craped, and a pinch of salt; pound all
in a mortar; add five ounces of softened butter and three eggs, to make
a very stiff paste, which must be rolled very thin, and cut into round
biscuits. Bake in a very quick oven, and serve hot.

_Kluskis of Cream Cheese._--Take half a pound of fresh butter, six eggs,
six tablespoonfuls of cream cheese, a pinch of powdered sugar, salt, and
sufficient grated bread crumbs to make a paste, adding cream if it
crumbles; mix well together, and roll into small balls; poach them in
boiling water until firm (no longer). Serve hot, with a spoonful of
poivrade sauce on each.

_Cold Cheese Souffles._--Grate one and a half ounces of Gruyere cheese;
the same of Parmesan. Whip half a pint of cream and a gill of aspic
jelly to a high froth; stir in the cheese; season with salt, cayenne,
and made mustard to taste. Fill little paper baskets or very small
ramequin cases, grate cheese over the top, and set on ice to get firm.

The above mixture may be frozen just as you would ice-cream, but very
firm, then cut out in little cubes, and serve on canapes of fried bread;
it is then called "Croutes de Fromage Glace."

_Oysters a la St. George._--Take the beards from two dozen oysters; put
the melt (or soft roe) of two Yarmouth bloaters into a saute pan with
two ounces of butter; dry and flour the oysters, and saute them with
the melt. Have some squares of bread fried a nice light brown; place a
nice piece of the melt on each square, and an oyster on top; squeeze a
few drops of lemon juice on each, and serve very hot.

_Allumettes._--For these fantastic little trifles you require anchovies
preserved in oil--not in salt; they are found at all Italian groceries
and at the larger American grocers'. Wipe them free from scales and oil;
cut each into long, thin strips. Have ready some plain pastry rolled
very thin; envelop each strip of anchovy in pastry; pinch closely, so
that it will not burst open, and fry in very hot fat for a half-minute,
or saute them in butter till crisp and yellow. Serve log-house fashion,
using two allumettes for each crossing instead of one; put fried parsley
in the corners, and serve very hot.

_Eggs a la St. James._--Take as many eggs as you have guests, and boil
them hard in buttered dariole moulds; the moulds must be large enough to
hold the egg when broken into it, but not much larger. When quite cold
remove the eggs; slice off the white at one end of each, taking care to
pre