Salads, sandwiches, and savouries

crumbs, the cheese, the yolks of two eggs and the white of one, with salt, pepper, and a dash of nutmeg to taste. When this is all well blended and rather thick, spread one sheet of puff paste with this mixture, cover it with the other, sandwich fashion, lay it on a buttered baking tin, score it in inchwide strips, brush it over with well-beaten egg and bake for ten minutes in a quick oven. Then cut through the scores and serve at once, piled up and very hot, dusted with grated Parmesan and coralline pepper. Cheese Creams. — Season half a pint of stiffly whipped cream with coralline pepper and salt, then mix with it l^oz. of grated Qruyere, and loz. of grated Parmesan cheese, a teaspoonful of made mustard, and a gill of whipped aspic jelly. Stir this all till it is beginning to set, then pour it either into a Neapohtan ice mould or into any pretty dariole moulds, and place it for an hour in the charged ice cave. Now dip the mould intO' cold water, turn out the cream, serve it sliced with seasoned watercress, or any nice salad to taste. Or, if it was moulded in the little darioles, have ready some tomatoes previously dipped for a minute in boiling water, peeled, and sliced one-third of an inch thick ; season these with salt, pepper, oil, vinegar, and a little minced parsley, turn out a little cheese mould on to each slice, and serve garnished with chopped aspic and seasoned watercress. Moulded Cheese. — Rub up the yolk of a hardboiled egg with a tablespoonful of salad oil, then mix in separately, one after the other, a teaspoonful ■each of salt, coralline pepper, caster sugar, and made mustard, moistening it with a drop or two of Tabasco ; then work in -|lb. of very dry and grated cheese. When it is all well mixed add a tablespoonful of onion vinegar, shape the mixture into a large roll or pat, and set it on ice till wanted. Serve with a plain lettuce salad, with an oil and vinegar dressing. Strangely enough, few people in England appear to know how good cheese (such as •Gruyere especially) is, if cut into dice and stirred in with a salad. Devilled Cheese Biscuits. — Steep some smallish water biscuits in milk for ten minutes, then lift them out, dust them with cayenne, salt, and black pepper, and bake for ten minutes in a slow oven ; now lift them out, put a slice of cheese of the same size on each, and return them to the oven for ten minutes longer, and serve dusted with coralline pepper. Cornets d la Portugaise. — Pound five or six large tomatoes, sieve them, seasoning this pnree with pepper, salt, and, if needed, a drop or two of liquid carmine. Now stir into it a gill of just liquid aspic jelly, a gill of cream whipped stiffly, with a strong flavouring of freshly grated Parmesan cheese, and a little coralline pepper ; add to this a dessertspoonful of tarragon and a teaspoonful of chilli vinegar, with a little minced tarragon and chervil, and set this all on ice till wanted. Have ready some biscuit-crisp cornets of cheese pastry, and fill them with this cream by means of a bag and pipe, .and serve garnished with seasoned watercress.