Culinary jottings

inside with a silver spoon, pass it through the sieve to get rid of the seeds, and put it into a bowl : butter the now empty cases, or pods : stir into the inside part that you scooped out a good spoonful of cream, and season with white pepper, salt, and few drops of anchovy sauce. Mix thoroughly, and then re-fill your cases. Shake over the surface a layer of grated Parmesan from the bottle, or any dry mild cheese that will grate. Bake for seven or eight minutes, and serve. Under the more ostentatious name of " Les aubergines au g rat in," this lowly dish might fine favour even at the dainty meal of an epicure. 6._Blanch ten bitter almonds and two ounces of shelled sweet almonds ; pound them to a paste Blancmange with ^yith a little rose water, dilute with a breakfast cupful of milk, let the liquid stand for an hour and then strain it. Put into a pint of fresh milk five ounces of sugar, and vanilla essence to taste ; pour it into an enamelled sauce-pan, and boil slowly till the sugar is dissolved ; then stir in an ounce of dissolved gelatine and pour the liquid through a strainer into a basin. Add the almond liquor, and a coffee-cupful of cream, pour the mixture into a mould, set it in ice, and turn it out when firmly set. Stewed prunes (cold) or any cold stewed fruit or jam may accompany. Prunes a la Chasseur. A dish for dessert that is generally speaking popular. Buy a glass jar of the best French braudy."^' '" ""^^''^ [illustration: plums, (prunes) and a bottle of good] cherry brandy, take out a few plums, and pour as much cherry brandy into the jar as the plums will admit : the next day you can add more, for the plums will absorb the brandy ; and so on for a day or two. Finally cork it down for a fortnight or so, then serve at dessert. Never let the jar be empty, but re-fill it as the plums are eaten. If slightly stewed first, the prunes absorb the liqueur more rapidly. MENU NO. 22. For a little home dinner. Potage a la Palestine. Cronstades de grandes crevettes, Perdreaux a la soubise. CEufs a la Suisse. " Pudding" a la Duchesse. Fromage, hors d'oeuvres. Dessert. 1. — This is an especially favourite soup with those who Jerusalem artichoke soup. This is an especially favourite soup with those who are fond of the flavour of the Jerusalem artichoke. There are two methods of composing it : to wit, mi maigre (with milk) and au gras (with stock) : I take the latter as the commoner form. Having washed, peeled, and boiled a nice dish of artichokes, pass them through the sieve ; save the pulp so obtained, until your daily allowance of soup meat has yielded sufficient nice clear stock for the puree. Now proceed to amalgamate the two in the proper way, by melting an ounce of butter at the bottom of a sauce-pan first, incorporating therewith a dessert-spoonful of flour, and after that has been done, stock, and pulp of artichoke by degrees until you have