put this purfe into a bag with a plain pipe, and force a portion of fish on to as many rounds of fried bread as you require; then lay on each a bearded oyster seasoned with coralline pepper and lemon juice, mask this well over with more sieved haddock, smooth it into cone- shapes with a hot, wet knife, and bake for ten minutes in a moderate oven, covered with a buttered paper. (It may be remembered that lobster or crab are equally good cooked according to any of the preceding haddock recipes, though for most tastes a washed and filleted anchovy should replace the oyster in the last one.) If the above puree is seasoned with cayenne and lemon juice and piled on hot buttered toast with a garnish of sieved hard-boiled egg yolk, the white being cut into Julienne strips and piled round it, it is called on menus Croutes de merluche d la Marjorie. Flaked fish or haddock, pounded and seasoned as before, is often dipped in batter, fried, drained, dusted with pepper and minced parsley, and served as heignet de merluche, &c. If these fritters are served ■with a good tomato sauce and a garnish of fried bacon, they make an excellent breakfast or lunch dish. Haddock souffle. — Pick the flesh from a small, boiled Finnon haddock (or half a large one will do), pound it with loz. of butter, and, after sieving it, mix into it a good dash of cayenne and the yolks of two or three eggs. Fifteen minutes before the souffle is wanted stir in lightly the stiffly whipped whites of the eggs, pour the mixture into a papered souffle dish (or seven or eight small ones), and bake from twenty to twenty-five minutes for the large, and ten to twelve minutes for the small souffles. Homard d la Tartars. — Flake some crisply fried and well drained croCdes creuses and place in each a little mustard and cress, and pile on this some flaked lobster (crab, salmon, shrimps, or even kippers can all be used thus), and just as they are to be served mask them with rich mayonnaise to which you have added one or two chopped pickled gherkins and sufficient French mustard to flavour it well. Serve at once (as mayonnaise becomes rank if exposed too long to the air) with, if liked, two long shreds of red chilli skin crossed, with a caper at the crossing, on each. Darioles de Homard en aspic. — Cut a medium lobster into dice; beat the cream from the inside into some rich mayonnaise, then stir in the minced lobster and about loz. of mustard and cress. Line