Salads, sandwiches, and savouries

rarebit, American, 98 „ Irish, 87 „ Welsh, 87 sandwiches, baked, 89 „ savoury, 96 „ souffle, 91 „ „ d la diable, 91 „ „ au paprika, 91 „ straws, 90 „ toasted, 86, 87 Crab croustades, 81 „ in the shell, 81 „ dressed, 82 „ souffle, iced, 82 Laitances (see also roes), 70-71 a la diable, 71 „ Madras, 73 „ Sefton, 72 au’gratin, 71 aux cdpes, 74 Savouries {continued) — Laitances aux huitres, 73 „ en kromeskis, 74 „ en papillottes, 71 „ gratinees, 71 Lobster a la due d’York, 80 „ „ remoulade, 79 „ „ tartare, 77 ,, cornets a la creme, 78 „ „ „ mayonnaise, 105 ,, curried, iced, 79 ,, darioles in aspic, 77 ,, devilled and iced, 80 „ in the shell, 80 „ souffle, iced, 78 Oysters a la Cazanova, 69 „ a cheval (angels on horseback), 65 „ blancmange, 67 „ devilled, 65 ,, fritters, 65, 69 „ profiteroles, au caviar, 66 „ rissolettes, f!6 „ roulades, 66 „ scalloped, 67, 68 „ „ with tomatoes, 68 „ toast, 68 Roes, bloater, on toast, 72 „ devilled, and mackerel bones, 72 „ herring, 71 „ savoury cod’s, 70 Sardines, 43, 44 ,, k la maitre d’hdtel, 60 „ „ Napolitaine, 65 „ ,, Soubise, 64 „ aux olives, 61 „ bouchees de, 63 „ au caviar, 63 „ crofites de, k la cr6me, 64 Savouries (continued) — Sardines, curried, 61 „ devilled, 61 „ eggs, 62 a la Benedictine, 62 a la Gasconne, 62 ^ la Normande, 62 an jambon, 62 en papilottes, 63 en tartines, 63 omelet, 62 toast, 64 Ballettes de merluche, 75 „ d’or, 88 Beignets de merluche, 77 Biscuits, devilled, 104, 123 Bloater, grilled, 83 „ toast, 84 Bouoh^es k la Simla, 86 Canapes au Parmesan, 97 „ de tomates au Parmesan, 95 Cassolettes Cazanova, 103 „ a la Strasburg, 103 Choufleur gratine, 88 Cornets aux olives, 105 Maximilien, 96 Milanaise, 95, „ Portugaise, 94 CroAtes, 99, 112 „ a 1’ Albert, 106 ,, ^ la Berne, 106 „ ,, Clarice, 101 „ Florence, 75 i ,, Fran9aise, 106 ,, Gloucester, 95 „ Greville, 105 a I’lmp^riale, 105 k I’Indienne, 106 >9 9> 9f Savouries (continued) — Crotites (de jambon) k rindierme, 102 „ a la Jubile, 76 „ „ Marjorie, 76 „ „ Pompadour. 105 „ „ Eusse, 102 „ „ Turque, 107 „ au caviar, 106 „ de volaille ^ la diable, 73, 102; Diablotins ^ la Gruyere, 86 Fish, &c., potted, 83 Foie de volaille a la diable, 73 „ gras Cazanova, 70 Fonds d’artiobauts au foie gras, 103- Golden buck, 85, 87 Gnocchi alia Romana, 109 Haddock soufi34, 77 Kisch au parmeaan, 98 Marrow bones, 108 „ a la maitre d’hotel, 101 „ au Mad^re, 101 Macaroni pies, 108 Mushroom souffle, 107 (Eufs au fromage, 90 Olives k la St. Augustin, 104 „ „ Normande, 104 Petites caisses k la St. James, 73- Petits pains a la Mirabeau, 36 Toast, Bombay, 100 „ Bloater, 83 Craigie, 102 „ Curry, 100 „ Devonshire, 99 „ German, 100 „ Haddock, 74, 75 ,, Ham or kidney, 99 „ Marrow, 100 „ Shrimp, 84 Savouries (continued) — Tomato cups, 12 „ Mayonnaise, 11 Rice borders, 126-127 Vinegar, ll8 Anchovy, 120 Camp, 120 McCarthy, 120 Printanier, 119 White-fat socles, 127 Zakuska, 42 Absolutely Pure, therefore Best. TAKE GA^E when drinking Cocoa to have the pure article onty. as many so-called “ Pure ’’ Cocoas contain added matter that is not only unnecessary, but sometimes positively harmful COCOA IS ABSOLUTELY PURE. and untampered with, and can be taken with the greatest benfit in Childhood. in Vouth. or in Old Age.