Culinary jottings

Take half a pound of sifted flour ; put in on the paste board ; make a hole in the centre of the flour ; break three eggs in it ; add half an ounce of butter, and a pinch of salt ; mix all into a nice smooth paste. Roll the paste out very thin, say about the sixteenth of an inch, let it dry, then cut it into ribbons an inch and a half broad ; put five of these ribbons above one another, sprinkling a little flour between each ; then with a knife cut through them crosswise, making thin shreds like vermicelli ; shake them in a cloth with a little flour to prevent them adhering to one another, then throw them into two quarts of boiling water for six minutes. Use nouilles exactly as you would maccaroni. For a liffle home dinner. Potagc a la Crocy. Pomfret sauce ravigote. Poitrine de mouton ii la Wy vein. Puree de pommes de terre. Aubergines au gratin. Blanc-manger a la vanille. Fromage, hors d'oeuvres. Dessert. Cafe noir. 1. — For the soup, read the receipt already given, (page 48). Pomfret and ravi- 2. — Boil a little pomfrct, and serve gote sauce. it with sauce ravigote, (page 85). 3. — Choose a nice breast of mutton, bone it, and put it en marinade all day in oil, vinegar, lala Wyvern, chopped parsley and shallot. When wanted, take it up, dry it with a clean cloth. Parboil, and when cold again, bread-crumb it for ordinary baking, slipping a good slice of boiled bacon under the flap, or outer strip of meat. Meanwhile make a little broth with the bones, and any scraps obtained from trimming the breast into shape, set it to cool, and skim off the fat. Boil suflScient maccaroni, or nouilles, for two Carrot soup. people, and when done, drain off the water, and leave the maccaroni in the hot sauce-pan till wanted. Take a roomy sauce pan, and in it fry a sweet onion cut into shreds in an ounce of butter till it begins to turn yellow. Cut up a dozen tomatoes into quarters, and put them into the sauce-pan with the butter and onions : stew gently till done : turn them out upon a hair-sieve, work the tomatoes through the sieve ; put the pulp which comes through into a sauce-pan, with a little melted butter and flour previously prepared to receive it, and moisten the pulp with the broth you made from the scraps, till you have a nice creamy puree, season with a little salt and black pepper, and keep the sauce thoroughly hot after it has boiled up. Bake the breast, and dish up as follows : — place the maccaroni first upon a very hot dish, put the baked breast of mutton upon it, and pour your hot toinato puree over the whole. 4. — Mash the potatoes thoroughly, and work them ,, , , through a wire sieve to get them MasLed potatoes. -n i smooth, add a little milk, as much butter as you can spare, and a little salt : form with the wooden spoon, and brown the outside in the oven. Do not let your cook waste an egg in endeavouring to glaze the outside of the mould ! A well boiled sweet onion may be mashed with the potatoes if not objected to. 5. — N'ow this is well worthy of a trial : — Boil a couple of nice brinjals till tender, cut them in Brinjals au gratin. -111.1 j , , i halves lengthways, and scoop out the