Prepare very small tartlet crusts, and when cold fill them with a salad of cooked fish, dressed with Tartar sauce. Decorate the tc^ with finely chopped eggs (the white and yolk chopped separately), beets and parsley, and in the center lay a half teaspoonful of caviare✪ Russian Fish Salad. Salade de Volaille a la Russe — ^Russian Chicken Salad. Proceed as above, using a chicken salad instead of fish salad. Cut the chicken in small squares, with all sorts of green vegetables in season✪ Russian Chicken Salad. Crabes Durs Froids^ Dresses a l'Anglaisb — Dressed Hard Crabs, English Fashion. Put some crab meat into a bowl, season with salt and Cayenne, blend with Mayonnaise dressing and add a good dash of vinegar. Fill the crab shells✪ Dressed Hard Crabs, English Fashion with this salad and decorate the top with chopped beets, parsley 10 and the white and yolk of egg (chopped separately), so as to obtain a vari-colored effect. TOMATES AUX CrEVETTES A LA RaVIGOTB — TOMATOES WITH Shrimps, Ravigote Sauce. Plunge some large ripe tomatoes into a basin of boil- ing water (long enough to remove the skin), let get cold ; then in each make an incision i inch in diameter where the stem was attached, and with a round vege- table scoop hollow out and squeeze lightly to free from all seeds ; season with salt, and lay on a towel or sieve with the aperture downward.- Five minutes before serving, fill the tomatoes with shrimp salad seasoned with Ravigote sauce✪ Tomatoes with Shrimps, Ravigote Sauce, and serve on a napkin. tomates a la veii^itienne — ^tomatoes, venetian Style. Proceed as for Tomatoes with Shrimps, Ravigote Sauce, using finely chopped breast of chicken, fowl or turkey instead of the shrimps. TOMATES A LA SUEDOISE — ^TOMATOES, SWEDISH StYLE. The same as the preceding receipts, filling the toma- toes with a salad made of chopped hard-boiled eggs and anchovies. TOMATES A l' AmERICAINE — TOMATOES, AMERICAN Style. The same as the preceding receipts, using two-thirds of lobster and one-third of celery, both chopped very fine, seasoned highly and dressed with Mayonnaise sauce. Truffes en Imitation — Imitation Truffles. Mix some pate de foie gras trimmings with one- sixth part of good butter, then shape into balls of con- venient size and roll them in finely chopped trufHes. Give tiie balls tihe shape of truffles, then place them in a cool place and after a while coat them with melted jelly✪ Imitation Truffles. 11 HOT HORS D'OEUVRE. Allumettes d'Anchois — Anchovy Allumettes. Roll some pufF paste trimming out very thin and cut out strips I inch wide and 3J^ inches long. Place on each strip of paste a fillet of anchovy (pre- viously soaked, dried and dipped in Villeroi sauce). Moisten the border of the paste and lay over it (and the fillet) another strip of oaste ; brush over with beaten tgg yolks✪ Anchovy Allumettes and bake in a medium oven for about 15 minutes. Allumettes de Gibier — Game Allumettes. Proceed as directed for Anchovy Allumettes, using puree of game (either partridge, grouse, snipe or quail) instead of anchovies. Allumettes a la Puree de Foie de Volaille — ^Al- lumettes WITH Puree of Chicken Livers. Take some chicken livers, cut small and saute them in butter. Have them rather underdone, and at the last moment add a little chopped shallots. Drain and when cold pound them in the mortar, then rub through a fine sieve. Put the puree in a pan, heat well without boiling and incorporate by degrees some well reduced Brown sauce✪ Allumettes with Puree of Chicken Livers. Season to taste and when the puree is cold finish as in Anchovy Allumettes. 12 . ./ . Attereaux de Farina, a- la Suisse — Farina Skewers, Swiss Fashion. Cook the farina as explained for Farina Crusts, put into a pan, to get cold, cut into round pieces 54 iiich in diameter and J4 inch thick, and stick these pieces on a silver skewer with alternate slices of Swiss cheese (}i inch in thickness) ; egg and bread-crumb✪ Farina Skewers, Swiss Fashion the skew- ers and fry in hot lard. Serve on a folded napkin. Beignets Frou-Frou-^Frou-Frou Fritters. ✪ Frou-Frou Fritters

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Prepare very small tartlet crusts, and when cold fill them with a salad of cooked fish, dressed with Tartar sauce. Decorate the tc^ with finely chopped eggs (the white and yolk chopped separately), beets and parsley, and in the center lay a half teaspoonful of caviare. Salade de Volaille a la Russe — ^Russian Chicken Salad. Proceed as above, using a chicken salad instead of fish salad. Cut the chicken in small squares, with all sorts of green vegetables in season. Crabes Durs Froids^ Dresses a l'Anglaisb — Dressed Hard Crabs, English Fashion. Put some crab meat into a bowl, season with salt and Cayenne, blend with Mayonnaise dressing and add a good dash of vinegar. Fill the crab shells with this salad and decorate the top with chopped beets, parsley 10 and the white and yolk of egg (chopped separately), so as to obtain a vari-colored effect. TOMATES AUX CrEVETTES A LA RaVIGOTB — TOMATOES WITH Shrimps, Ravigote Sauce. Plunge some large ripe tomatoes into a basin of boil- ing water (long enough to remove the skin), let get cold ; then in each make an incision i inch in diameter where the stem was attached, and with a round vege- table scoop hollow out and squeeze lightly to free from all seeds ; season with salt, and lay on a towel or sieve with the aperture downward.- Five minutes before serving, fill the tomatoes with shrimp salad seasoned with Ravigote sauce, and serve on a napkin. tomates a la veii^itienne — ^tomatoes, venetian Style. Proceed as for Tomatoes with Shrimps, Ravigote Sauce, using finely chopped breast of chicken, fowl or turkey instead of the shrimps. TOMATES A LA SUEDOISE — ^TOMATOES, SWEDISH StYLE. The same as the preceding receipts, filling the toma- toes with a salad made of chopped hard-boiled eggs and anchovies. TOMATES A l' AmERICAINE — TOMATOES, AMERICAN Style. The same as the preceding receipts, using two-thirds of lobster and one-third of celery, both chopped very fine, seasoned highly and dressed with Mayonnaise sauce. Truffes en Imitation — Imitation Truffles. Mix some pate de foie gras trimmings with one- sixth part of good butter, then shape into balls of con- venient size and roll them in finely chopped trufHes. Give tiie balls tihe shape of truffles, then place them in a cool place and after a while coat them with melted jelly. 11 HOT HORS D'OEUVRE. Allumettes d'Anchois — Anchovy Allumettes. Roll some pufF paste trimming out very thin and cut out strips I inch wide and 3J^ inches long. Place on each strip of paste a fillet of anchovy (pre- viously soaked, dried and dipped in Villeroi sauce). Moisten the border of the paste and lay over it (and the fillet) another strip of oaste ; brush over with beaten tgg yolks and bake in a medium oven for about 15 minutes. Allumettes de Gibier — Game Allumettes. Proceed as directed for Anchovy Allumettes, using puree of game (either partridge, grouse, snipe or quail) instead of anchovies. Allumettes a la Puree de Foie de Volaille — ^Al- lumettes WITH Puree of Chicken Livers. Take some chicken livers, cut small and saute them in butter. Have them rather underdone, and at the last moment add a little chopped shallots. Drain and when cold pound them in the mortar, then rub through a fine sieve. Put the puree in a pan, heat well without boiling and incorporate by degrees some well reduced Brown sauce. Season to taste and when the puree is cold finish as in Anchovy Allumettes. 12 . ./ . Attereaux de Farina, a- la Suisse — Farina Skewers, Swiss Fashion. Cook the farina as explained for Farina Crusts, put into a pan, to get cold, cut into round pieces 54 iiich in diameter and J4 inch thick, and stick these pieces on a silver skewer with alternate slices of Swiss cheese (}i inch in thickness) ; egg and bread-crumb the skew- ers and fry in hot lard. Serve on a folded napkin. Beignets Frou-Frou-^Frou-Frou Fritters.

"Dainty dishes"