Puff paste crescents. Two pounds of flour, one pound of butter, one pint of milk, one ounce of salt, one and one-half ounces of sugar and two ounces of yeast dissolved in warm water. Mix one-half pound of the flour with one-half pint of water and the dissolved yeast. Stand in warm place for about twenty minutes. Put the remainder of flour on board and mix in the yeast paste; when sufficiently risen, add salt, sugar and milk, make a stiff dough and allow to stand for a few minutes. Roll out, put the butter into the dough as for ordinary puff paste, and roll in the same way, but giving it only half the number of turns.

Stock for soup. Two pounds of beef bones and a marrow bone, if you can obtain one, two gallons of water, a carrot, onion, leek, piece of parsley, a bouquet garni, salt and pepper. Boil for three hours. Strain.

Puff paste (feuilletage). Take one pound of flour and one cup of water and make a smooth paste, but not too soft. Form into a square loaf and let it set for about fifteen minutes. Roll out on floured board about one-half inch thick, and place in the center one pound of butter, well-worked and flexible. Fold the edges of the paste over the butter and roll out about one-quarter inch thick, taking care that the butter does not run out of the dough. Brush off the flour and fold in three. Roll out again to the same thickness as before and repeat the folding. Put in cool place or ice box for about one-half hour, then roll and fold as before. Again rest for one-half hour, and then roll and fold again. The paste will then have six turns in all, and after a little rest it can be used.

Brown gravy. One pound of veal bones, cut in pieces and browned in oven, with one carrot, one onion, a little thyme, one bay leaf, two cloves and three ounces of butter. Baste well, then add three ounces of flour, allow to brown a little, and then add two quarts of water and boil for two full hours. Season with salt, and strain. This gravy is used as a foundation for many fancy sauces, such as sauce Madère, etc.

Stewed rhubarb. Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan. Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water. Cover and put in oven for about twenty minutes. Remove, take out the cinnamon, and serve cold in its own juice. Cream and powdered sugar separate.

Grape-nuts with cream. Serve as prepared in package. Cream and powdered sugar separate.

Yarmouth bloater. Imported in cans. Put on broiler and heat through. Serve with maître d'hôtel sauce, quartered lemons and parsley.

Shrimp salad. Season fresh-boiled shrimps with salt, pepper and a little vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce. Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives. Serve very cold.

Julienne potatoes. Cut raw potatoes in thin strips like matches, and full length of potatoes. Fry in swimming fat, lard preferred, until crisp. Remove from fat, salt, and serve on napkin. Do not cover.

Onion soup, au gratin. Simmer three very finely sliced onions in butter until brown. Add one cup of bouillon or consommé, and boil for a few minutes. Put in earthern pot, or petite marmite, and place some slices of toasted French bread, previously prepared, on top. Put one-half cup of grated Parmesan cheese on the bread, set in very hot oven, and bake until the cheese is browned. Season to taste.

Whitefish, maître d'hôtel. Split the fish and remove the bones. Salt, pepper, dip in oil and broil. Serve with maître d'hôtel sauce, quartered lemons and parsley.

Purée St. Germain (vegetable). Strain cooked peas through a fine sieve. Put in pan with a piece of butter, salt and a pinch of sugar. Stir well, and when hot, add a very little thick cream. The purée should be firm, like mashed potatoes.

Stewed prunes. Wash well one pound of prunes, and soak in cold water for two hours. Put on fire in same water, add a small piece of cinnamon stick, the peel of a quarter of a lemon, and two ounces of sugar, and cook on slow fire until soft. It will require about one hour. If an earthern pot with cover is used, put in bake oven for about two hours. The flavor will be better.

Malta Vita. Serve with powdered sugar, and cream, separate.

Hors d'oeuvres variés. (Appetisers assorted). Hors d'oeuvres are different delicacies, and, except in rare instances, are served cold. They consist of caviar, pickled oysters, Lyon sausages, any kind of fish salad, pâté de foie gras, smoked salmon, smoked goose breast, and many others. From one dish to two dozen kinds may be served, allowing the guests to make a selection. Each kind should be served on a separate platter, or silver bowl.

Caviar. Leave the caviar three hours on ice. Serve in a glass dish. For each person have a round platter with napkin, a lettuce leaf filled with fine chopped onion and a quarter of a lemon. Thin dry toast and sweet butter separate.

Pâté de foie gras. (Goose liver patty.) Obtainable in cans or terrines, of different sizes. Remove the fat, which is put on top as a preservative, and with a soup spoon, which has been dipped in hot water, cut the paste in thin slices, and serve on lettuce leaves on a napkin. Garnish with meat jelly and parsley in branches. Let the pâté de foie gras stand in ice box a few hours before opening and serving.

Lyon sausage. A kind of imported beef sausage. Slice thin.

Stuffed eggs. Cut hard boiled eggs in two, either way. Mix the yolks with equal parts of sweet butter and pass through a sieve. Add salt, paprika, a little anchovy paste, and some chives. Mix well, and fill the halved eggs. Or the yolks may be mixed with butter, and some poppy or celery seeds, etc. Also with any kind of purée, such as purée of tomatoes, regalia, chicken, etc. If the filling is put in a pastry bag with a star mould in the bottom, to squeeze it through, the eggs can be filled in an attractive and novel manner. Serve very cold.

Sardines. Serve cold with quartered lemons, on lettuce leaves.

Sliced tomatoes. Have the tomatoes very cold. Peel and slice, and serve on lettuce leaves, with French dressing. To peel, put tomatoes in hot water for ten seconds, and peel immediately.

Grapefruit with cherries. Cut the grapefruit in two pieces. Split some maraschino cherries and decorate. Pour a little maraschino on top.

Steak and kidney pie. Use individual pie dishes. A slice of raw sirloin steak one-half inch thick, cut in two. Two lamb kidneys cut in two. Salt, pepper, and roll in flour, put in pie dish and cover with a little cold water. Cover with piecrust dough and bake in oven for about eighteen minutes. Serve in the dishes in which they were baked, on napkins.

Butterball duck. Roast in hot oven for about twelve minutes.

Assorted cakes. Any kind of small cakes. Serve on a compotier, on doily. The more varied the assortment the better.

Maryland beaten biscuits. To one pint of sifted flour add one heaping teaspoonful of lard, or butter, and a little salt. Mix with one pint of sweet milk to stiff dough. Beat with a mallet for one hour. The success of same depends upon the beating. Shape as for tea biscuits and bake.

Macaroons. Mix one pound of almond paste with one pound of powdered sugar. Add the whites of six eggs and a spoonful of flour and mix well. Squeeze through a pastry bag onto paper, moisten the tops with water, using a brush, and bake in a very slow oven for about twenty minutes.

Lady fingers. Eight eggs, with the yolks and whites separate, one-half pound of sugar, one-half pound of flour, and some vanilla flavoring extract. Beat the sugar with the yolks until light; then beat the whites very stiff. Mix the flour with the yolks and sugar, then add the beaten whites and mix lightly. Dress on paper with a plain pastry bag, in the shape wanted. Dust powdered sugar on top and bake in a moderate oven.

Mariniert herring. Soak six salt herrings in water for twelve hours. Then put in pot with one sliced onion, some whole parsley, a spoonful of whole black pepper berries, three bay leaves and six cloves. Mix one teaspoonful of English mustard with a cup of vinegar and pour over herring. Cover all with thick cream, shake well to thoroughly mix, and let stand for two days before serving. Serve with thin slices of one lemon on top, or, if desired, the lemon may be put with the herring for a day.

Calf's liver, sauté. Slice the liver one-quarter inch thick, salt, pepper, roll in flour and fry in butter. Do not fry too long as it will make the liver tough. Serve on a platter with its own gravy, chopped parsley, and quartered lemons.

Sauce piquante. Simmer one chopped onion with a piece of butter. Add two spoonsful of crushed pepper berries and half a glass of vinegar. Reduce almost dry. Then add one pint of brown gravy, boil for fifteen minutes, and strain. Chop fine one-half cup of gherkins, put into the sauce and boil for a few minutes. Add a sprinkle of chopped parsley.

Fried egg plant. Peel and cut the egg plant into slices one-quarter of an inch thick. Salt, pepper, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard, fat, or butter. Place on napkin, sprinkle with a little more salt, and garnish with parsley.

Purée of game soup. Simmer the carcasses or meat of almost any kind of game, such as duck, rabbits, hares, venison, bear, etc. Cut in pieces and add one carrot, an onion, two bay leaves, two cloves, a piece of celery, a little thyme, some pepper berries and four ounces of butter. Roast all together until nice and brown. Add a cup of flour and simmer again until the flour is of a brownish color. Then add one and one-half quarts of bouillon, or stock, and boil for an hour. Strain, pressing all the soft parts of the game through the sieve, and season with salt and Cayenne pepper. Before serving add one-half glass of dry sherry wine or Madeira.

Purée of game, St. Hubert. Add to above soup some square cut pieces of roasted game, before serving.

Canapé Riga. One-half tuna fish (thon mariné) and one-half caviar mixed. Spread on thin toast, buttered. Decorate around the edges with chopped eggs, quartered lemon and parsley in branches.

Planked smelts, en bordure. Split some large smelts down the back and remove the bones. Place on a buttered plank with salt, pepper and a little butter on top. Put some potato, prepared as for potato croquettes, into a pastry bag with a star tube, and press out a border around the fish about an inch high. Put in oven and bake for about fifteen minutes. Serve with a little maître d'hôtel butter on top, and garnish with quartered lemons and parsley.

Sauce Colbert. Chop three shallots very fine, and simmer in butter. Add one-half glass of claret, and reduce almost dry. Then add one pint of brown gravy and cook for ten minutes. Before serving add three ounces of sweet butter, the juice of one lemon, and some chopped parsley.

Potage santé (soup). Wash a good handful of sorrel and slice very thin. Put in pot with three ounces of butter and simmer slowly for ten minutes. Then add one quart of bouillon, or consommé, and boil for a few minutes. Thicken with the yolks of two eggs mixed with a cup of cream. Before serving put in some French bread, or rolls, that have been dried in the oven, and cut like chip potatoes.

Boiled crabs. Put two live crabs in a pot and cover with cold water. Add one glass of white wine vinegar, an onion, carrot, a bouquet garni and salt. Boil for thirty-five minutes and let become cool without removing from the water. Serve cracked, cold, with mayonnaise or any kind of cold sauce; or remove from shell and serve as a salad; or prepare hot in many ways.

Crab meat, au beurre noisette. Put some fresh-boiled crab meat on a platter and season with salt and pepper. In a frying pan put a quarter pound of sweet butter. Simmer until of a hazel color, and pour over crab meat. Sprinkle with chopped chervil, or parsley, on top, and garnish with lemon.

Waldorf salad. Half white celery and half apple, cut in small squares. Put both in salad bowl, but do not mix. Cover with mayonnaise and season to taste.

Eggs Marigny. Put in a buttered cocotte dish a very thin, small, slice of ham, with two parboiled oysters on top. Break an egg over all, salt, pepper, cover with cream sauce and a little grated cheese, and bake in oven until done.

Consommé Cialdini. Cut some carrots, turnips and potatoes, with a fancy cutting spoon, to the size of a large pea. Cook each separate in salt water. When done put in consommé and add the boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil. Serve separate some very thin slices of French bread or rolls.

Larded sirloin of beef. Remove the skin and fat of the sirloin, half way near the thick part. Lard same and roast in the usual manner.

Richelieu. A garnish for beef and other meats. Is prepared in various styles. Here are four good ones.

Stuffed tomatoes with rice Créole, stuffed fresh mushrooms à la D'Uxelles, braised lettuce and potatoes château.

Tomatoes, whole and baked, string beans, mushrooms and potatoes château.

Bouquet of all kinds of vegetables, fillets of anchovies, mushrooms and green olives.

Buttons of artichokes stuffed, stuffed tomato, mushrooms, lettuce braisé and potatoes château.

Fillet of bass, 1905. I originated this style in 1905, hence the name. Cut fillets of any kind of bass in pieces about three inches square, and free from skin and bones. Place on a piece of toast in a buttered shirred egg dish; salt, pepper, and place three nice heads of fresh mushrooms sauté in butter, on top of the fish. Put a soupspoonful of maître d'hôtel butter on top of the mushrooms, cover with a glass globe and bake in oven for twenty minutes. Just before serving uncover the fish, pour a little white wine sauce on top, re-cover, and serve.

Salade Doucette. Field salad.

Meringue glacée, Chantilly. Same as meringue glacée à la vanille. But decorate with whipped cream, passed through a pastry bag with a star tube.

Stuffed eggs with crab meat. Cut in two some hard-boiled eggs and remove the yolks. Fill the whites with fine-chopped crab meat mixed with a very thick mayonnaise. Chop the yolks and mix with a little chopped parsley, and sprinkle over the eggs. Serve very cold.

Broiled salmon steak. Cut a slice of salmon about one inch thick, salt, pepper, dip in oil and broil. Serve on platter with maître d'hôtel sauce, and garnish with quartered lemons and parsley in branches. Or serve with anchovy butter or other sauce, either on top or separate.

Anchovy butter. Fresh butter mixed with anchovy paste and the juice of a lemon.

Breaded lamb chops. Salt and pepper the chops, roll in flour, then in beaten eggs, then in bread crumbs, and fry in butter.

Spaghetti Milanaise. Boiled spaghetti cut in two inch lengths, a slice of boiled ham, a slice of tongue, six mushrooms and one truffle cut in strips the same size as the spaghetti. Put all in one pot, add a little tomato sauce, salt and pepper, and let simmer for a few minutes. Serve grated Parmesan cheese separate. If served as a garnish with "lamb chops, Milanaise," mix the cheese before serving.

Consommé Royal. Beat four eggs and season well. Add one pint of warm (not hot), consommé, put in a buttered mould and set in a pan of hot water. Cook slowly in a moderate oven. When the custard is done allow to cool, and cut in any shape desired. Serve hot consommé, with royal custard as a garnish.

Skatefish au beurre noir. Place the skate in boiling water for a few minutes, when the skin may readily be scraped off. Put in cold water, add a little milk to make the fish white, salt, and bring to a boil. Take off the fire, but leave in the water for ten minutes. Then put fish on platter, salt, pepper, sprinkle with a little vinegar, a few capers and some chopped parsley. Put in frying pan a quarter pound of butter, allow to become almost black, and pour over fish.

Roast top sirloin of beef. Same as roast sirloin of beef.

Forestière, for sauce. Sliced fresh mushrooms, simmered in butter. Add brown gravy and boil for ten minutes. Before serving stir in a little sherry wine.

Yorkshire pudding. One cup of milk, one-half cup of flour, two eggs, and one teaspoonful of baking powder. Mix well, add salt, pepper and one-half cup of chopped beef suet. Bake in roasting pan with beef fat from your roast. When done cut in squares.

Germea and cream. Powdered sugar and cream separate.

Scrambled eggs, Morocquaine. Cut cèpes in small squares, fry in butter and place in middle of scrambled eggs. Tomato sauce around the edge.

Lamb trotters, poulette. Cook lambs' feet in stock or water with salt, and one carrot, an onion and a bouquet garni. When done pour poulette sauce over all.

Sauce poulette. Simmer three shallots in butter, but do not brown. Add one-half glass of white wine and reduce till almost dry. Then add chives sliced fine, sliced French mushrooms, and one pint of sauce Allemande. Boil for a few minutes, and bind with the yolk of an egg and a piece of fresh butter.

Bisque of clams. Simmer one onion, a little celery and leeks, one bay leaf and a few pepper berries in butter. Add the juice of one quart of clams, one pint of fish broth or water, and one cup of rice, and boil for an hour. Strain through a fine sieve, put back on fire and add one pint of cream. When hot add three ounces of butter, salt and a little Cayenne pepper. Parboil the clams, add the juice to the soup, cut the clams in small pieces and serve in the soup terrine. If desired both clams and broth can be used in making the bisque, and all strained before serving.

Tournedos Massenet. Small tenderloin steaks sauté in butter, and seasoned with salt and pepper. Garnish in bouquets with hearts of artichokes cut in four, sliced cèpes, small squares of tomatoes sauté in butter, French fried onions, and Olivette potatoes. Serve with sauce Madère.

Jets de houblons. (Hop sprouts). Can be obtained in cans. Warm in their own juice, drain, serve in vegetable dish, and cover with Hollandaise sauce.

Mince meat. One pound of beef suet chopped fine, one pound of boiled beef cut in very small dices, one pound of seedless raisins, one pound of cleaned currants, one-half pound of seeded Sultana raisins, one-half pound of citron cut in very small dices, one-pound of orange and lemon peel mixed and chopped fine, two pounds of chopped peeled apples, one ounce of ground cinnamon, one ounce of cloves, allspice, ginger and mace mixed, one pint of rum, and one pint of brandy. Mix well, put in jars and keep in cool place. Use as needed.

Mince pie. Line pie plate with dough as for apple pie. Put in mince meat, and finish as for apple pie. Serve warm with a piece of American cheese on the side.

Stuffed tomatoes, Noyer. Cut the tops off two nice tomatoes, scoop them out and season with salt and pepper. Mix fresh bread crumbs and chopped English walnuts in equal parts and fill the tomatoes with same. Put a piece of butter on top and bake in moderate oven for ten minutes.

Baked apples. Wash and core the apples. With a sharp knife cut a circle through the skin, around the apple, above the center, to prevent the apples from bursting. Place on a pan and fill the hole in each with sugar mixed with a little ground cinnamon. Put a small piece of butter on top of each, and a little water in the bottom of the pan. Bake in a moderate oven. Serve with their own juice. Cream separate.

Baked beans, Boston style. Soak three pounds of white beans over night in cold water. Then put same in a one and one-half gallon earthern pot with one-half cup of molasses, one soupspoonful of English mustard mixed with a cup of water, a little salt, and one whole piece of fat, parboiled salt pork. Pour in just enough water to moisten, cover, and put in bake oven for four hours. Or in a not too hot range oven for two and one-half hours. If range is used, be careful that they do not burn. Serve from pot, or in small individual pots, with Boston brown bread separate.

Écrevisse salad, gourmet. Cover the bottoms of four dinner plates with chicory salad. In the center make a nest of celery cut in thin strips like matches. On top of that one well-washed fresh mushroom head, cut the same way, and to cap all, put the tails of six écrevisses. Sprinkle with salt and pepper, and a sauce of one-third tarragon vinegar and two-thirds olive oil. Cut two truffles like matches, and with some fine chervil, sprinkle all over the salad.

Eggs Henri IV. Breaded poached eggs fried in swimming lard. Place on a piece of toast spread with purée de foie gras, and cover with sauce Périgordine.

Sauce Périgordine. To one cup of brown gravy add one spoonful of chopped truffles reduced in sherry wine. Season with salt and Cayenne pepper.

Broiled squab chicken. Split a squab from the back, salt, pepper, moisten with a little olive oil and broil. Serve on toast, with maître d'hôtel sauce, quartered lemons and watercress.

Eggs Bercy. Fry some small breakfast sausages and cut in pieces one inch long. Make some shirred eggs. When half cooked add the sausages and a very little tomato sauce. Season with salt and pepper and finish cooking.

Broiled pig's feet, special. Take some boiled pig's feet, split, and remove the upper bones. Season with salt, pepper and olive oil, roll in fresh bread crumbs, and broil. See sauce below.

Sauce special. Two-thirds tomato ketchup, one-third tomato sauce, a little paprika, a little Worcestershire sauce. Bring to a boil and serve.

Boiled pig's feet. Roll two pig's feet very tightly together with cheesecloth, so they will lay straight when cooked. Put in vessel, cover with cold water, season with salt, whole black peppers, carrot, onion, and a bouquet garni. Boil until well done. If necessary to keep them after cooking, place in an earthern pot in their own broth.

Fried apples. Peel, core, and cut the apples in five or six pieces. Roll in flour and fry in swimming fat or lard. Serve on a napkin.

Icing or frosting, for glacé cakes, éclairs, etc. One and one-half pounds of icing sugar, a pony of water or fruit juice, and the whites of two eggs. Mix and heat over slow fire, stirring continually with a wooden spoon. Do not let it boil. Flavor according to desire. For chocolate frosting add a little melted cocoa.

Cream puffs. One-quarter pound of butter, one cup of water, one cup of milk, four eggs and one-quarter pound of flour. Put the butter, water and milk into a sauce pan and boil. Remove from the fire and add the flour, mixing with a wooden spoon. Then add the eggs one by one, beating well. Dress them on a buttered pan, and about two inches in diameter. Moisten the tops with eggs, and sprinkle with chopped almonds. Bake in a medium oven for about twenty minutes, then slit one edge and fill with sweet whipped cream. Dust some powdered sugar on top and serve.

Chocolate éclairs. Same dough as for cream puffs. Dress them on a buttered pan in the shape of lady fingers, and bake in hot oven. Split at one side and fill with sweet whipped cream. Coat with chocolate icing. Pastry cream may be used instead of whipped cream, if desired.

Pastry cream. Pint of milk, one-half of a vanilla bean, one-quarter pound of sugar, three eggs and one ounce of corn starch. Mix the eggs, sugar and corn starch. Boil the vanilla bean and add to the eggs. Mix well with a whip, put on fire and keep stirring until thick. When cold use it for filling small cakes, cream puffs, éclairs, etc.

Wheat cakes. Sift together into a bowl one-half pound of flour and one teaspoonful of baking powder. Add one ounce of sugar, one ounce of melted butter, one egg and a little milk. Mix all into a medium thick batter. Bake on a hot griddle iron. Serve honey or maple syrup, and sweet butter separate.

Breakfast rolls. Three pounds of flour, one ounce of salt, one ounce of sugar and two ounces of yeast. Scald the milk and pour it over the sugar, salt and butter. Melt the yeast in luke-warm water, mix with the milk, etc., and add half of the flour. Beat well, cover, and let raise. Then add the remainder of the flour and let it raise again until it is twice its original volume. Put on table, roll in shape desired, place on pan, and let raise again. Brush the top with melted butter, and bake.

Anchovy salad. Put sliced lettuce on the bottom of a pickle dish. Place fillets of anchovies crosswise over the lettuce. Garnish all around with chopped eggs, beets and parsley. Season with French dressing.

Poached eggs, sans gêne. Place a hot poached egg on a heart of artichoke, cover with a slice of parboiled beef marrow. Serve with sauce Bordelaise.

Navarin of lamb, printanier. (Lamb stew). Take three pounds of shoulder, or breast of lamb, and cut in pieces two inches square. Salt, pepper, and put in sauté pan with a little fat or butter, and allow to roast until nice and brown. Then add a cup of flour and let same become brown. Add a cup of purée of tomatoes and enough hot water to cover the meat, and boil for ten minutes. Parboil three carrots and three turnips and cut in small pieces, and add together with twelve whole small onions fried brown in butter, twelve small round potatoes, and a bouquet garni. Cook until soft, remove the bouquet garni, and serve with chopped parsley and fresh cooked peas on top.

Duchesse potatoes. Make dough as for potato croquettes. Roll on table with a little flour, and cut in the shape of a cork. Flatten and cut a cross on the top with a small knife, brush with yolks of eggs, put on buttered pan and bake in oven. By using a pastry bag with a star mould the tops can be decorated with the dough, in the form of a rose, in place of the cross.

Salade Olga. Cut into small dices two apples, one stalk of celery, two buttons of cooked artichokes, a few asparagus tips, and one truffle. Season with salt, pepper, and a very little vinegar and oil. Place in salad bowl with leaves of lettuce around the sides, and cover with mayonnaise. Garnish with fancy-cut pickled beets and artichokes. Sprinkle with hard-boiled yolks of eggs chopped fine, and parsley.

Stuffed eggs, Nantua. Cut four hard-boiled eggs in two, lengthwise, and remove the yolks. Mix a piece of butter, the size of an egg, with a little anchovy paste, a very little salt, pepper, paprika, chopped parsley, and the yolks strained through a coarse sieve. Dress or fill the eggs through a pastry bag, put a slice of pimento on top of each, and serve very cold.

Mutton chops, grilled. Salt and pepper the chops, roll in oil and broil. Garnish with watercress.

Saratoga chip potatoes. Round the potatoes off lengthwise to about the size of a silver dollar. Slice very thin, fry in swimming fat until crisp, remove and salt. Serve on napkin. Do not cover or they will become soft.

Chiffonnade salad. Equal parts of romaine, lettuce, chicory, escarole, sliced cucumbers and quartered tomatoes. Put in salad bowl, pour French dressing over all, and garnish with chopped beets, eggs and parsley.

Cream of asparagus. Prepare same as cream of cauliflower. Use either canned or fresh asparagus.

Whitebait on Graham bread. Wash the whitebait and dry, then put in bowl, season with salt and pepper, and cover with milk. Remove and roll in flour, using a colander to allow the flour to sift through. Fry in swimming lard, which is ready in advance, and very hot. Serve on napkin, and garnish with Graham bread and butter sandwiches, fried parsley, quartered lemon, and sauce Tartar separate, or any kind of cold sauce.

Rheinbraten. Cut sirloin steaks one-half inch thick. Season with salt and paprika on both sides, and fry in hot butter. Dish up on platter with paprika sauce, and garnish with paprika potatoes.

Paprika sauce. Simmer one chopped onion and a chopped slice of raw ham, in a little butter. Add one cup of cream, two cups of cream sauce, a soupspoonful of paprika, and a little salt. Boil for ten minutes and strain.

Paprika potatoes. Slice fresh-boiled potatoes and put in sauce pan. Cover with paprika sauce, salt, and boil for a few minutes.

Mignonnette sauce. Take one-half cup of whole white peppers and crush with a bottle on a hard table or marble slab, but not too fine. Mix with four finely chopped shallots, a little chives, one spoonful of salt and one-half pint of white wine or tarragon vinegar. Serve in a green pepper, or a small glass, in center of plate surrounded with oysters or clams.

Planked striped bass. Split the bass, remove the bones, place on buttered plank, season with salt, pepper and a little melted butter over all. Bake in oven until nearly done. Take out and decorate with a pastry bag and a star mould, with some potato prepared as for potato croquettes, forming a border around the fish. Put back in oven and bake until nice and brown. Pour maître d'hôtel sauce on top, garnish with quartered lemons and parsley in branches.

Turkey stuffed with chestnuts. Stuff the turkey with chestnut dressing. Put some thin-sliced pork fat over the breast and tie together. Place in pan with an onion, carrot, a little thyme, bay leaf and fresh piece of butter. Salt, put in oven and baste all the time. When turkey is done remove from pan, and let gravy set for a few minutes. Take off the fat, add a little stock or water, reduce one-half, add a little meat extract and strain.

Dressing for chicken, turkey, suckling pig, etc. Bake six onions, with the skins on, in oven for ten minutes. Remove the skins and chop very fine. Add turkey, chicken or suckling pig livers cut in very small squares. Then add fresh bread crumbs, a piece of fresh butter, salt and pepper. Mix well, add a little powdered thyme, chopped parsley, add garlic if desired. If for suckling pig add some sage.

Chestnut dressing. Split the shells of two pounds of chestnuts with a sharp pointed knife. Put in oven and when they burst open remove and peel. Put in pot with a small piece of celery, salt, cover with water, boil till done, allow to cool, and mix with dressing described above.

Apple dressing. Peel half a dozen apples, remove the cores, cut in six pieces, put in pan with three ounces of butter and simmer slowly for ten minutes. Mix with above dressing, omitting chestnuts.

Stewed lamb kidneys. Split six kidneys, remove the skin, and cut in thin slices. Have a pan ready with hot butter and fry on a quick fire for a few seconds. Take kidneys from pan, and add one soupspoonful of flour to the sauce and let simmer until brown. Add one cup of stock or hot water, salt and pepper, and reduce one-half. Return the kidneys to the sauce, but do not let them boil or they will become hard. Before serving add a little sherry wine or chopped parsley.

Turkey hash on toast. Cut turkey in small dices, put in sauce pan, cover with two-thirds boiling cream and one-third cream sauce, season, boil for a few minutes, and serve on hot dry toast.

Welsh rabbit. Cut one pound of American cheese in very small dices. Put in pan with a small pinch of Cayenne pepper, one spoonful of ale or beer, one teaspoonful of Worcestershire sauce, and put on fire to melt. Do not stir until cheese is quite soft; then stir well with whip till it is melted and boiling. Pour over toast on a very hot china platter or shirred egg dish.

French bread. One gallon of warm water, two ounces of yeast, three ounces of salt, three ounces of sugar and three ounces of lard. Dissolve the yeast, salt, sugar and lard in the water, and mix in flour enough to form a medium-stiff dough. Work it until smooth, cover with a cloth and let it raise for one-half hour. Then form the dough into long loaves and about two inches thick. Lay them on a cloth dusted with flour and let them raise to nearly double in size. Moisten the tops with milk, make several diagonal cuts on each loaf half way through, and bake in a rather hot oven.

Homemade bread. One quart of warm water, one quart of warm milk, two ounces of yeast, one ounce of salt and one-quarter of a pound of melted lard or butter. Dissolve the yeast in the milk and butter, and add the salt and butter, or lard. Add enough flour to make a medium dough, mix, beat well and cover. Allow to raise for about four hours. Divide the dough in four parts, roll and place in moulds or pans and let raise another hour before baking.

Scrambled eggs with anchovies. Put some fillets of salted anchovies in oil and leave for a few days; or use anchovies in oil. Salt the scrambled eggs lightly and lay the anchovies crosswise over the top.

Écrevisses with mayonnaise. Prepare the écrevisses en buisson. When cold remove the tails from the shells and serve on platter with lemons and parsley. Mayonnaise separate.

Lamb chops sauté, aux cèpes. Fry the chops in sauté pan, in oil. When done put on platter. Slice some cèpes, (a specie of mushroom) season with salt and pepper and fry for a few seconds. Just before removing from the fire add a little garlic, and pour all over the chops. Sprinkle with chopped parsley.

Georgette potatoes. Use potato croquette dough. Roll on table to the thickness of a cork and about ten inches long. Make a hollow the entire length and fill with purée of spinach. Bring the edges of the hollow together and roll again so the spinach will be in the middle of the potato dough and not visible. Cut in pieces two inches long, roll in bread crumbs, and fry in the same manner as croquettes.

Ravachol salad. Use whole leaves of romaine. Place alternate slices of grape fruit and orange on top until the leaves are covered. Put some narrow strips of red pepper across the top, pour French dressing over all, and decorate with unsweetened whipped cream.

Filet mignon, Chéron. Small fillets of beef sauté in butter. Cover with Béarnaise sauce, and garnish with artichoke buttons, macédoine, (mixed vegetables) and fleurons.

Fleurons. Used for garnishing entrées, Newburg or chafing dish preparations, fish, etc. Take some puff paste, with six turns, roll it to about one-eighth inch in thickness, cut with a half moon cutter about two inches in diameter, and place on a pan moistened with water. Wash the tops with eggs and bake in a hot oven.

Stuffed tomatoes, Nana. Put four nice medium sized tomatoes in boiling water for fifteen seconds. Then dip in cold water and peel. Cut off the tops, scoop out and fill with the following: One-half of the breast of a boiled chicken, chopped very fine, some chopped walnuts, a little mayonnaise sauce, a little whipped cream, and salt and pepper. Mix well. After filling place the tomatoes on lettuce leaves and cover with thin mayonnaise. Serve very cold.

Calf's liver and bacon. Slice the liver about two-thirds of an inch thick. Salt, pepper, pass through olive oil and broil, but not too well done or the liver will be hard. Serve broiled bacon on top, maître d'hôtel sauce, and garnish with lemon and parsley.

Mustard sauce, cold. For asparagus, artichokes, etc. To one cup of mayonnaise sauce add one soupspoonful of French mustard. Mix well.

Lunch rolls. Two pounds of flour, one ounce of yeast, one ounce of salt, one pint of water. Dissolve the yeast and salt in the water, add the flour and mix, making a rather hard dough. Put into a basin, cover with a cloth, and allow to stand for four hours. Then divide the dough in four parts, roll each one separately into the form of a stick about fourteen inches long and one inch thick. Put on a cloth on a special roll plank made for the purpose. Take care that the rolls are sufficiently far apart so they will not touch when they raise. Let them set for about one-half hour. Then cut each roll of dough in three parts with a sharp knife, make two incisions in the top of each, put into a pan and bake for about twenty minutes.

Cardons à la moelle. Cardon is a vegetable, a thistle-like plant related to the artichoke. It can be obtained in cans. Empty into a vessel and warm in its own juice. Parboil some sliced beef marrow, put into a brown gravy with the juice of one lemon and some chopped parsley. Remove cardon from its broth, put on a platter and pour the brown sauce and marrow over all.

Cold fillet of sole, Raven. Cook four fillets of sole in white wine and place on a platter. Simmer two spoonsful of finely chopped shallots in butter, add a few chopped fresh mushrooms, one chopped tomato and the wine used for cooking the fish. Reduce until it becomes thick, cool off, add some chives and chervil chopped fine, and a little mayonnaise. Spread over the fillets, and cover with a mayonnaise rose. Decorate to taste with fancy-cut truffles, pickles, etc. Serve very cold.

Consommé Sévigné. White meat of chicken and smoked beef tongue cut Julienne, (in the shape of matches). Serve in consommé with a sprinkle of chopped chervil.

Sweetbreads braisé, Pompadour. Braise the sweetbreads until about two-thirds done. Cool a little and cover with a thin layer of chicken force meat. Decorate all around with chopped tongue, with chopped truffles in the center. Replace in pan, using the same stock used before, but strained. Cover with buttered manilla paper and return to oven to finish cooking. Serve with own gravy and a little Madeira sauce.

Terrine de foie gras à la gelée. Put the foie gras on ice for a few hours. Carve from the terrine with a table spoon and place on a platter covered with a napkin. Decorate with meat jelly cut in triangles and chopped, and parsley in branches.

Gelée. (Meat jelly). Take any kind of good stock. Put in the whites of six eggs to each gallon to clarify it. Add one pound of chopped raw beef to the gallon. Also one sliced onion, one carrot, one leek, a little celery and parsley, a few pepper berries, one bay leaf and a clove. Stir well and add slowly the hot stock. Soak twelve leaves of gelatine in cold water for ten minutes and add. Bring to a boil slowly, stirring from time to time. When it comes to a boil it must be clear. Strain through very fine cheese cloth, being careful not to stir up the meat so that it will cloud the broth. Season with salt and a very little Cayenne, add a glass of good sherry, and allow to cool.

Meringue à la crème, Chantilly. Whip some cream until stiff, add some powdered sugar, flavor with vanilla. Put one spoonful between each two meringue shells, dress on a plate, and decorate with some of the same cream passed through a pastry bag with a star mould.