The profession of cookery, from a French point of view

Boil a pint of milk with a pinch of salt, a few lumps of sugar, and small piece of fresh lemon rind. When it boils remove the rind, and having ready the whites of two or three eggs beaten to a stiff froth, take up the latter by tablespoonfuls, drop them carefully in the milk, and poach them thus for a few moments. Lift each "snowball" out on to a dish, and when all are done pour the beaten yolks into the remainder of the milk, and stir until a thickish custard is formed. When the custard is cool, pour it round the snowballs in the dish, and sprinkle a few candied cherries about. A very pretty dish. Timbale of Macaroni. Line a round mould with good short paste ; fill it with the following preparation and put on the cover, closing the edges with beaten egg,, and bake for three-quarters of an hour in moderate oven. Slip it carefully out of the mould, so as not to disturb the shape. Serve hot. Filling: Make a ^^ sauce financiere'^ (see Chapter V.), and stir into it a quarter of a pound of cooked macaroni. Or a white sauce may be made instead, the macaroni added, also some grated cheese. CHAPTER X. Fricassees and Rechaufees. WITHOUT actually coming within the range of what may be called " fried ^^ dishes — that is, such as have been treated of under the heading of the ^^ Frying-pan " — there are sometimes occasions arising in the good menagere's arrangements for her tabwhen she finds it wise to imitate somewhat the example of "good King Arthur's" economical spouse, and "what they could not eat that day, next day fry." by warming up in a delicate fashion, akin to frying, it is true, and yet with a degree of difference. A fricassee jpar excellence generally means fricassee of chicken, one which has been partially cooked expressly to be used in this manner ; but although poultry is especially nice, other meats may be made into very savoury dishes in the same way. Many puddings will also lend themselves to this sort of "warming up." PonUry shonkl be cut up into small joints, and all meat is better if small thick pieces are made of it for a fricassee; a sauce or batter is then made as follows: all trimmings and portions not nice enough for the dish are boiled in a little stock with one or two onions, and a few herbs; the fat removed. It is then thickened with a yolk of egg mixed with a little flour. Each piece of chicken or meat is dipped in this, and then well crumbed over, and carefully fried. The remainder of the sauce may be browned, a spoonful of good ketchup added, then poured round the dish of crisp, brown morsels. Some French cooks would fry the pieces in oil seasoned with garlic, but the above method is more generally practiced. Of course this is a superior fricassee. For an ordinary family dish a plain batter would do, taking care to crumb over the pieces after they had been dipped in it; and if a few vegetables such as carrots and parsnips, with small onions, are also fried until just tender and lightly browned, then put with the bits of meat and a little gravy poured round, a very appetising disli may be obtained at a little cost The potatoes which accompany this should also be fried.