High living

MOUSSE DE JAMBON — Put through a meat-chopper one pound of wellcooked lean ham ; put in a mortar and pound very fine ; pass through a wire sieve and season with a pinch of cayenne. Add one glassful of dry champagne, one glassful of thick cream and one glassful of stiff chicken jelly and mix well together. Line a mold with a coating of good aspic, then set on ice, pour in the mixture and let it stand till firmly set. Remove from mold a few minutes before serving and pass with it lettuce mixed with French dressing. Tongue can be substituted for the ham. PIMIENTO MORRONES SALAD — (Spanish Peppers) — Drain the contents of a small can of Pimiento Morrones. Dry on a cloth and slice in rings, cut up an equal amount of celery fine and mix with the peppers ; add one cupful of small balls made of cream cheese rolled in fine cracker crumbs. Rub the yolks of two hard-boiled eggs to a smooth paste with the oil drained from the peppers and, if liked, a small bit of garlic. Pour over it, stirring all the time, a good French dressing ; when well mixed add it to the salad, which place in a bed of lettuce leaves and toss until thoroughly mixed. VENETIAN SALAD DRESSING — Rub an anchovy quite smooth with a tablespoonful of olive oil and a teaspoonful of French mustard ; add three or more tablespoonfuls of oil, one of garlic vinegar and one of plain vinegar. Stir until creamy and serve in a sauceboat. CHEESE BALLS — Mix together one cupful of grated cheese, one-half cupful of fine bread crumbs, five drops of Worcestershire sauce, pinch of salt, dash of cayenne, and one-half teaspoonful of made mustard, and, last of all, a well-beaten egg. Roll into small balls, place in a wire frying-basket, and just before they are to be served, plunge into boiling fat. Cook a light brown, and serve on a folded napkin. ALGERIAN HORS-D'OEUVRE — Select four fine lemons, wipe carefully, cut in halves, and scoop out the pulp. Remove the tough inner skin and seeds, and to the rest add one box of boneless sardines chopped fine, a spoonful of French mustard, two hard-boiled eggs chopped, a dash of Tabasco sauce and a little thick mayonnaise. Cut a slice from the bottom of the lemon cup in order that it may stand firmly on a round lettuce leaf ; fill each cup with the mixture. Garnish with chopped egg and two pieces of the rind cut like straws crossed on the top. SALPICON (Chilena) — Cut in slices one pint of cold veal, lamb or poultry, add two hard-boiled eggs, sliced, the leaves from four sprigs of young mint, one tablespoonful of finely chopped parsley, one teaspoonful of onion juice, and the hearts of two heads of lettuce. Pour over all one-half cupful of French dressing, toss until thoroughly mixed, and serve. RIPE OLIVE SALAD — Prepare for this salad by putting some dice of stale bread in a jar with some bits of dried red peppers, several days before. Take two cupfuls of these crumbs, two cupfuls of ripe olives, and one-half cupful of young onions sliced thin. Pour over all a cupful of mayonnaise, and serve on a bed of lettuce. If onions are disliked, chopped cucumber pickle can be substituted.