4. - This is an effective entree : - Make enough of the best puff-paste to form eight or nine pastry cases of the usual patty shape, bake them in the oven, and put them aside when done. As serving time approaches, fill each with a share of thoughtfully composed ragout a la finan-ciere (the same that you would prepare for a vol-au-vent, only a little more minced) of hare, heat in a quick oven for a minute or two, and serve.

Hare patties, fiuau-ciere fashion.

K.B. - Touching ragouts a la financiere and d la reine : the former is brown, the latter white. Pop financiere you must therefore use Espagnole, and for a la reine, bechamel. Oysters, chicken, rabbit, tongue, sweet-breads, liver, cockscombs, truffles, mushrooms, and game, form the chief component parts of the plat. Select your ingredients ; trim the pieces of meat into small collops, and gently stew them; that is, heat them up salmis fashion, in either the rich brown, or the delicate white sauce I have named ; the meat having been previously dressed, of course, requires no cooking. Hearing these general rules in mind, the ragouts will not be found very difficult.

5. - Lard the fillet carefully, and tie it up into a convenient Bhape for roasting. Roast it over a brisk fire, and when sufficiently done, serve it with some minced anchovies and olives, tossed in melted butter, poured over it at the last moment.

For the haricots verts: - Remember not to allow your cook to cut the beans into the vermicelli-like strips you see so frequently. All that is necessary is to peel off the external fibre which runs round the outside edge of the pod, leaving the pods so peeled intact. Next choose a roomy, two-pound jam jar, or any vessel that you can close securely; put the beans into it with a table-spoonful of good butter, a dessert-spoonful of sugar, and a salt-spoonful of salt. Cover the vessel tightly and steam it for an hour in boiling water. When done, drain the bean pods, and serve them in any of the ways mentioned at page 138. Steamed in this way the French bean of Indian growth tastes exactly like its parent as eaten in France. You will never boil French beans again after cooking them in the manner I have described: a spoonful of melted maitre d'hotel butter, or, better still, a coffee-cupful of poulette sauce is an improvement just before serving.

Fillet of beef with French beans.

6. - Roast the plovers (the grey bird will do for this dish) and proceed as you did to compose the salpicon de gibier in Menu No. 5, fill your buttered cases with pieces of the plovers, and pour round, and over them your thick glaze. Bake for five or ten minutes, and serve.

7. - Prepare a puree of spinach as described at page 146, drain it very dry, and then moisten it with cream, adding a very little nutmeg : make eight louchees (miniature oyster patty shapes) of puff pastry, fill each bouchee with spinach puree, give them a cap of buttered egg (page 235), heat up in the oven, and serve on a napkin.

8. - Make enough plain clear jelly, flavoured with any nice liqueur, to fill a pretty border mould, and get ready a mixed collection of dessert fruits, - a few of each sort, - such as greengages, apricots, cherries, strawberries, pears, etc, cut them into pieces, and garnish the mould as tastefully as you can. When the garnish has set, complete the jelly with layers of the remaining fruit, and set it in ice. For the centre, to imitate a savoury chaud-froid, you must make a breakfast-cupful of vanilla blanc-manger, dipping slices of preserved apples into it to counterfeit fillets of chicken masked in white sauce; set them on ice for the blanc-manger to congeal, and then pack the centre of the jelly with them; garnish the white fillets with slices of prunes to represent truffles, and a few plain slices of apple cut with fretted edges to imitate cockscombs.

Plovers in cases.

Spinach patties.

Chaud-froid of fruit.

9. - For this effective ice, you must have four small ice pails, and make a different ice in each pail. viz.: - No. 1, strawberry cream (Menu.No. 3); No. 2, creme depistache (Menu No. 2) . No. 3, parfait au chocolat (Menu No. 8); and No. 4 vanilla cream. Make half a pint of each of these, and set your mould in the ice : when the four ices are well frozen, mix them at hap-hazard by casting large spoonfuls of them one after the other into the mould :- say, first, half the vanilla, then a quarter of the chocolate, then half the strawberry, followed by a quarter of the pistachio, some more chocolate and vanilla, and so on, till full. Work the spatula, and blend the colours without any fixed pattern, press the whole together firmly, Freeze thoroughly, and serve.

'I'o adapt this menu, serve the fillet of beef after the fish, and send up the plovers nicely roasted, with bread sauce, crisp potato chips, and a salad A. curl of crisply Fried bacon should accompany each bird.

To make a vol-au-vent case. Make very carefully a pound of puff-paste, Following the directions given at page 263. Give the paste six turns and roll it out three-quarters of an inch thick. Cut out of this as neatly as possible an oval piece the size yon wish your col-au-vent to be. You will then have an oval piece of pastry three-quarters of an inch thick: turn it over upon a buttered baking-sheet, brush the surface and side with a beaten egg, and mark out the interior oval, leaving an inch margin all round. Let the knife cut this tracing to a depth of a quarter of an inch Now put the sheet in the oven, and when the paste is baked, remove the inner oval (for a cover) which you will find has risen . then scoop out the uncooked paste inside the case: brush the whole case thus formed with egg again, and bake it for about five minutes. After this the pastry will be ready. Remember that in the first baking, the oval wall will have risen three or four inches high.

Iced pudding, medley.

For a dinner of six.

Potage a la creme d'orge. Orlys de a la Holandaise

Poulette a la St. Lambert

Carre de mouton farci.

Becassines roties.

Petits pois au lard.

Tartelettes tea de limon.

Fromage, hors d'oeuvres

Dessert.