Practical home cookery

Saumon a la Mayonnaise. Dindon aux Truffes. Galantine de Veau a la Jardiniere. Langues de Boeuf. Pates de Faisans a la Française. J ambon braise. Poulets rotis. Faisans rotis. Aiguilles en Gelee a l'Aspic. Petits Pates aux Huitres. Pate de Foie-gras en Aspic. Mayonnaise de Filets de Soles. Salades de Homard. Gateaux de Fruit a la Richelieu. Fauchonette a la Prince de Galle. Macedoine d’Abricots. Gelees de Citron. Gelees de Marasquin. Cremes d'Ananas. Petits Choux a la Madere. Chartreuse d’ Orange a la Tangier. Gelee a la Dauphine. Meringue a la Suisse. Petites Patisseries a la Bonne-bouche. Meringues a Creme a la Curaçao. Fruit, etc. etc. Glaces. Boudins a la Princesse Alice Maude. Now a breakfast like this, including as it does two soups and four hot entrees, cannot as a rule be done in a private house. This of course does not include wine ; and when the breakfast is ordered from a pastrycook’s, I would always recommend the wine to be supplied from the home cellar. A first-class cold breakfast from a good pastrycook’s, with soup and ices, will cost about 12s. 6d. a head ; and unless the weather be really very hot, soup is always desirable. Without soup and ices, a saving of about is. a head can be made. There are many persons, however, who cannot afford even so much as los. a head for a breakfast from the pastrycook’s. When, therefore, the breakfast is made at home, it had better be all cold except the soup ; and the great secret of success will be found to be in the old adage — “ Never put off till the morrow what can be done to-day.” Have plenty of flowers, and if summer-time, have plenty of ice. Were I to go through a set of dishes, I should simply be repeating what I have already said under the heading of “ How to Give a Nice Little Supper.” Fruit, flowers, and ice make the greatest and best show possible for the money. Then, too, a few dishes can be bought which are not easily made at home. Some of those Italian shops where they sell ices have excellent meringues very cheap. Perhaps the greatest sacrifice of all to that monster. Custom, is the wedding-cake. I suppose there never will be a case of a couple sufficiently strong-minded to forego themselves this luxury, on the ground of “ what would people say ? ” Unless the cake required be very large, it is by no means a difficult thing to make at home, and it can be sent to be baked at the baker’s,’ who will probably know it only requires a moderate heat, and that the oven should be kept at an even temperature all through the baking-process. Take first of all some candied peel, orange, lemon, and citron, ^ lb. of each, and cut them into small, thin shreds ; lb. of flour ; lb. of butter ; i lb. of dried cherries, which should be cut up, but not too fine ; lb. of currants, which must be thoroughly washed, picked, and afterwards dried ; 8 oz. of almonds, well pounded ; eight eggs ; the rind of four oranges rubbed on to sugar ; ^ oz. of spices, consisting of ground