p well; once
opened, they require eating within a week or ten days, except in very
cold weather.

Potted bloater is one of the least expensive and appetizing of all
potted meats. To make it, take two or three or more bloaters, cut off
the heads and cleanse them, put them in the oven long enough to cook
them through; take them out, take off the skin, and remove the meat from
the bones carefully; put the meat of the fish in a jar with half its
weight of butter, leave it to _slowly_ cook in a cool oven for an hour,
then take it out, put the fish into a mortar or strong dish, pour the
butter on it carefully, but don't let the gravy pass too, unless the
fish is to be eaten very quickly, as it would prevent it keeping. Beat
both butter and fish till they form a paste, add a little cayenne, and
press it into small pots, pouring on each melted butter, or mutton suet.
Either should be the third of an inch thick on the bloater. This makes
excellent sandwiches.

POTTED HAM.--Take any remains of ham you have, even fried, if of a nice
quality, is good for the purpose; take away all stringy parts, sinew, or
gristle, put it in a slow oven with its weight of butter, let it stay
macerating in the butter till very tender, then beat it in a mortar, add
cayenne, and pack in pots in the same way as the bloater. Thus you may
pot odds and ends of any meat or fish you have, and as a little potted
meat goes a long way, when you have a little lobster, a bit of chicken
breast, or even cold veal, I advise you to use it in this way; you will
then have a little stock of dainties in the house to fall back on at any
time for unexpected calls--a very important thing in the country.

Potted chicken or veal requires either a little tongue or lean ham to
give flavor; but failing these, a little ravigotte butter, beaten in
after the meat is well pounded, is by no means a bad substitute.

Many people like the flavor of anchovies, but do not like the idea of
eating raw fish; for these anchovy butter is very acceptable.

Take the anchovies out of the liquor in which they are packed, but do
not wash them, put them in twice their weight of butter in a jar, which
stand in boiling water; set all back of the stove for an hour, then
pound, add cayenne, and pack in glasses.

Unexpected company to luncheon with a lady who has to eat that meal
alone generally, and (as is the unwise way of such ladies) makes it a
very slender meal, is one of the ordeals of a youn