The profession of cookery, from a French point of view

is disliked, use lemon-juice) ; have ready a fancy mould well buttered and sprinkled inside with sugar. Pour the whites into this — they should not more than half fill it — and steam the mould, setting it in a bain-marie. When it has well risen and seems set, turn it out on to a dish, and pour round it a sweet custard made from the yolks. Garnish with currant jelly. Creme Renversee. For a moderately large mould take a quart of milk and boil it with half a pound of lump sugar and fresh lemon rind, or part of a pod of vanilla. When cooled a little, stir it into eight eggs lightly beaten, the yolks and whites together, then pour this cream into a buttered mould which will just contain it, and set the mould in a bain-marie or in a cool oven. When the cream is become solid, set the mould in a cold place, and when required turn it out on to a dish, and place currant jelly around it. Creme Sambayone. Separate the yolks and whites of six eggs. Place the yolks in a saucepan, with three tablespoonfuls of sugar and a wineglassful of rum or brandy ; stir these briskly together over the fire until the mixture begins to thicken, when withdraw it at once. Beat the whites to a stiff froth and stir them into the yolks when the latter mixture is cool. Pour into small glasses or cups. Charlotte Russe. Line the bottom and sides of a plain mould with finger biscuits and ratafias. Fill up the mould with whipped cream, or a cream made with isinglass; which when cold will become solid. Set the mould on ice or in a very cold place. Turn out of the mould just before bringing to the table. Compote of Quinces. Throw some quinces into boiling water for a few minutes, lift them out and pour a little cold water over them. Next, peel them carefully, take out seeds and cores, quarter and subquarter them and put these latter into a little clear boiling syrup and allow them to cook until thoroughly done. Take the fruit out on to a dish, boil the syrup a little longer to reduce it, then pour over the fruit. Compote of Pears. Pare the pears very thinly, slice them not too thinly^ but removing the pips. Lay them in a stewpan with two or three lumps of sugar, a clove or two, and blade of cinnamon. Pour over them a tumblerful of claret and water enough to just cover them. Cover up the stewpan, place it in the corner of the oven and let the pears cook gently thus for at least an hour or more. Compote of Cherries. Make a clear syrup with sugar and a little water. Cut away all the stalk save about half an inch from some sour cherries. Let them cook in the syrup until thoroughly soft. Allow them to get cold in this before removing them to a dish. Compote of Plums. Make the syrup, and put the plums in when it is boiling hot. Let them cook not too rapidly, until they show signs of breaking, then remove them to a dish, and pour the syrup over. Compote of Prunes. Let the prunes soak for several hours in cold water. Pour away this water, then place the prunes in a stewpan with sufficient fresh water to cover them and a few lumps of sugar. Cover closely and cook slowly for a couple of hours. Compote of Rhubarb.