Salads, sandwiches, and savouries

and remove the marrow ; soak this for two hours in tepid water to cleanse it, then cut it into inch cubes. A little before the dish is wanted, place the marrow in a frying basket and dip the latter into cold water, place it on the fire, and the moment it comes to the boil lift out the marrow, drain it, and put it on very hot crisp croutons, break it up with a fork, sprinkle it with minced parsley and chives (or young spring onions), and Cearcy salt, or salt, and coralline pepper. Serve very hot. Marrow au Madere. — Prepare the marrow as before, have ready the hot crovitons and lay the marrow on this (but without breaking it up), pouring over it a rich Sauce Madere, and serve very hot. This is nicest if served in a silver hash or chafing dish with a spirit lamp under it. For Sauce Madere, boil a tumblerful of cooking sherry with some truffle or mushroom trimmings till the liquid is reduced to half, then add to it a gill of good brown sauce, boil it up, sieve it, stir into it a little minced truffle, with cayenne and salt to taste, and use. Marrow d la Maitre d'Hotel. — Into a gill of creamy bechamel sauce stir a good spoonful of finely minced parsley, and chives (previously blanched), add a good spoonful of thick cream, a squeeze of lemon juice, with some freshly ground black pepper, some coralline pepper, and a little salt. Prepare the marrow as before, break it up on the hot toast (not fried bread), and serve with Ihe sauce over it. The essence of these dishes is to have them very hot. Croutes d la Clarice. — Have ready some thin slices of parboiled fat bacon, lay on each a little heap of shred ham, anchovy, and mushroom ; roll each up, dij) in frying batter, and fry a golden brown. Drain, dust with coralline pepper, and serve on small and very hot square croutons dusted with minced chives and coralline pepper. Croutes de Jamhon () V Indienne. — Stamp out . rounds one and a half inches across from thin slices of bread, and have half as many rounds of ham cut to match. Butter the bread lightly, then spread it with good chutney, place the ham on the bread, covering it with the rest, press them together, dip them in frying batter, fry a golden brown, drain well, and serve garnished with fried parsley. Croutes a la Russe.- — Prepare some round, biscuitcrisj) croutons, and place on each a slice of hardboiled egg seasoned with oil and vinegar, a cube of smoked or hung beef, and pile over it all some rich and rather stiff horseradish cream. For this cleanse and scrape a stick of young horseradish very finely, mix it quickly into a gill of stiffly whipped sour cream, and season with cayenne and a few drops of chilli vinegar. Gracie Toast. — Beat three eggs till ligiit, then mix them with a minced green chilli, the pulp of two tomatoes cut into dice, a spoonful of milk or cream, a pinch of salt, and loz. of butter ; stir it all over the fire till quite hot, pour it on to hot buttered toast and serve at once. Croutes de Yolaille d la Diable, — Mince two parts of chicken to one of ham, and stir it over the fire with half an ounce or so of fresh butter, a little minced parsley, cayenne, and a pinch of curry 10;}