With the help of the above mince quite a number of delicious savouries can be contrived with but little extra trouble.

Thus, if we have a light, clear, or white soup, we shall want a fairly substantial savoury, and if the soup has been rather satisfying it must be followed by a lighter course.

This is a favourite savoury in many non-vegetarian households.

CHEESE SAVOURIES.

The force of this suggestion, seconded as it was by a savoury odour from the interior of the tent, could not be denied.

SAUCES SHOULD POSSESS A DECIDED CHARACTER; and whether sharp or sweet, savoury or plain, they should carry out their names in a distinct manner, although, of course, not so much flavoured as to make them too piquant on the one hand, or too mawkish on the other.

The lightest savouries are prepared mostly from starch foods, as rice, macaroni, &c., while for the richer and more substantial we have recourse to peas, beans, lentils, and nuts.

There should be a rich brown gravy, so that this makes a most appetising dish to serve with a dry savoury.