Fondu

Soak the crumbs of a French roll or about the same quantity of other light bread in a quarter of a pint of boiling milk, beat it up smooth and add to it two ounces of any cold meat minced very fine; a little cold boiled bacon or ham is a great addition, and an onion boiled very soft and beaten to a pulp. Season highly with pepper and salt, and stir in the yolks of two eggs well beaten. Butter a tart dish, and when ready to bake the fondu beat the whites of the eggs to a strong froth and mix together, put it into a hot oven immediately and bake for twenty minutes. Serve with a little good gravy in a boat.

Sausage meat may be substituted for cooked meat, in which case a little more time must be given to bake the fondu. If preferred use a little finely minced parsley instead of the onion.

Broiled Bacon

The best part of bacon for toasting or broiling is that known as the "streaky," and it is best toasted before a clear fire. The slices of bacon should be cut less than a quarter of an inch in thickness, be divided into convenient lengths, and have the rind removed. To have broiled bacon in perfection it must be very slowly cooked, rapid cooking hardens the lean and renders it most indigestible.

It is a common practice with cooks to put slices of bacon into the frying-pan and frizzle them rapidly over the fire, but such a practice is greatly to be condemned. Bacon cannot be thus fried and be good for human food, but it can be most successfully cooked slowly in the frying-pan, or, to use the French term, be saute. The idea that bacon is so fat in itself that it does not require other fat in which to cook it is erroneous, a small quantity of butter, bacon-fat, or lard is absolutely necessary. When the fat is hot put the slices of bacon in the frying-pan, which hold over a slow fire. Turn the bacon repeatedly, taking care there is no sound of frying, but only a gentle movement of the fat. To cook bacon properly in the frying-pan allow from ten to twelve minutes, and do not let it become the least brown.

Potted Salmon

Pick the fish carefully from the bones and pound it to a paste in a mortar. Put it in an earthenware jar, which place in a saucepan of boiling water. As soon as the fish gets hot stir in a fourth of its weight of fresh butter and a little essence of shrimps or of anchovies to heighten the flavour. If necessary add a little salt and Cayenne pepper to taste. Stir the fish occasionally until nearly cold, then press it into small pots, and the next day cover them with clarified butter or other good fat. Any kind of fish can be potted in this way, and will keep for a week or ten days.