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Globe, Volume XXIV, Issue 2717, 23 December 1882, Page 4

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Sardine Salad.—Allow three sardines for each person; bone and fillet these, carefully removing all the skin, and set them aside until required. Boil two eggs for three minutes ; shell them and break them up in your salad bowl with a spoon ; mix with them a teaspoonful each of French mustard and essence of anchovies, the strained oil from the tin of sardines with as much Lucca oil as will make three tablespoonfuls in all; add chilli, shalot, and good malt vinegar to taste (vinegar varies so much in acidity that it is difficult to specify the exact proportion). Cut up some nice crisp lettuce, and mix it well with the dressing, but only just before it is to be served. Put a little heap of mustard and cress in the centre of the salad, with a whole red capsicum upon it. Arrange the sardines round, and outside these a border of mustard and cress, dotted here and there with thin slices of red capsicums. Prawn Salad.—Make the dressing for this also with hard-boiled eggs, and use the whites for garnish. Take some tinned prawns, drain them, and mix them with the salad, keeping a few out to sprinkle over the top. Each of these kinds of fish being generally rather salt, it will probably not be necessary to add any. Flavour the dressing with essence of shrimps. Kidney Toasts.—Partially cook some kidneys in butter; remove the skin and any hard parts, and pound the remainder to a paste, with the butter, in a marble mortar. Season with nutmeg, cayenne, salt, and a little mustard, and mix with it the yolks of two or more eggs, according to the quantity of paste ; spread this on sippets of thin toast. Cover the bottom of a dish with liquid butter; lay on this the toasts, brown them in a brisk oven and serve quickly.

Kidney Toasts a la Indienne.—Prepare kidneys as above, season the paste with some good curry powder, and mix with beaten yolks of egg. Fry lightly some round croutons, spread them with the paste, and set them in a brisk oven to brown. Serve with chutnee sauce poured round them. For the sauce, mince finely some good chutnee and mix it with some rich thick brown gravy, flavored with tomato sauce. Beef or pork kidneys can be used for these toasts, but mutton or veal are better. If veal, cook them with some of their own fat instead of butter. Haricot Beans. —At our lessons we were shown two ways of cooking these, both of which made them more palatable, because it made them moist and succulent instead of, as they often are, dry and unappetising. For the first, soak half a pint of the small white beans overnight in just enough cold water to cover them; the next day, boil two hours, strain, and put into a pie dish with ioz of butter, a teaspoonful of finely chopped parsley previously fried, cover with slices of raw bacon, and bake a quarter of an hour. In the second way, the beans were soaked and boiled as before, then some well-made melted butter was stirred into them, and they were garnished with hard-boiled eggs cut in halves and set on end on the top of the beans, with a little pyramid of fried parsley in the centre of the dish. The melted butter was most carefully made with -Joz of butter and the same of flour, stirred together over the fire till they were well blended; then were added a gill of milk, pepper, and salt, and three drops of lemon juice ; when this had boiled it was considered sufficiently cooked. An ordinary sized egg to be hard, should be boiled twelve minutes ; if less it will bo soft in the centre, if more it will be overdone, and have a black line round it near the shell.