Catherine Owen's new cook book ..

All these dishes, however, are only adapted for large families, but there are several ways of improving on the ordinary lunch table of very small ones. And nothing is more pleasant for the mistress of one of these very small families than to have a friend drop in to lunch, and have a recherche lunch to offer with little trouble. Warming over will aid her in this, and to that chapter I refer her ; but there are one or two ways of having cold relishes always ready, which help out an impromptu meal wonderfully. Luncheon. 43 Potted meats are a great resource to English housekeepers ; this side the Atlantic they are chiefly known through the medium of Cross & Blackwell, though latterly one or two American firms have introduced some very admirable articles of the sort. Home-made potted meats are, however, better and less expensive than those bought ; they should be packed away in jars, Liebig's extract of meat jars not being too small for the purpose, as, while covered with the fat they keep well ; once opened, they require eating within a week or ten days, except in very cold weather. Potted bloater is one of the least expensive and appetizing of all potted meats. To make it, take two or three or more bloaters, cut off the heads and cleanse them, put them in the oven long enough to cook them through; take them out, take off the skin, and remove the meat from the bones carefully ; put the meat of the fish in a jar with half its weight of butter, leave it to slowly cook in a cool oven for an hour, then take it out, put the fish into a mortar or strong dish, pour the butter on it carefully, but don't let the gravy pass too, unless the fish is to be eaten very quickly, as it would prevent it keeping. Beat both butter and fish till they form a paste, add a little cayenne, and press it into small pots, pouring on each melted butter, or mutton suet. Either should be the third of an inch thick on the bloater. This makes excellent sandwiches. Potted Ham. — Take any remains of ham you have, even fried, if of a nice quality, is good for the purpose ; take away all stringy parts, sinew, or gristle, put it in a slow oven with its weight of butter, let it stay macerating in the butter till very tender, then beat it in a mortar, add cayenne, and pack in pots in the same way as 44 Culture and Cooking. the bloater. Thus you may pot odds and ends of any meat or fish you have, and as a little potted meat goes a long way, when you have a little lobster, a bit of chicken breast, or even cold veal, I advise you to use it in this way ; you will then have a little stock of dainties in the house to fall back on at any time for unexpected calls — a very important thing in the country. Potted chicken or veal requires either a little tongue or lean ham to give flavor ; but failing these, a little ravigotte butter, beaten in after the meat is well pounded, is by no means a bad substitute. Many people like the flay or of anchovies, but do not like the idea of eating raw fish ; for these anchovy butter is yery acceptable. Take the anchoyies out of the liquor in which they are packed, but do not wash them, put them in twice their weight of butter in a jar, which stand in boiling water ; set all back of the stoye for an hour, then pound, add cayenne, and pack in glasses.