case place layers of strips of bananas, prepared as for banana pudding, with apricot jam spread between each layer, and lemon-juice sprinkled over them all, with a good allowance of white sugar✪ Banana Charlotte : when packed, cover the bottom of the mould with slices of bread and butter cut a little thicker than that used for the top and sides, and bake till the bread browns nicely. Use plenty of good butter please, and you will find this a simple but pleasant sweet dish : a sprinkling of any liqueur would, of course, add to the nice flavour of the fruit. Turn it out very carefully, and let cold custards accompany the charlotte. Thinly roll out and line six little tartlette moulds (well buttered) with a paste made as follows : — Three ounces of flour, an ounce and a half of butter, an ounce and a half of grated Parmesan cheese, and the yolk of one egg : mix to a dough with half a gill of water, and use as directed. Having lined the moulds, fill their hollows with raw rice, and bake them a pale brown. Empty them, and keep them hot while you make this mixture : — Take an ounce of lax from the tin, free the slices from oil, wipe them dry, and pound them in a mortar with one fillet of anchovy, the yolk of a hard-boiled egg, and an ounce of butter, pass all through the sieve, and put a quarter of an ounce of butter into a little saucepan, melt it, stir in a quarter of an ounce of flour and a gill of milk, thicken, add the lax paste, fill the hot cases, and send up at once on a hot napkin dusted over with grated Parmesan. MENU XVII. (^May or Juve.) Lait d’amandes aux haricots verts. Ragodt de saumon. Caneton aux petits pois. Pommes de terre nouvelles. Riz frold aux Agues. Ramequins en caisses. A PINT of ordinary domestic stock made from second boilings, bones, and meat trimmings, with half a pint of milk will do for this soup. Two good table- spoonfuls of ground sweet almonds as sold for puddings, will suffice for the flavouring. French Make the soup as follows : — Melt half an ounce of butter in a stewpan, stir in half an ounce of flour ; when well blended moisten with some of the stock, adding ground almonds and stock by degrees till both are exhausted ; let this come to the boil, skim, and simmer fifteen minutes, pass through the hair sieve and warm up. Cut into dice two tablespoonfuls of cooked French beans, stir the dice into the soup as it simmers, and add half a gill of milk, with which the yolk of an egg has been mixed, off the fire, just before serving. Little crisp crotitons of fried bread should accompany. Take half a pound or so of cold boiled salmon, remove the skin, and cut the fish into fillets of a nice length, dust them with pepper and salt, and put them aside. 79 8o FIFTY DINNERS. Prepare an equal quantity of cold cooked vegetable marrow or cucumber neatly trimmed in small fillets. ✪ Little Cheese Souffles

AI-modernized reading of the original text

case place layers of strips of bananas, prepared as for banana pudding, with apricot jam spread between each layer, and lemon-juice sprinkled over them all, with a good allowance of white sugar : when packed, cover the bottom of the mould with slices of bread and butter cut a little thicker than that used for the top and sides, and bake till the bread browns nicely. Use plenty of good butter please, and you will find this a simple but pleasant sweet dish : a sprinkling of any liqueur would, of course, add to the nice flavour of the fruit. Turn it out very carefully, and let cold custards accompany the charlotte. Thinly roll out and line six little tartlette moulds (well buttered) with a paste made as follows : — Three ounces of flour, an ounce and a half of butter, an ounce and a half of grated Parmesan cheese, and the yolk of one egg : mix to a dough with half a gill of water, and use as directed. Having lined the moulds, fill their hollows with raw rice, and bake them a pale brown. Empty them, and keep them hot while you make this mixture : — Take an ounce of lax from the tin, free the slices from oil, wipe them dry, and pound them in a mortar with one fillet of anchovy, the yolk of a hard-boiled egg, and an ounce of butter, pass all through the sieve, and put a quarter of an ounce of butter into a little saucepan, melt it, stir in a quarter of an ounce of flour and a gill of milk, thicken, add the lax paste, fill the hot cases, and send up at once on a hot napkin dusted over with grated Parmesan. MENU XVII. (May or June.) Lait d’amandes aux haricots verts. Ragodt de saumon. Caneton aux petits pois. Pommes de terre nouvelles. Riz frold aux Agues. Ramequins en caisses. A PINT of ordinary domestic stock made from second boilings, bones, and meat trimmings, with half a pint of milk will do for this soup. Two good tablespoonfuls of ground sweet almonds as sold for puddings, will suffice for the flavouring. Make the soup as follows : — Melt half an ounce of butter in a stewpan, stir in half an ounce of flour ; when well blended moisten with some of the stock, adding ground almonds and stock by degrees till both are exhausted ; let this come to the boil, skim, and simmer fifteen minutes, pass through the hair sieve and warm up. Cut into dice two tablespoonfuls of cooked French beans, stir the dice into the soup as it simmers, and add half a gill of milk, with which the yolk of an egg has been mixed, off the fire, just before serving. Little crisp croutons of fried bread should accompany. Take half a pound or so of cold boiled salmon, remove the skin, and cut the fish into fillets of a nice length, dust them with pepper and salt, and put them aside. 8o Prepare an equal quantity of cold cooked vegetable marrow or cucumber neatly trimmed in small fillets.

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Banana CharlotteLittle Cheese SoufflesAlmond Soup

Fifty dinners