Little French dinners

Oeufs Farcis au Gratin (Stuffed Eggs au Gratin) Boil four new laid eggs hard ; when cold, remove the shells and cut the eggs in half lengthwise. Take out the yolks. pound them in a mortar, and add to them their weight in butter and half their weight in crumb of bread moistened with a little milk. Pound all well together, and when the ingredients are thoroughly mixed, add some chopped parsley, the tiniest bit of chopped shallot, a little grated nutmeg, pepper and salt, and the raw yolks of two eggs. Fill each half -egg with this mixture, heaping it up as high as possible, and place it on a buttered dish. Sprinkle on the top some grated Parmesan cheese, a dusting of pepper and salt, and then a thin layer of pale brown breadcrumbs. Put the dish in a brisk oven and serve directly the top is sufficiently brown. Cost : four eggs and two yolks, 5d. ; stuffing, etc., 2d. ; total, 7d. Omelette Souffl6e a la Vanille (Souffle Omelet).— Put into a basin the yolks of four eggs, and add gradually four Little French Dinners. 81 ounces of caster sugar, stirring the whole with a wooden spoon for about twenty minutes till it is quite light and frothy, then add a teaspoonful of essence of vanilla. In another basin put the whites of the four eggs with two more whites (remaining over from the preceding dish) and a pinch of salt, and whisk them to a very stiff and firm froth. Then mix them lightly and quickly with the yolks, etc., and with a large spoon take up the mixture and pile it round a dish that will stand the fire, leaving a hollow in the centre ; bake in a fairly brisk oven for ten or fifteen minutes, and serve the moment it is done. Cost : Four eggs and two whites, 5d. ; sugar and vanilla, 2d. ; total, 7d. Total cost of dinner, 8s., or 1s. a head for eight people. MENU,— XXIX. A CASE DINNEB. POTAOE 1 L'IBLAHDAISE. TURBOT A LA CARDINAL. His DE YEAU AU Jus. SOUFFLES DE LAPERAU. PETITS Pois 1 LA FRAH^AISE. (EtJFS 1 LA CatME. PETITES CRIMES AU CAFE. All the above dishes are to be served in small china or paper ramequin cases, whichever is preferred and i* most convenient. Pot age a 1'Irlandaise (Soup a 1'Irlandaise). — Take the remnants of a plainly boiled or roasted fowl, and after having removed all skin, break it up and put it in a stewpan with o 82 Little French Dinners. a few vegetables not cut up, and about a pint and a half of water. Let it all boil up, add a slice of crumb of bread, and leave the whole to simmer for three or four hours. Then remove the vegetables, and pass the pieces of bread and the fowl through a hair sieve, adding as much of the liquor as will make the soup of the right consistency. Return to a clean saucepan, add pepper and salt and grated nutmeg to taste ; bring to the boil and mix in three tablespoonf uls of hot cream. Colour the soup a very pale green with spinach greening, and put in some good sized French beans previously boiled in salted water, and cut in the shape of small diamonds. Serve immediately in china cases rather larger than the ordinary size.