Pine-Apple Jelly

Peel and trim a pine-apple (a foreign one will answer the purpose), mince it finely, taking care to catch all the juice. Put all together in a basin, then add two gills of any white wine (Canary sack is best), an ounce of isinglass, and three lumps of sugar. Put it into the oven, when the isinglass is thoroughly dissolved, throw in the shells of two eggs, and pass all through a calico bag, into a well soaked mould. Set it on ice, or in a cold place for twelve hours. Turn it out on to a glass dish next day. Garnish with any flowers that may be seasonable.

How To Counteract The Effect Of Wine

Many people indulge in wine after dinner, not, perhaps, so much that they care for the stimulant, but that they fear they will look small, if they do not share in the conviviality of the table.

If they could be persuaded to drink a tablespoonful of salad oil, they would feel no ill effects from the wine during the night.

Olives not only counteract the wine, but also help to dissipate its effects.

Before dinner many Germans will often drink off a glassful of salad oil and vinegar, mixed in equal proportions.

Savouries

Mash with a silver fork the yolks of two hard-boiled eggs, on a plate, add a salt-spoonful of salt, and two mustard-spoonfuls of mustard; rub the whole well together, then add by degrees, two tablespoonfuls of salad oil, two of tarragon vinegar, stirring one way the whole time, until all are blended and smooth; then add two blanched and filleted anchovies pounded.

Carefully stir in half a gill of cream, spread the mixture on thinly cut brown bread. Lay on the bread one skinned prawn, and roll each piece separately. Lay all in a block surrounded by olives.

Cucumber Savoury

Peel a cucumber, leaving a slice of the green the whole way down. Then cut very thin slices, lay them in salad oil for half an hour, then sprinkle with tarragon vinegar. Prepare slices of boiled beet-root in the same manner, and arrange both in a ring on a dish, overlapping each other.

In the centre lay pickled scarlet runners, wheel shape. Lay olives in rows between the beans.

Olive Sandwiches

Stone and cut into slices a dozen olives, then butter some thinly cut bread, and spread it with anchovy sauce.

Lay the slices of olives on one of these pieces, fold one over it, and press both together. Cut into finger lengths, and lay a sprig of chervil on each sandwich.

Kavier

Kavier is considered a great delicacy by many people. It is the spawn of the sturgeon, and is not at its prime until a small white spot is discernible.

It is eaten raw on toast and butter, but must first be thoroughly cleansed in the same manner as calves' brains.

It should be seasoned with finely chopped shallots, pepper and salt. This is a dish very much favoured by the Russians, who pay the Tartars a very high price for it.

Birds

A few words as to birds.

The flesh of birds which live on grain is for the most part preferable to that of those who feed on insects or fish.

The partridge, the pheasant, as well as the turkey and moor game, are by many connoisseurs more esteemed than goose, duck, or even woodcock.

With water birds the flesh is apt to taste strongly of fish. This can easily be remedied by burying the bird underground for three or four days. The skin and all fat from the inside ought to be removed before dressing it. A peeled lemon put into the body of the bird takes away all the fishy and oily taste, to. which the flesh of these birds is subject.

Many sportsmen say that there is no bird or part of a bird, that may not be eaten with safety; nevertheless, many species are very oily, tough, and of bad flavour.