Catherine Owen's new cook book ..

The only trouble I find in relation to this part of my present task is the difficulty of knowing when to leave off. There are so many ways of warming meats to advantage—and in every one way there is the suggestion for another — that I suffer from an embarras de richesse, and have had difficulty in selecting. Dozens come to my mind, blanquettes, patties, curries, as I write; but as this is not, I have said, to be a recipe book, I forbear. Of one thing I am quite sure : when women once know how to make nice dishes of cold meat they will live well where they now live badly, and for less money; and "hash" will be relegated to its proper place as an occasional and acceptable dish. CHAPTER XII. ON FRIANDISES. ** Le role du gourmand finit avec Tentremets, et celui du friand commence au dessert. — Grimod de la Beyniere. Amekicak ladies, as a rule, excel in cake making and preserving, and I feel that on that head I have very little to teach ; indeed, were they as accomplished in all branches of cooking as in making dainty sweet dishes this book would be uncalled for. Yet, notwithstanding their undoubted taste and ability in making "friandises," it seems to me a few recipes borrowed from what the French call la grande cuisine^ and possible of execution at home, will be welcome to those who wish to yary the eternal ice cream and charlotte russe, with other sweets more elegant and likely to be equally popular. Iced Souffle a la Byrck. — One pint of sugar syrup of 32 degrees (get this at a druggist's if you do not understand sugar boiling), three gills of strained raspberry juice, one lemon, one gill of maraschino, fifteen yolks of eggs, two ounces of chocolate drops, half a pint of yery thick cream Avhipped. Method of making this and the next recipe is as follows: Mix the syrup and yolks of eggs, strain into a warm bowl, add the raspberry and lemon juice and maraschino, whisk till it creams well, then take the bowl out On Friandises, 85 of the hot water and whisk ten minutes longer ; add the chocolate drops and whipped cream ; lightly fill a case or mold, and set in a freezer for two hours, then coyer the surface with lady-fingers (or sponge cake) dried in the oven a pale brown, and rolled. Serve at once. Another frozen souffle is as follows : One pint of syrup, 32 degrees, half a pint of noyeau, half a pint of cherry juice, two ounces of bruised macaroons, half a pint of thick cream whipped, made in the same way as the last. I may here say that the fruit juices can be procured now at all good druggists, so that these souffles are very attainable in winter, and as noyeau and maraschino do not form part of the stores in a family of small means, I will give in this chapter recipes for the making of very fair imitations of the genuine liqueurs. Biscuit Glace a la Charles Dickens. — One pint of syrup (32°), fifteen yolks of eggs, three gills of peach pulp, colored pink with cochineal, one gill of noyeau, half a pint of thick cream, and a little chocolate waterice, made with half a pint of syrup and four ounces of the best chocolate smoothly mixed and frozen ready.