Miss Corson's practical American cookery and household management

Very acceptable sandwiches can be made with the potted and devilled meats and game now sold in jars and tins. The bread should be quite free from crust, cut in thin small slices, and thinly spread with the best butter ; a very thin layer of highly seasoned meat, game, or poultry, or some kind of spiced or salted fish, is put between two slices of buttered bread ; the irregular edges are trimmed off, and the sandwiches kept cool until wanted for use. Any meat or fish intended for sandwiches should be chopped or grated before using it, and rather highly seasoned. Sardines make very good sandwiches. CANAP^ES. Canapés are small slices of bread slightly hollowed out on the upper surface, and then fried golden brown in plenty of smoking-hot fat. The little hollow is filled with any highly seasoned meat, and the canapees served either hot or cold. BOnCHEES. Bouchées are very small shells of puff-paste, filled with any highly seasoned mince or ragout. They are served both hot and cold. RISSOLES. Rissoles are little turnovers of puff-paste, filled with highly seasoned mince, and fried like croquettes. SPICED VEAL. Cut cold lean veal, either baked or fried, into pieces an inch square. Measure sufficient vinegar to cover it ; heat the vinegar scalding hot, adding to each pint one dozen whole cloves, half an inch of stick-cinnamon, a teaspoonful of salt, and a small red pepper or a dozen peppercorns; when the vinegar is scalding hot, pour it and the spices over the veal, and let the veal stand in this pickle for at least twenty-four hours ; it may then be used cold for luncheon or supper. VEAL LOAF. Chop four pounds of raw veal quite fine ; mix with it half a pound of crackers rolled to large crumbs, three raw eggs, two teaspoonfuls of salt,, two saltspoonfuls of pepper, and a quarter of a saltspoonful of powdered allspice ; if the veal is perfectly lean, add a tablespoonful of butter ; put this mixture into a smooth tin mould or pan just large enough to contain it. Set it in a moderate oven, and bake it for two hours. After the veal loaf is cooked, let it cool in the pan, and then turn it out. It is to be sliced, and served cold for luncheon or supper. JELLIED CHICKEN. Have a large chicken or fowl plucked, singed, wiped with a wet towel, and drawn without breaking the intestines ; cut off the head and feet, and divide it in four or five pieces, so that it can be packed closely in a saucepan ; cover it with hot water, add a teaspoonful of salt and a level saltspoonful of pepper, cover the saucepan closely, and boil the chicken until the bones can be taken out, always taking care that there is broth enough to prevent burning. After the bones have been removed from the chicken, put it into a tin or earthen mould, or an ordinary dish of suitable size, from which it can be turned when cold ; strain the broth, return it to the saucepan, place it over the fire, and dissolve gelatine in it ; allow half a small box of gelatine to a quart of broth ; soften the gelatine in enough cold water to cover it, while the chicken is being boiled, and then by stirring it with the hot broth for a few moments it will entirely dissolve ; season the broth palatably with salt and a very little cayenne, and pour it over the chicken in the mould ; as soon RELISHES {HORS-D'OEUVRES}. 247