For a little home dinner.

Potage a la puree de legumes. Darne de seer a a gratin.

Pintade an cresson.

Haricots verts panaches.

Croustades de bandecai.

Beignets de bananes au rhnm.

Fromage, hors d'cenvres.

Dessert

Cafe noir.

1. - Prepare early in the day the usual gravy soup, or stock, that yon order daily: take it off the fire in the afternoon, and add two carrots, a turnip, an onion, a stick of celery, and a little pepper and salt. Boil together : when thoroughly done, drain off the soup and pass the boiled vegetables through the wire sieve. Now mix over the fire in a saucepan an ounce of butter, and a dessert-spoonful of flour, gradually adding vegetable pulp and stock, and stirring well, until you have exhausted the whole. Let it come to the boil. After you have taken the soup off the fire, stir in the yolk of an egg beaten up in a little milk: fried croutons of bread should accompany this soup.

Vegetable Puree.

2. - Flatten out on a board a nice slice of seer fish, having previously prepared a small cupful of maccaroni boiled till tender. Now butter a small pie-dish, sprinkle a dessert-spoonful of minced shallot over the butter, place a layer of maccaroni on it, and dust over the maccaroni a couple of table-spoonfuls of grated cheese; now put the slice of seer on the top of the maccaroni, moisten with a breakfast-cupful of broth, in which a little chablis may be mixed with advantage, put a little butter on the fish, spread a piece of paper over it, and bake for twelve minutes : remove the paper and serve : a couple of tomatoes, sliced, may be laid on the top of the fish and baked with it if available.

3. - This most capital bird ought properly speaking, - in the absence of a florican, - to take the place of a pheasant in our choicest menu. If available, however, there is no reason why a Guinea-fowl should not be served as the piece de resistance of a home dinner. Pluck, singe, draw and truss the bird for roasting, but do not allow the cook to put the liver and gizzard under the wings. Tie a few thin slices of bacon over the breast, put it to roast over a very clear fire, baste frequently, and when done, put it on a dish garnished with water-cresses. Send round the best bread sauce, fried bread crumbs, and a rich brown gravy containing the liver pounded, half a glass of red wine, a tea-spoonful of red-currant jelly, and the juice of a lime. On no account stuff a Guinea-fowl like a capon. Serve with pommes de terre a la maitre a'hotel, and haricots verts panaches, page 139.

On special occasions sauce a la Perigueux should accompany a Guinea-fowl, and to add to its game-like flavour, it will be found advantageous to put a snipe rolled in bacon inside the carcass of the bird, before roasting, sewing up the vent afterwards.

Slice of seer au gratin.

Roast Guiuea-fowl with water-cress.

4. - Line four little patty pans with pastry as laid down for "cheese fingers," page 220. Bake them, and when ready, fill each case with a spoonful of bandecai puree as explained for "bandecai toast," page 229. Heat thoroughly in the oven dusting a little grated cheese over the surface of each croustade, and serve on a napkin.

5. - Here are our old friends " plantain fritters." Mix with your batter (which should be made exactly like that I have given for kramouskys, with sugar instead of salt) a goodly spoonful of rum, or any liqueur you may have in the house open. The addition of a little liqueur is a great improvement. All who have tried pine-apple fritters with rum will not hesitate to apply the same test to plantains. Dust over your fritters before serving them a nice coating of finely sifted white sugar. The rum or liqueur should be poured round the sliced plantains, like a marinade, an hour before they are cooked : it can be used in mixing the batter afterwards. The batter should not be too thick, and do not forget to have the bath of fat hot enough.

"Pudding" a la Vienuoise.

The following is Francatelli's recipe: twelve ounces of crumb of bread cut into small dice, two glasses of Madeira, a dessert spoonful of minced citron, two ounces sweet, and half an ounce bitter almonds pounded, six ounces of raisins, and a burnt sugar custard made with six yolks of eggs, one pint of cream, and two ounces of burnt sugar, sweetened with six ounces loaf-sugar. Put the bread, almonds, raisins and citron into a basin, and pour the wine over them; put the two ounces of sugar into a stew-pan to brown, then pour in the cream, stir it round, and add the yolks of eggs previously beaten : thicken in the bain-marie, and strain the custard into the mixture in the basin, butter a mould and ornament it with candied peel, fill it with the mixture, and steam one and a half hours; serve with caramel custard, or sauce Boy ale. Half of the above will be found sufficient for a nice pudding.

Little patties of bandecai.

Plantain fritters.

Vienna pudding.

For a little home dinner.

Croute au pot.

Merlans a la remoulade chaude.

Poulette grillee, "bread sauce."

Pommes de terre sauteea a la Lyonnaise

Sarcelles saner a la bigarade.

"Pudding" a la Reine Victoria.

Fromage, hors d'oeuvres

Dessert.

Cafe noir.

1. - This is an ordinary pot-au-feu with pieces of toast and vegetable introduced at the last moment. The- preparation of the toast, however, demands attention. Cut off the bottom crust of a tinned loaf, with the same thickness of crumb as of crust : cut this out into squares half the size of a visiting card, or in rounds the size of a rupee; soak them in some stock (from the soup) and put them in a buttered tin into the oven where they should remain until crisp and dry, slices of carrot, turnip, onion, and pieces of celery, that have been cooked in the pot-au-feit should be added to the soup before serving, the crusts being put in at the very last moment.*

2. - Fry the whitings and serve them with the following sauce in a boat: - Toss in butter a couple of shallots, finely minced ; add a dessert-spoonfnl of flour and half a pint of chicken stock; then take a table-spoonful of mixed marjoram, garden cress, parsley, and capers, all very finely minced, and add them to the sauce, with a dessertspoonful of French mustard, pepper, and salt to taste, and a little grated nutmeg; lastly, add a dessert-spoonful of salad oil, (optional), and when the sauce has boiled aminute or two, it is ready.

* Some pieces of cabbage boiled separately should be added to ths soup. - W.

Clear soup with crusts.

Fried whitings with remoulade sauce (hot).

3.- Bone your fowl, and make a nice strong broth with the bones, which will, of course, form the basis of the stock for the whitings' sauce just described. Flatten out the fowl like a steak, butter it and grill it smartly over a bright fire, serve with bread sauce, and fried potatoes a la Lyonnaise (page 132), and garnish with water-cress.

Do not forget the bread sauce receipt I gave at page 88.

Simmer till tender a Bellary onion in a pint of milk with a dozen pepper corns, a pinch of nutmeg, and four cloves ; strain when the onion is quite pulpy, pour the strained milk over the grated bread-crumbs, and heat it up again, adding a spoonful of cream before serving.

4. - Prepare the teal, as recommended in Menu No. 20, but preserving the breast of each bird entire, and make a game gravy with the bones and the giblets of the birds, proceeding as already directed to make bigarade sauce, page 351. I think, however, that as the oranges which compose this sauce in Europe are the sour Seville, a little lime juice should be added to ours to give it piquancy. Broil the teal breasts upon a gridiron, and serve them full of juice straight from the fire. Any nice vegetable may be reserved to accompany the teal.

5. - A quarter of a pound of bread-crumbs, three ounces of shredded suet, a quarter of a pound of any jam, the juice of a lime, with the peel grated also, two ounces of sifted sugar, two eggs and a pinch of salt - mix thoroughly, place it in a buttered mould, and boil for three hours.

Grilled fowl.

Bread sauce.

Teal with bigarade sauce.

Sauce: - Mix two tea-spoonfuls of flour with half an ounce of butter, and add a cupful of boiling water. Stir in a table-spoonful of the jam you use for your pudding, the juice of a lime and a spoonful of brandy : simmer for five minutes, mix with it a little pat of butter, strain, and pour it both over, and round the pudding.

Or this: - Sauce Royale a la Chetput : - Two ounces of sifted sugar, eight ounces of butter beaten to a cream, half a liqueur glass of Madeira, or sherry, and the same of brandy; keep it quite cold, and serve in a boat. This is a specialite for plum pudding.

Souffle de Volaille.

Take the nicest meat of a full sized, cold roast chicken ; mince the meat very finely, put it in a frying-pan with two ounces of butter, and a table-spoonful of minced ham, and toss till the butter is absorbed. Make about half a pint of rich white sauce, flavour it with almonds, pepper, salt, and use a broth made of the bones and trimmings. Now throw the mince into a mortar, and pound it to a paste, moistening it with the sauce. Pass the puree through the sieve, and then stir lightly into it the yolks of four eggs, adding last of all the whites of the eggs whipped to a stiff froth. Pour it into a souffle tin, with a paper round the top, to allow it to rise. Bake in a very quick oven. Serve the souffle quickly in the tin, with a white napkin pinned round it. Rabbit, or game, may be advantageously cooked in this way: petits souffles de gibier make an excellent second course dish. A wreath of fresh parsley round the bottom of the napkin gives a neat finish to the plat.

Victoria puddiug.

Chicken souffle.

Boudins de saumon-

Choose as many China ramaquin cases, or small dariole moulds, as you have guests; butter them ; and place them on one side. Make a good rich custard abstaining from sugar, and using a savoury seasoning of salt and pepper instead. - Empty a tin of salmon; choose a nice piece for each mould; place the pieces in a colander, and with cold water remove all oily liquid from them; dry with a clean cloth, and then put them into the moulds, pouring the custard round them. Now steam the moulds, and when set, turn out the boudins carefully. Send round hot, with Hollandaise sauce.