COLD FISH.
to a paste with a little thick or whipped and seasoned cream); then turn out a tin of curried prawns and pound this also with cream or butter, and the hard- boiled yolks of two eggs; run a thin layer of aspic jelly into a shallow tin (the lid of a biscuit tin answers admir- ably), and, when set, spread this with the fish farce, and next with the curried mixture; run more aspic over this, and leave it till set and firm; then, with a sharp knife dipped in hot water, you cut it into squares, fingers, or triangles as you prefer, and dish on a bed of chopped aspic with little heaps of cold boiled rice, These are also very nice if placed, sandwich-fashion, between two slices of buttered Hovis bread. These sandwiches are also things that may be varied to taste, and are invariably appreciated. For instance, cold, cooked flaked salmon, fresh or smoked, may be laid between slices of bread spread with iced cucumber sauce stiffened with a sheet of two of gelatine; whilst cold herring, fresh or kippered; washed and boned sardines; cold mackerel fillets, &c., are all good with bread spread either with Gascony butter or rather stiff tomato mayonnaise.
Iced Curry in Cases.—Rub a basin once or twice with fresh-cut garlic, then put into it half a pint of mayon- naise or tartare sauce, with a teaspoonful of finely- minced chives (or, failing this, a shallot), a dessertspoon- ful of good curry powder, a little dry mustard, a pinch of cayenne, and one pint of flaked and minced fish (of one kind only, or a mixture, as you please, chopped anchovy or shrimps being in any case an addition); toss these all lightly together, and freeze it for two or more hours in the charged ice cave; then half fill some paper or china cases with the frozen mixture, pile up lightly with carefully boiled cold rice, and serve plain,