Butter a cylinder mould well, and dust finely powdered sugar over the surface of the butter. Whip the whites of four eggs with a pinch of salt to a stiff froth, then add to it by degrees 5- Stmu- two and a half ounces of sugar in fine powder, which has been flavoured with the zest of an orange or lemon. With this fill the mould, and steam gently in the manner given for banana pudding (Menu ix.). Finally, turn out the mould, pour a little custard into the dish round it, and serve. Any nice stewed fruit may be placed in the hollow of the mould. For the real rarebit cut a slice of Welsh cheese made of sheep and cow’s milk ; toast a piece of bread less than a quarter of an inch thick, so as to be quite dry and crisp, butter it slightly, and keep it hot while you toast the slice of cheese on both sides, but without allowing it to drip. As soon as this condition is attained lay it on the toast, and serve immediately, dusted over with “devil seasonin✪ Welsh Rarebitg.” A slice of fresh Gruyere is recommended for this. Let the toast be cut just a little wider and longer than the cheese. MENU XXVIII. ( A bstinence — Summer. ) Julienne maigre. Rougets au gratin, Truite-saumon4e ; — salade. Fends d’artiebauts k la Soubise. Gel^e a la belle alliance. Coquilles de spaghetti. Wash, scrape, and clean four ounces each of onions, leeks, carrots, turnips, and one of celery ; cut them into strips an inch long and the eighth of an inch I. Julienne Melt four ounces of butter in a stew- soup maigre. pan, put in the vegetables, and stir them over a brisk fire until slightly coloured ; then moisten with a quart of warm water, season with a saltspoonful of salt and half one of pepper. Boil up gently now, and then simmer slowly for three hours. During the last half-hour put into vessel all finely shred an ounce of lettuce-leaves, the same of sorrel, and half an ounce of chervil✪ Julienne Soup. Skim carefully and serve. Put two red mullet into a fireproof dish with a slight moistening of fish broth, with which a couple of tablespoonfuls of burgundy or claret may be mixed. Set the dish in the Dutch oven, protecting the fish with buttered paper for the first five minutes, then remove it and baste them 126 SALMON- TRO UT WITH SA LA D. 127 with their own liquid, and an ounce of melted butter. Serve in the dish in which they were cooked, their only sauce the juice around them. Let lemon quarters and brown bread and butter accompany them. Choose a nice salmon-trout about a pound and a half in weight. Cook it entire in a bath of fish broth, to which a claret-glassful of chablis should be added. Let it get cold in the broth, 3- Salmon- , , . 7 T , . n -1 trout luith then take it out, and dish it on a fiat silver salad. dish upon a bed of aspic jelly, garnishing it with olives farcies, hard-boiled eggs, golden leaves of lettuce, little moulds of consolidated tomato puree., crolUons of aspic, and a fine sprinkling of garden-cress over all, a salad accompanying made of mixed cooked vegetables — new potatoes, carrots, and turnips, cut into quarter-inch squares, green peas, French beans in small diamonds, and asparagus points. Arrange the vegetables in a salad bowl or legumi'Ire^ season them with salt, black pepper, and finely minced tarragon, and finally moisten with cold mayonnaise sauce✪ Salmon-Trout with Salad. Much depends upon keeping summer salads cold.

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Butter a cylinder mould well, and dust finely powdered sugar over the surface of the butter. Whip the whites of four eggs with a pinch of salt to a stiff froth, then add to it by degrees 5- Stmu- two and a half ounces of sugar in fine powder, which has been flavoured with the zest of an orange or lemon. With this fill the mould, and steam gently in the manner given for banana pudding (Menu ix.). Finally, turn out the mould, pour a little custard into the dish round it, and serve. Any nice stewed fruit may be placed in the hollow of the mould. For the real rarebit cut a slice of Welsh cheese made of sheep and cow’s milk ; toast a piece of bread less than a quarter of an inch thick, so as to be quite dry and crisp, butter it slightly, and keep it hot while you toast the slice of cheese on both sides, but without allowing it to drip. As soon as this condition is attained lay it on the toast, and serve immediately, dusted over with “devil seasoning.” A slice of fresh Gruyere is recommended for this. Let the toast be cut just a little wider and longer than the cheese. MENU XXVIII. ( A bstinence — Summer. ) Julienne maigre. Rougets au gratin, Truite-saumon4e ; — salade. Fends d’artiebauts k la Soubise. Gel^e a la belle alliance. Coquilles de spaghetti. Wash, scrape, and clean four ounces each of onions, leeks, carrots, turnips, and one of celery ; cut them into strips an inch long and the eighth of an inch I. Julienne Melt four ounces of butter in a stew- soup maigre. pan, put in the vegetables, and stir them over a brisk fire until slightly coloured ; then moisten with a quart of warm water, season with a saltspoonful of salt and half one of pepper. Boil up gently now, and then simmer slowly for three hours. During the last half-hour put into vessel all finely shred an ounce of lettuce-leaves, the same of sorrel, and half an ounce of chervil. Skim carefully and serve. Put two red mullet into a fireproof dish with a slight moistening of fish broth, with which a couple of tablespoonfuls of burgundy or claret may be mixed. Set the dish in the Dutch oven, protecting the fish with buttered paper for the first five minutes, then remove it and baste them 126 SALMON- TRO UT WITH SA LA D. 127 with their own liquid, and an ounce of melted butter. Serve in the dish in which they were cooked, their only sauce the juice around them. Let lemon quarters and brown bread and butter accompany them. Choose a nice salmon-trout about a pound and a half in weight. Cook it entire in a bath of fish broth, to which a claret-glassful of chablis should be added. Let it get cold in the broth, 3- Salmon- , , . 7 T , . n -1 trout luith then take it out, and dish it on a fiat silver salad. dish upon a bed of aspic jelly, garnishing it with olives farcies, hard-boiled eggs, golden leaves of lettuce, little moulds of consolidated tomato puree., crolUons of aspic, and a fine sprinkling of garden-cress over all, a salad accompanying made of mixed cooked vegetables — new potatoes, carrots, and turnips, cut into quarter-inch squares, green peas, French beans in small diamonds, and asparagus points. Arrange the vegetables in a salad bowl or legumi'Ire^ season them with salt, black pepper, and finely minced tarragon, and finally moisten with cold mayonnaise sauce. Much depends upon keeping summer salads cold.

Fifty dinners