The profession of cookery, from a French point of view

Frizzle a sliced Spanisli onion in a little butter; when brown, add to it a tablespoonful of brown roux or other brown sauce, sufficient warm water to make it of the right consistency ; season it well. Slice into this some stale Stilton, Cheddar, or other cheese, and let it gradually become very hot, but beware of allowing it to boil. Serve very hot, with toast '^ fingers'^ or with boiled cauliflower. Cheese Sandwiches. Cut some thin slices of bread and butter, brown or white ; cut off all crust. Spread grated cheese plentifully between, and pepper them well. Cut into small squares, and garnish with fresh watercress or parsley. Very nice for luncheon or supper, with celery or w^atercress. Another way : Spread cream cheese over the bread in lieu of butter; sprinkle with chopped cress, pepper lightly, and dust with salt. Cream Cheese Salads. Prepare a little dressing first of all by mincing together a small shallot^ sprigs of chervil^ thyme, parsley, tarragon, etc., and adding to them a pinch of salt and pepper, with a tablespoonful of lemon juice and three of salad oil;; then mix all well together. Separate the leaves of a crisp, well-hearted lettuce ; in the hollow of each leaf place a little rocky lump of cream cheese. Pour a spoonful of the dressing over, then arrange the leaves singly on a dish. Garnish with red radishes. Cheese Omelette. Break four eggs on to a plate, add to them a pinch of salt and pepper, and a spoonful of grated cheese ; beat up with the blade of a knife. Pour the mixture into the omelette pan, which should contain plenty of frothing butter. Stir it once or twice, when it is set sufficiently, fold one half over, slip it out on to a dish, grate a little more cheese on the top, and serve very hot. If not too stale, the cheese may be sliced instead of grated. Mushroom Omelette. Remove the skins and stalks from half a dozen mushrooms ; cut them small, add a minced shallot and teaspoonful of parsley, pepper and salt, then cook these together in a little butter. Make a plain omelette, lay the cooked mushrooms on the one half, and fold over. Onion Omelette. Slice very thinly, and frizzle with the butter in the omelette pan, two small white onions. When they are brown, pour in the beaten eggs and seasoning', and cook as usual. Sprinkle the surface with a little parsley before bringing to table. Au Fines Herbes. Beat the eggs as for plain omelettes, and stir into them chopped chives, parsley, chervil, or an}^ herb available. Season and cook as before directed. Omelette au Sucre. Beat the yolks separately in one basin, the whites in another; to the j^olks add a tablespoonful of powdered sugar, pinch of salt, and one or two spoonfuls of milk; stir in the whites, and pour into the frothing butter. When the mixture is set, fold it over, sprinkling powdered sugar over the top. Omelette au Rhum. Make a sweet omelette as above ; sugar it freely, and pour a wineglassful of rum or brandy around it, setting fire to the latter before bringing to table. Oeufs a la Neige.