The housewife's referee

Eclairs a la Venetienne. — Prepare some choux paste, and make twenty eclairs three inches and a half long and half an inch in diameter, brushing them over with beaten-up egg. Bake them in a moderate oven for about half an hour, when they should be of a nice golden colour. Let them get cold, split them down one side and fill with the following : — One dozen anchovies pounded in a mortar with two tablespoonfuls of hechamel sauce and a little Nepaul pepper. Pass the paste through a fine sieve, and put it into a stewpan ; make it warm and mix with it two whites of eggs which have been whipped very stifi" with a pinch of salt. Take a forcing bag with a plain tin pipe, put the cream inside and fill each eclair with it. Bake in a moderate oven for eight minutes, and serve very hot. Egg Cheese; Eierkase Eierzieger. — Whisk up eight whole eggs, with a pint and a half of cold milk, a few drops of lemon juice, an ounce of sugar, and a very little salt ; pass two or three times through a hair sieve ; then stir over a slow fire till they begin to curdle. As soon as they do this they must be taken off' the fire at once. Continue to stir for a minute, and then pour into a mould, and let it stand to get cold. Now make a cream sauce, and let it stand till cold. Turn out the first mixture and pour over it the cream sauce. The cream sauce is made with one pint of cream, in which three ounces of sugar, a small stick of cinnamon, and the peel of a lemon have been boiled, mixed with the yolks of four eggs. The eggs should previously have been stirred with the point of a knife full of rice flour, and a tablespoonful of cold milk. Egg Cutlets. — Chop six hard-boiled eggs very small, add to them a teaspoonful each of mushrooms, truffles, and THE HOUSEWIFE'S REFEREE parsley, a little salt, and pepper. Mix these ingredients together, and when cold make them into nice-shaped cutlets. Dip them into egg and breadcrumbs, and fry a nice golden brown. Place each cutlet on a round crouton of bread fried a light colour, and dish them arranged in a ring, with peas in the centre. Serve with rich white sauce, in which the yolks of two eggs have been mixed. Egg Plant, Fried. — One fine egg plant, two eggs, half a cup of milk, a little salt, flour for thin batter, and lard or dripping for frying. Slice and pare the egg plant, and lay in salt and water one hour. Wipe perfectly dry, make a batter as directed above, dip each piece in it, and fry it to a fine brown. Drain, dry, and serve on hot, flat dish. Egg Souffles, Savoury. — Butter some little china souffle cases, break a fresh egg into each, season with pepper, salt, grated tongue, finely minced parsley and chives, and set it in the oven for a few minutes. Eggs a la Baldwin. — Boil four or six eggs till quite hard, cut the whites into very small pieces. Make a rich white stock, add a little chopped parsley, a dust of cayenne, a little salt, a tablespoonful of cream ; put in the pieces of white of egg and boil all up for one minute, and have ready the yolks rubbed through a coarse sieve ; place the white mixture into a dish, cover with the tammied yolk, and brown slightly with a salamander.