Biscuits, Devilled. — These are done in various ways. For instance, butter well either milk or plain water biscuits, dust them generously with salt,, freshly ground black and cayenne pepper, and set them in the oven till hot and crisp. Or, melt some- butter and lay into it as many water biscuits^ or Bath Olivers, as you please, turning them over and over in the butter till they brown ; then lift them out, dust plentifully with cayenne and curry powder,, and serve with any remains of butter j)oured over them. Or, rub up about a teaspoonful of mustard flour with a little salad oil to a smooth paste, then work in a tablespoonful of McCarthy’^s vinegar✪ Devilled Biscuits, adding cayenne to taste, and a little salt if needed. Spread the biscuits thickly with this paste, and grill or toast them till as hot as fire will make them. Pastry. — For cassolettes, cornets, canots, &c., make a paste with 4oz. of fine flour, 14oz. of fresh buttery half an egg, a teaspoonful of lemon juice, a pinch of salt, and just enough water✪ Pastry for Cassolettes to bring it all to a smooth stiff paste. Anchovy. — Rub foz. of butter into 3oz. of fine flour, season with half a teaspoon ful of Burgess’s essence of anchovy, half an egg, a dust of cayenne, and a drop or two of carmine (to get the paste a pale pink), mix it all to a smooth, stiff paste, roll it out fairly thin, stamp it out in rounds or squares, j>ut these on a baking tin, prick them well with a fork, and bake fifteen to twenty minutes in a 124 SALADS, SANDWICHES, &c. moderate oven till crisp and dry, but mind they do not discolour. If to be used for cornets, use one whole egg instead of the half, and less water. Cheese, for Cornets. — Rub up together 4oz. -of fine flour, 2oz. of butter, a little salt and coralline pepper ; when thoroughly mixed, work in one whole ■egg, joz. of grated Parmesan cheese, and just enough milk to get it to a smooth stiff paste. Roll it out thinly, prick it with a fork, or a pricker, stamp it out in rounds (or in squares if to use with Pompadour moulds), three to four inches across .and one-eighth of an inch thick, and use them to line some well-buttered cornet moulds, slipping another buttered mould into the first one as soon .as it is lined (to keep the paste in place), and bake in a moderate oven for twenty-five to thirty minutes till crisp, then slip them off the tins, and use when cold. Batter Dariols. — Have ready some clean boiling fat, and plunge the dariol fryer with thi*ee moulds into this till it is quite hot ; then mask the sides and bottoms quickly with frying batter, carefully trimming off the superfluous batter round the top •edge with your finger or a knife, and fry at once in the boiling fat till of a nice golden colour ; then lift off the cases (when done they should slip off •quite easily), return them at once to the fat for a minute to crisp the insides, and, after draining them well, either fill them with whatever ragout, &c., you wish to use, or else store them in an air-tight box till wanted, as they will keep well for two or three •days, and are convenient to have ready. If by GARNISHES, &c. 125. any chance the dariols should bi*eak in the frying,, lift them up at once, mask with a little more batter over the crack, smoothing it on lightly, return it to the fat, and cook as before till crisp.. ✪ Dariols

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Biscuits, Devilled. — These are done in various ways. For instance, butter well either milk or plain water biscuits, dust them generously with salt,, freshly ground black and cayenne pepper, and set them in the oven till hot and crisp. Or, melt some- butter and lay into it as many water biscuits^ or Bath Olivers, as you please, turning them over and over in the butter till they brown ; then lift them out, dust plentifully with cayenne and curry powder,, and serve with any remains of butter j)oured over them. Or, rub up about a teaspoonful of mustard flour with a little salad oil to a smooth paste, then work in a tablespoonful of McCarthy’^s vinegar, adding cayenne to taste, and a little salt if needed. Spread the biscuits thickly with this paste, and grill or toast them till as hot as fire will make them. Pastry. — For cassolettes, cornets, canots, &c., make a paste with 4oz. of fine flour, 14oz. of fresh buttery half an egg, a teaspoonful of lemon juice, a pinch of salt, and just enough water to bring it all to a smooth stiff paste. Anchovy. — Rub foz. of butter into 3oz. of fine flour, season with half a teaspoon ful of Burgess’s essence of anchovy, half an egg, a dust of cayenne, and a drop or two of carmine (to get the paste a pale pink), mix it all to a smooth, stiff paste, roll it out fairly thin, stamp it out in rounds or squares, j>ut these on a baking tin, prick them well with a fork, and bake fifteen to twenty minutes in a 124 SALADS, SANDWICHES, &c. moderate oven till crisp and dry, but mind they do not discolour. If to be used for cornets, use one whole egg instead of the half, and less water. Cheese, for Cornets. — Rub up together 4oz. -of fine flour, 2oz. of butter, a little salt and coralline pepper ; when thoroughly mixed, work in one whole ■egg, joz. of grated Parmesan cheese, and just enough milk to get it to a smooth stiff paste. Roll it out thinly, prick it with a fork, or a pricker, stamp it out in rounds (or in squares if to use with Pompadour moulds), three to four inches across .and one-eighth of an inch thick, and use them to line some well-buttered cornet moulds, slipping another buttered mould into the first one as soon .as it is lined (to keep the paste in place), and bake in a moderate oven for twenty-five to thirty minutes till crisp, then slip them off the tins, and use when cold. Batter Dariols. — Have ready some clean boiling fat, and plunge the dariol fryer with thi*ee moulds into this till it is quite hot ; then mask the sides and bottoms quickly with frying batter, carefully trimming off the superfluous batter round the top •edge with your finger or a knife, and fry at once in the boiling fat till of a nice golden colour ; then lift off the cases (when done they should slip off •quite easily), return them at once to the fat for a minute to crisp the insides, and, after draining them well, either fill them with whatever ragout, &c., you wish to use, or else store them in an air-tight box till wanted, as they will keep well for two or three •days, and are convenient to have ready. If by GARNISHES, &c. 125. any chance the dariols should bi*eak in the frying,, lift them up at once, mask with a little more batter over the crack, smoothing it on lightly, return it to the fat, and cook as before till crisp..

Salads, sandwiches, and savouries