Eggs, Hongroise. Boil a cup of rice, and spread on a platter, lay four poached eggs on top. Place some chickens' livers, that have been cooked sauté in butter, around the rice; and cover all with sauce Périgueux.

Calf's liver sauté, sauce Robert. Slice some calf's liver three-quarters of an inch thick. Season with salt and pepper, roll in flour, and fry in melted butter. Place on a platter and cover with sauce Robert.

Sauce Robert. Slice two onions very fine and put in casserole with two ounces of butter. Simmer slowly until soft; then add a spoonful of flour and simmer again. Then add one pint of bouillon, one spoonful of vinegar, two spoonfuls of French mustard, one spoonful of meat extract, and some salt and pepper. Cook for thirty minutes. Before serving add some chopped parsley. Serve with boiled beef, tongue, etc.

String bean salad. Boil two quarts of cleaned string beans in salt water. Allow to become cool, place in salad bowl, season with salt and pepper, add two spoonfuls of white wine vinegar, five of olive oil, and a little chopped parsley. Mix well.

Strawberry cream pie. Line a plate with pie dough and bake it. (Put some white beans in the pie so it will not lose its shape while baking. When done remove the beans.) Place a handful of biscuit crumbs in the bottom, and fill with strawberries. Dust with powdered sugar, and garnish with whipped cream on top.

Raspberry cream pie. Make in the same manner as strawberry cream pie.

Banana cream pie. Use sliced bananas, and make in the same manner as strawberry cream pie.

Cooper soup. Slice three large onions and put in casserole with two ounces of butter. Cover, and simmer until the onions are done. Then add one and one-half quarts of bouillon, consommé or chicken broth; season with salt and pepper, and boil for thirty minutes. Strain. Serve toasted French bread and grated Parmesan cheese separate.

Caramel ice cream. Boil one and one-half pounds of sugar with one pint of water until slightly brown. Add two quarts of milk and stir until the sugar is dissolved. Mix one pint of milk with the yolks of eight eggs and stir gradually into the boiling milk until well mixed. Remove from the fire, add one quart of cream, and freeze.

English mutton chop, XX Century Club. Secure from the butcher four English mutton chops with the kidneys. Season with salt and pepper, roll in oil, and broil. Place on a platter and cover with sauce Madère. Garnish with four red peppers (pimentos) stuffed with purée of sweet potatoes.

Cottage cheese. Let two quarts of milk become sour. Put in a cheese cloth and allow to hang for twenty-four hours, so all the water can drain out. Then put the curd in a salad bowl, season with salt and pepper, mix well until smooth; or strain it through a fine sieve; then add a cup of sweet cream, and some chives cut very fine.

Consommé aux perles de Nizam. Perles de Nizam is large pearl tapioca. Boil two quarts of consommé, then add slowly one-half pound of pearl tapioca, and cook slowly until soft.

Fillet of perch, St. Charles. Cut four fillets of perch and place in sauté pan with butter, salt, white pepper, and one-half glass of white wine. Cover with buttered paper and simmer for ten minutes, then remove the fish to a platter. Put in the same sauté pan one pint of white wine sauce, and boil for five minutes. Strain, and add a few slices of truffle, and the tail of a lobster cut in thin slices. Pour over the fish, and sprinkle some chopped lobster corals over all.

Shoulder of lamb, baker's oven style. Season a shoulder of lamb with salt and pepper, and rub with a piece of garlic. Then place in a deep earthen flat pan, or a roasting pan about two inches deep. Slice eight potatoes to the size of a silver dollar, and slice six onions very fine. Mix together and put on top and around the piece of lamb. Add a bay leaf and two cloves to the pan, sprinkle with salt, fresh-ground pepper, and some chopped parsley, add two quarts of water, and put in a baker's oven; or in the stove oven; and simmer slowly for about two and one-half hours. Do not cover while cooking, and if the stove oven is used do not have it too hot. Serve from the pan in which it was cooked.

Scrambled eggs, Marseillaise. Peel and slice two fresh tomatoes and put in casserole with two ounces of butter. Simmer for five minutes. Rub the inside of a bowl with garlic, break twelve eggs in the bowl and beat them. Add salt and pepper and half a cup of cream, pour into the casserole and scramble in the usual manner.

Cream soup, à l'Algérienne. Boil two sweet potatoes, and force through a fine sieve. Add two quarts of cream of chicken soup. If too thick add a little plain chicken broth, or boiling milk, season well, and strain. Before serving add two cups of boiled rice.

Sole, Colbert. Cut off the head of a large sole, and pull off the black skin. Lift off the four fillets complete, spreading the two sides apart with two toothpicks, so they will not touch. Dip in milk, then in flour, and then in beaten eggs and fresh bread crumbs, the lower side only. Dip the top side in milk and flour. Season well with salt and pepper, and place in a pan with butter, and two ounces of butter on top of the fish. Bake in the oven, basting continually until done. Then put the sole on a platter, remove the toothpicks and fill the space with two ounces of butter that has been mixed with salt, pepper, a little chopped parsley, one spoonful of meat extract, and the juice of one lemon. Place the platter in the oven just long enough to melt the butter. Garnish with parsley in branches and lemons cut in half. The whole sole may be fried in swimming lard instead of baking, if desired. This way is easier, but is not the correct one.

Filet mignon, Chéron. Sprinkle four small tenderloin steaks with salt and pepper, roll in oil, and broil; or sauté in pan with butter. Place on a platter, cover with Béarnaise sauce, lay a slice of truffle on top of each, and have for each fillet one artichoke bottom filled with macédoine of vegetables.

Victoria punch. Two pounds of sugar, two quarts of water, and the juice of six oranges, mixed. Then add a small glass of rhum, a small glass of kirsch, and a glass of sauternes. Freeze. Serve in glasses, covered with a meringue made with the white of three eggs and one-half pound of sugar.

Poached eggs, Vanderbilt. Make a purée of fresh mushrooms and spread over toast. Lay a poached egg on top, and cover with sauce Madère.

Breaded veal cutlets, tomato sauce. Have your butcher cut four veal cutlets from the leg, and about one-third of an inch thick. Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs. Heat a half cup of melted butter in a frying pan, and fry the cutlets. Serve on a platter with tomato sauce.

Spaghetti in cream. Boil half a pound of spaghetti in two quarts of water seasoned with a little salt, and when soft drain off the water. Melt an ounce of butter in a casserole, add one-half spoonful of flour, one-half cup of boiling milk, and one-half cup of cream, season with salt and pepper, and boil for five minutes. Pour over the spaghetti, adding a half cup of grated Parmesan or Swiss cheese.

Consommé aux pluches. Slice a head of lettuce and two leaves of tarragon very fine. Boil in two quarts of consommé for thirty minutes. Add some chervil before serving.

Fillet of halibut, sauce Venitienne. Put four fillets of halibut in a buttered sauté pan, season with salt and pepper, add one-half glass of white wine, cover with buttered manilla paper, and bake in the oven for fifteen minutes. Then place the fish on a platter, put in the sauté pan one pint of white wine sauce, and simmer for a few minutes. Then add two spoonfuls of green coloring, and strain over fish.

Sauce Venitienne. Use any kind of white meat or fish sauce, depending upon what it is to be used with, and color with green vegetable coloring. Use enough color to make the sauce bright green.

Soufflé glacé (plain). Whip a pint of rich cream. Beat the yolks of four eggs with one-quarter pound of sugar, until very light, then add the cream to it. Beat the whites of five eggs very stiff, and add to the cream. Put into fancy paper cases, specially made for this purpose, and freeze in the ice cream box. If you have no ice cream box, put them in a thin vessel, cover tightly, and pack in cracked ice with rock salt mixed with it.

Shirred eggs with bananas. Peel a banana and slice it very fine. Put half and half in two buttered shirred egg dishes, and allow to become hot. Then put two eggs in each dish, season with salt and pepper, put in oven and cook.

Eggs, presidential. Boil until quite soft some left-over roasted or boiled chicken, mix with a little cream sauce, season well, and pass through a fine sieve. Place on artichoke bottoms, put on a buttered dish, and set in oven to get hot. Then lay a poached egg on top, cover with well-seasoned cream sauce, and put two slices of truffle on top.

Frogs' legs, Greenway. Cut a dozen frogs' legs in two, and sprinkle with salt and pepper. Melt two ounces of butter in a sauté pan, add the frogs' legs and simmer for five minutes, then add a spoonful of flour and simmer again for a few minutes. Then add one-half glass of white wine, one cup of chicken broth, or any kind of clear white broth, some chopped chives, parsley and chervil, and cook for five minutes. Before serving season well, and bind with the yolk of one egg and one-half cup of cream.

Strawberries, à la mode. Selected strawberries with vanilla ice cream on top.

Raspberries, à la mode. Prepare in the same manner as strawberries à la mode.

Crème cardinal. Pound the shells of two lobsters very fine, in a mortar. Then put in a casserole with three ounces of butter, a sliced onion and carrot, one leek and a little celery, and simmer for twenty minutes. Take care that it does not burn, and simmer slowly. Then add three ounces of flour, mix well, add two quarts of milk, season well with salt and a little Cayenne pepper, boil for half an hour, and then strain through a fine sieve or cheese cloth. Return to the casserole, bring to a boil, and bind with the yolks of two eggs and one-half cup of cream. Put in a soup tureen. Cut the tail of a lobster and two truffles in small dices, put them in a casserole, season with salt and a little Cayenne pepper, add a pony of good brandy and a pony of dry sherry, bring to a boil, and pour into the soup.

Small tenderloin steak, Fedora. Season four small tenderloin steaks with salt and pepper, roll in oil, and broil; or sauté in butter. When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce.

Eggs, Columbus. Put some green peppers in hot, swimming lard for a minute. Then peel and cut in orange shape. Cut some pimentos in orange shape. Heat both in warm butter, lay two of each on each poached egg on toast.

Cannelons à la crème. Roll out half a pound of puff paste, that was made with six turns, to about one-eighth inch thick. Cut in strips eight inches long and one inch wide. Wash with egg, and roll on buttered sticks about one inch in diameter. Place on pan and bake in moderate oven. Remove the sticks while hot. When cold fill with sweetened whipped cream.

Cornets à la crème. Same as for cannelons, but roll the strips around cornecopia shaped sticks, or tins.

Consommé, profiteroles. Make a cupful of cream puff paste, add two spoonfuls of grated cheese, put in pastry bag with round tube, and dress on pan. Make very small, about the size of a pea. Put in oven and bake. Serve separate with hot consommé.

Sand dabs, Grenobloise. Remove the skins from four sand dabs, dry with a towel, season with salt and pepper, roll in flour, and fry in pan with butter. Remove to a platter. Put two ounces of butter in the pan, cook until the color of hazelnuts, and pour over the fish. Sprinkle with chopped parsley, and lay two slices of lemon on top of each fish.

Broiled chicken, Tyrolienne. Cut a spring chicken in four, lay in a deep porcelain dish, sprinkle with salt and pepper, add one shallot or small onion, chopped fine, a little chopped parsley and tarragon, two cloves, and half a cup of olive oil. Let it stand for one hour. Then take out the chicken and roll in freshly made bread crumbs, and broil slowly for fifteen minutes. Place on a platter and garnish with two lemons cut in half, and parsley in branches. Serve rémoulade sauce separate.

Potage, Albert. Two-thirds purée of potato soup and one-third very thick Consommé Julienne.

Boiled lake trout, pepper sauce. Put two trout in a fish kettle filled with water. Season with salt, add a sliced onion, one carrot, a bouquet garni, and a spoonful of whole black peppers tied in a cheese cloth. Boil until done. Put the fish on a napkin, and garnish with small round boiled potatoes, parsley in branches, and quartered lemons. Serve pepper sauce separate.

Pepper sauce. Crush with a bottle on a hardwood table or marble one spoonful of whole black peppers. Put the crushed peppers in a casserole with a glass of white wine. Boil until nearly dry, add a pint of cream sauce, boil a minute, and strain through a cheese cloth. Season with salt.

Shad roe, Bordelaise. Place four shad roe in a buttered pan, season with salt and pepper, put a few pieces of butter on top, put in oven and cook for five minutes, basting all the time. Then sprinkle with three very finely chopped shallots, a little chopped parsley, chervil and chives, and the juice of one lemon. Bake in oven, and serve on platter with its own sauce.

Jelly roll. One-half pound of flour, six eggs, one-half ounce of baking powder, and some vanilla flavoring. Sift the flour and baking powder together. Beat the sugar and eggs together until light, then add the flour and flavoring, and mix. Spread very thin on paper, place in pan and bake. When done turn over on a paper that has been dusted with sugar. Peel the paper from the bottom of the cake at once. Spread with some jelly or marmalade, and roll up tightly. When cold cut in slices.

Fried eggs with chives. Put an ounce of butter in a frying pan, break four eggs into the pan, season with salt and pepper, sprinkle some chives, chopped very fine, on top of the eggs, and fry.

Blood pudding, sauce Robert. Get two pounds of blood pudding from the butcher, put in frying pan with one ounce of melted butter, and fry for about fifteen minutes. Serve on a platter covered with sauce Robert.

Apple turnovers. Roll out some puff paste about one-eighth inch thick. Cut with a round cutter about four inches in diameter. Wet the edges with water, place a spoonful of chopped apples mixed with sugar and a little cinnamon on the center, and fold over, bringing the edges together, press a little, wash the top with beaten eggs and bake. When nearly done dust some powdered sugar on top, and return to oven until glacéed.

Consommé Venitienne. In a bowl mix one and one-half spoonfuls of flour with three whole eggs and a little salt. Let this run through a colander into a quart of boiling consommé. Continue boiling for two minutes.

Fillet of halibut, Lilloise. Place four fillets of halibut in a buttered pan, season with salt and pepper, add a half glass of white wine, cover with buttered paper, and set in oven for ten minutes. Then put the fillets on a platter, and put in the fish pan one-half pint of white wine sauce and one-half pint of tomato sauce. Bring to a boil, and strain. Cut two slices of bacon in strips like matches (Julienne style), fry, and put in the sauce. Also add six leaves of tarragon chopped fine, season well, and pour over the fish.

Tournedos, Bayard. Season four small tenderloin steaks with salt and pepper. Heat two ounces of butter in a sauté pan, and sauté the fillets. Dress on toast spread with foie gras. Pour over them sauce Madère, to which has been added some sliced fresh mushrooms sauté in butter. Garnish with small round chicken croquettes, about one inch in diameter.

Mousse au café. Mix the yolks of six eggs with one-quarter pound of syrup at about twenty-eight degrees. Put in a basin in bain-marie and cook until it thickens. Remove from the fire and beat until cold. Add one-half cup of strong coffee and one pint of whipped cream. Mix well, put in mould and freeze. Serve decorated with sweetened whipped cream.

Mousse au chocolat. Same as above, but flavor with two ounces of melted cocoa or chocolate, instead of coffee.

Canapé Norway. Spread four pieces of toast with butter, lay thin slices of smoked salmon on top, trim to diamond shape, and dress on napkin. Garnish with parsley and lemon.

Eggs, Biarritz. Spread four pieces of toast with anchovy butter, lay on each piece a hard-boiled egg cut in two. Put a stuffed olive on each half of egg.

Crème Congalaise. Add a spoonful of curry powder to a cream of chicken soup. Also add the breast of a boiled chicken cut in small dices.

Bass, Niçoise. Cut a three-pound bass in slices about one inch thick. Put in a buttered fish pan, season with salt and pepper, spread over the top one-half teaspoonful of chopped garlic, four peeled and chopped tomatoes, some chopped parsley, and three ounces of butter in small bits. Put in oven and bake for twenty minutes. Serve from pan, direct from the oven. Other large fish may be prepared in the same manner.

Chicken sauté, demi-deuil. Cut a spring chicken in four, season with salt and pepper, put in a sauté pan with two ounces of butter, and simmer for five minutes, without allowing to get color. Then sprinkle with a spoonful of flour, and simmer again. Then add a cup of chicken broth or white bouillon, and boil for ten minutes. Then remove the chicken to a platter. Mix one-half cup of thick cream and the yolks of two eggs, and let it run into the boiling sauce. Season well, and strain. Slice one-half can of French mushrooms and two truffles, and add to the sauce. Heat, and pour over the chicken.

Timbale of rice. Make a risotto. Butter four timbale moulds, fill with risotto, and turn over on a platter. Serve with any desired sauce, such as suprême, cream, tomato, Madeira, etc. Or serve plain, as a garnish.

Fried calf's brains, tomato sauce. Cut two cold boiled calf's brains in two lengthwise, season with salt and pepper, roll in flour, then in beaten eggs, and then in fresh bread crumbs. Fry in very hot swimming fat, and serve on napkin with parsley and lemon. Serve tomato sauce separate.

Boiled calf's brains. Let two fresh calf's brains soak in cold water for an hour, so the blood will run out. Then remove the skin with the fingers. Put in a casserole, cover with cold water, add salt, a bouquet garni, one-half of an onion, sliced, one-half of a carrot, sliced, and one-half of a wine-glassful of vinegar. Bring to the boiling point, skim, and let slowly simmer for ten minutes. Remove from the water and serve on napkin, with parsley and lemon. Serve melted butter, or other sauce, separate.

Roçol soup à la Russe. In a casserole put one veal knuckle, one pound of shin of beef, two slices of raw bacon, two slices of raw ham, and one soup hen. Cover with four quarts of water, add a spoonful of salt, bring to a boil, and skim well. Then add two carrots, two onions, two turnips, and a bouquet garni. As the meats become soft remove and cut in small squares. Then strain the broth through a cheese cloth into another casserole. Take off the fat from the top and bring to a boil. While it is boiling let one-half pound of farina run slowly into it. Cook for fifteen minutes, add the meats, season with salt, pepper, and a little chopped parsley and fennel.

Boiled salmon, sauce diplomate. Serve boiled salmon on a napkin, with small round boiled potatoes, parsley in branches, and quartered lemons. Serve sauce diplomate separate.

Sauce diplomate. To a pint of cream sauce add a spoonful of lobster butter and a spoonful of anchovy paste. Stir well, add a little Cayenne pepper, and three ounces of butter, little by little. Strain and serve.

Larded tenderloin of beef, St. Martin. Roast a larded tenderloin, and make a brown gravy. Put the tenderloin on a platter, and cut one slice for each person, leaving the remainder whole. Garnish with chickens' livers sauté in butter on each side of the platter. Add three sliced truffles and one-half glass of Madeira to the brown gravy, and boil for ten or fifteen minutes. Season well, and pour over the beef.

Potatoes Marquise. Same as Duchesse potatoes.

Eggs, Fedora. Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of butter. Mix well, and fill the boiled whites with the mixture. Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley. Serve cream of tomato sauce separate.

Lamb chops, Bradford. Broil eight nice lamb chops, place on a platter, and garnish with stuffed hot olives. Pour sauce Madère, to which has been added whole fresh mushrooms sauté in butter, over the chops.

Consommé, Caroline. Make a royal with eight eggs to a quart of milk, or four eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a buttered mould, set in a bain-marie and boil. When set, and cold, remove from the mould and cut in small squares. Serve in very hot consommé with one spoonful of boiled rice to each person.

Fillet of trout, Rachel. Cut the fillets from two Tahoe trout. Use the bones and head to make a sauce Génoise. Put the fillets in a buttered fish pan, season with salt and pepper, add one-half glass of claret, and one-half glass of fish stock, bouillon or water, cover, and simmer for ten minutes. Remove the fish to a platter. Add to the sauce half of the tail of a lobster, one truffle, six heads of canned mushrooms cut in small squares, and one dozen small fish dumplings. Pour over the fish.

Chicory salad with chapon. Serve the salad with French dressing. Chapon is a crust of French bread rubbed with garlic, and added to the salad to flavor same.

Crab legs, Stock. For four persons, put two leaves of lettuce on each dinner plate. Slice fine a head of lettuce and put on top of the lettuce leaves. Add to each plate one slice of peeled tomatoes, and on top place four legs of crab, or some crab meat, and two fillets of anchovies on top of the crab. Put in a salad bowl one spoonful of vinegar, one of tomato ketchup, one of Chili sauce, two of olive oil, one-half teaspoonful of Worcestershire sauce, one teaspoonful of salt, a little paprika, and some chopped chives. Mix well, and pour over the salad on the plates. Serve very cold.

Sliced figs with cream. Peel and slice some fresh figs and serve on a compotier, with powdered sugar and cream separate.

Cold eggs, Danoise. Make four pieces of anchovy toast, and lay on each a hard-boiled egg cut in two lengthwise. Cover the eggs with mayonnaise sauce.

Breast of squab, sauté in butter. Cut out the breasts of four raw squabs, season with salt and pepper, and roll in flour. Heat two ounces of butter in a sauté pan, add the squab breast and cook for about ten minutes, or until brown on both sides. Place on a platter, pour butter sauce over them, sprinkle with a little chopped parsley, and garnish with watercress and two lemons cut in half.

Summer squash, Native Son. Cut off the corn from four ears. Peel one pound of summer squash, and cut in one inch squares. Put them, with the corn, in a bowl and add three peeled tomatoes cut in squares. In a casserole put one chopped onion with two ounces of butter, and simmer until yellow, then add the corn, tomato and squash, season with salt and pepper, cover, and simmer for thirty minutes.

Consommé Japonnaise. Consommé aux perles de Nizam colored with yellow Breton coloring.

Shad roe, en Bordure. Butter a plank, lay four shad roe on top, season with salt and pepper, put small bits of butter on top of each roe, and set in oven. After ten minutes turn the roes over, make a bordure of potato croquette mixture around the plank, and return to oven to cook until done. Pour a little maître d'hôtel sauce on top, and garnish with parsley in branches and quartered lemons.

Tenderloin of beef, Voisin. Roast tenderloin of beef, garnished with fresh artichoke bottoms filled with tomatoes cut in small squares, sautéed in butter, and well seasoned. Serve sauce Choron separate.

Potatoes, allumette. Cut four potatoes in the form of matches, dry with a napkin, and fry in hot swimming lard until yellow and crisp. Remove, salt well, and serve on a napkin.

Salted salmon belly, melted butter. Soak a salted salmon belly in cold water over night. Then place in vessel and cover with fresh cold water, bring to a boil, and then set at side of the range for twenty minutes. Dish up on a napkin on a platter, garnish with parsley in branches and quartered lemons. Serve melted butter separate.

Shirred eggs, Monaco. Put six chopped shallots in a casserole with one ounce of butter. Heat slightly, then add six sliced fresh mushrooms and one peeled and sliced tomato; season with salt and pepper, and simmer for ten minutes. Butter four individual shirred egg dishes, pour in the above preparation, break two eggs in each, season with salt and pepper, and cook in oven for five minutes.

Cream fritters. Mix two ounces of corn starch, four ounces of sugar, the yolks of four eggs, and half of the peel of a lemon, and warm up in a double boiler. Bring one-half pint of milk to the boiling point and add it to the mixture. Continue boiling, and stir all the time until it becomes thick. Then spread it on a platter about a half inch thick, and allow to become cold. Cut in pieces about two inches square, roll in flour, then in beaten eggs, and finally in bread crumbs, and fry in swimming lard, or in frying pan with plenty of melted butter. Dress on a napkin, and serve vanilla cream sauce separate.

Sorrel soup, à l'eau. Clean one pound of sorrel, wash well, and slice very thin. Put in casserole with two ounces of butter, cover, and simmer for five minutes. Then add two quarts of water, season with salt and pepper, add three sliced rolls, or one-half loaf of sliced French bread, and boil slowly for one hour. Put the yolks of three eggs in a large cup and fill with cream, mix, and let it run into the boiling soup. Serve at once.

Eggs, Belmont. Butter four timbale moulds, put in each a spoonful of D'Uxelles, break an egg on top, season with salt and pepper, put in bain-marie, and bake until the eggs are set. Then turn out on a platter and cover with tomato sauce, to which a little chopped truffle has been added.

Consommé, Marchand. Cut a truffle Julienne style; also the breast of a boiled fowl and a few slices of smoked beef tongue. Serve in one quart of boiling well-seasoned consommé.

Pim olas. Pim olas are small green olives stuffed with red peppers (pimentos). They may be obtained in bottles of any grocer.

Fillet of sole, Mantane. Cut and trim four fillets of sole, fold over, season with salt and pepper, lay in a buttered sauté pan, add one-half glass of white wine, cover with buttered manilla paper, put in oven and bake for twelve minutes. Serve on a platter covered with Béarnaise sauce.

Soufflé glacé, Pavlowa. Whip a pint of rich cream until thick. Beat the yolks of four eggs with one-quarter pound of sugar, until very light. Then add it to the cream, with a pony of maraschino. Whip the whites of five eggs very hard, and add them to the mixture, mixing lightly. Then fill fancy paper cases until about one inch higher than the edges, and set to freeze. When hard, and just before serving, dip the tops in grated chocolate.

Soufflé glacé, St. Francis. Make a soufflé glacé Pavlowa mixture, dress in fancy paper cases, using a pastry bag with a fancy tube. Sprinkle some chopped pistache nuts on top, and freeze.

Soft clam soup, Salem. Remove the bellies from two dozen clams and put the remainder, with their juice, in a casserole. Add a quart of water, a bouquet garni, and some salt; bring to a boil, and strain over the clam bellies, which have been placed in a vessel. Bring to a boil again and add one pint of thick cream and two ounces of sweet butter. When butter is melted, season with salt and a little Cayenne pepper, and serve in a tureen. Serve broken crackers separate.

Boiled Tahoe trout, sauce mousseline. Put two Tahoe trout in a vessel in cold water, add one-half glassful of white wine vinegar, half of an onion and half of a carrot sliced, a bouquet garni, and a small handful of salt. Bring to a boil, and set on side of the range for twenty minutes. Serve on a platter on a napkin, garnished with small round boiled potatoes, lemons cut in two, and parsley in branches. Serve sauce mousseline separate. The potatoes may be served separate if desired.

Kisses. One pound of sugar, the whites of seven eggs, and some vanilla flavoring. Mix the sugar with a little water and boil until it is thick and sticky when cooled on a saucer. Beat the whites of the eggs until very stiff and dry, then add the hot sugar and continue beating until it becomes cold. Add a few drops of vanilla extract, and dress in a fancy shape on a buttered pan. Use a pastry bag with a fancy tube for forming them. When dry bake in a nearly cool oven.

Allumettes. Roll out some puff paste that was made with six turns, until it is about one-eighth inch thick. Spread with royal icing, and cut in strips about three-quarters of an inch wide and three inches long. Place on a wet baking pan, with a little space between, and bake in a moderate oven.

Royal icing (glacé royal). Put one-half pound of icing sugar in a bowl with the whites of two eggs and a couple of drops of lemon juice. Beat with a wooden spoon until very light and firm. While beating be careful that it does not dry on the sides of the bowl, and when finished cover immediately with a damp cloth. This icing may be used for frosting cakes, or for ornamental work.

Chipped beef on toast. Cut one pound of smoked beef in very thin chips, put in hot water and bring to a boil. Then drain off the water and add a cup of very thick cream, boil again, and thicken with the yolks of two eggs and half a cup of thick cream. Let it come nearly to a boil, taste to see if sufficiently salt, add a little white pepper, and serve on four pieces of dry toast.

Shirred eggs, Argenteuil. Cut the tips, about one and one-half inch long, from one pound of asparagus, put in salted water and boil until soft, then drain off the water. Butter well four shirred egg dishes, and put the asparagus tips in them in equal portions. Crack two eggs in each dish, season with salt and pepper, put small bits of butter on top, and cook in oven for five minutes.

Sweetbreads braisé, St. George. Braise some sweetbreads, place on a platter, and garnish with okra and tomatoes sauté and green peppers cut like matches and sautéed in butter. Serve sauce Choron separate.

Okra and tomatoes sauté. Cut both ends off of one pound of okra, put in cold water and bring to a boil, then drain off the water. Peel and cut in quarters two or three large tomatoes, place them in a casserole with two ounces of butter, heat through, add the okra, season with salt and pepper, cover, and allow to simmer slowly for twenty minutes. Serve as a vegetable course, or as a garnish.

Flageolet beans, au cerfeuil. Put in a casserole two cans of flageolet beans and one quart of fresh water, bring to a boil, and drain. Return the beans to the casserole, add two ounces of sweet butter, a little salt and pepper, and one spoonful of chopped chervil. Simmer for five minutes.

Purée of potato salad. Boil four white potatoes in salted water, and pass through a fine sieve. Add one spoonful of vinegar, two spoonfuls of olive oil, a little Cayenne pepper, and salt if necessary. Set in ice box until cold. Then mix well with a wooden spoon. If too thick stir in a little hot bouillon or water. Be sure it is hot, as cold will not do. Serve in a salad bowl with finely chopped parsley on top.