The profession of cookery, from a French point of view

They are prepared exactly in the following method. A gratin dish is covered at the bottom with an ounce of butter broken into bits, finely minced chives, chervil and parsley are sprinkled on to this, then a few bread-crumbs ; next the peeled mushrooms, stalks uppermost, the breadcrumbs and herbs sprinkled over, with half a teaspoonful of pepper, and a glassful of white wine poured over them, and more melted butter last of all. Baked in the oven for twenty minutes, then brought to table in the same dish. Large flap mushrooms are very delicious if steeped in a "marinade"^ of salad oil, minced herbs and onion, then drained, sprinkled with pepper and salt, and grilled quickly over a clear fire, first on one side, then on the other, for three or four minutes. One of these, served on a piece of crisp toast, might tempt the appetite of the most fastidious. The deep cup-shaped ones filled with a force-meat stuffing, then baked in a dripping'-tin and served in pretty paper cases, make another nice entree. Mushroom Omelette is a delicacy which needs but to be tried to establish its reputation for ever. Whatever size or shape they be, the muskrooms must be peeled and cut into strips, then frizzled till tender in a little butter, dust them with flour to slightly thicken the juice, and sprinkle liberally with salt and pepper. Make the omelette in its own pan, according to the directions previously given ; slide it on to a hot dish, cover half of it with the mushrooms, then fold over the other half, thus securing the brown side for the upper surface. For Mushroom Ketchup, than which there is no more useful ketchup for kitchen use, tlie follow- ing is an excellent recipe. All broken mushrooms^ parings and stalks (if clean), should be placed in a shallow earthen vessel and well covered with salt. Let them stand for three days, stirring occasionally. Then draw off the juice, and to every pint allow half a teaspoonf ul of ginger, the same of powdered mace, allspice, and cayenne. Put in a stone jar, set in a pan of water, boil hard for six hours, pour into bottles when cool. CHAPTER XV. ffrutt ''cn Sala^e'^ ant) ''6lace/' A FRUIT Salad is most certainly an almost ■^-^ unknown delicacy on Englisli tables. It is most frequently met with in Parisian and Viennese restaurants, where the most critical gourmets do congregate. Perhaps at its best when made with the wild wood-strawberries, plentiful enough in the woods about Paris, it is also exceedingly good made with the smaller kinds of cultivated strawberries, with raspberries, or raspberries and fine ripe currants, with sliced apricots and peaches, pineapples, and oranges. Next to a salad of wild strawberries, one of oranges, with a sprinkling of ground almonds, walnuts and grated cocoanut, must take the place of honour. The sine qua non of a successful salad is that FRUIT "EN SALADE'' AND '' GLACE:' i6i its components sliould be dry before the dressing is added to them, whether the salad be composed of a vegetable or fruit. Next to dryness, we must insist upon perfect ripeness when fruit is in question. Hard or unripe morsels will spoil any dish. A crystal salad-bowl, or failing that, a deep compote dish, is best for the purpose.