The profession of cookery, from a French point of view

Another way of making omelettes is to beat the eggs, whites and yolks separately, and add a few spoonfuls of milk. This makes quite a different kind, and is more suitable for sweet omelettes when preserves or jellies are eaten v/ith them. Two eggs per person is a very moderate allowance when making single omelettes. When o o several persons are intending to partake at the same time, it is better to use more eggs, and make one large one. Salad is a delicious companion dish to a savoury omelette, and makes it a very substantial luncheon or supper dish. When ham is obtainable, some very thin slices slightly frizzled are also an excellent addition, when not intending to make a meal exclusively "au maigre." Eggs are also very good when cooked "au gratin." The same preparation is used as for "sole au gratin," and the eggs broken on to the bed, and allowed to cook until just firm. A great variety of excellent "maigre" dishes may be made from rice and macaroni. Rice is, perhaps, most generally liked when used for sweet dishes, or in curries. AVith cheese or fruit it is an excellent food. Macaroni is not generally appreciated in England, but on the Continent it becomes a wholesome and delicious preparation. Dishes of macaroni, with tomatoes, mushrooms, truffes, cheese, or fish are all good. The following recipe may be novel to many people : — After the macaroni has been boiled and drained, put it into a stewpan with a lump of butter, two tablespoonfuls of cream, and as much grated Parmesan as will make it as thick as custard; toss well together with a fork; then take a French roll, which has been previously soaked in wine and made hot ; pour the macaroni over it, and slightly brown in the oven. Always put macaroni into boiling water with salt; allow twenty minutes for it to cook through; then drain well before using it. As being pre-eminently Lenten faring, most of the recipes for the cooking of fish will be found grouped under this heading. The method of cooking fish ^^au gratin " has been detailed above; the following is another capital way of treating flat fish : — After washing and drying, cut it down the middle on the white side, carefully raise the meat from the bones on each side, but do not lift it right off. Prepare a little light, well-seasoned stuffing of bread-crumbs, parsley, butter-seasoning and a little milk; spread this on the under side of the raised flesh, press it down to the bone again, brush over the surface with beaten egg, sprinkle with seasoned crumbs; lay the fish in a buttered tin, put dabs of butter over the top, and bake for about fifteen minutes in a quick oven. The fish should be well browned on the surface, then slipped out on to a hot dish, and a white or brown sauce, with capers or chopped gherkins, poured around — not over — it. Morue a la Hollandaise. A cod's head and shoulders or a whole fish is best served this way. Boiled in water containing plenty of salt and one or two lemons cut in quarters. Drain it when a skewer will penetrate to the bone with ease. Lay on a folded serviette, place large, mealy, boiled potatoes around it, and tufts of curly parsley. Send pure butter melted to table in a tureen. p.c. I Baked Cod.