Kirmess cook book

Chop lean ham fine ; and beat into each cupful of the minced meat a tablespoonful of salad oil, a teaspoonful of vinegar, a saltspoonful of French mustard, six olives chopped fine, and a teaspoonful of minced parsley. Work all to a paste and spread on thin slices of white bread. CORNED-BEEF SANDWICHES. Janet McKenzie HUL Chop the cold meat very fine, using one-fourth of fat meat. Work into the meat French mustard, or any ^^made" mustard, to taste, and prepare the sandwiches in the usual way. Boston brown-bread combines well with this preparation. BREAD SANDWICHES. Cut the bread, white, brown and graham, as thin as possible, and use four or five pieces in each sandwich, putting them together so that the colors will contrast Either butter or other filling is admissible. VERY NICE SANDWICHES. Miss Pomeroy, Baiavia, N, Y. Take equal quantities of cold boiled tongue and slightly cooked oysters (or the breast of cold boiled chicken). Chop them very fine, so fine, in fact, that you cannot distinguish the separate particles, add a good large half teaspoon of celery salt, a pinch of cayenne and four tablespoons of mayonaise dressing. When this is perfectly cold spread some thin slices of bread with butter, and then with this mixture. Do not prepare them till you are nearly ready to serve them. EGG AND CUCUMBER. Mrs. Charles A. Gould, New York. Pass the yolks of three hard boiled eggs through a sieve and mix them well witli two ounces of fresh butter. When a soft paste is formed, add a little celery salt, pepper, nutmeg and a few drops of lemon juice and spread on buttered slices of thinly cut bread. Place some wafer-like slices of cucumber on the bread, then close the sandwiches, and cut into any shape which may be desired. TOMATO. Mrs. Charles A. Gould, New York. Beat two ounces of butter with a wooden spoon until it is quite white and creamy, then add half a teaspoonful of tarragon vinegar, half a small teaspoonful of curry-powder, and a little celery salt; beat again for a few minutes, then spread the butter thickly on some rounds of bread. Remove the skin from some ripe tomatoes and cut them into thin slices (the latter should be just a little smaller than the bread), and leave them on a soft cloth for a short time before they are required, in order that the superfluous moisture may be drawn from them. Then place one or more slices on half the number of pieces of cut bread, and place the remaining pieces on the top to form the sandwiches. CHICKEN MAYONNAISE. Mrs. Charles A. Gould, New York. Cut some cooked chicken (the white meat only) into small dice-shaped pieces and add a small proportion of pickled gherkin, coarsely minced, and cover lightly with some thick mayonnaise dressing, which has been mixed with a small quantity of finely minced parsley. Split and butter some small round rolls (removing most of the soft part) and fill them with the prepared chicken, then close them securely. These are particularly suitable for an out-door luncheon, and may be varied in many ways — ^f or instance, use beef in place of chicken; omit the pickled gherkin, and instead line the buttered rolls with fresh watercress leaves, or small cress from which the stalks have been removed. TONGUE AND PATE DE FOIE GRAB.