Required: A quarter of a pound of flour. A dust of salt and cayenne. One small egg.

A small pot of German caviare. A little lemon-juice. A sheet of rice paper.

Sieve together the flour and a dust of salt and cayenne. Put aside a little of the white of egg, beat the rest of the egg, and then add enough of it to the flour to mix it into a stiff paste. Roll the pastry thin, line six or more tiny, boat-shaped moulds with it, and fill them with rice or split peas to prevent them from rising in the centre while they are baking.

Cut out of the pastry some strips the size and length of a small match, and put them on a baking-tin with the little boats. Bake all in a moderate oven until they are a delicate biscuit colour, then shake out the rice and put the boats and the little strips on a sieve to get cold.

Turn the caviare out of the jar, and add to it a good dust of cayenne and a squeeze of lemon-juice. Fill the little boats with this mixture.

Next make some neat little sails. Cut out small, triangular pieces of rice paper, and, with white of egg, fasten a piece of rice paper on one of the little strips of pastry. When the white of egg is set, place the little sail in position in each boat, and pipe round the edge a neat border of butter, which has been beaten until it is white and creamy. Care must be taken to make the sail in good proportion to the boat itself.

Cost, 2S.