Savoury Butters.

Good fresh butter beaten to a cream is the foundation for savoury butters.

Watercress Butter. —Chop the leaves of watercress very finely. Add a teaspoonful to every ounce of creamed butter; season with pepper, salt and about twelve drops of lemon juice.

Pickle Butter. —To a tablespoon of creamed butter add a pinch of chillies or a few drops of onion juice, a small pickled gherkin chopped very finely, and a seasoning of salt and pepper.

Marmite Butter. —To a tablespoon of creamed butter add marmite to tasteAdd grated cheese if liked.

Fried Sandwiches. —Required: Left over sandwiches. These are delicious and most intriguing. Try them at your next bridge or supper party. Be sure to have plenty of them. The nicestones for the purpose are those made of anchovy paste or a cheese filling, but any left overs may be used. To fry: Dip the sandwich into beaten egg or batter, and fry in hot shallow fat. Be sure the fat is very hot or the sandwich will not be crisp. Drain, and serve piping hot.