Required: Two hard-boiled eggs.

One and a half ounces of butter. Two tablespoonfuls of cream. One ounce of shrimp paste.

Boil the eggs for fifteen minutes. Take out the yolks, put them in a basin with the butter and shrimp paste. Mix these well together with a wooden spoon, season the mixture very carefully, and rub it through a hair sieve.

Whisk the cream until it is just stiff, then add gradually to the mixture, stirring it in lightly.

Spread it on thinly buttered slices of brown bread, lay one on another, trim off the crusts, and cut them in neat squares or three-cornered sandwiches.

If small brown loaves are used, the latter shape cuts to better advantage.

For cutting sandwiches employ a very sharp knife in order that the bread may be evenly cut, and not jagged in appearance. It is well not to use a loaf when too new.

Tangerine Creams

Required: Half a pint of cream. Castor sugar to taste. Tangerine oranges.

Cut a neat round hole in the top of some Tangerine oranges, and carefully scoop out all the inside. Whip the cream until it will just hang on the whisk. Strain the orange-juice from the pulp, and add sufficient to well flavour the cream; add also the finely grated rind of two or more extra oranges. Stir these lightly into the cream with castor sugar to taste. Fill in the orange-cases with the cream, heaping it up slightly. This is best done with a teaspoon or forcing-bag and pipe. Arrange the oranges among green leaves on a dish. The cream should be as cold as possible, so keep the oranges in a cold place (on ice, if convenient) until they are required.

Charlotte Russe

Required: Clear wine jelly. Savoy biscuits. Half a pint of cream. Half an ounce of leaf gelatine. One tablespoonful of castor sugar. About an ounce of glace cherries or angelica. Quarter of a pint of water. Vanilla.

Choose a plain round souffle-tin for this sweet. Pour into it enough clear wine jelly to cover the bottom about an eighth of an inch thick. Leave this until it is set. Next arrange some pretty decoration on the jelly - a ring of glace cherries looks well; or, if a green colour is preferred, cut out some neat shapes of angelica and arrange them in a pointed border round the edge, with a handsome star in the centre. Before cutting the angelica, which is bought by the pound at a grocer's, soak it in warm water for a few minutes, as this softens it, and makes it easier to cut. Pour a little melted jelly over the decoration to set it in place.

Split the biscuits carefully through, and cut them to the right height for the tin. Line this carefully with the biscuits, trimming the edges when necessary to make them fit. The darker side of the biscuits should be against the tin.

Next whip the cream lightly and flavour it with vanilla or some other preferred flavouring. Heat the water in a pan, put in the gelatine and sugar, and stir them over the fire until dissolved. When they have cooled slightly, strain them into the cream and mix all lightly together. When the mixture is just beginning to set, pour it into the prepared tin, taking care not to disturb the lining of biscuits. Leave it until cold and firm. Then dip the bottom of the mould in tepid water, and turn the charlotte on to a pretty dish. Arrange some chopped wine jelly round.

Maraschino Jelly

Required: One quart of water.

Two and a half ounces of leat gelatine. Two lemons.

One orange.

Half a pound of loaf sugar.

Quarter of a pint of pale sherry.

Two cloves.

An inch of cinnamon.

Two small glasses of maraschino.

Two whites of eggs and the shells.

Dissolve the gelatine and sugar in the water in a pan, add the strained juice of the orange and lemon, also the thinly pared rinds, next add the spice, sherry, and the maraschino, making it up with water to quarter of a pint. (Add more or less maraschino, according to how strong the flavour is desired). Add the stiffly whisked whites and the shells, after well washing and crushing them. Then proceed according to the method followed in making clear wine jelly.

Genoese Pastry

Required: Eight ounces of castor sugar. Six ounces of flour Five ounces of butter. Seven eggs. Vanilla.

Break the eggs separately into a cup to make sure they are good before putting them together in a basin. Add the sugar and place the basin over a pan of boiling water on the fire, beating the mixture for ten minutes. Then move the basin to the table and beat the mixture until it is thick and "ropey." Melt the butter gently, add half of it with half the flour to the eggs, stir them in lightly. Then add the rest of the butter and eggs, also a little vanilla or other flavouring. Put the mixture in shallow baking-tins which have first been greased, then lined with a layer of greased paper. Spread it evenly over, and bake in a moderate oven until it is set or nicely coloured. Spread a thin layer of jam on one piece, lay on a second, and press the pieces lightly together. Then either stamp out into neat round or crescent-shaped pieces, or, what is more economical (for a little waste cannot be avoided when stamping out rounds), cut into squares, diamonds, or finger-shaped pieces. If the mixture has risen well, or the tins are small, the cake may be too thick to make into a sandwich without cutting it through twice, or even three times.

The cakes can be served plain, but will, of course, be nicer if they are iced, but remember only a thin coating of icing is necessary. Indeed, these and other little cakes are frequently spoilt through having far too much icing on them. Decorate some with chocolate butter icing, others with coffee butter icing, and the rest with ordinary royal icing, the recipe for which will be found on page 395.

Chocolate Butter Icing

Required: Three-quarters of a pound of sieved icing sugar. Six ounces of fresh butter. One ounce of good chocolate.

Beat the butter to a cream with a wooden spoon, then add the icing sugar, and beat them well together. Melt the chocolate very gently in two tablespoonfuls of warm milk, then mix it very thoroughly with the other ingredients. If the icing seems too soft, add more sugar, but be sure that it is sieved, otherwise the icing will look rough.

Coffee Butter Icing

Required: About four ounces of fresh butter. Half a pound of sieved icing sugar. About a tablespoonful of coffee essence.

Put the butter in a basin and beat it to a soft cream with a wooden spoon, then add the sugar and beat them together until the mixture looks like whipped cream. Then add the coffee essence gradually,using more or less according to whether a strong flavour and dark colour be liked, or the reverse. Use a forcing-bag and pipe, and decorate the cakes prettily.

Claret Cup

Required: To two bottles of claret allow four bottles of soda-water. Half a pound or less of sugar. Two or three sprigs of borage (when obtainable). Six inches of cucumber. Two lemons.

Slice the cucumbers and lemons and put them in a large jug. Pour on them the claret and soda-water, add the sugar and borage. Cover the jug and let it stand for at least an hour - on ice, if possible. Strain out the lemon, cucumber, and borage. Pour in a glass jug. If liked, add to it a few fresh slices of lemon and some small pieces of ice.

For Lemonade, see page 771, "Refreshments for a Children's Party."