Soyer's standard cookery

In making a large quantity, a stale quartern loaf should be taken and trimmed free from all crust, and cut into slices the eighth of an inch in thickness, slightly buttered, and then thin slices of meat, nicely trimmed, may be laid on and covered with another slice of bread, and then cut into eight parts ; should they be cut some time before they are wanted, they ought to be put one over the other, as they thus keep moist; a little mustard and salt may be added to the meat, if preferred. Some thin slices of gherkin may be added to the meat, and the same plan can be adopted with pickled fish, brawn or sausages. The following varies the common mode of making sandwiches: Cheese Sandwiches. Take a small quantity of very fresh cream cheese, put it into a bowl or a marble mortar, add some salt, pepper, and a little mustard, beat it well up until it is of the same consistency as butter; if too hard, add a little of the latter, and use it as butter on the bread, with slices of meat between. Salad Sandwiches. Cover the bread as before, and have ready some mustard and cress and water-cresses, well washed and dried; put into a bowl with mayonnaise sauce, and when ready to serve place it neatly between the bread. Spiced Gammon of Bacon. Get about four pounds of gammon of bacon (it is not necessary that the bacon should be gammon, provided it is lean), and boil it with two onions stuck with three cloves each, one carrot, one turnip, a blade of mace, eighteen peppers, and a teaspoonful of mixed herbs, tied in muslin. When the bacon is cold, cover the top with raspings, and serve it with a salad composed of tomatoes and celery. The vegetable should be blanched for a few minutes previous to being placed in the pot with the bacon. Bacon Fritters. Cut some thin slices of bacon and roll them neatly, secure the roll with thread and parboil them, and allow to cool. Make a batter as follows: — To a quarter of a pint of tepid water add a dessertspoonful of oil, then gradually stir in four ounces of flour and a little salt, and set aside for at least an hour before using; just before the batter is required add a pinch of baking-powder and the white of an egg, whisked to a very stiff froth. Dip the rolls of bacon (having removed the thread) into the batter and fry in boiling fat. Serve on a very hot dish. Corned Beef Salad. Shred finely two lettuces into a bowl and incorporate a dressing made by mixing two tablespoonfuls of salad oil and one of vinegar, a dessertspoonful of tarragon vinegar, and a little pepper and salt and a saltspoonful of dissolved mustard. Take a salad bowl, arrange a layer of sliced cooked potatoes at the bottom, followed by a layer of thinly-sliced corned beef; cover the meat with dressed lettuce, and scatter some coarsely-chopped beetroot over the top; then put a second layer of potatoes, beef and lettuce, and garnish with beetroot and hardboiled eggs cut into slices. Beef and Ham Pastie.