DECEMBER 255 



chicken and ham or tongue ; it takes a very small quan- 

 tity of either. Mix -with well-made Mayonnaise sauce, 

 a little chopped parsley, and a very little onion. Put 

 this into the rolls, and replace the small round top on 

 each. Finger roUs, cut in half and the crumb taken out, 

 can be done in the same way. 



The other way is to make some little open sand- 

 wiches — we call them Barrington sandwiches — in the 

 following manner : — Butter some moderately thick shoes 

 of a good tin loaf, and cut them into medium-sized 

 rounds. Lay across them, in pieces cut quite narrow, 

 some breast of cold chicken, a quarter of an anchovy, 

 and a thin shred of green gherkin. These form narrow 

 bars of green, white, and red across the slices of bread. 

 Trim the edges, and serve on a plate one laid partly over 

 the other, like cutlets. 



I particularly want to say a last word to housekeepers 

 who are anxious to indulge in hospitality. Hospitality 

 should mean, to my mind, not altering our whole way of 

 living, but giving the best of our habitual food. For this 

 nothing is so telling, whether the dinner be large or 

 small, as the procuring of some special seasonable luxury. 

 It is well worth taking the trouble to get any such 

 luxuries, not from the usual shop in your neighbourhood, 

 but from the very best shop you know of for each 

 speciality, whether fish, game, vegetable, Itahan goods 

 more especially, fruit (fresh or bottled), dessert, biscuits, 

 or cake. The really good housekeeper is alert to learn 

 where the best things come from, and to take hints 

 wherever she goes. One should never through idle- 

 ness give up getting the best things. If you go to the 

 expense of entertaining at aU, it makes little difference 

 in the way of money whether you deal at a specially good 

 shop or a second-rate one, and the results at your table 

 are very different indeed. 



