The profession of cookery, from a French point of view

cover over the cod with the same mixture and grate a little stale bread over all. Bake for twenty minutes in the oven. Morue Fraiche aux Fines Herbes. Take a whole cod, well wash and clean it. Dry and powder it with flour, then rub over a tin baking-dish with fresh butter. Place the cod in it_, Pour melted butter over and bake for twenty minutes to half an hour. When done pour over the following sauce: a lump of butter the size of an egg, a glass of white wine, a tablespoonful of vinegar, same of chopped parsley, chives and sweet herbs, pepper and salt. Let these boil a moment, place the cod on a dish and cover with the sauce. Cod is very good baked this way and served with tomato sauce. Harengs à la Maître d'Hôtel. Clean well some herrings, split and bone them; broil them over a clear fire, then lay on a hot dish, spread over them butter mixed with dried parsley, salt and pepper. Squeeze the juice of a lemon over just before serving. Harengs a la Sainte Menehould. Split and bone the herrings; let them lie in a little milk for two hours, dry tliem, then dip into a mixture of melted butter, yolks of eggs, salt and pepper and sweet herbs, cover them with brown crumbs of bread, fry gently and serve with white wine vinegar. Garrottes en Sauce. Cut some carrots into thin slices lengthways, and boil in salt and water till tender. It is better to boil them whole and slice them afterwards. Melt some butter in a saucepan, add a little flour, lay in the carrots, season well, pour on to a dish, sprinkle with finely chopped or dried parsley. Celery, parsnips, chicory, and turnips may all be done the same way. Pommes-de-Terre à la Crème. Boil some potatoes in water till quite tender; slice them, and put in a saucepan with butter, parsley and chives minced, salt and pepper, and a cupful of cream. Let them boil gently, and beat all the time with a wooden fork. Salsifis Frits. Boil the salsifys in water with vinegar and salt till quite tender. Drain and dip them in batter as prepared for apple fritters, then cover with bread raspings, drop into boiling fat, and cook for five minutes. Or they may be boiled, drained, then covered with white sauce. Betteraves Fricassees. Pare and slice some beetroots, put them in the saute pan, with butter, chives and parsley, chopped, a little garlic or minced shallots and a sprinkling of flour, pepper and salt and a dash of vinegar. Let them boil up for a few minutes, then serve. Very good with either boiled or baked beef Champignons à la Crème. Place some mushrooms in the saute pan, with the same addition as above, add a little warm water; when cooked add the yolks of two or three eggs, and a cupful of cream. Let it boil once, and then serve over fried bread. Pudding à la Moelle. Break four ounces of dried biscuits into a glass of milk, mix with this the yolks of four and whites of two eggs. Add two ounces of powdered sugar, the marrow of a beef bone minced, a glass of brandy, one of liqueur, and a spoonful of potato flour. Let it boil till thick, then pour into a buttered mould and bake half an hour. Pets de Nonne.