In foreign kitchens

Chartreuse of Partridges. — Stew two partridges, and at the same time a small summer cabbage with two sausages, half a teaspoonful of salt, and a pinch of cayenne. Cut one carrot and one turnip in thin rounds; boil till tender in salted water. Butter a timbale mould, which should be not very high. Cover the bottom with the carrots, turnips, and sausages, in slices. On these lay the partridges, and cover all with the stewed cabbage. Lay a buttered paper over the mould, and let it cook in a slow oven for an hour. Then reverse on the dish on which it is to be served ; see that there is no fat or juice to make it unsightly, and serve very hot. Little Souffles of Cheese. — Boil one pint of rich milk, and add one teaspoonful of butter, one small cup of fresh bread-crumbs, and cook for five minutes, stirring all the time. Then add six beaten yolks of eggs, one cup of Parmesan cheese, one teaspoonful of sugar, and a pinch of salt. Beat the six whites very stiff; mix, and put in small oiled patty-pans, and bake in a quick oven for about, fifteen minutes. Serve at once before they fall. Normand Spice Bread. — One pint of molasses and one pint of honey boiled for five minutes and skimmed. Add to this one cup of butter, and let it get partly cool. Then add a teaspoonful each of cinnamon, anise, coriander, and the grated rind of a lemon. Mix with flour enough to make a smooth dough ; knead it into a ball and let it stand a day before using. Chop a pint of mixed candied fruits and add to the paste ; roll it about an inch thick; make into little balls, set them a little apart on a baking-sheet, and bake them a light-brown in a quick Beef Tongue aa Gratiii. — The tongue for this purpose should have been rolled before boiling, so that when cool it can be sliced without any waste. Take the remains, slice and cut in strips and heat in a little good stock. Mince fine three onions; fry brown in a spoonful of butter; stir in a teaspoonof flour; add a glass of white wine, a pinch of cayenne, and half a teaspoonful of , Cook slowly for ten minutes. Lay tongue on a gratin dish ; cover it with onion and sauce; add a cupful of mush- rooms cut in bits, a little minced parsley, and two tablespoonfuls of fine bread-crumbs. Brown in a hot oven for ten minutes, and serve. The same method may be used for cold roast beef. Apple Charlotte. — Peel and core ten fine apples, and mince them fine. Melt in a saucepan a piece of butter the size of an e.gg and one cup of sugar, the grated rind of half a lemon, and half a teaspoohful of cinnamon. Stew in this syrup till they are soft — about twenty minutes. Mash fine ; add two tablespoonfuls of apricot marmalade and let it cool. Butter a large charlotte mould; cut thin strips of rather stale bread, dip them in melted butter and line the mould, letting each lap a little. For the bottom, cut the bread in points, and lay them in the shape of a star or rosette. Fill the mould with the apple, cover with a large slice of buttered bread, and bake in a moderate oven for forty minutes. Turn out on a plate and dust with powdered sugar. Chestnut Souffle. — One quart of chestnuts boiled twenty minutes, and then carefully peeled. Cook them one hour in a cup of milk and then rub them through a sieve; add a cup of sugar, a pinch of mace, half a teaspoonful of salt, and a few drops of vanilla. Beat the yolks of five eggs to a foam and stir in ; beat the whites stiff, and add at the last moment, putting all in a buttered mould and baking in a quick oven about fifteen minutes. Serve at once to prevent falling.