Lemon Meringue Pudding. — Four a pint of hot milk on to a teacupful of breadcrumbs, then add an ounce of butter beaten to a cream with half a teacupful of caster sugar and mixed with the yolks of two eggs, the juice of a small lemon✪ Lemon Meringue Pudding, and the grated rind (zest) of half. Mix all well together, and bake in a buttered china souffle dish for about half an hour, or till the pudding is firm and slightly coloured. Then draw it to the door of the oven, and cover lightly with a meringue made with the whites of the two eggs whisked with three tablespoonfuls of caster sugar and a little lemon- juice. Bake till a golden colour, and serve either hot or cold. An orange may be used instead of a lemon. In all these recipes no mention has been made of crusts of bread. When they accumulate, as they naturally will, put them on a tin in the oven, bake them till well browned, then pound them and pass them through a wire sieve, or they may be sifted when required. Keep a good supply of them in a tin, and they will always be ready when wanted. A stock of white crumbs should also be kept ready sifted for frying purposes. Use pieces of crumb and treat them in the same manner as the crust, but only allowing them to get thoroughly crisp in the oven, not to colour in the slightest. Fish fried in crumbs made in this manner will be found far superior than when ordinary breadcrumbs are used. While on this subject, the following recipes will not be found amiss : Fried Breadcrumbs. — Put some fine breadcrumbs✪ Fried Breadcrumbs made with stale bread on to a flat tin in the oven with a few Stale Bread. 95 pieces of butter. Stir the crumbs every now and then, till they have acquired a golden colour and have absorbed all the butter. These are used with roast game. Bread Sauce. — Boil an onion stuck with two or three cloves, some whole pepper and salt, according to taste, and a tiny piece of mace in half a pint of milk. When the milk is sufficiently flavoured, strain the milk into a basin pre- viously made warm, and add to it sufficient white bread- crumbs, made crisp in the oven, to make the sauce of the right consistency, add half an ounce of butter✪ Bread Sauce, stir well, turn the sauce into the tureen, and serve immediately. Bread Sippets. — Cut some slices from a tin loaf, not less than a quarter of an inch in thickness, from these take out some sippets of a triangular shape and fry them in hot butter✪ Bread Sippets, turning them very frequently and adding more butter during the process if necessary. A more economical method is to put them in a frying basket and plunge them into a pan of boiling fat. They should be a bright golden colour, and before being sent to table they must be well drained in front of the fire on a piece of soft paper. Small square croutons for thick soups are prepared in the same way. Fulled Bread. — Take a freshly baked loaf✪ Fulled Bread, remove the crust, pull the crumb with a fork into rough pieces about two inches square. Put them on a fiat tin and bake them a golden brown colour in a moderate oven. Seasonable Salads . NOTHING can really surpass a well-made Lettuce Salad, but to be able to prepare it, as eaten by our neighbours on the other side of the water, there are several details which must be well borne in mind. To begin with, it does not matter of what sort of lettuce or endive the salad is composed, but no mixture of any sort is per- missible.

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Lemon Meringue Pudding. — Four a pint of hot milk on to a teacupful of breadcrumbs, then add an ounce of butter beaten to a cream with half a teacupful of caster sugar and mixed with the yolks of two eggs, the juice of a small lemon, and the grated rind (zest) of half. Mix all well together, and bake in a buttered china souffle dish for about half an hour, or till the pudding is firm and slightly coloured. Then draw it to the door of the oven, and cover lightly with a meringue made with the whites of the two eggs whisked with three tablespoonfuls of caster sugar and a little lemon- juice. Bake till a golden colour, and serve either hot or cold. An orange may be used instead of a lemon. In all these recipes no mention has been made of crusts of bread. When they accumulate, as they naturally will, put them on a tin in the oven, bake them till well browned, then pound them and pass them through a wire sieve, or they may be sifted when required. Keep a good supply of them in a tin, and they will always be ready when wanted. A stock of white crumbs should also be kept ready sifted for frying purposes. Use pieces of crumb and treat them in the same manner as the crust, but only allowing them to get thoroughly crisp in the oven, not to colour in the slightest. Fish fried in crumbs made in this manner will be found far superior than when ordinary breadcrumbs are used. While on this subject, the following recipes will not be found amiss : Fried Breadcrumbs. — Put some fine breadcrumbs made with stale bread on to a flat tin in the oven with a few Stale Bread. 95 pieces of butter. Stir the crumbs every now and then, till they have acquired a golden colour and have absorbed all the butter. These are used with roast game. Bread Sauce. — Boil an onion stuck with two or three cloves, some whole pepper and salt, according to taste, and a tiny piece of mace in half a pint of milk. When the milk is sufficiently flavoured, strain the milk into a basin pre- viously made warm, and add to it sufficient white bread- crumbs, made crisp in the oven, to make the sauce of the right consistency, add half an ounce of butter, stir well, turn the sauce into the tureen, and serve immediately. Bread Sippets. — Cut some slices from a tin loaf, not less than a quarter of an inch in thickness, from these take out some sippets of a triangular shape and fry them in hot butter, turning them very frequently and adding more butter during the process if necessary. A more economical method is to put them in a frying basket and plunge them into a pan of boiling fat. They should be a bright golden colour, and before being sent to table they must be well drained in front of the fire on a piece of soft paper. Small square croutons for thick soups are prepared in the same way. Fulled Bread. — Take a freshly baked loaf, remove the crust, pull the crumb with a fork into rough pieces about two inches square. Put them on a fiat tin and bake them a golden brown colour in a moderate oven. Seasonable Salads . NOTHING can really surpass a well-made Lettuce Salad, but to be able to prepare it, as eaten by our neighbours on the other side of the water, there are several details which must be well borne in mind. To begin with, it does not matter of what sort of lettuce or endive the salad is composed, but no mixture of any sort is per- missible.

Little French dinners