À la mode cookery

Put half a pint of milk into a milk saucepan and heat it gently ; then draw the pan on one side and add a salt-spoonful of salt, a tea-spoonful of castor sugar, the beaten yolk of a new-laid egg and three table-spoonfuls of brandy or rum. Stir constantly by the side of the fire till the mixture is thoroughly hot without boiling, when it ought to be a trifle thicker than ordinary milk and perfectly smooth. Then serve at once with a dry biscuit. Oranges for Invalids Take the strained juice of three oranges and one lemon and boil it up with sugar to taste and a pinch of isinglass. Cut up some oranges into neat pieces, removing all pips and pulp, and put them into a basin, and then pour over them the nearly cold syrup. Port-wine Jelly Take half a pint of port wine, one ounce of isinglass, and an ounce anc a half of brown sugar-candy ; stir over a gentle fire for ten minutes, then steam through muslin and pour into a wetted mould and set aside to cool. A piece the size of an egg may be taken two or three times a day. To Cook a Small Sole Place a small sole in a fireproof dish ; having well buttered it, sprinkle lightly with salt, squeeze the juice of a lemon over, place a piece of buttered paper over it, and put in the oven for ten minutes. This is a most appetising dish for an invalid. Fillets of Sole Take two fillets of sole, spread them on one side with a layer of bread-crumbs, chopped parsley, and salt to taste, with a little beaten egg. Roll up the fillets and tie each round with a tape, boil them tender in a little acidulated water. When cooked, drain them and sauce them with a little white sauce in which an egg has been added. Put the fillets into the sauce till quite hot, but it must not boil. Sweetbread a la Sant6 Take a nice heart sweetbread, blanch and put it into a stewpan with a small slice of ham, an onion stuck with two cloves, and two table-spoonfuls of rice. Cover with water and cook for an hour slowly till rice is cooked. Then remove them from the fire and reduce the broth to half a pint. Mince the sweetbread and return the broth ; add four table-spoonfuls of cream or milk, pepper and salt to taste. When cool, stir in four yolks and two whites of eggs well beaten, then steam in a mould for half an hour with a buttered paper ; place the mould in a stewpan containing about two inches of water Let it stand a few minutes before dishing it up. Tripe a la Normande Put into a stewpan two pounds of tripe cut into little square pieces, also a quarter of a pound,of bacon ; cut up a carrot, two onions, two shalots, and a bunch of parsley all cut fine ; add two bay-leaves, four cloves, and twenty black peppercorns and four ounces of butter. Cover all with equal parts of good white stock and chablis, and stew slowly for five hours ; the tripe must be perfectly tender. When it is cooked, remove the tripe and strain the sauce ; thicken it slightly with a little white roux ; pour it over the tripe. Warm up and serve. MISCELLANEOUS RECIPES HOUSEHOLD HINTS Nothing nobler can be found in woman than to study household good Milton, PLATE XXI IT. 1. Red and White Currants. 2. Brandy Cherries iced. 3. Melon cut for serving. 4. Macedoine of Fruit.