For a little home dinner.

Potage a la Crecy.

Pomfrel sance ravigote poitrine de monton a La Wyvern.

Puree de pommea de terre

Aubergines an grain.

Blanc-manger a la vanille.

Fromage, hors d'oeuvres.

Dessert.

Cafe noir.

1. - For the soup, read the receipt already given, (page 48).

2. - Boil a little pomfret, and serve it with sauce ravigote, (page 85).

3. - Choose a nice breast of mutton, bone it, and put it en marinade all day in oil, vinegar, chopped parsley and shallot. When wanted, take it up, dry it with a clean cloth. Parboil, and when cold again, bread-crumb it for ordinary baking, slipping a good slice of boiled bacon under the flap, or outer strip of meat. Meanwhile make a little broth with the bones, and any scraps obtained from trimming the breast into shape, set it to cool, and skim off the fat. Boil sufficient maccaroni. or nouilles, for two people, and when done, drain off the water, and leave the maccaroni in the hot sauce-pan till wanted. Take a roomy sauce pan, and in it fry a sweet onion cut into shreds in an ounce of butter till it begins to turn yellow. Cut up a dozen tomatoes into quarters, and put them into the sauce-pan with the butter and onions: stew gently till done: turn them out upon a hair-sieve, work the tomatoes through the sieve; put the pulp which comes through into a sauce-pan, with a little melted butter and flour previously prepared to receive it, and moisten the pulp with the broth you made from the scraps, till you have a nice creamy puree, season with a little salt and black pepper, and keep the sauce thoroughly hot after it has boiled up. Bake the breast, and dish up as follows: - place the mac-caroni first upon a very hot dish, put the baked breast of mutton upon it, and pour your hot tomato puree over the whole.

Carrot soup.

Pomfret and ravi-gote sauce.

Breast of mutton a la Wyvern.

4. - Mash the potatoes thoroughly, and work them through a wire sieve to get them smooth, add a little milk, as much butter as you can spare, and a little salt: form with the wooden spoon, and brown the outside in the oven. Do not let your cook waste an egg in endeavouring to glaze the outside of the mould ! A well boiled sweet onion may be mashed with the potatoes if not objected to.

5. - Now this is well worthy of a trial: - Boil a couple of nice brinjals till tender, cut them in halves lengthways, and scoop out the inside with a silver spoon, pass it through the sieve to get rid of the seeds, and put it into a bowl: butter the now empty cases, or pods : stir into the inside part that you scooped out a good spoonful of cream, and season with white pepper, salt, and few drops of anchovy sauce. Mix thoroughly, and then re-fill your cases. Shake over the surface a layer of grated Parmesan from the bottle, or any dry mild cheese that will grate. Bake for seven or eight minutes, and serve. Under the more ostentatious name of "Les aubergines ait gratin" this lowly dish might fine favour even at the dainty meal of an epicure.

Mashed potatoes.

Brinjals an gratin.

6. - Blanch ten bitter almonds and two ounces of shelled sweet almonds ; pound them to a paste with a little rose water, dilute with a breakfast cupful of milk, let the liquid stand for an hour and then strain it. Put into a pint of fresh milk five ounces of sugar, and vanilla essence to taste; pour it into an enamelled sauce-pan, and boil slowly till the sugar is dissolved; then stir in an ounce of dissolved gelatine and pour the liquid through a strainer into a basin. Add the almond liquor, and a coffee-cupful of cream, pour the mixture into a mould, set it in ice, and turn it out when firmly set. Stewed prunes (cold) or any cold stewed fruit or jam may accompany.

Prunes a la Chasseur.

A dish for dessert that is generally speaking popular.

Buy a glass jar of the best French plums, (prunes) and a bottle of good cherry brandy, take out a few plums, and pour as much cherry brandy into the jar as the plums will admit: the next day you can add more, for the plums will absorb the brandy; and so on for a day or two. Finally cork it down for a fortnight or so, then serve at dessert. Never let the jar be empty, but re-fill it as the plums are eaten. If slightly stewed first, the prunes absorb the liqueur more rapidly.

Blancmange with vauilla.

Prunes in cherry braudy.