Cookery and housekeeping

Cut round slices of French roll, or of bread, about three inches in diameter, and spread butter smoothly over them. Have a bottle of anchovies preserved in oil ; unroll and dry them, and cut into narrow strips ; lay these strips on the slices, so as to form an open trellis ; in each opening place yolk of eggs hard-boiled, white of eggs, and parsley or gherkins chopped very fine, so that the colours contrast. s 2 26o ANCHOVY CUSHIONS. Arrange on a napkin on the dish, and send up with the cheese, or as a luncheon relish. Anchovy Cushions {cold). Prepare the bread as in the previous recipes, but let the rounds be rather larger. Have ready the following garnishes : — Anchovies, chopped small ; Capers, chopped small ; Yolk of egg, hard-boiled and chopped ; White of egg, hard-boiled and chopped. Arrange these garnishes on each round, so that there is one quarter of anchovy, one with capers, one of white, and one of yolk of egg ; or arrange in concentric circles. Cold Bread Patties. Take very small rolls, slice off the top, scoop out the crumb. Fill with minced chicken or fish, which has been set in cream sauce, hot, and allowed to cool ; trim the edge of the top, and put it on the patty. Dress on a napkin with garnish of watercress. Devilled Biscuits with Cheese. Butter the biscuits on both sides, and pepper them well. Rub up some cheese with made mustard, and lay on one side ; sprinkle a little salt and cayenne over the top, and let them be grilled. DEVILLED BISCUITS. 261 Devilled Biscuit {plain) Is simply toasting the biscuit and buttering it while hot, then sprinkling cayenne pepper over it with a little salt. Another Devil. Mix \ an oz. of each of the following ingredients : — Curry powder, mustard, salt, cayenne pepper, ginger, nutmeg, and grated lemon peel, ^ of an oz. of allspice and of black pepper. Bone and wash some anchovies, pound them in a mortar with butter, season with the above mixture, and spread on a biscuit fried in butter. Biscuits k la Russe. Make a dozen water biscuits 2^ inches in diameter, or use thin captain's biscuits of the same size. Chop up the solid part of slices of cucumber, parsley, or watercress, white of egg, yolk of egg hardboiled, and anchovies thoroughly dried from • their oil. Cover each biscuit with this mixture, reserving a small quantity of each ingredient to decorate the centre of the biscuit. Serve on a napkin, and garnish with a wreath of watercress leaves, not sprigs, all round. Kitcherie. First steep half a pint of dry split peas in water. Add half a pint of picked and washed rice with a little 262 SARDINES AU PARMESAN. ginger and salt ; boil till the peas and rice are swollen and tender ; stir the whole, and stir in a little butter. Strain off the water ; have ready some hard-boiled eggs cut in halves, and an onion or two sliced and fried in butter to garnish with, or else add some small boiled onions. The peas and rice should not be clammy. Fish Kitcherie. Take any cold fish, pick it carefully from the bones, mix with a teacupful of boiled rice, i oz. of butter, a teaspoonful of mustard, two soft-boiled eggs, salt and cayenne to taste, and serve very hot. The quantities may be varied according to the amount of fish used. Sardines au Parmesan.