Iced Savory Souffle

This dish can be made of fish, game, or chicken, but is considered best made of crab. Cut up the crab, or whatever it may be, into small pieces; let it soak in mayonnaise sauce for two or three hours. Have some well-flavored aspic jelly, half liquid; whip it till it is very frothy; put some of this at the bottom of the dish it is to be served in - a silver one is most effective ; then place a layer of crab well seasoned, and fill it up with aspic and crab alternately until the dish is nearly full; place a band of stiff paper round, and fill in with whipped aspic; set it on ice for two hours; take off the paper, and serve.

Savories

Within the last few vears,which may, perhaps, be called the renaissance of cooking in England, since Kettner, in his "Book of the Table," shows that in the Middle Ages that country was famous for its cuisine, while France was still benighted - within the last few years, then, there has grown up a fashion of introducing preparations called savories. They vary very much, from the tiny little bouchette of something very piquant, to be taken between courses as an appetizer - which, I believe, was the original idea - to quite important dishes suitable as entrees for formal breakfasts or suppers. But it is with the original "savory" as a piquant mouthful that they will take their place in this book. So important a part have they come to play in English menus (I am not now speaking of simple dinners) that the invention of a new "savory" is something to be proud of, and it is said that the very best are invented by the bons vivants themselves, seldom by the chef. One lady has written a book of which savories is the only branch of cooking treated, and she says in her preface, "Savories being at present so fashionable, and novelties in them so eagerly inquired for, I have been induced to publish a small book on the subject."

In looking over any list of small savories we find many of our old friends in it, such as cheese canapes, angels on horseback, anchovy toast, etc. "With these familiar dainties we will have nothing to do, only the mention of them will serve to show that any little piquant morsel may be used as an appetizer served as hors d oeuvres.

The Savage Club Canapes

These must be made small enough not to require dividing - in other words, can be eaten at one mouthful. Cut slices of stale Vienna bread a quarter of an inch thick, stamp out from them with a very small cutter circles about the size of a fifty-cent piece. Saute these in a little hot butter till they are a very pale brown. Lay them on paper when clone, to absorb grease. Stone as many small olives as you have guests; fillet half as many small anchovies - that is to say, split them, and remove the bones and scales; wash them, dry them, and roll each one up as small as possible, and insert it in an olive in place of the stone. Now trim one end of the olive so that it will stand; then put a drop of thick may-onnaise on the centre of one of the rounds of fried bread, which, of course, must be quite cold; stand the stuffed olive on it neatly, and put one drop of mayonnaise on the top, to cover the opening in the olive. A variation, and I think an improvement, on this bouch'ee, is to use a little softened aspic to attach the olive, and a small quantity finely chopped to crown it. Still another plan is to put a tiny disk of bright-red beet on the top, using aspic to cement it there.