Culinary jottings

smaller eacli way than the crepe, over the bacon put a tablespoonful of any nice mince, well worked with an egg or two, and a little cold sauce to give it moisture and cohesion : then roll up your crepes, put them on a buttered tin, brush them with a whipped egg, bread-crumb them, and bake brown in the oven. Cold vegetables, such as cauliflowers, cabbage, Jerusalem artichokes, and vegetable marrows, may be mashed up with potatoes, or alone, diluted with melted butter, cream, or milk with the yolk of an egg strained into it, dusted over with grated cheese, and cooked au gratin. Mixed vegetables may be cut into dice and warmed up in white sauce a la macedoine de legumes, and cold peas, cauliflower, French beans, and cabbage, may be tossed in butter in a frying-pan, and served à la maître d'hôtel. You will find a good many recipes for the treatment of cooked vegetables in the chapters I have devoted to that especial subject. No more useful present could well be given to a young lady commencing house-keeping than a set of silver, or silver-plated coquilles (scallop shells). Served in these inviting looking little dishes, a mince, or a rechauffe of vegetables, is worthy of a place at any table. A puree of artichoke, capped with finely-grated cheese, any cold fish, minced game, even the remains of a maccaroni au gratin, sent up in this tasty manner, seem ever so much nicer than in an ordinary way. The shells should be well buttered before operations are commenced, and the mince or chopped vegetable should be well diluted with sauce to keep it nice and moist. The surface should be sprinkled over with cheese or finely rasped crumbs. When quite hot, brown the crumbs with a hot iron salamander-fashion, and serve the shells tastily on a napkin. Crisply fried curly parsley may garnish them. [illustration: CHAPTER XXVIII] The Savoury Omelette. "BREATHES there a man with soul so dead" that he can read the great Brillat Savarm's account of the Cure's omelette unmoved ? Short as the little storj is, jou feel yourself absolutely at table with the worthy padre, — a man of culture, and refinement. It is Friday, and the little banquet is kept strictly within the canons of the Church, yet there is an artist's hand apparent in its subtle simplicity. The fish soup, the trout, the omelette, the salad, the cheese, and dessert ; the snowy cloth, the choice china, and the " old wine which sparkled in a crystal decanter," tell us plainly that science, and good taste, can make even a fast enjoyable. But amongst all the daintiness that marks the little banquet, that omelette is undoubtedly the prominent feature. You can see it, you can smell it, you can almost taste it. Xow, there is something cheering in this little chapter. We can throw ourselves back in our long arm-chair, and, with half closed eyes, make that very omelette, here in India. Or one so like it, that we need hardly lament our inability to procure carp's roes. This I hope presently to show you. There is another source of satisfaction in our musing, and that is, that with moderate forethought we ought never to be unable to make a g'ood savoury omelette, whether in camp, at a traveller's bungalow, at a picnic, or in the privacy