I. - Boil half a pint of pearl barley in a quart of clear stock till it is reduced to a pulp ; pass it through a hail sieve, and add sufficient additional stock uncoloured, and very well flavoured, to bring the puree to the consistency of cream ; put it now in a sauce-pan on the fire till it comes to the boil, then stir into it off the fire the yolk of an egg thoroughly beaten up with a gill of milk (or cream if yon can spare it) serve with dice of bread, dipped in stock, and crisped in the oven.

2. - Divide a cut of seer-fish into six nice collops about two inches long, half an inch thick, and an inch wide. Let them "marinade" in a little lime juice or vinegar, pepper, salt, onion, and sweet herbs. Half fry, or bake them, and let them get cold. Prepare some batter as follows: - Beat up together the yolks of two eggs (save the whites) with one table-spoonful of brandy, one of salad oil, and four or five table-spoonfuls of water. Amalgamate with this three table-spoonfuls of imported flour, and a pinch of salt. Beat the mixture well for a minute or two, and bring it to the right consistency by adding water, or flour, as the case may require. When ready, add, at the last moment, the whites you saved, whipped to a froth : dip your collops into this, and lay them one by one in your frying basket, dipping it immediately into a deep saute-pan, filled with boiling fat; as soon as they turn a nice deep yellow, lift them out, drain them on a sheet of blotting paper, and serve them, crisp and dry on a napkin garnished with fried parsley, and slices of lime. With sauce-Hollandaise in a boat. (q. v. page 84.)

Pearl barley soup.

Seer fritters with Hullandaise sauce.

3. - Take two nice chickens, cut them up as if for fricassee, steep the pieces in cold water for half an hour, then drain them, and select the following pieces, viz.: -the four wings, the four legs, two breasts, and four thighs, and put them aside covered up. Take all that remains, viz. : - the backs, pinions, necks, livers, gizzards, and trimmings, and, with an onion cut up, some pepper corns, a few spoonfuls of meat gravy, a bit of lime peel, a tea-spoonful of ketchup, and salt, make as good a pint of broth as you can; when ready, fish out the livers, and strain the broth. Now put into the stew-pan the selected joints of the chickens, cover them with the strained broth, and stew them gently till done, with one carrot, and a handful of French beans. Now pick out the chicken, strain the broth, and put the vegetables aside. Proceed with the broth to make a nice veloute (rich white sauce) flavoured with a dozen sweet almonds pounded, and a blade of mace ; thicken in the bain-marie with the yolks of three eggs : when satisfactory, strain and put in the pieces of chicken, heating them without boiling. Cut the carrot, and French beans, with the livers you saved, into dice, and when you dish the chicken, garnish your entree with them. A casserole of mashed potatoes, shaped like the pastry case of a vol-au-vent, and nicely ornamented, can hold the chicken, and the garnish should be sprinkled over the surface.

Chicken, St, Lambert fashion.

4. - Order a shoulder of the best mutton you can get, bone it carefully, wash it, dry it, and flatten it out upon a clean board. Dust it over with pepper and salt, and lay over it a number of thin slices of cold cooked bacon. Make a good bowl of turkey stuffing (page 109) and spread it evenly over the bacon, roll the meat care-fully up, and secure it in shape with tapes. Put four ounces of better into a stew-pan, and turn the roll of Mutton over in it till it takes colour. Now pour in a pint or so of good broth made from the bones and trimmings, with two Bombay onions cut up, a clove of garlic, a carrot sliced, six pepper corns, a blade of mace, a good piece of celery, a dessert-spoonful of sugar, a dessert-spoonful of salt, a tumbler of chablis or sauterne, and half a glass of brandy. Braise the mutton in this until it is done. Dish it on a hot dish, and brown its surface with a hot iron. Strain off the gravy, remove the fat, flavour it as for game with half a glass of Madeira, a dessert-spoonful of red currant jelly, the juice of a lime, and a few drops of chilli vinegar; let it boil up, pour it round the mutton, and serve. Garnish the dish with small white onions (the size used for pickling) glazed, and send round potatoes a la maitre d'hotel.

-Roast the birds properly over a bright fire (Rama-samy will bake them if he can, or fry them in a frying-pan) and serve them on hot buttered toast, smothered with crisply fried bread-crumbs. A nice salad, butter, and Nepaul pepper should go round.

Shoulder of mutton stuffed.

Roast snipes.

6. - Cook the peas as recommended at page 135, cut a thick slice of bacon into small dice, fry them till they are dry and crisp, mix them with the peas, and serve.

7. - If your cook can make really nice puff-pastry, this simple little entremets will be quite fit for a place in your menu. For the mixture, proceed as follows : - melt four ounces of butter in an enamelled sauce-pan, stir into it the yolks of four eggs, and four ounces of finely pounded loaf sugar, and when dissolved, the juice of three limes; mix the syrup well, and add a liqueur-glass of noyeau, or curacoa. Now line eight or nine round patty pans with puff-paste, and fill them half full with the mixture, leaving room for it to rise in the baking : when done, dust over the cheesecakes some finely pounded loaf sugar, and serve them upon a napkin, hot.

Salade Russe.

This is an effective dish for a luncheon party: - Boil some carrots and some turnips in salted water with a small piece of butter, but do not let them be overdone; when cold, cut out of them, with a vegetable scoop, a number of pieces the size of an olive ; cut some beetroot in the same way, and likewise some truffles. Take equal parts - say a cupful - of each of the above, and a similar quantity of fresh haricot beans ready cooked, and of asparagus points prepared in the same way. Two table-spoonfuls respectively of capers, of French pickled gherkins cut into the shape of capers, and of anchovies, perfectly cleaned, and cut into small pieces; a couple of dozen or more olives stoned, one table-spoonful of parsley minced fine, and one of shallot, also minced. Mix the whole lightly together with a sauce, made with raw yolks of eggs, oil, vinegar, pepper, and salt, (page 190.) Ornament with hard-boiled eggs, caviare, prawns, olives farcies, pickles, truffles, etc. Sweet capsicums are a nice addition, not only for their flavour, but on account of their brilliant colour.

Green peas with fried bacon.

Lemon cheesecakes.