Salads, sandwiches, and savouries

old-fashioned cheese-toasters with an outer dish containing boiling water is needed, though the modern chafing dish will also answer. Slice down some good rich cheese pretty thinly, and lay it in the hot-water dish, with (if at all dry) some morsels of butter; add two or three spoonfuls of porter or good ale (according to the quantity of cheese), some freshly ground black pepper, with sufficient made mustard to flavour it well, and stir it till it is all thoroughly melted. Send to table at once in the hot-water dish (in old days this dish was always made in the dining-room) with crisp hot toast. This dish varies according to taste ; some people dip the thick buttered toast into the beer, melting the cheese with a spoonful or two of cream or new milk, and pouring it when ready on to the toast ; others again omit the ale altogether, being content with milk and a dash of celery salt, browning the surface with a salamander, and serving it on rather soft, freshly made buttered toast. Of course this can be cooked quite as well in a saucepan, but requires watching, as if the least overcooked it is leathery, If cooked thus, and poured on to lightly buttered toast, seasoned with coralline or Nepal pepper, and the surface browned, it is often called “ Welsh Rabbit (or Rarebit”), whilst if, when made in this wav, a drop or two of vinegar and a minced pickled gherkin are added at the last, it is known as “ Irish Rarebit.” Many people again add the yolk of one or more eggs to the mixture and call the dish “ Golden Buck,” The real toasted cheese, however, should be slices of cheese really toasted in front of the fire very carefully, so as to have it soft through, but not quite dripping ; it is then laid on slices of toast, seasoned with salt and cayenne pepper, and served very hot. Macaroni Cheese. — Boil sufficient macaroni to three parts fill the dish you intend to use ; then strain it, lay it in the dish, pour over it enough good cream to just cover it, add a thick layer of good rich cheese thinly sliced or grated, with a seasoning of salt and cayenne, and bake in a quick oven. A nice, and unusual, form of this dish is to prepare the macaroni as before, and have ready some squares or triangles of buttered toast dipped in rather thick tomato sauce; fill the dish alternately with these, finishing with the macaroni, and dusting each layer generously with grated cheese, pepper, and salt, pour in enough cream or new milk to just cover it, and bake till browned on top. Ballettes d’or. — Into a pint of good veloute stir the yolks of two eggs, a spoonful of cream, a dust of coralline pepper, and sufficient grated Parmesan cheese to flavour it well. Stir it all over the fire, adding as you do so sufficient cold cooked macaroni, minced into little rings, to thicken it, then turn it out and leave till cold. Now break off pieces, roll these lightly into balls, dip them in flour, brush them over with beaten egg, and roll them in crushed vermicelli or white bread-crumbs, and fry a golden brown. Serve with fried parsley. Choufleur Gratinée au Fromage. — Melt 3oz. or 4oz. of fresh butter, and stir into it some freshly grated Parmesan cheese and a little coralline pepper.