r the cold fish, until the mold is near full, disposing the
lemon so that it will be near the sides and decorate the jelly; then
pour the rest of the jelly over all and stand in boiling water for a few
minutes, then put it in a cold place, on ice is best, for some hours.
When about to serve, dip the mold in hot water, turn out on a dish,
garnish with lettuce leaves or parsley and hard-boiled eggs. The latter
may be introduced into the jelly cut in quarters if it is desired; very
ornamental force-meat balls made bright green with spinach juice are
also an improvement in appearance.

A NEW MAYONNAISE (Soyer's).--Put a quarter of a pint of stiff veal jelly
(that has been nicely flavored with vegetables) on ice in a bowl,
whisking it till it is a white froth; then add half a pint of salad oil
and six spoonfuls of tarragon vinegar, _by degrees_, first oil, then
vinegar, continually whisking till it forms a white, smooth, sauce-like
cream; season with half a teaspoonful of salt, a quarter ditto of white
pepper, and a very little sugar, whisk it a little more and it is ready.
It should be dressed pyramidically over the article it is served with.
The advantage of this sauce is that (although more delicate than any
other) you may dress it to any height you like, and it will remain so
any length of time; if the temperature is cool, it will remain hours
without appearing greasy or melting. It is absolutely necessary,
however, that it should be prepared on ice.

All these dishes, however, are only adapted for large families, but
there are several ways of improving on the ordinary lunch table of very
small ones. And nothing is more pleasant for the mistress of one of
these very small families than to have a friend drop in to lunch, and
have a _recherche_ lunch to offer with little trouble. Warming over will
aid her in this, and to that chapter I refer her; but there are one or
two ways of having cold relishes always ready, which help out an
impromptu meal wonderfully.

Potted meats are a great resource to English housekeepers; this side
the Atlantic they are chiefly known through the medium of Cross &
Blackwell, though latterly one or two American firms have introduced
some very admirable articles of the sort. Home-made potted meats are,
however, better and less expensive than those bought; they should be
packed away in jars, Liebig's extract of meat jars not being too small
for the purpose, as, while covered with the fat they kee