Oranges en suprême au Curaçao. Slice two oranges, sprinkle with a spoonful of powdered sugar, and add one pony of Curaçao. Have well iced, and serve in large suprême glasses.

Consommé croûte au pot. Cut carrots, turnips, cabbage and leeks in small thin squares, parboil, and finish cooking in consommé. Serve with sliced French bread browned in oven.

Crab legs, Josephine. Bread the crab legs with fresh bread crumbs, and fry in a pan, with butter. Dish up on a round platter, with sliced fresh mushrooms sauté in butter in center. Serve sauce Colbert separate.

Fillet of beef, Cendrillon. Roast tenderloin of beef, sauce Madère, garnished with the following: Shape some potato croquettes in the form of small patties, about one and one-half inch in diameter and one inch high. Roll in flour, beaten eggs, and bread crumbs. Mark about an eighth inch deep on top with a small round cutter, and fry in swimming lard. Then lay out on a towel, lift out the cover formed by the cutter, and save. Scoop out the center, fill with a soubise (purée of onions), and replace the cover.

Eggs Châteaubriand. Spread some foie gras on a piece of toast, lay a poached egg on top, and cover with tomato sauce.

Breaded lamb chops, reformé. Mix the crumbs made from one loaf of bread with two slices of chopped ham and one spoonful of chopped parsley. Season eight chops with salt and pepper, roll in flour, then in beaten eggs, and finally in the crumbs mixed as above. Fry in hot butter, and when done place on a platter and pour around them the following sauce: Cut in small strips, and in equal parts, some gherkins, beets, fresh mushrooms sauté in butter, or canned mushrooms, smoked beef tongue, and the whites of hard-boiled eggs. Add one pint of good meat gravy and a spoonful of melted currant jelly. Season with salt and Cayenne pepper. Serve some of the sauce separate.

Lamb broth, à la Grecque. Cut a pound of raw lamb, from the shoulder or leg, in dices about one-half inch square. In a casserole put three ounces of butter and set on the stove. When hot add the lamb and one chopped onion and simmer together for ten or fifteen minutes. Then add two spoonfuls of flour and one spoonful of curry powder, and simmer for five minutes, then add two quarts of stock, bouillon or hot water. If water is used add a bouquet garni. Bring to a boil and cook for fifteen minutes, then add a cup of washed rice and boil until soft. Season with salt and pepper, remove the bouquet garni if used, add one tablespoonful of Worcestershire sauce and a teaspoonful of sugar. Serve with a little chopped parsley.

Calf's head, Providence. Boil a calf's head with the brain and tongue. Place one piece of each, for each person, on a platter, cover with sauce Madère with mushrooms and olives.

Crab salad, Louis. Arrange lettuce leaves around the inside of a salad bowl, with a few sliced leaves on the bottom. Put crab meat on top of the sliced leaves, and a few sliced hard-boiled eggs and sliced chives on top of the crab meat. In another bowl mix one-half cup of French dressing with one-half cup of Chili sauce, two spoonfuls of mayonnaise, salt, pepper, and one teaspoonful of Worcestershire sauce. Pour over the salad, and serve very cold.

Braised mutton chops. Have six chops cut one and one-half inches thick, season with salt and pepper. In a sauté pan on the stove put one spoonful of fat or lard, and when hot add the chops and fry on both sides until brown. Then drain off the fat, add two ounces of butter, sprinkle with a spoonful of flour, add one pint of stock, one crushed tomato, one bay leaf, one clove; and then simmer slowly for an hour and a half. When done place the chops on a platter, season the sauce well, and strain over the chops.

Consommé Vivieurs. Make a Julienne of beets, leeks and celery, in equal parts, parboil in salt water, and finish cooking in consommé. Then add the breast of a boiled chicken also cut Julienne. Chop a raw beet, press out the juice and add to the consommé. This will give it a nice reddish color. Serve croûtons diablé separate.

Croûtons diablé (for soup). Use either white or rye bread, and cut in round pieces the size of a quarter of a dollar. Mix some grated Parmesan cheese with Cayenne pepper, and put on the round pieces of bread. Place on a flat pan and bake in oven until brown. Serve on a napkin.

Fillet of sole, Suchet. Make a Julienne of vegetables in the same manner as for consommé. Prepare a fillet of sole, au vin blanc. When the sole is done add the Julienne of vegetables to the white wine sauce, together with a little chopped tarragon, and pour over the fish. Have the sauce well seasoned.

Sweetbreads braisé, Godard. Braise the sweetbreads and dish up on a platter. Garnish with whole truffles heated in sherry wine, and whole heads of mushrooms fried in butter, rooster combs, rooster fries, and sauce Madère around the platter.

Consommé with royal and carrots. Boil one quart of French carrots in salted water. When done, drain off the water and pass the carrots through a fine sieve. Take a cup of this carrot purée and mix with two whole eggs and one yolk, season with salt and pepper, and strain again. Put in a small buttered pudding mould and cook in a bain-marie. When set, allow to become cool, remove from mould, and cut in any fancy shape desired. Serve in hot consommé.

Tournedos Bordelaise. Either fry in butter or broil a small tenderloin steak. Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce.

Fresh strawberry coupe. Select some nice strawberries and put them in a bowl with powdered sugar and a little maraschino, and mix well. Fill some coupe glasses about half full, pour some of the juice over each, and fill the remainder of the glass with vanilla ice cream. Decorate the top with selected strawberries.

Fresh raspberry coupe. Use raspberries, and prepare as above.

Banana coupe. Use sliced bananas, and prepare in the same manner as for strawberries.

Orange coupe. Use sliced oranges, and prepare as above.

Grapefruit coupe. Same as orange coupe, but use a little more sugar.

Knickerbocker salad. On a long leaf of romaine salad put one slice of grapefruit, then one slice of orange, and so on until the leaf is full. Then put four fresh strawberries on top, cover with French dressing and garnish with whipped cream. Serve on individual plates.

Purée of white beans, Soubise. Soak two pounds of white beans in cold water over night. Then put on fire with two quarts of water, six whole white onions, one bouquet garni, one ham bone, and two pounds of veal bones. Season with salt; and skim when it comes to a boil. When the beans are soft remove the bouquet garni, ham and veal bones, strain the rest through a fine sieve, and put back on the fire. Bring to a boil, and stir in three ounces of butter, adding it little by little. Season with salt and pepper, and if too thick add a little bouillon. Serve separate, some small squares of bread fried in butter.

Crab ravigote. Mix the meat of one boiled crab with a cup of Tartar sauce and a little Cayenne pepper. With this fill four Eastern crab shells. These shells are smaller and daintier than the Pacific Coast variety, and can be obtained from first-class grocers. Sprinkle the tops with finely chopped parsley, then lay a band of pimento across the center, parallel this with chopped yolk of egg on one side, and with chopped whites on the other, and fringe the whole with chopped parsley. Serve with quartered lemon and parsley.

Fillet of bass, Duglère. On a buttered platter put four fillets of bass, and season with salt and pepper. Sprinkle with a half of an onion, chopped fine, and a little chopped parsley, tarragon and chervil. Peel and chop two tomatoes and spread over the top of the fish. Put around the platter a little brown gravy and one-half glass of white wine. A spoonful of meat extract diluted with warm water may be used in place of the gravy if desired. Put a small piece of butter on top of each fillet, then place the platter in a moderate oven and bake for about thirty-five minutes. Serve on the same platter.

Rack of lamb, Montjo. Roast a rack of lamb, and serve with sauce Madère, to which has been added a can of French mushrooms and some stuffed olives.

Omelet with cèpes. Melt two ounces of butter in an omelet pan, then add a can of sliced cèpes, season with salt and pepper, and fry them. Then add twelve beaten eggs, and make the omelet. Pour some brown gravy around the omelet. Cream or tomato sauce may be used, if desired.

Loin of lamb chops, jardinière. Season four lamb chops with salt and pepper, roll in oil, and broil. Then place on a platter, cover with Madeira sauce, and garnish with bouquets of fresh vegetables; such as peas in butter, cauliflower Hollandaise; or asparagus tips, string beans, young carrots, etc. Also add some kind of potatoes.

Consommé Valentienne. Make some small dumplings of cream puff paste and boil in salt water for two minutes. Cook some lettuce, cut Julienne style, in consommé. Boil some Italian paste. Serve equal parts of each in boiling consommé.

Suggestions and recipes for preserves, jellies and pickles. For jelly select your fruit before it is too ripe, as the flavor will then be much better. Put it on the stove and bring to a heat, to facilitate the easy extraction of the juice. Have a funnel-shaped bag made of flannel, to strain the juice through. The first time it is strained use a wire sieve with a revolving wire to crush the fruit. The juice should always be strained twice, and the second time if the flannel bag is used, and it is allowed to hang over night and drip, it will be much clearer. Put on the juice over a good fire and allow it to come to a heat, then add the sugar, which should be first heated in the oven. Boil rapidly in a pan with a very large bottom, so that as much surface can be on the stove as possible. If it is desired that the color be light add a little gelatine. From fifteen to twenty minutes is long enough to boil it, but it should not stop boiling during this time. Better success will probably be had if the jelly is cooked in small quantities. After pouring the jelly in glasses set in the hot sun until set, and then cover with melted paraffine.

If corn starch be put in the juice before adding the sugar it will make it clearer. Use two teaspoonfuls in two tablespoonfuls of water, to three pints of juice. A teaspoonful of sugar on top of jelly, in the glass, prevents moulding. (To one pint of juice 1½ lbs. sugar).

Preserves. Small stone jars are best for preserves. If glass jars are used they should be wrapped in paper to exclude the light. To prevent preserves from sugaring add a little tartaric acid after they are cooked.

Broiled honeycomb tripe, Chili sauce. Roll four pieces of well seasoned boiled tripe in oil, then in fresh bread crumbs, and then broil. Heat one-half bottle of Chili sauce, pour on a platter and lay the tripe on top.

Preserves. Amount of fruit required. Seven and one-half pounds of cherries and seven and one-half pounds of sugar will make one gallon of preserves.

Fourteen pounds of berries and fourteen pounds of sugar will make five quarts of jam.

Two quarts of stemmed currants will make two pints of juice. Added to two pounds of sugar it will make three tumblers of jelly.

Always wash strawberries before removing the hulls, and then put in a colander to drain. Always select strawberries for their flavor rather than for their size.

Chicken patties, Toulouse. Fill some patty shells with Toulouse filling, prepared in the same manner as for Vol au vent Toulouse.

Broiled Virginia ham. Use either boiled or raw Virginia ham. Cut in thin slices, broil, and serve on platter, garnished with parsley in branches.

Panachée salad. This is a mixed salad of two kinds of vegetables such as beans and flageolets, peas and carrots, potatoes and lettuce, beets and field, etc.

Consommé Ravioli. Make some small raviolis and boil them for five or ten minutes in consommé.

Shad roe, Bordelaise. Season four roes with salt and pepper, roll in oil, and broil; when done put on a platter. Parboil one-half pound of beef marrow, slice very thin, and lay on top of the broiled roe. Cover with Bordelaise sauce.

Fillet of beef, Lombarde. Roast tenderloin of beef, sauce Madère, garnished with stuffed tomatoes and potato croquettes.

Soufflé pudding, Dame Blanche. One-quarter pound of butter, one-quarter pound of sugar, three ounces of flour, one pint of milk, the yolks of eight eggs, the whites of eight eggs, and three ounces of ground blanched almonds. Put the almonds in boiling water for one second, then immediately put them into cold water, then remove the skins, and chop them very fine. Mix the butter, flour and sugar into a hard batter. Put the milk and the almonds on the stove to boil, then add the batter, and stir until it becomes a creamy mixture. Then remove from the fire, and add the yolks one by one, mixing well. Beat the whites of eggs to snow, and mix with the rest. Put in a buttered mould and bake in a moderate oven for about forty minutes. Serve hot, with cream sauce to which chopped almonds have been added.

Croûtons Parmesanne. Four yolks of eggs, two ounces of grated Parmesan cheese, one-half ounce of salt, a pinch of Cayenne pepper, and the whites of three eggs. Beat well together the yolks of eggs, grated cheese, salt and Cayenne pepper. Then add the whites of eggs, beaten very hard. Put in a buttered pan and bake in a moderate oven. Cut in diamond shapes while warm.

Pickelsteiner stew. Two pounds of veal, two pounds of shoulder of lamb, and two pounds of pork cut in pieces one and one-half inches square. Put in a sauté pan with two ounces of butter, season with salt and pepper, and cook until brown; then put in casserole with an onion chopped fine, and let it become brown, then add one-half cup of flour; one pint of purée of tomatoes; one quart of bouillon, stock, or hot water, and a bouquet garni. Cover, and cook for half an hour; then add two pounds of potatoes cut in one inch squares, and cook until soft. Serve in casserole, or individual cocotte dishes.

Potage Turinoise. One quart of purée of tomatoes and two quarts of consommé, mixed. Garnish with cooked spaghetti cut one inch long. Serve about two cupfuls of grated cheese separate.

Salted Brazil nuts. Roast in oven one pound of shelled Brazil nuts until they are brown. Then rub them together to loosen the second skin, which should be removed. Wet them with a little melted gum Arabic, and sprinkle with about an ounce of fine table salt. Stir until dry.

Sand dabs, David. Salt and pepper four sand dabs, roll in flour, and fry in butter. Then place on platter and sprinkle with chopped parsley and the juice of one lemon. Put two ounces of fresh butter in the frying pan, add one-half cup of fresh bread crumbs, and fry until golden yellow. Pour over the fish.

Chicken sauté, au Madère. Joint a spring chicken, season with salt and pepper. Put a small piece of butter in a frying pan, heat, and add the chicken. When nice and brown sprinkle with a spoonful of flour and brown again. Then add a half glass of Madeira wine, simmer a few minutes, add a cupful of stock or bouillon, and a spoonful of meat extract, and boil for five minutes. Dress the chicken on a platter, reduce the sauce one half, season well, and strain through a fine cloth or sieve. Before pouring over the chicken add a spoonful of dry sherry wine.

Peaches Bourdaloue. Prepare in the same manner as Pears Bourdaloue.

Alligator pear cocktail. Scoop out the inside of one large, or two small, ripe alligator pears and cut in small pieces. Add one-half cup of tomato ketchup, one-half teaspoonful of Worcestershire sauce, one-half teaspoonful of lemon juice, a little salt and paprika, a dash of Tabasco sauce, and last of all, one-half cup of cream. Mix lightly, and serve in glasses set in ice. The cocktails should be very cold.

Fricadellen (Balls of cooked meat). Use any kind of meat that may be left over, such as boiled beef, roast lamb, etc. Chop very fine. To each two pounds of meat add one chopped onion fried in butter, one cup of bread crumbs, two whole eggs, and some chopped parsley. Season with salt and pepper and a little grated nutmeg. Mix well, and make into small balls, like Hamburger. Roll them in bread crumbs, and fry in pan, with melted butter. When well browned serve on a platter with any kind of brown gravy, or tomato sauce, or brown butter.

Consommé Diablé. Cut three thin slices of bread, as for sandwiches, and spread with two cups of grated Parmesan or Swiss cheese, that has been mixed with the yolks of two eggs and plenty of Cayenne pepper. Bake in a hot oven until brown. Cut in small squares or circles, and serve on a napkin on a platter. Serve the consommé very hot.

Boiled salmon, Fidgi. Boil the salmon and serve on a napkin, garnished with small round boiled potatoes, quartered lemons, and parsley in branches. Serve sauce Fidgi separate.

Sauce Fidgi. One cup of sauce Hollandaise and one cup of sauce Riche, mixed with one spoonful of melted meat extract. Season well.

Saddle of lamb, Carnot. Roast saddle of lamb, with sauce Madère. Garnish the saddle with six stuffed fresh mushrooms and Parisian potatoes.

Koenigsberger klobs. With a medium-fine meat chopper cut six ounces of shoulder of lamb, six ounces of shoulder of veal, and ten ounces of fat and lean pork. Simmer one chopped onion and six shallots in butter, and add to the meat. Season with salt, pepper, a little grated nutmeg and Cayenne pepper, and chopped parsley. Add a glassful of water, one dozen chopped anchovies, a little chopped garlic, two raw eggs, and some chives, chopped fine. Roll into small round balls about one inch in diameter. Bring two quarts of thin caper sauce to a boil, and boil the meat balls in it for about a half hour. Serve in a deep dish with the sauce.

Ginger snaps. Work one-half pound of sugar and one-quarter pound of butter together until creamy. Then add one egg, and work well again. Add one gill of molasses, one teaspoonful of powdered ginger, one-half ounce of soda dissolved in a gill of water; and mix in lightly one pound of flour. Roll out about one-eighth inch thick, and cut with a round cutter the size desired. Put them in a buttered pan, brush with egg, and bake in a moderate oven.

Potage Fontange. Make a purée of white beans. Simmer some sliced sorrel in butter, and add to the soup before serving.

Fillet of sole, Doria. Put four fillets of sole in a buttered sauté pan, season with salt and pepper, add a half glass of claret, and cover with buttered paper. Bake in oven, and when done remove the fish to a platter. Put in a casserole one ounce of butter, and heat same. Add to the hot butter one ounce of flour, one cup of stock or bouillon, the remainder of the claret used in cooking the fish, and one spoonful of meat extract. Season with salt, pepper, and a teaspoonful of Worcestershire sauce, boil for five minutes, and strain. Cut some cucumbers in round balls and simmer in butter. Add to the sauce, and pour over the fish.

Tenderloin of beef, Brillat Savarin. Roast tenderloin of beef, sauce Madère, garnished with stuffed fresh mushrooms and stuffed tomatoes.

Eggs Mirabel. Spread some foie gras on four pieces of toast, lay a poached egg on top of each piece, and cover with sauce Périgueux.

Sour schmorrbraten. Rub a six pound piece of rump of beef with salt and pepper, and a piece of garlic. Place in an earthern pot, add one sliced onion, one carrot, a little celery, leeks, parsley, two bay leaves, one sprig of thyme, and two cloves. Boil one quart of white wine vinegar, pour over all in the earthen jar, and allow to stand in the ice box from thirty-six to forty-eight hours. Then put two ounces of butter in a casserole and heat. When hot put in the piece of meat and fry on all sides until nice and brown, and then remove. Then put two spoonfuls of flour in the casserole and allow to brown, add one glass of the vinegar used to pickle the beef, and one and one-half quarts of bouillon or stock. Then put in the beef again, bring to a boil, and add three chopped tomatoes. When the beef is soft, slice fine. Reduce the sauce, season well, and strain over the beef.

Consommé Tosca. Peel and cut a cucumber in small squares, boil in salt water until soft, and then allow to become cool. Cut one-half stalk of celery Julienne style, and cook in salt water until soft. Cook one-half pound of large barley in salt water for two hours, and cool. Boil two quarts of consommé, add two peeled tomatoes cut in small squares, and boil for two minutes. Add the cucumber, celery and barley, and serve.

Chicken sauté Amphitian. Joint a chicken, season with salt and pepper, and sauté in butter. When done place on a platter. Slice four heads of fresh mushrooms, put in a casserole with one ounce of butter, season with salt and pepper, and simmer till soft. Then add two sliced truffles, and one-half glass of sherry wine, and boil for five minutes. Then add one cup of brown gravy (meat or chicken gravy); and pour over the chicken. Garnish the platter with four timbales of rice, à la Créole.

Omelet with onions. Chop an onion very fine. Simmer slowly until soft, in an omelet pan in one ounce of butter. Then add eight beaten eggs, season with salt and pepper; and make the omelet in the usual manner.

Poached eggs, St. Pierre. Lay four poached eggs on four pieces of anchovy toast, and cover with anchovy sauce.

Anchovy toast. 1. Mix one spoonful of anchovy paste with one spoonful of butter, and spread on toast.

2. Soak two dozen salt anchovies in cold water for fifteen minutes. Then dry them and force them through a fine sieve. Mix with two ounces of butter, and spread on toast.

Lamb hash with peppers. Chop an onion and two green peppers, and put in a casserole with two ounces of butter. Simmer till soft, then add two pounds of roast or boiled lamb, cut in small squares, and one pound of chopped boiled potatoes, one cup of bouillon or stock, a little salt and pepper, and six red peppers (pimentos) cut in small squares. Mix well, cover, and simmer in oven for forty minutes. Serve on a platter, garnished with toast cut in triangles, and with chopped parsley on top. If desired, a spoonful of Worcestershire sauce may be added when mixing the hash.

Neapolitan sandwich. In a brick-shaped mould put three layers of ice cream of different colors, such as pistache, vanilla and strawberry. Freeze very hard. Make a layer of sponge cake about one-half inch thick. Put the brick of ice cream on top of a slice of the cake, and lay another slice of cake on top of the ice cream. Serve in slices about one inch thick. The cake should be trimmed to the size of the brick, and should be cut through crosswise to serve.

Crème Bagration. Cream of chicken with small pieces of boiled macaroni served in it.

Fillet of flounder, Circassienne. Put four fillets of flounders in a flat buttered pan, season with salt and pepper. Lay a slice of cucumber on top of each fillet, then one slice of peeled tomatoes, then a few slices of pickles and a teaspoonful of capers. Season with salt and pepper again, add a glass of white wine, and one-half ounce of butter on top of each piece of fish, and bake in the oven. Serve hot, direct from the oven.

Tournedos Niçoise. Broil, or sauté in butter, a small tenderloin steak. Dish up on a platter, with Madeira sauce with stuffed olives.

Stuffed olives. Cut the stones out of a dozen large green olives, and fill with chicken force meat (chicken dumplings). Boil in bouillon, stock, water, white sauce, or any other kind of sauce. Stuffed olives are used principally in sauces, or as a garnish for meats and fish.

California marmalade. One grapefruit, one orange, and two lemons. Shave the fruit very thin, discarding the seeds only. Pack lightly into an earthern vessel, add just water enough to cover, and allow to stand from twelve to twenty-four hours. Then bring to a boil, and simmer for fifteen minutes. Return to the earthern vessel and allow to stand for another twenty-four hours. Then measure, and add an equal quantity of sugar, return to stove and boil until it jells. Put up in jelly glasses.

Lillian Russell. Cut a nice cantaloupe in half, remove the seeds, and set each half in cracked ice. Fill with ice cream, with a sprinkle of maraschino on top.

Consommé aux éclairs. Make some small éclairs about one inch long. Chop a little white meat of chicken very fine, add some salt and a little whipped cream, and mix well. Split the éclairs and fill with the prepared chicken meat. Serve on a napkin. Have the consommé very hot, with a little Cayenne pepper in it.

Fillet of sole, Lord Curzon. Cut one green pepper, three heads of fresh mushrooms, and one peeled tomato in small squares. Put in a sauté pan with one ounce of butter, and simmer. Lay four fillets of flounder in a frying pan, season with salt and pepper and a chopped shallot, spread the simmered vegetables on top, add one glass of white wine, sprinkle with a spoonful of curry powder, cover, and bake ten minutes. Then remove the fish to a platter. To the pan add one cupful of Hollandaise sauce and one and one-half cupfuls of tomato sauce. Mix well and pour over the fish. Now place the platter with the fish and sauce in a very hot oven and brown slightly.

Eggs, Waterloo. Spread some foie gras on four pieces of toast; place a poached egg on each, and cover with Béarnaise sauce.

Veloutine aurore. Mix two pints of velouté of chicken soup with one pint of purée of tomatoes.

Leg of lamb, Renaissance. Garnish a roast leg of lamb with small croustades filled with chickens' livers sauté au Madère, and artichokes bottoms filled with macédoine of vegetables. Serve sauce Périgueux separate.

Millionaire punch. Sliced mixed fruits and a few berries soaked in Chartreuse. Serve in punch glasses with lemon water ice on top.

Raspberry juice. Mash some clean ripe raspberries to a pulp, and allow to stand over night. Then strain through a jelly bag, and to each pint of juice add one cupful of granulated sugar. Boil for three minutes, and seal hermetically in bottles, while hot. Other berries or fruit may be prepared in the same manner. This is a good substitute for brandy or wine, for puddings or sauces. It also makes a nice drink when added to a glass of ice water.

Boiled cider. Put five quarts of sweet newly-made cider, before fermentation has set in, in a granite kettle, put on the fire and boil slowly until reduced to one quart. Seal in a bottle while hot. For mince pies, fruit cake, etc., use about a gill to a quart of mince meat, or cake dough.

Peach with brandy sauce. Bring one pint of water and one pound of sugar to the boiling point, add four peeled peaches, and cook slowly until they are soft. Remove the peaches to a bowl. Reduce the syrup one-half, add a large pony of brandy, and pour over the peaches.

Eggs en cocotte, Porto Rico. Butter four cocotte dishes. Cut a peeled tomato in small squares and distribute in the four dishes, season with salt and pepper, and simmer for two minutes. Then add a slice of boiled ham cut in small dices, and a few fresh-cooked asparagus tips. Break an egg in each dish, season with salt and pepper, put a small piece of butter on top, and bake in oven for about five minutes.

Filet mignon, Maréchale. Broil or sauté four small tenderloin of beef steaks, and season well. Slice four heads of fresh mushrooms and chop four shallots. Put them in a casserole and simmer until done, then add two truffles sliced fine, and a small glass of sherry wine, and reduce until nearly dry. Then add two cupfuls of brown gravy, and cook again for five minutes, season with salt and Cayenne pepper, and pour over the fillets, on a platter.

Consommé Sarah Bernhardt. Consommé tapioca with small lobster dumplings. Cook a few leaves of fresh tarragon in clear consommé, and strain into the consommé tapioca before serving.

Boiled Tahoe trout, Vatchette. Put two nice Lake Tahoe trout in cold water, with a little salt, one sliced onion, one carrot, a bay leaf and a clove, some parsley and chervil. Bring to the boiling point, then set on side of the range for fifteen minutes. Serve on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve separate a sauce formed by mixing one cup of Hollandaise sauce, one and one-half cupfuls of tomato sauce, and a few chopped truffles.

Broiled Porterhouse steak, Bercy. Season a four pound Porterhouse steak with salt and pepper, roll it in oil, and broil. When nearly done place on a china platter and put on top a mixture of three ounces of butter, four shallots chopped very fine, a spoonful of chopped parsley, a little chives sliced very fine, a spoonful of meat extract, and the juice of two lemons. Put in oven and cook for five minutes. Garnish with plenty of well-washed watercress, and three lemons cut in half.

Purée Camelia. Boil two pounds of green peas in one quart of chicken broth; with the addition of a bouquet garni. When the peas are soft remove the bouquet, and strain the soup through a fine sieve. Put back in casserole, bring to a boil, season with salt and white pepper; and add three ounces of sweet butter, stirring well to ensure its being melted.

Beef à la mode. Take about five pounds of rump of beef and lard it with a special larding needle with fresh larding pork. Season with salt and pepper, and lay in earthen pot. Cover with half claret and half water, add one sliced onion, one sliced carrot, one bouquet garni; and allow to stand for twenty-four hours. In a casserole put one spoonful of melted butter, and when the casserole is hot put the piece of beef in it and fry brown on both sides. Put the beef on a platter, and add to the casserole one ounce of fresh butter and two spoonfuls of flour, let it become brown, then add the wine, water and vegetables used in the earthen pot, bring to the boiling point, put the beef in it and simmer until the beef is soft. Place the beef on a platter, and strain the sauce through a fine sieve. Garnish the beef with carrots, onions glacés, peas and potatoes.

Canapé of raw beef. Chop one-half pound of lean fresh beef very fine, and season with salt and pepper. Spread four slices of rye bread, first with sweet butter, and then with the chopped beef. Place on a napkin and garnish with lettuce leaves filled with chopped onions, sliced pickles, ripe olives, and two lemons cut in half.

Strawberries, Parisienne. Put some nice ripe strawberries in a bowl and put in the ice box until very cold. Make a sauce by mixing one-half pint of strawberry pulp, made by passing some strawberries through a fine strainer or sieve; one-quarter pound of powdered sugar, the juice of one lemon, and a half pint of whipped cream. Do not whip the cream too hard. When well mixed pour over the strawberries, and serve on cracked ice.

Consommé, quenelles Doria. Make a cream puff paste. When cold, form into small balls the size of a pea, and fry in swimming lard. Serve on a napkin with hot consommé.

Broiled halibut, Alcide. Cut the halibut in slices one and one-half inches thick, season with salt and pepper, roll them in oil, and broil. To a Colbert sauce add two chopped hard-boiled eggs, and pour over the fish; which has been placed on a platter. Garnish with six small fried smelts.

Southern corn pone. Mix one quart of yellow corn meal with cold water, into a soft dough. Add one teaspoonful of salt, a little melted lard, and a little sugar. Shape with the hands into oval cakes, so that the impression of the fingers will show. Bake in a well-greased pan in a very hot oven.

Smoked beef tongue with spinach. Put a smoked tongue in a casserole and cover with cold water, bring to a boil, and then set at the side of the stove and simmer slowly until soft. Cook some spinach English style, and place on platter. Slice the beef tongue and place on top of the spinach. Serve with it either sauce Madère, Champagne sauce, or plain bouillon.

Sorbet Eau de Vie de Dantzig. One pound of sugar, three pints of water, the juice of two lemons and one orange, and the whites of two eggs beaten with one gill of maraschino. Freeze, and serve in sorbet glasses, with Eau de Vie de Dantzig on top. Pour the Eau de Vie on immediately before serving, so the silver leaves will show.