old
it against the side with the left hand and arm, and with a sharp, thin
knife, cut an even slice not more than an eighth of an inch thick; a
little practice, and a steady grasp of bread and knife, will enable any
one to produce regular whole slices; fold each one double, with the
butter inside; and cut as many as you require; serve them on a clean
napkin, and send them to the table with any other of the above relishes.

32. =Cheese Straws.=--Sift six ounces of flour on the pastry board, make a
hole or well in the centre; into this well put two tablespoonfuls of
cream, three ounces of grated Parmesan, or any rich dry cheese, four
ounces of butter, half a teaspoonful of salt, quarter of a teaspoonful
of white pepper, and the same quantity of grated nutmeg, together with
as much cayenne as you can take up on the point of a very small
pen-knife blade; mix all these ingredients with the tips of the ringers,
to a firm paste, knead it well, roll it out an eighth of an inch thick;
and with a sharp knife, or pastry jagger, cut it in straws about eight
inches long, and quarter of an inch wide; lay the strips carefully on a
buttered tin, and bake them light straw color in a moderate oven. These
cheese straws make a delicious accompaniment to salad.

33. =Epicurean Butter.=--Bone and skin four anchovies or sardines, and
chop them fine; chop a tablespoonful of chives, and the same quantity of
tarragon leaves, four small green pickles, the yolks of two hard boiled
eggs; mix with these ingredients, a level teaspoonful of French mustard,
a saltspoonful of salt, and two ounces of sweet butter; pass them all
through a fine sieve with the aid of a wooden spoon; put it on the ice
to cool, and then mould it in balls the size of a walnut, by rolling
small lumps between two little wooden paddles; serve it with crackers
and cheese.

These receipts are given because many persons call for them; the author
begs leave to accompany them with the assurance that a prolonged diet of
any of them will produce a well grounded dyspepsia in a very moderate
length of time.

CHAPTER V.

SIDE DISHES, OR ENTREES.

The multitude of dishes known as _entrees_, represent to a great extent
the economical use of food for which the French are so celebrated; they
are based upon the principles of suitable combination. Usage has classed
certain sorts of food together as fit adjuncts; for instance, _bon
vivants_ instruct us that white sauces and light w