"Dainty dishes"

Cut some young carrots into small squares, cook in lightly salted water and drain; add an equal amount of cooked green peas and green asparagus tips (cut small), toss in butter, and season with salt and a pinch of sugar. Fill some heated tartelette crusts with these vegetables and place in the center a floweret of cauliflower (heated in salted water and dipped in Dutch sauce) or, the cauliflower may be placed on the vegetables and the whole covered with Dutch sauce. Tartelette de Macaroni a la Beaufremont — Macaroni Tartlets, Beaufremont Style. Cut some cooked macaroni in pieces of J4 inch in length, toss in butter and add a little cream and Bechamel (just enough to bind it) ; season to taste, add some grated Parmesan cheese and fill into baked tartclette crusts. Sprinkle over some chopped truffles and a few drops of liquid beef extract ; heat well in the oven and serve on a napkin. PiMENTS Verts Farcis a la Bostonienne — ^^Stuffed Green Peppers, Boston Style: Dip some equal sized green peppers in hot fat for a few seconds, drain, dredge with salt and remove the skins with a towel. Cut oflf the end where the seeds are attached, remove the seeds, and fill the peppers with crab meat (as prepared for stuffed crabs). Dip the crab meat in bread crumbs and stand the stuffed peppers on a buttered pan. Heat well in a medium oven and serve with Cream sauce. PiMENTs Verts Farcis a la New Yorkaise — Stuffed Green Peppers, New York Style. Proceed as for Boston style, but fill the peppers with "chicken croquette" preparation and serve with Madeira sauce. PiMENTs Verts Farcis a la St. James — Stuffed Green Peppers, St. James Style. Prepare a lamb hash with green peppers and onethird part of clams),add add some hashed potatoes. Have the hash of good consistency. Have some peppers ready (as for Boston style) and stuff with the lamb hash. Serve with Madeira sauce. Piments Verts Farcis aux Crevettes à l'Indienne — Green Peppers Stuffed with Shrimps, Indian Fashion. Remove the skin from the peppers, and prepare the followijig stuffing: Chop fine, 2 onions and i green pepper; fry in butter, without browning; add i quart of boiled rice; season with salt and i teaspoonful of curry powder; moisten with i gill of broth, add 24 peeled shrimps/ cut in small pieces, and fill the peppers with this preparation. Finish as for other stuffed peppers. TOMATES A LA Du BaRRY — TOMATOES, Du BaRRY Style. Choose 12 large ripe tomatoes ; scald and peel them, cut a small slice off the top of each, scoop out with the vegetable spoon, season with salt and lay upside down on a wire sieve. When ready to serve, fill with cold cooked cauliflower, and serve on a folded napkin. TOMATES FaRCIS A LA MADRAS — ^StUFFED TOMA- TOES, Madras Fashion. Choose some ripe but firm tomatoes, make a circular incision the size of a 25-cent piece on the side of the stem, scoop out the interior of the tomato and fill with the following stuffing: Chop one onion fine and fry lightly in butter, add 3 ounces of chopped cooked ham and i quart of boiled rice and season with salt and a heaping teaspoonful of curry powder. When the tomatoes are filled, strew bread crumbs over the stuffing; place a small lump of butter on each and bake in a moderate oven for 15 to 20 minutes. EGG DISHES. Chaudfroid d'Oeufs à la Strasbourgeoise — Chaudfroid of Eggs^ Strassburg Style. Cut some hard boiled eggs lengthwise in halves and take out the yolks. Make a puree of the yolks, adding the same amount each of pate de foie gras and butter, then season to taste, and fill up the eggs, giving them their original shape and making them stand on the thicker part. Coat the eggs with brown Chaudfroid sauce, decorate nicely and brush over with partly melted jelly. Serve on a border of jelly. Chaudfroid d'Oeufs a la Ravigote — Chaudfroid OF Eggs^ Ravigote Style.