(From Punch.)

How To Make Pea Soup

AIR, - "Do you ever think of me, Love?"

Do you like the Soup of Pea, Ma'am ?

Do you like the Soup of Pea ? Then I'll tell you how to make it,

If you'll listen, Ma'am, to me. Steep your peas in clean cold water,

Then boil them in a pan; Then through a hair-sieve pass them You must boil them till you can. Then tell me, did you ever

Such a nice foundation see - If you only do it clever For the famous Soup call'd Pea ?

To some broth that's strong and nice, Ma'am,

The peas you'll please to add; And a little well-boil'd rice, Ma'am,

Mix'd with it won't be bad. Take yolk of egg, and beat it;

But, mark my warning word, You with the soup must heat it,

Not boil it - or twill curd. Then taste, and say if ever

A better soup you'll see; And, if you answer, "Never!"

Eat it, and think of me.

How To Dress Eels A La Tartare

AIR, - "The Light Guitar."

Oh! leave the cray - the cray-fish mean,

The brill, the haddock white, And bring a frying-pan quite clean,

Of polish dazzling bright; And place it o'er the flickering ray,

Above the grate's top bar, Then take an Eel, and learn the way

To cook a la Tartare.

I'll bid thee first your fish divide

In bits - from tail to head - Through eggs and flour then let them glide,

And add some crumbs of bread. I'll tell thee next the whole to fry,

And on the road you are To that with which there's nought can vie,

An Eel a la Tartare.

I'll tell thee how the sauce to make,

Which gives the dish its name; Of hard-boil'd egg the yolk first take,

Then two raw eggs the same. As these you in a basin blend,

Where salt and pepper are, You'll stir them well - and all will tend

To make the Sauce Tartare.

I'll bid thee take a pint of oil,

And slowly let it drop Into the whole - but it will spoil

If stirring it you stop. And with the oil alternate pour

A little vin-e-gar; Your task will then be nearly o'er

In making Sauce Tartare.

I'd make it thick, but not in clots,

Then add some gherkins chopp'd, With capers, parsley, eschalots,

If you'll my plan adopt. A table-spoon of each will do.

French mustard from a jar You'll add, with Cayenne pepper too And there's your Sauce Tartare.

How To Dress Herrings

Air, - " Meet me by Moonlight."

Meet me to breakfast alone,

And then I will give you a dish,

Which really deserves to be known, Though it's not the genteelest of fish.

You must promise to come, for I said, A splendid Red Herring I'd buy.

Nay, turn not away your proud head; You'll like it, I know, when you try.

If moisture the Herring betray Drain, till from moisture 'tis free;

Warm it through in the usual way, Then serve it for you and for me.

A piece of cold butter prepare, To rub it, when ready it lies;

Egg-sauce and potatoes don't spare, And the flavour will cause you surprise.