Soyer's standard cookery

to taste, a lump of butter about the size of a big Brazil nut, and two dessertspoonfuls of finely-grated cheese. Put this mixture into a well-greased bag, and make very hot for six minutes. Then open the bag and stir in gently two dozen picked shrimps. Mix in lightly with a fork. Replace the bag on the grid, and make hot for another three minutes. Dish up and serve. (350° Fahr.). Kippers and Bloaters Aux Fines Herbes. Few people know how very nice the English smoked and dried fish can be when cooked in a paper-bag and seasoned in the French fashion. Take four soft-roed bloaters, bone them, fill the cavities with a little (about half a teaspoonful to each bloater) finely-minced shallot or chives and parsley. Add a few fresh breadcrumbs and tiny bits of butter. If liked, a tiny grate of nutmeg may be added as well as a good dust of pepper. Put into a well-greased bag, and bake in the oven for ten minutes. Dish up and serve as hot as possible. Kippers are excellent, and are prepared in the same way, minus the boning process. (350° Fahr.). Jambon Milanaise. Take some six slices of either raw ham or back bacon, machine cut if possible, take also half a pint of cold boiled peas, and, if to hand, half a dozen cold boiled new potatoes. Put the rashers into the bag and cook them. Then take out and add the peas and the potatoes, the latter first thinly sliced, and cook in the ham fat till very hot. Empty out gently on to a hot dish and pour over the peas half a pint of very hot well-seasoned tomato pulp or tomato catsup, whichever is preferred. The peas and potatoes should be arranged as a border with the rashers in the middle. When they can be had, half a dozen chicken livers are a great improvement to this dish. Filleted Soles Fines Herbes. Take four or six fillets of sole or lemon soles, dust lightly with salt and white pepper, and sprinkle also lightly with finely-minced parsley, chopped mushrooms, and a very little minced shallot. Add the tiniest possible squeeze of strained lemon juice. Put a bit of butter on each fillet and slip them gently into a well-greased bag, add quarter of a glass of sherry. Bake in a moderately hot oven for fifteen to eighteen minutes. (300° Fahr.) Cut open the bag very carefully with a pair of clean scissors, and slip the fish and the sauce which will have formed during cooking on to a very hot dish. Send to table at once. VARIOUS COLORINGS ESSENCES, FLAVORINGS, ETC. Burnt Sugar, called Black Jack, Otherwise Essence Parisian. Take a pound of any kind of sugar, moisten with four tablespoonfuls of water and place in a copper sugar boiler made of pure copper, not tin. This vessel must not be tin, as the tin would run out. Let the mixture burn slowly, until it is perfectly black, which will be apparent by a blue smoke coming from it. Now quickly take your sugar boiler from the fire, and add one quart of water, and let the sugar stand at the side of the fire to boil gently until it is perfectly melted, then pass it through a piece of muslin, and when cold, bottle up. This is not much trouble, and is the only way to make Black-jack coloring for stew, jellies, sauces, etc. Green Spinach Coloring.