pastrv-lined pattv pans, and put one or more spoon- fuls of the mixture on each ; roll out some short paste, stamp it out in rounds a trifle larger than the' pans, and place a round on each, rolling up the' edges of the top and bottom crust in a hind of twist to keep in the mixture, and bake in a quick oven just long enough to bake the crust. Equally good hot or cold. If quenelles and cockscombs are a trouble^ invest in a tin of “ quenelles ” as sold by Messrs.. Cosenza (Wigmore Street), and use instead. Properly speaking, these pies should not be made in tins, the mixture being simply piled on a round of paste, covered with another, the edges of which arc rolled up and finished as before. These are known then as tourtes a la russe. Gnocchi alia Homana. — For this prepare a pomdge with semolina, by sifting a handful of semolina through the fingers of one hand into a pan of boiling salted water which you keep stirred with the other hand; continue this stirring well after the semolina is mixed in, so as to ensure the thorough cooking of the latter, then when sufficiently stiff turn it out and leave till perfectly cold. Now lift it up in spoonfuls and arrange these symmetric- ally in a well-buttered pie-dish, libei’ally sprinkling each layer with grated Parmesan cheese, tiny morsels of butter, and freshly and coarsely ground black pepper ; bake till of a pretty golden colour. Another way of preparing these is- to dissolve a small pat of the butter✪ Gnocchi alia Romana in the salted water used for the porridge, and make the latter with two parts; semolina to one of grated Parmesan,, making it 110 SALADS, SANDWICHES, &c. pretty thick. When cold this is used as before, but cover each layer with either tomato puree, good sauce, or strong beef gravy, as you please, instead of cheese, etc. Or again, the porridge can be prepared as in the first recipe, then season the layers with grated cheese, minced parsley, coralline pepj)er, and thick cream, and bake as before. A less delicate, but quite as nutritious, dish can be prepared with Indian cornmeal in exactly the same way, and is the famous polenta of Southern Italy, served in so many ways. The above will give some idea of the enormous variety of savouries which an inteJligent and willing cook can evolve (all of which, I may observe, have been prepared by, nominally, the plainest of plain cooks, who had no idea of the society names of the dishes she sent up, or she would have struck at once !) ; but naturally, in a book of this size, it is impossible to do more than give samples, for one might fill several books with nothing but savouries, and yet leave a large aftermath for subsequent collectors. CHAPTEE VI. OAENISHES, &c.

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pastrv-lined pattv pans, and put one or more spoon- fuls of the mixture on each ; roll out some short paste, stamp it out in rounds a trifle larger than the' pans, and place a round on each, rolling up the' edges of the top and bottom crust in a hind of twist to keep in the mixture, and bake in a quick oven just long enough to bake the crust. Equally good hot or cold. If quenelles and cockscombs are a trouble^ invest in a tin of “ quenelles ” as sold by Messrs.. Cosenza (Wigmore Street), and use instead. Properly speaking, these pies should not be made in tins, the mixture being simply piled on a round of paste, covered with another, the edges of which arc rolled up and finished as before. These are known then as tourtes a la russe. Gnocchi alia Homana. — For this prepare a pomdge with semolina, by sifting a handful of semolina through the fingers of one hand into a pan of boiling salted water which you keep stirred with the other hand; continue this stirring well after the semolina is mixed in, so as to ensure the thorough cooking of the latter, then when sufficiently stiff turn it out and leave till perfectly cold. Now lift it up in spoonfuls and arrange these symmetric- ally in a well-buttered pie-dish, libei’ally sprinkling each layer with grated Parmesan cheese, tiny morsels of butter, and freshly and coarsely ground black pepper ; bake till of a pretty golden colour. Another way of preparing these is- to dissolve a small pat of the butter in the salted water used for the porridge, and make the latter with two parts; semolina to one of grated Parmesan,, making it 110 SALADS, SANDWICHES, &c. pretty thick. When cold this is used as before, but cover each layer with either tomato puree, good sauce, or strong beef gravy, as you please, instead of cheese, etc. Or again, the porridge can be prepared as in the first recipe, then season the layers with grated cheese, minced parsley, coralline pepj)er, and thick cream, and bake as before. A less delicate, but quite as nutritious, dish can be prepared with Indian cornmeal in exactly the same way, and is the famous polenta of Southern Italy, served in so many ways. The above will give some idea of the enormous variety of savouries which an inteJligent and willing cook can evolve (all of which, I may observe, have been prepared by, nominally, the plainest of plain cooks, who had no idea of the society names of the dishes she sent up, or she would have struck at once !) ; but naturally, in a book of this size, it is impossible to do more than give samples, for one might fill several books with nothing but savouries, and yet leave a large aftermath for subsequent collectors. CHAPTEE VI. OAENISHES, &c.

Salads, sandwiches, and savouries