Culinary jottings

7. — Wash the contents of a tin of petits pois in cold water, by emptying the tin into your Green peas with strainer and pouring a jug of water over them. Put them into a jar, (or small sauce-pan with a close fitting cover) with a large spoonful of fresh butter, a tea-spoonful of sifted sugar, and a tea-spoonful of salt with a little bundle of mint leaves : secure the top of your jar and immerse it within a large sauce-pan (the water should half cover the jar,) steaming the peas until thoroughly hot. Stir in a little more butter, pick out the mint, and serve on a very hot silver dish. Minced ham fried in butter and mingled with the peas is nice, if you happen to have ham in the house, vide page 137. 8. — An effective and most excellent sweet dish. Put „ . „ half a pound of prunes into a sauce- Prune jelly. . ^ P -. -x pan with two ounces of white sugar, a slice or two of a lime, a little cinnamon, and sufficient claret and water, mixed half and half, to cover them : stew gently till the fruit is quite tender : lift the saucepan from the fire, drain off the liquor, stone the prunes ; pass the fruit through the sieve, and save the pnlp in a basin. Crack the stones, and throw the prune kernels into the pulp. Steep about an ounce of gelatine in the liquor that you strained olf, put it on the fire and let it dissolve, mix it with the prune pulp, and pour in a liqueur glass of cherry brandy and a glass of good red wine. Decorate a plain border mould with blanched almonds, fill the mould with the prune liquid, and set it upon ice to form. When required, turn out the 'pain, and fill the centre of the mould with whipped cream. Unlike ordinary jellies this one is dark tinted, and opaque, but its flavour is quite beyond question. 9. — Line a pudding mould (see Menu IV) with finger biscuits, or slices of sponge-cake. Strawberries. Line a pudding mould (see Menu IV) with finger biscuits, or slices of sponge-cake. Make a rich custard sufficient in quantity to nearly fill the mould ; be generous with the egg-yolks, and do not use flour if you want a creamy pudding ; tint the custard a pale rosy-pink with a few drops of cochineal, strain, whip it well as soon as it is formed, and flavour it with strawberry syrup; when ready, add half an ounce of dissolved gelatine to it, and work as described for " iced apricot pudding," Menu No. 1, adding crystallized strawberries to the frozen custard, and a cofi!ee-cupful of whipped cream. Note. — To adapt this menu, strike out the chapon a la Française, and insert, after the fish, Filet de boeuf à l'Italienne, page 189. DINNER NO. IV. For a party of eight, Consomnie de poisson. Filets de pomfret a la poulette. Croquettes de canard a la bordelaise. Cotelettes de mouton au creme de fromage. Chapon au cliou-fleur. Creme de topinambours. Gelee de marasquin aux fruits. Charlotte a la Sicilienne. Fromage, hors d'ceuvres. Dessert. -This is a clear soup flavoured with fish. A crab for instance answers the purpose admir- Clear fish soup. 1,11,0. £ 1, -n i t ^ ably, but any fish will do. Let us take the crab. Make ordinary clear consomme for the number you expect. One large crab or two small ones will suffice for eight basins. Boil the crab : drain and