and dry thoroughly. Dust over your fritters before serving them a nice coating of finely sifted white sugar, and send lemons cut into quarters with them. The native cook of India simply flours the fillets of banana and fries them gently in a small quantity of melted butter, dusting sugar over them. These, however, are apt to be greasy unless carefully managed, and they cannot be called beignets. For these part of a dried haddock will be required — say a tablespoonful of haddock freed from bone and skin for each toast two and a half inches long by two inches wide. Having picked the meat from a cooked fish, pound it in a mortar with a piece of butter to assist the operation, and one fillet of anchovy freed from oil. Season with a dust of Nepaul pepper. Put a gill of white sauce in a little stewpan, stir in the pounded fish, heat thoroughly over the fire without boiling, add the yolk of an egg or a spoonful of cream✪ Haddock Toasts, and arrange the mixture on the toasts, which should have been separately fried in butter, and kept as hot as possible in the mouth of the oven. MENU XXVI. {February or March.) Puree de tomates. Mulet au gratin. Pate de boeuf dans un plat. Omelette soufllee aux macarona. “ Kidney toast.” A PINT and a half of plain stock uncolourcd made from veal or chicken bones with herb and vegetable flavour- ing, and a pound of tomatoes, will be re- quired for this soup. Pick olT the stalks, wash and dry the tomatoes, and cook them exactly as for the puree in Menu viii. up to the passing through the sieve. When dinner-time is at hand, you must amalgamate the pulp and stock in the pre- scribed way ; — Melt half an ounce of butter at the bottom of a saucepan, work half an ounce of flour into it till it looks smooth, then add a little stock, a little purec.^ and so on by degrees till you have exhausted your supply, let the soup come to the boil to thicken properly, skim, strain, and then serve it with crotUons of fried bread. Choose a nice grey mullet, and threepennyworth of picked shrimps. Try the latter, and if very salt plunge them into hot water for half a minute and then into cold ; do not soak them or they will lose their flavour ; drain dry and pound them thoroughly in a mortar with iig 120 FIFTY DINNERS. half an ounce of butter and two tablespoonfuls of bread-crumb soaked in milk : pass this through the sieve, and season it with a teaspoonful of finely minced parsley, one of chervil, and one of chives, or the green stem of a young onion ; give this a dust of pepper, mace, and salt, and work it together thoroughly with a well-beaten egg. Now lay your mullet on a board, wipe it dry, fill it with the shrimp stuffing, and sew up the fish securely. Butter a fireproof dish, place the mullet therein, pour a breakfast-cupful of broth round it, shake a thin layer of raspings over its surface, spread a few small pieces of butter upon the top of it, and bake for about ten minutes or a quarter of an hour in a Dutch oven if possible, or in a moderate oven. A pat of inattre d"' hotel butter should be placed on the top of the mullet before serving, and a spoonful or two of sauterne, hock, graves, or chablis, poured over it during the baking, will be found an improve- ment : baste now and then during the cooking, and serve in the dish in which it was cooked.

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and dry thoroughly. Dust over your fritters before serving them a nice coating of finely sifted white sugar, and send lemons cut into quarters with them. The native cook of India simply flours the fillets of banana and fries them gently in a small quantity of melted butter, dusting sugar over them. These, however, are apt to be greasy unless carefully managed, and they cannot be called beignets. For these part of a dried haddock will be required — say a tablespoonful of haddock freed from bone and skin for each toast two and a half inches long by two inches wide. Having picked the meat from a cooked fish, pound it in a mortar with a piece of butter to assist the operation, and one fillet of anchovy freed from oil. Season with a dust of Nepaul pepper. Put a gill of white sauce in a little stewpan, stir in the pounded fish, heat thoroughly over the fire without boiling, add the yolk of an egg or a spoonful of cream, and arrange the mixture on the toasts, which should have been separately fried in butter, and kept as hot as possible in the mouth of the oven. MENU XXVI. {February or March.) Puree de tomates. Mulet au gratin. Pate de boeuf dans un plat. Omelette soufllee aux macarona. “ Kidney toast.” A PINT and a half of plain stock uncolourcd made from veal or chicken bones with herb and vegetable flavour- ing, and a pound of tomatoes, will be re- quired for this soup. Pick olT the stalks, wash and dry the tomatoes, and cook them exactly as for the puree in Menu viii. up to the passing through the sieve. When dinner-time is at hand, you must amalgamate the pulp and stock in the pre- scribed way ; — Melt half an ounce of butter at the bottom of a saucepan, work half an ounce of flour into it till it looks smooth, then add a little stock, a little purec.^ and so on by degrees till you have exhausted your supply, let the soup come to the boil to thicken properly, skim, strain, and then serve it with crotUons of fried bread. Choose a nice grey mullet, and threepennyworth of picked shrimps. Try the latter, and if very salt plunge them into hot water for half a minute and then into cold ; do not soak them or they will lose their flavour ; drain dry and pound them thoroughly in a mortar with iig 120 FIFTY DINNERS. half an ounce of butter and two tablespoonfuls of bread-crumb soaked in milk : pass this through the sieve, and season it with a teaspoonful of finely minced parsley, one of chervil, and one of chives, or the green stem of a young onion ; give this a dust of pepper, mace, and salt, and work it together thoroughly with a well-beaten egg. Now lay your mullet on a board, wipe it dry, fill it with the shrimp stuffing, and sew up the fish securely. Butter a fireproof dish, place the mullet therein, pour a breakfast-cupful of broth round it, shake a thin layer of raspings over its surface, spread a few small pieces of butter upon the top of it, and bake for about ten minutes or a quarter of an hour in a Dutch oven if possible, or in a moderate oven. A pat of inattre d"' hotel butter should be placed on the top of the mullet before serving, and a spoonful or two of sauterne, hock, graves, or chablis, poured over it during the baking, will be found an improve- ment : baste now and then during the cooking, and serve in the dish in which it was cooked.

Fifty dinners