Required: Two slices of bread.

About four ounces of smoked salmon.

One ounce of butter.

One teaspoonful of lemon-juice.

Half a teaspoonful of anchovy essence.

Pepper.

The hard-boiled yolk of an egg.

One teaspoonful of chopped parsley.

Put the butter, anchovy essence, and lemon-juice on a plate, and work them together with a knife till they are well mixed; then put the mixture into a cool place until it is required.

Cut the bread into slices about a quarter of an inch thick; then cut them into finger-shaped pieces about two and a half inches long and one and a half wide.

Melt some butter in a frying-pan, and, when it is hot, put in the pieces of bread and fry them a golden brown. Drain them well on paper, and leave them until they are cold. Then spread over each a layer of anchovy butter, and place on this thin slices of the smoked salmon with a dust of pepper.

Savoury Olives and Anchovy Croutons. It is often convenient to serve a cold savoury, and this recipe is especially nice

Sprinkle a little of the yolk of egg, which should first be rubbed through a sieve, and a little chopped parsley on each, and arrange them on a lace paper.

Cost, 8 1/2d.