Anchovy Sandwiches

1 small bottle anchovies.

2 hard boiled eggs.

2 tablespoons minced celery.

2 tablespoons mayonnaise. 4 doz. champion biscuits. 1 pinch cayenne pepper.

Chop celery, anchovies and eggs very fine, mix with mayonnaise and pepper, put between biscuits.

Pate De Foie Gras In Aspic Jelly

1 can pate de foie gras.

2 lbs. beef and bone from leg. 2 lbs. veal.

2 or 3 calves feet.

2 whites of eggs with shells.

1/2 chicken. 4 qts. water. 1 lemon. 1 pod pepper. 1 tablespoon salt.

Chop chicken and meat together with calves feet, water, salt and pepper, and let boil about 3 hours, strain and set aside until next day; then skim off the grease, put on to boil with lemon juice and eggs beaten to a froth and mashed shells, then strain again through a flannel dipped in ice water. When partially congealed pour into moulds, half filling them. Put slices of pate de foie gras on this and fill up with jelly, serve on lettuce leaves with mayonnaise. If you do not wish to use pate de foie gras, slice tomatoes or celery or shrimp cut fine, and mixed with mayonnaise is very nice.

Aspic Jelly From Prepared Beef Tea

1/2 jar beef tea.

1 1/2 qts. water

1 1/2 ozs. gelatine.

1 minced green onion.

1 sprig minced celery.

1/2 teaspoon minced parsley.

4 cloves.

1 minced carrot.

1 minced turnip.

1/2 teaspoon cayanne pepper.

1/2 teaspoon salt.

Boil all the vegetables for about 1 hour in 1 1/2 qts. water, add beef tea, salt and peper, then strain. Disolve gelatine in 1 cup water and add it to beef tea. Put in moulds and set on ice.

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Boned Turkey Or Chicken

1 large turkey, boned.

1 lb. veal ground fine.

1 lb pork ground fine.

1/4 lb. fat of pork ground fine.

1 doz. sliced truffles.

1 1/4 teaspoon cayenne pepper.

i calves feet. 1 cup vinegar. 3 eggs.

1 cup brandy. 1 teaspoon salt.

Salt and pepper pork and veal, add truffles, pour a cup of brandy over this, put into boned turkey and sew up in a cloth. Boil this in a pot of water with the calves feet, salt and turkey bones for 4 hours. Take out turkey, put it into a pan and press until next day. Remove grease from stock the turkey was boiled in and strain. Next day put stock on to boil with one cup vinegar seasoned highly. When boiling put in the whites of 3 eggs, beaten to a stiff froth and boil 10 minutes longer. Strain through a flannel cloth dipped in ice water and when partly congealed pour over turkey, when cold slice in thick pieces and serve.

Jellied Chicken Or Turkey

1 large chicken.

2 cups chopped celery. 1/2 box gelatine.

1 teaspoon minced onion. 1 pod red pepper. 1 teaspoon salt.

Boil chicken with onion, salt and pepper until very tender, take meat from bones and cut in pieces 2 inches in size. Put bones back in stock, boil and reduce to 1 qt., strain this stock and put in gelatine that has been dissolved in cold water. Put this on ice until partly congealed. Fill mould about 1/4 full with jelly, then a layer of chicken and celery and a layer of jelly alternately. Serve with mayonnaise.