Novelette Tart

"While you have the pastry about, cut me one or two rounds the size of that meat-plate. Cut away the centre from the middle of one piece, brush the other over with a beaten egg, on this lay the cut round, again brush it over with a beaten egg, roll out the piece you cut from the centre, so that it may be slightly larger. Bake them in a quick oven for fifteen minutes. In the morning, fill the centre with blanched oysters. We may be thus extravagant just now, for they are wonderfully cheap. I saw rock oysters this morning for eightpence a dozen; true, they are large, but still very well flavoured, and for scallops are delicious."

Our expected guests arrived; we all thoroughly enjoyed their stay. Mr. Taylor was very full of his approaching tour to America, where he was going so as to pay a visit to the International Exhibition; he suddenly proposed that we all should join him and form a pleasant party. In a few hours' time we had all decided to fall in with his plans.

I was delighted, and in further thinking of it, determined, if possible, to take our trusty Isobel with us. At the first opportunity, I broached the subject to her; she caught up the idea eagerly, saying that she had only her father's wishes to consult, and she was certain that he would be quite willing to allow her to take her own course.

Savoury Sandwiches

"Isobel, I want you to order a loaf from the baker to cut up for sandwiches; it must have been made in a mould, so that the crumbs may be close, and the crust rasped.

"Yes, that one will do beautifully. Now hand me a sharp knife. All the meat used must be carefully trimmed free from every scrap of skin, gristle, or sinew. Sandwiches can be made of any kind of meat, either cold or potted, or fish, game, poultry, potted shrimps, prawns, potted cheese, ham, and tongue, anchovies, diavole sausages, bechamel, hard-boiled eggs, with pounded cheese and butter, olive forcemeat, salad, and of course the necessary bread, mustard, zest, pepper and salt. But to-day we will only make two kinds. Give me a pound of the raw undermeat from the sirloin of beef; I will remove every particle of fat and gristle from it, then pound it in a mortar with two uncooked eggs, a pinch of salt, dash of nutmeg, and dust of pepper; put it into a well-buttered mould, and let it stand for an hour in a pot of boiling water. Meanwhile I will spread these slices of bread with best fresh butter, then (with a silver knife) cover them with the mixture, and lay one on the other, so that they fit well. Now line the tin box with writing paper, pack them closely, and cover tightly."

Shrimp Sandwiches

"Now we will make a dozen shrimp sandwiches. I mean potted shrimps. Butter the bread neatly, cover it with shrimps, now sprinkle with a little anchovy essence, press two pieces of bread together, and cut them neatly."

Cheese Sandwiches

"We might also make a few cheese sandwiches. Put two ounces of Parmesan cheese into a clean saucepan, with a few slices of Cheddar cheese, and two ounces of butter; stir it over the fire till the cheese is dissolved, beat up an egg strain it into the saucepan with a tablespoonful of cream, season with mustard, pepper and salt. Spread the mixture upon unbuttered bread, and screen with any kind of minced salad."