Hors d'Oeuvres.

Anchovies.—Turn out the anchovies and sprinkle lightly with finely-chopped parsley.

Sardines.—Turn the sardines out of the tin and serve them ungarnished.

Cauliflower.—Boil a small cauliflower until it is tender but not broken, then take it up and leave it to get cold. Divide the white flowers into small branches. Mix these lightly with some dressing to which a little chopped pimento has been added before serving.

To make the dressing, mix together two teaspoonfuls of salad oil with one tablespoonful of vinegar, and half a level teaspoonful of made mustard. Season the ingredients with salt and pepper, add a tiny grating of onion and one to one and a-half level dessertspoonfuls of chopped pimento.

Egg Mayonnaise.—Hard boil as many eggs as may be required and cut into eighths. Mix them with mayonnaise to taste, and granish with strips of chopped chives.

Beetroot.—Peel and cut the beetroot into small dice. Toss in dressing and serve it sprinkled with finelychopped parsley.

Tomatoes.—Peel the tomatoes and slice them thinlyj dress them with French dressing, and sprinkle them with finely-chopped parsley.

For the French dressing, use twice as much oil as vinegar, a little made mustard, a tiny grating of onion, and salt and pepper to taste.