Salads, sandwiches, and savouries

four hands, or work it with a wooden spoon till it is a smooth, elastic, and workable paste ; then either shape it as it stands with a couple of wooden spoons into a round or oval block, trimming- this neatlj with a sharp knife ; or press the rice into any mould to taste, and leave it till firm and hard. The moulds should be kept in a cold place to stiffen properly. When required for use, turn them out, and cover lightly with either plain or fancy butter. M. Gouffé, who advises rice borders especially, recommends ■either a maitre d’ hotel or a ravigotte butter, but, of course, this is a matter of taste. These socles are particularly useful for sandwiches, salades mignonnes, ■&C., and are also in great request for the improvement of cold entrees, which never look so well if served flat •on their dish. For lohite-fat socles you require a wooden mould on which to mount them. The plainer these are, the better is the taste of the socle. So get two round, or oval, blocks of smooth wood, one at least a third smaller than the other. To prepare the fat for covering, cut up l^lb. of kidney fat (mutton for choice), remove every bit of skin or sinew, place it in a bowlful of cold water, and let it stand till next day. Now drain off the water, and put the fat into a delicately clean pan (a fireproof casserole is as nice as anything), and render it down very gently over a slow fire ; when melted, let it stand for a minute or two, ■then strain it through a hair sieve into a basin ; after it has cooled a little, work into it l|lb. of best white lard, then melt it all once more, and strain it off into a basin to cook It must now be whipped with a very clean wire whisk till it is light and almost creamy, and in this state it is used to cover the moulda. First put a little of the fat on a baking sheet, and stand the wooden mould on this to keep it firm, then apply the fat thickly and evenly, smoothing it with a palette knife dipped in hot water, and finishing it off with a flat or round ruler (the latter for choice), dipped in hot water, to get the surface perfectly level and smooth. This block, if left to harden in a cold place, will have all the appearance and hardness of marble. To remove it from the baking sheet, stand the latter over a pan of boiling water just to soften the fat under the socle, which may then be lifted off. If the second mould is placed on the first, cover it in exactly the same way, affixing it to the under socle, as you fastened the latter to the baking sheet, with a little semi-melted fat. Of course, these wooden blocks can be cut into any shape you please, and the fat covering may be chiselled and modelled into all sorts of shapes, but for ordinary purposes the above are infinitely the best ; the advantage of these stands is that, once made, they last a good long time if stored in a cold, dry place, in tins, and only need a rub over with a moist cloth to keep them in condition. Some cooks, however, prefer a mixture of lloz. of best white lard and 7oz. white wax, as being more* durable than the previously given mixture. Anchovy cream, 53 Aspic mayonnaise, 116 „ (white), 14, 116 mint jelly, 15 Batter dariols, 124 for ditto, 125 Butters, 20 anchovy, 21 brandy, 25 cayenne, 20 coralline, 20-21 curry, 20-21 devil, 22-23 green, 22 ham, 23