Roast the birds rare done, cool off, cut in pieces ready to serve. !Make some Spanish sauce hot, add wine and cayenne, put in the cut birds and a cup of olives✪ Salmi of Grouse with Olives stoned and sliced. Serve with croutOD ornaments. i68 SAN J^RANCISCO HOTEL GAZETTE'S 1036— Egg-Plant Stew, a la Turqiie. Take rough small pieces of beef or the rib ends and cut to one size, put them to stew in water. Choose small egg-plants, the seeds not very distinct, pare and cut up in pieces like apple quarters, and put them with the meat. Add a large onion and two or three tomatoes, salt and pep- per. Let stew with a lid on until the meat is tender and the liquor is nearly all boiled out, and the remainder is thicic- ened with the vegetables. It is a sort of gumbo, worth trying a few times. 1087— Compote of Bananas, a la Richelieu. Make a syrup pudding sauce ; cut ba- nanas in halves, put them in tha sauce and let be parboiled in it, but not cooked too soft. Make a bed of sweetened rice in the dish, place bananas on the top and sauce. 1088— Fried Cabbage. Chop, season and saute in a frying pan. A good way to dispose of caboage left over. 1089-Baked Barley Pudding. Have the barley thoroughly well boiled then use it to make puddings by the same receipts as cracked wheat. 1090— Best Sponge or Savoy Cake. Make the cake mixture No. 4; and bake in molds instead of small shapes. May be flavored with lemon rind for lemon Savoy cake. 1091— How Many Fires?— Again. ^ The one large stove has proved suffi- cient in all but one particular — we could not fill toast orders with it. If there had been another fire however small there would have been nothing more to be de- sired. Fortunately as there were no breakfast or supper bills of fare to remind them of "dry, dipped, buttered and milk toast" the boarders seldom remembered to want them, and then if the stove was crowded full with cake griddle, soup pots and broiling meats we had to take the toast to the laundry stove. They have a portable sort of charcoal stove in the South that would be a boon to all the resort houses elsewhere — a stone pail with a second bottom perforated for draft, put a coal of fire in and fill up the pail with charcoal, and you have the best of fires for broiling, toasting or keeping a boiler on, and one easily started and easily dropped when not wanted. Nine- tenths of all the French market cooking at New Orleans is done on these charcoal burners. That includes the complete work of many restaurants. Whosever buys a stove such as our number 16, 8 holes, should be advised to take that kind, the old pattern, and not to be induced to get themselves into trouble with a pretty range with doors and closets, shelves and hangers, but no room hardly to cook for a family. If you have a stove that is all top and oven with a good front ash pan to broil over,you may hang a boiling pot upon the very edge and it will keep) on stewing just as gently as you want it, and you need not clear off everything and stop everything from cook- ing in order to get the cake griddle over the only hot place as is the case with a so-called range.

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Roast the birds rare done, cool off, cut in pieces ready to serve. !Make some Spanish sauce hot, add wine and cayenne, put in the cut birds and a cup of olives stoned and sliced. Serve with croutOD ornaments. i68 SAN J^RANCISCO HOTEL GAZETTE'S 1036— Egg-Plant Stew, a la Turqiie. Take rough small pieces of beef or the rib ends and cut to one size, put them to stew in water. Choose small egg-plants, the seeds not very distinct, pare and cut up in pieces like apple quarters, and put them with the meat. Add a large onion and two or three tomatoes, salt and pep- per. Let stew with a lid on until the meat is tender and the liquor is nearly all boiled out, and the remainder is thicic- ened with the vegetables. It is a sort of gumbo, worth trying a few times. 1087— Compote of Bananas, a la Richelieu. Make a syrup pudding sauce ; cut ba- nanas in halves, put them in tha sauce and let be parboiled in it, but not cooked too soft. Make a bed of sweetened rice in the dish, place bananas on the top and sauce. 1088— Fried Cabbage. Chop, season and saute in a frying pan. A good way to dispose of caboage left over. 1089-Baked Barley Pudding. Have the barley thoroughly well boiled then use it to make puddings by the same receipts as cracked wheat. 1090— Best Sponge or Savoy Cake. Make the cake mixture No. 4; and bake in molds instead of small shapes. May be flavored with lemon rind for lemon Savoy cake. 1091— How Many Fires?— Again. ^ The one large stove has proved suffi- cient in all but one particular — we could not fill toast orders with it. If there had been another fire however small there would have been nothing more to be de- sired. Fortunately as there were no breakfast or supper bills of fare to remind them of "dry, dipped, buttered and milk toast" the boarders seldom remembered to want them, and then if the stove was crowded full with cake griddle, soup pots and broiling meats we had to take the toast to the laundry stove. They have a portable sort of charcoal stove in the South that would be a boon to all the resort houses elsewhere — a stone pail with a second bottom perforated for draft, put a coal of fire in and fill up the pail with charcoal, and you have the best of fires for broiling, toasting or keeping a boiler on, and one easily started and easily dropped when not wanted. Nine- tenths of all the French market cooking at New Orleans is done on these charcoal burners. That includes the complete work of many restaurants. Whosever buys a stove such as our number 16, 8 holes, should be advised to take that kind, the old pattern, and not to be induced to get themselves into trouble with a pretty range with doors and closets, shelves and hangers, but no room hardly to cook for a family. If you have a stove that is all top and oven with a good front ash pan to broil over,you may hang a boiling pot upon the very edge and it will keep) on stewing just as gently as you want it, and you need not clear off everything and stop everything from cook- ing in order to get the cake griddle over the only hot place as is the case with a so-called range.

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