Salads, sandwiches, and savouries

Have ready a boiled cauliflower (one left over from the previous night will do nicely), and cover it with haK the oiled butter; now strew it thickly with grated cheese and fresh bread-crumbs, moisten with some of the oiled butter ; then another layer of the cheese and bread-crumbs, pour the rest of the oiled butter over it, and brown with a red hot salamander or shovel, and serve very hot. If preferred, use white sauce instead of the oiled butter. Pounded Cheese. — Break up any good cheese, even if dry and hard (this is a capital way of using up dry scraps of cheese), and pound it with either fresh butter or oil, using 3oz. or 4oz. of either of these to the lib. of cheese, according to the dryness of the latter ; seasoning it to taste with pepper, black or red, rnade mustard, or curry powder (a teaspoonful of either of the two latter to the 11b. of cheese), cayenne, or ketchup, &c., as you please. Now press it into little pots, when it will keep for some days in a cool place ; or for some weeks if clarified butter is run over the top. This is excellent for sandwiches, or it may be shaped into little balls (some minced pickle being worked into it if liked), left on ice for two or three hours, then served with hot, biscuitcrisp toast. Baked Cheese Sandwiches. — Cut slices from some rich cheese, about one-third of an inch thick, and place these between slices of brown bread and butter, seasoning them as you do so with freshly ground pepper and a drop or two of tarragon vinegar ; set these sandwiches in the oven and serve at once, directly the bread is toasted. yo Œufs au Fromage. — Have ready some oiled and dried paper cases (or china cases if preferred), and place in each a layer of freshly grated bread-crumbs, mixed with grated Parmesan cheese, minced parsley, and chives, pepper and salt, about half an inch thick ; then break into each of these cases a fresh egg, dust it with pepper, and grated cheese, pour a teaspoonful of new milk or cream in at the side, and place it all in the oven till the eggs are cooked, and serve at once. The foundation layer of this can be varied to taste, and according to what you have. Cheese Patties. — Pound 8oz. of cheese with 4oz. of butter, and mix well ; then beat into it the white of one and the yolks of five eggs, and when quite smooth pour the mixture into little tartlet pans lined with cheese pastry, and bake. Cheese Fritters. — Boil some macaroni till tender, then cut it up into tiny rings and mix these with grated Parmesan cheese, a little pepper and salt. Roll out some puff pastry trimmings, dust it thickly with grated cheese and some coralline pepper, fold it over and roll it out again as thin as you can get it. Now stamp it out in rounds, and on half the rounds put a little heap of the cheese and macaroni, and cover over with the other rounds, pinching the edges well together ; dip in egg and then in breadcrumbs or broken up vermicelli, and fry in plenty of hot fat till of a golden brown. Serve on a napkin, dusted with grated cheese and cayenne. Some cooks add a little thick tomato sauce to the cheese and macaroni. Cheese Straws. — These may be made by rolling