Culinary jottings

prepare the tomatoes as follows : — Choose an enamel-lined sauce-pan of a fair size, throw into it the tomatoes cut into quarters, a tea-spoonful of dried basil, an onion shredded, a tea-spoonful of salt, two cloves of garlic, and a tablespoonful of butter : cook the pieces of tomato until they are quite soft, stirring them about lest they catch at the bottom of the sauce-pan : as soon as they seem ready, turn them out upon a sieve, pick out the garlic, and commence working the tomatoes through the sieve and save the pulp in a bowl. When dinner time is at hand, you must amalgamate the pulp and stock in the prescribed way : — Melt an ounce of butter at the bottom of a sauce-pan, work a dessert-spoonful of flour into it till it looks smooth, then add a little stock, a little puree, and so on by degrees till you have exhausted your supply, let the soup come to the boil to thicken properly, and then serve it with croutons of fried bread. 2. — Choose a good sized mullet, and a dozen prawns. ^ , , , Clean the former carefully, and boil Baked mullet. ,, , ,, /' . the prawns : when the latter have been boiled, shell and clean them, wash them well, dry them, and pound them thoroughly in a mortar with a little butter, and the crumb of a roll soaked in milk : pass this through the sieve, and season it with one anchovy, wiped free from oil, and chopped fine, a little curly parsley also minced, a little chopped marjoram, and a cold boiled onion shredded : give this a dust of pepper, and a little salt, and work it together thoroughly with a couple of raw eggs. Now lay your mullet on a flat dish, wipe it dry, and fill it with the prawn stuffing, sew up the fish securely. Butter a pie-dish, place the mullet therein, pour a breakfast cupful of broth round it, spread a little butter upon the top of it, and bake for about ten minutes or a quarter of an hour in a quick oven. A pat of maitre d' hotel butter should be placed on the top of the mullet before serving, and a spoonful or two of hock, or any light wine like chablis, poured round it during the baking, will be found an improvement. Baste the fish now and then during the cooking. 3. — Here is a really good recipe for a savoury pie. Buy a nice undercut of a sirloin of beef, steak pasted ^^^ some coarser meat for gravy. Slice the undercut into thin slices crosswise, not lengthwise ; place the slices on a flat dish and upon each slice lay a thin one of boiled bacon ; give the whole a dusting of spiced pepper. E-oll them up (each separately) and give them an external dusting of