THE HOME.

Globe, Volume XXIV, Issue 2484, 23 March 1882, Page 4

THE HOME.

Lobsteb Toast.—Pfok the meat from the shell, chop it, and mix with butter and cream, season with pepper, salt, and anohovy, instead of Worcester sauoe, and in place of parsley use a bunch of watercress chopped fine. It is not necessary to scald this ; but it should be well washed.

Potato Boas.—Make a mioce as for the risssolos, but, instead of bread crumbs, use a larger supply of mashed potatoes, a little butter, and for mixing use the white as well as the yolk of the eggs. Press the mixture iuto the shape of eggs between two tablespoons, fry them a light brown, carve with toastod bnoon. Shbimp Toast. shrimps picked at home, for several reasons, one being that if bought ready picked, they are usually so very s It, as to be almost uneatable ; therefore, if brought into the house in this state, they should be washed before being used. The toast is made in the came way as lobster. Anchovy Buttbb.—l must not omit the mention of anchovy or green butter, as it is a favourite with gentlemen, and makes a pretty diah for breakfast or supper. It oan be made with the bottled anohovies (not those is oil) or, whioh is less trouble, with anohovy sauce. For the former the fiah must be washed, boned, and pounded, allowing three fair-sized fish to half a pound of butter. Scald a small bunoh of parsley, and ohop it very fine ; some people rub it through a sieve. Mix this and the fish thoroughly with the butter, and mould into pretty pats. Garnish with parsley. When using the sauce allow a dessertspoonful to each half-pound of butter, and, as this makes it more moist, it is best to mould it at once in one large pat. Batter for this pur*

pone mast be firm, so that the winter is the best time for a diih of this tort. Cobnibh Pilohabdb.-—These little fish are now sold in tins, preserved in oil, as sardines are done. As soon as the tin is opened the fish are of course ready for the table ; but as there are several in a box, it often happens that they show signs of " going off " before they oan be eaten. Therefore it is well to devise some speedy means of finishing them. Here again the übiquitous toast comes in, and, with reasonable care in the making, this can be as nice as either of the foregoing. First, it is necessary to drain the fish from the oil ; to do this they must be laid on a sieve the night before wanted. When preparing for breakfast, scrape off all the scales, pick out the hones, or as many of them as possible, give a high seasoning of pepper and salt, aDd mix with a fair supply of anchovy sauce ; only a very small piece of butter, and no oream, must be ÜBed for this, as the fish is generally soaked with oil, whioh makes it sufficiently rioh. Heat it with the salamander, but leave out the breadcrumbs ; instead of these, lav on the top of each square of toast a round cut from a hard-boiled egg. Ham ob Tonguh Toabt.—Out some slioes from a ham or tongue, with very little fat j mince very finely, and season with pepper and salt if required, and a few drops of Harvey Worcester sauce. Take a small lump of butter and a little cream, and with a flexible knife well incorporate the two 5 add the meat to this, and work into a smooth paste, but not a stiff one, or it becomes dry. Soald and mince a tiny bunch of fresh parsley, mix this with the paste, then spread it on squares of hot toast in layers about a quarter of an inoh in thickness; sift fine breadcrumbs over the top, and brown with a salamander; serve in a hot water dish. Potted meat or grouse may be served up in the same way, and makes an agreeable ohange. A double quantity of butter may be used instead of cream, but is not so nioe, as the latter gives a certain amount of smoothness which helps materially to improve the taste of the dish. The remains of a lobster oan be used up in muoh the same way, also shrimps. Bbbakpabt.—While dinner is the chief meal of the day, and the one over the cooking of which most fuss is made, breakfast is in one sense the most important, because it is the first. Somebody once said, "A man's temper is often made or marred for the day, according to the sort of breakfast whioh is set before him." And many persons must have experienced the pleasurable sensation induced by the sight, on first coming down in the morning, of a temptingly laid-out breakfast table, and the fragrant smell of coffee or tea. There is no overpowering odour of hot meats and vegetables, as at dinner ; instead, is what Brillat-Savarin would call a " subtle aroma " from sundry small and dainty dishes when oovers are lifted. Fish is generally considered the standard breakfast dish, but it is not always procurable. Bacon and eggs, ham and tongue, are delicious in their way, but for a small family the two latter have the disadvantage of lasting too long, if brought to table in their plain boiled state day after day. If served up on toast, as follows, however, they make a delioious plat wherewith to tempt the appetite.