With a saucepan over the sea

SALAD FRANCILLON. (Paris.) Pare and slice i pound of small potatoes. Cook them slowly in i pint of consomme for 20 minutes, until tender but not broken. Then drain them and set aside. Parboil 3 dozen small oysters. Wash, peel, and slice thinly ^ pound of truffles. Cover them with 2 gills of sherry, add a slice of onion, and cook for 5 minutes. Drain and cool all these, arrange them on a dish and pour over a French dressing, to which is added }4 glass of champagne or Chateau Yquem ; pour this carefully and serve ice cold. SALMAGUNDI. (Old English salad.) Wash and split and remove the bones of two large Dutch or Scotch herring, and mince the fish with the white meat of a fowl, 2 hard-boiled eggs, With a Saucepan over the Sea I onion, i anchovy, a tablespoonful of grated ham or tongue, and season with salad oil, vinegar, pepper, and salt. Then arrange in a mound on a dish and serve with a border of lettuce. The recipe was brought from Spain to England in early times. ASPARAGUS AND SHRIMP SALAD. (Germany.) Boil 27 asparagus tips, cut into short pieces, without ends that are hard ; add an equal amount of cooked and sliced shrimps. Mix these well with a mayonnaise dressing, using capers, French mustard, and a border of lettuce leaves. Serve with cheese and crackers. ABERDEEN SANDWICHES. Chop fine 2 ounces cold chicken, i ounce of ham or tongue ; add two tablespoonfuls of white sauce and a pinch of curry powder. Fry some squares of toast in butter, cover with this, and bake for 10 minutes. Serve hot as an appetizer. SALMON SANDWICHES. (England.) Chop ^ pound of salmon, free from bones and skin, very fine. Add an equal amount of mayonnaise and two tablespoonfuls of chopped capers. Beat well and spread between thin slices of bread. With a Saucepan over the Sea FRENCH CHEESE SANDWICHES. Slice brown bread very thin, spread with a layer of jam or marmalade, strawberry or peach preferred, and over this a layer of cream cheese, very fresh. Cover with another slice of bread. Serve for afternoon tea. FRENCH SWEET SANDWICHES. Roll puff paste into very thin layers, cut into strips, and bake until crisp. Take these, about one inch wide and three long, spread with whipped cream and a layer of jam, putting two together. FRENCH SAVORY SANDWICHES. Make a paste as for eclairs, bake in small pieces, and when light split with a knife and fill with a mixture of equal parts mayonnaise dressing and chopped game or chicken. These are very delicate. Chapter Five — Cakes ^ Puddings^ and Pastry RICHMOND MAIDS OF HONOR. (England.) These celebrated cakes, or tarts, were invented by Queen Elizabeth, and are still sold at Richmond. Beat 2 eggs, add i quart of milk, and the juice of a lemon. Set in a pan and skim off the curd. Drain it, mix with yolks of 4 eggs, beaten with the grated rind of the lemon, some sugar to taste, — the lemon can be rubbed on it, in two lumps, — a little cinnamon and nutmeg, 6 ounces currants and i glass of brandy. Mix well and fill shells of puiF paste. Bake 20 minutes. LEMON CAKES, OR KING HENRY'S SHOE STRINGS. (England.) Beat the yolks of 6 eggs well, add % pound sifted sugar, the grated rind of a lemon, and 2 tablespoonfuls of orange-flower water. Beat all well, add slowly 6 ounces flour, then whites of eggs beaten stiflF, and the juice of a lemon. Pour into ladyfinger tins or on a large pan, very thin ; bake i hour slowly, and cut in strips. KING HENRY'S SHOE STRINGS. (Another recipe.) Mix i^ pound flour and yi cup of milk, i^ ounces butter, juice of a lemon and sugar to taste. With a Saucepan over the Sea Stir on the fire for lo minutes, take off, and add the beaten yolks of 4 eggs and 2 tablespoonflils of chopped almonds. Pour into a pan and bake. Cut into strips and dust with sugar, QUEEN CHARLOTTE'S CAKE. (England.)