Culinary jottings

strain, and let it get cold. Beat up six yolks, and pour the flavoured milk upon them. Put this into the bain-marie, and stir gently over the fire until it thickens. Whip it well. Dissolve an ounce of gelatine in a little milk, add it to the above, and stir the custard until nearly cold, then pour the mixture by degrees into a buttered mould, adding two ounces of preserved cherries or finely chopped apricots and one ounce of citron peel or preserved ginger cut very small in layers, setting them carefully, and when the mould is quite set, turn it out. 8. — I gave you a chocolate souffle in Menu No. 16 ; this, is ^^ .„ „,, an entremets sucre of the same family, \amlla souffle. , ^ ^ „, _ ,. . / but composcdor less delicate matenals. Mix together in a sauce-jDan one table-spoonful of flour, a small piece of fresh butter, half a pint of new milk, and a dessert-spoonful of powdered sugar : stir this over the fire to get thoroughly warm but no more ; then put it on one side to get cool, stirring to prevent any scum formingg on the surface. When quite cold, stir into it the yolks of four eggs, add a few di'ops of vanilla flavouring, mix this thoroughly, then throw in a table-spoonful of any liqueur you may have open, and the whites of six eggs whipped to a froth : mix the whole together, pour it into a souffle tin, and bake in an oven at moderate heat. Serve the moment your eye tells you that the soufflé is ready. Potted prawns. Potted prawns, home-made, ought to be oftener seen at Madras, than they are. Whether eaten with cheese, spread on toast, or at office in the form of a sandwich, this preparation is most acceptable. Select some nice sized prawns, boil them, pick out very carefully all the grit, and that black line which runs straight down the back and underneath every prawn : wash them afterwards in cold water, and pour a lot of water over them as they lie on the top of your sieve. When satisfied that you have thoroughly cleaned them, dry them, and toss them in a little melted butter in a frying-pan until they have absorbed the butter ; next pass through the mincing machine ; pound them thoroughly in the mortar, and lastly press them through the wire sieve. Season the paste so obtained with salt, white and red pepper, a few drops of anchovy sauce, a little pounded mace, and work the whole together with some nice freshly made butter till thoroughly incorpo- rated : set it in an earthenware jar, and pour a spoonful of melted butter over the surface. Fritot de volaille- This simple dish should be noted : — Cut up a well grown chicken as if for fricassee : marinade the pieces in salad oil with the juice of a lime, an onion sliced in rings, pepper and salt. Half an hour before serving, take out the onion, and wipe the pieces of chicken on a cloth, then dip them in milk, flour them well, and fry in plenty of hot fat accelerating the heat during the process. When the pieces are cooked, having been fried a golden yellow colour, pile them on a napkin garnished with crisply fried parsley. A nice sauce should accompany in a boat, bread sauce, poivrade, or Robert. Nouilles.