Culinary jottings

thin slices of bacon over the breast, put it to roast over a very clear fire, baste frequently, and when done, put it on a dish garnished with water-cresses. Send round the best bread sauce, fried bread crumbs, and a rich brown gravy containing the liver pounded, half a glass of red wine, a tea-spoonful of red-currant jelly, and the juice of a lime. On no account stuff a Guinea-fowl like a capon. Serve with pommes de terre a la maitre d'hotel, and haricots verts panaches, page 139. On special occasions sauce a la Perigueux should accompany a Guinea-fowl, and to add to its game-like flavour, it will be found advantageous to put a snipe rolled in bacon inside the carcass of the bird, before roasting, sewing up the vent afterwards. 4, — Line four little patty pans with pastry as laid down for " cheese fingers," page 220. bande^i. ^^^'^' ""^ ^'^^^ them, and when ready, fill each case with a spoonful of bandecai fiiree as explained for ** bandecai toast," page 229. Heat thoroughly in the oven dusting a little grated cheese over the surface of each croiistade, and serve on a napkin. 5. — Here arc our old fHcnds " plantain fritters." Mix p. . . f •.. '"'it^i your batter (which should be made exactly like that I have given for hramouskys, with sugar instead of salt) a goodly spoonful of rum, or any liqueur you may have in the house open. Tlic addition of a little liqueur is a great improvement. All who have tried pine-apple fritters witli rum will not hesitate to apply the same test to plantains. Dust over your fritters before serving them a nice coating of finely sifted white sugar. The rum or liqueur should be poured round the sliced plantains, like a marinade, an hour before they are cooked : it can be used in mixing the batter afterwards. The batter should not be too thick, and do not forget to have the bath of fat hot enough. "Pudding" a la Viennoise. The following is Francatelli's recipe : twelve ounces of „. ,,. crumb of bread cut into small dice, V lenna pudding. ' two glasses of Madeira, a dessert spoonful of minced citron, two ounces sweet, and half an ounce bitter almonds pounded, six ounces of raisins, and a burnt sugar custard made with six yolks of eggs, one pint of cream, and two ounces of burnt sugar, sweetened with six ounces loaf-sugar. Put the bread, almonds, raisins and citron into a basin, and pour the wine over them ; put the two ounces of sugar into a stew-pan to brown, then pour in the cream, stir it round, and add the yolks of eggs previously beaten : thicken in the bain-marie, and strain the custard into the mixture in the basin, butter a mould and ornament it with candied peel, fill it with the mixture, and steam one and a half hours ; serve with caramel custard, or sauce Roy ale. Half of the above will be found sufficient for a nice pudding. m^ w§ HMEINTXJ HNTO. I^^IT:^^-^!!. For a little home dinner, Croute au pot. !Mcrlans a la reraoulade chaiuie. Poulctte grillee, " bread sauce." rommcs de terre sautees a la Ljoniiaisc. Sarccllcs sauce a la bigarade. " Puddiug" ji la Reine Victoria. Fromagc, hors d'a?uvres. Dessert. Cafe noir. 1. — This is an ordinary pot-au-feu Avith pieces of toast and vegetable introduced at the last