Peaches In The Chafing-Dish

(Recipe given by the Chef of "The Inn of William the Conqueror," at Dives, in Normandy, France. Very fine.)

Make a syrup with port wine, wine of Cyprus (if not attainable use muscat, or other sweet white wine) and syrup of currants; throw your peaches with skins on into the syrup and boil for twenty minutes. Add rum and kirsch. Put in the chafing-dish and serve hot from it,

Corn Meal Pudding Bread

One pint of meal, sift before measuring, one pint milk, half pint hot, not boiling, water, two eggs, two tablespoonsful lard, one teaspoonful salt. Pour the hot water on the salt and meal. Mix well, then add other ingredients. Beat the eggs light, melt the lard and pour in last. Pour in a well-greased pan and bake one hour. Be sure that the stove is hot or the meal settles.

Wild Ducks

The best way to cook wild ducks is to put them in a very hot pan with no water. Let the stove be very hot. Seventeen minutes will cook a blackhead, and twenty a redhead or canvas-back. This is long enough for epicures.

Stewed Sweetbreads

Put them on after they have been blanched, so as to draw out the blood, and remove the sinews, cover with water, just enough to cook them; add several blades of mace. When tender, which will not take long, pour some of the water off, if there is too much for a nice gravy; add a good-sized lump of butter, pepper, and salt, and a cupful of rich cream; a teaspoonful of flour rubbed with the butter. Serve hot with slices of lemon.

Best Tea Punch

Two pints strong green tea freshly made, one quart bottle champagne, half pint curacoa, half pint brandy, the grated rind of two lemons and the juice of three, a large orange, sliced, taking out the seeds. Sweeten to taste. Either freeze or serve with crushed ice.

How To Crown Soups

Take quarter pound brown sugar and put it in a pan over the fire. Let it melt and add about a pint of water. Let it boil, and allow an ironspoonful to a tureen of soup; a little sugar improves soup. This will keep in a bottle corked tight.

Pumpkin Preserve

Ten lemons, half a pound ginger, green or dried, to twelve pounds of fruit. Three-quarters pound of sugar to one pound of fruit. Lay the pumpkins in the sugar until a syrup is formed, and boil as for other preserves. If the ginger is too strong lessen the quantity.

Tomato Marmalade For Winter Soup

Peel one bushel of ripe tomatoes, add one peck of gumbo cut up fine, one pint of sliced onions, two teacups of salt, three-quarters cup of fine black pepper. Boil five or six hours, until thick, then put in tin cans and seal hot. Very fine.

Parfait Aux Fraises

Press a quart of fresh strawberries through a fine sieve. Sprinkle over fine pulverized sugar to taste. Whip in a bowl with an egg whisk a quart of double cream until it is a stiff froth; stir in the strawberry pulp; put in mould and pack away in ice, without further stirring.

Parfait of peaches, raspberries or bananas, made in the same way.