Culinary jottings

let it boil. When well mixed and hot, place the batter on one side to get cool. As serving time approaches, break four eggs into a bowl separating the yolks from the whites ; beat the former, and whisk the latter to a froth. Add the jolks to the cool batter, stir thoroughly and at the last add the whisked whites. Prepare a deep bath of boiling fat, set your frying basket therein, and drop the batter into it, by dessert-spoonfuls at a time. Each spoonful will form itself into a ball and turn gradually a golden yellow. When they are all done, drain and serve them in a napkin, dusted over with well powdered sugar, and this sauce in a boat : — Make a nice syrup (not too thick) with white sugar and water, stir in a glass of brandy or Madeira, give it the juice of a lime, and serve hot. Gateau de pistache- The weight of eight eggs in their shells of finely powdered sugar, that of two eggs of pistachio nut cake. , , a j xi. • \.l c potato flour, and the same weight or pistachio nuts blanched and skinned. Beat up the sugar and the yolks of eight eggs well together with an egg whisk or with a fork, until the mixture assumes a white creamy appearance. Sprinkle in (beating the mixture all the time) half the potato flour, and add the whites of four eggs whisked to a stiff froth. Then put in, in the same manner, the rest of the flour, the remaining four whites beaten to a froth, and lastly the pistachio nuts pounded to a paste in a mortar. Bake in a slow oven. Meanwhile put the whites of two eggs into a basin with a little lime juice and six ounces of sugar, well work the mixture with a wooden spoon, and as it gets thin, keep on adding more sugar until you get a smooth paste of the consistency of batter. Lay the icing evenly on the cake with a spatula, put it into the oven for a minute to set the icing, ornament it quickly with strips of citron and preserved cherries, and put it aside to get cold. Chaud-froid a la belle alliance. This is a slight departure from the ordinary school of chaud-froids. Take as many cold fonds d'artichauts as you have guests — either fresh /o?zc?s or those preserved in tins. Lightly roast a tender fowl, and cut from it when cold as many nice fillets as you have fonds, shaping them so as to fit the tops of the latter. Make a purée with the scraps of meat left after trimming the fillets, associating with it some pounded mushroom. From a cold boiled tongue cut as many round slices as you have fillets. Make a good veloute with the bones, skin, &c., assisted by a little fresh meat, and reduce as already explained for chaud-froid sauce. Now moisten the puree with a little sauce, and fill the cavities of the fonds; over that put the slices of tongue, some more puree, and then the fillets. Mask the whole with the thick chaud-froid sauce, let them get cold, trim them neatly, set them on a napkin, and garnish each with a piece of truffle. If carefully made, this makes a nice entree. ■■^S^^^M'^i^^^^^ IVIEIISrXJ INTO. For a party of six. Potage a la Nivcrnaise. Filets de soles, sauce a la paiivre homnio. Filets de lapin a I'ltalienne. Longe de monton braisee. Rouelles de sarcelles à la Wyvern. Tomates a I'ltalienne. " Pudding" a la " Queen Mab." Souffle de vanille.