In foreign kitchens

quarts of clear consommé allow eight eggs. Break them into a deep plate and beat them to a foam. Add half a pint of milk, half a teaspoonful of salt, one of sugar, and a pinch of mace; beat all together, strain through a fine sieve ; butter an earthen mould and pour in the mixture, setting it in a saucepan of boiling water. It must cook, very slowly, about twenty minutes. When perfectly cold cut in small squares and put in the tureen of boiling consommi. Onion Soup, with Eggs and Cream. — This is a delicious soup, and made as follows: Six white onions cut fine, and fried light-brown in a spoonful of butter. Then add a quart of boiling water and one pint of milk : season with one teaspoonful of salt, a saltspoonful of pepper, a pinch of mace, and a teaspoonful of sugar. Boil very slowly for an hour, and strain ; then beat four eggs to a foam, and add one cup of cream, and one tablespoonful of corn-starch dissolved in a little cold water; boil up once and serve with dice of fried bread. Pot-au-Feu — This is ^either the plain boiled beef of England nor the braised beef we have learned to like, but better than either, always provided that the rule is carefully followed. A cheap cut answers every purpose, but a piece from the round is preferred. Take four to six pounds of lean beef, put in an earthen saucepan, and cover with three quarts of cold water. Bring to a boil and skim carefully. Add a tablespoonful of salt and three pepper-corns, and boil very slowly for three hours. Then add two onions sliced and browned in a little butter, two leeks, one large parsnip, two turnips, two small carrots, quarter of a cabbage, a stalk of celery, and a bay-leaf. Boil all very slowly, for two hours longer. Then take up the beef; pile the vegetables neatly about it; strain the broth, pouring a little over the beef, and serving the remainder as soup. The dish is improved by adding any remains of poultry or roast meat. It should not be boiled to rags, but cooked so slowly that it retains shape and flavor. Pâtés of Lamb. — Take eight of the best small lamb-chops ; mince the lean fine, and then pound in a mortar. Add to this one third of the amount in finely minced bacon, one teacup of fresh bread-crumbs, half a teaspoonful of salt, a saltspoonful of pepper, a pinch of cayenne, a pinch of mace, and a grate of lemon -peel. Line ten medium-sized patty-pans with good puff-paste ; put a thin layer of the mince on the bottom, then a bit of truffle, and another layer of the mince. Cover with the paste, and bake slowly in a good oven. While the patties are still hot pour into each a spoonful of highly seasoned stock through a hole in the lid. They may be served hot or cold. Burgundian Pâté. — For this will be required the breast of two chickens, which must be pounded fine. Add to this one large cup of fresh bread-crumbs, half a teacup of melted butter, half a teaspoonful of salt, a pinch of cayenne, and five beaten yolks of eggs. Take six livers and six gizzards; clean and cut them in small pieces, and cook them one hour in good stock. Then add a cupful of chopped ham, and the same amount of cooked mushrooms; boil a few moments, and then allow all to cool. Oil a low pâté mould; line it with puff-paste; fill it with the mixture ; cover with an ornamented lid, and bake slowly in a moderate oven. Cover with a paper if it browns too quickly, and when done pour in a little rich stock through a hole in the lid. Serve hot or cold.