8. Supper Dainties. — Excellent little mouthfuls for light refreshment suppers may be made by using pastry made as for bread-and-butter pastry, made into sandwiches with finely-shredded chicken, covered with mayonnaise or other sauces, or "with slices of stiff’ aspics of game or pate d<; foie. Rounds of short crust can also he made the foundation for many appetising morsels, and round captains’ biscuits, daintily decorated with anchovy or maitre d’hotel butters, olives, &c., &c.", are much liked. 9. Tomato Sandwiches. — Pulp three large tomatoes. Reduce by boiling. Add ^ unit onion juice and salad oil; some salt, ])epper, cayenne, and sugar. Pound 4 units of hard-boiled yolk of eggs with 2 units of butter and ^ of Harvey sauce. Mix with the tomatoes. Make into sandwiches. 10. Thunder-and-Lightning Sandwiches.— Take some thin slices of bread, dip on one side in golden syrup, letting it soak in well. Cover with thick Devonshire cream. Lay together lightly. 11. Valetta Sandwiches. — Take half a tin of black Leicester mushrooms, two small tomatoes, a little onion juice, 5 units of cream, salt and pepper✪ Tomato Sandwiches to taste. Stew, and rub through a tai7iis. 'I'hen add gradually 2 units yolk of egg till the mixture is thick. M'^ell butter some slices of brown bread, spread the mixture over, sprinkle with chopped mustard and cress, and press two pieces together. Cut with a paste-cutter into neat shapes. General Remarks. Almost anything can be made into sandwiches, so it is unnecessary to give more recipes. It may be taken as an axiom, however, that, even for solid sandwiclies, the meat should be pounded and moistened with gravy and properly seasoned. What can be more appalling than a bite at the Housekeeper and Cook 355 usual sandwich, which either lands you with no meat at all, or leaves two disconsolate pieces ot mustard-patched biead to lament the slice of tough beef which you are struggling to conceal from your neighbour ! T.o most tastes, also, sand- wiches are the better for a leaf ot lettuce, some cress, oi some chopped celery, as an enlre deux. A nice change in sandwiches to those who often have to lunch off them, is a breakfast loll or scone hollowed out and filled with a savoury mince. CHA1‘TEII XLII NA'I’IVE DISHES The following native dishes have been added by request. It may be mentioned incidentally that most native recipes are inordinately greasy and sweet, and that your native cooks invariably know how to make them fairly well. 1. Burtas. — Hurtas are macedoines of vegetables, and are useful for using up the remains. They are constantly served at breakfast. Potato hurta is mashed potato mixed with fried onions, and well seasoned. An excellent variation is cabbage and potato. Brinjal burta is a great favourite. The hrinjalsare roasted in the ashes and the skins removed. The pulp is then mashed, fried with a little butter and seasonings, including lime-juice✪ Burtas. 2. Chitchkee Curry. — This is a vegetable curiy. Slice some fresh onions, fry tliem in plenty of butter, mi.x the curry powder to a paste with a little gravy. Add to the butter, fry slightly, then put in an ollu podrida of vegetables✪ Chitchkee Curry— the greater variety the better— and simmer tlie wliole till done. Serve with rice.

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8. Supper Dainties. — Excellent little mouthfuls for light refreshment suppers may be made by using pastry made as for bread-and-butter pastry, made into sandwiches with finely-shredded chicken, covered with mayonnaise or other sauces, or "with slices of stiff’ aspics of game or pate d<; foie. Rounds of short crust can also he made the foundation for many appetising morsels, and round captains’ biscuits, daintily decorated with anchovy or maitre d’hotel butters, olives, &c., &c.", are much liked. 9. Tomato Sandwiches. — Pulp three large tomatoes. Reduce by boiling. Add ^ unit onion juice and salad oil; some salt, ])epper, cayenne, and sugar. Pound 4 units of hard-boiled yolk of eggs with 2 units of butter and ^ of Harvey sauce. Mix with the tomatoes. Make into sandwiches. 10. Thunder-and-Lightning Sandwiches.— Take some thin slices of bread, dip on one side in golden syrup, letting it soak in well. Cover with thick Devonshire cream. Lay together lightly. 11. Valetta Sandwiches. — Take half a tin of black Leicester mushrooms, two small tomatoes, a little onion juice, 5 units of cream, salt and pepper to taste. Stew, and rub through a tai7iis. 'I'hen add gradually 2 units yolk of egg till the mixture is thick. M'^ell butter some slices of brown bread, spread the mixture over, sprinkle with chopped mustard and cress, and press two pieces together. Cut with a paste-cutter into neat shapes. General Remarks. Almost anything can be made into sandwiches, so it is unnecessary to give more recipes. It may be taken as an axiom, however, that, even for solid sandwiclies, the meat should be pounded and moistened with gravy and properly seasoned. What can be more appalling than a bite at the Housekeeper and Cook 355 usual sandwich, which either lands you with no meat at all, or leaves two disconsolate pieces ot mustard-patched biead to lament the slice of tough beef which you are struggling to conceal from your neighbour ! T.o most tastes, also, sand- wiches are the better for a leaf ot lettuce, some cress, oi some chopped celery, as an enlre deux. A nice change in sandwiches to those who often have to lunch off them, is a breakfast loll or scone hollowed out and filled with a savoury mince. CHA1‘TEII XLII NA'I’IVE DISHES The following native dishes have been added by request. It may be mentioned incidentally that most native recipes are inordinately greasy and sweet, and that your native cooks invariably know how to make them fairly well. 1. Burtas. — Hurtas are macedoines of vegetables, and are useful for using up the remains. They are constantly served at breakfast. Potato hurta is mashed potato mixed with fried onions, and well seasoned. An excellent variation is cabbage and potato. Brinjal burta is a great favourite. The hrinjalsare roasted in the ashes and the skins removed. The pulp is then mashed, fried with a little butter and seasonings, including lime-juice. 2. Chitchkee Curry. — This is a vegetable curiy. Slice some fresh onions, fry tliem in plenty of butter, mi.x the curry powder to a paste with a little gravy. Add to the butter, fry slightly, then put in an ollu podrida of vegetables— the greater variety the better— and simmer tlie wliole till done. Serve with rice.

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