Kidnapped Oysters With Kidneys

"I want you, Isobel, to order six kidneys and a dozen Blue Point oysters from the stores in Fourteenth Street.

"Skin the kidneys, remove the white pipe, cut them lengthwise and dip in heated butter; pepper slightly, pop them into the greased tin, set them in a hot oven till the gravy begins to run. There; they are now done to a turn. Give me a fine wooden skewer; on it I will first put half a kidney, then an oyster, and so on, till I have used half our kidneys. Now another skewer; we will treat the remainder in the same way. Dip in heated butter, sprinkle with bread crumbs, baste well while cooking, dish very hot.

"Roast in the oven, three large tomatoes, pulp them through a wire sieve into a clean saucepan, add a lump of butter, a dust of cayenne, and the juice of a lemon. Stir carefully; when thoroughly heated pour it on to the dish containing the kidneys, so that they may be screened with the sauce. Stick tufts of parsley here and there.

Dish Of Foreign Quails

These foreign quails are very nice if properly cooked. Brush over them some salad oil, set them in the dutch oven before the fire, baste with liquid butter, and every now and then give them a squeeze of lemon. Dish very hot on buttered toast.

Garnish with little sprays of watercress.

Ribboned Jelly

"To-day we will have a ribboned jelly, of white, pink and green colours. Make a blancmange with an ounce of isinglass and a tablespoonful of orange water, dissolved in a pint of milk. When it has boiled, sweeten with four lumps of sugar; pour it into three different vessels. Leave one of them white, the second, colour with cochineal, and the third with pressed juice of spinach. Pour the white blancmange into a well-soaked mould; when it has nearly set, pour in the contents of the green vessel, and after a while that of the pink one.

"When you turn out the mould to-morrow, arrange a jarful of these preserved apricots round the dish. This makes a pretty central dish when set on a raised stand.

Jelly Trifle

"Bring in a rich Madeira cake with you, Isobel, for I want to make another sweet dish. While I cut the cake into thin round slices with this sharp knife, you may place each one in a dish, and pour on to it a little of this half-warmed jelly. We will place the dish on ice, so that the jelly will set at once.

"Now that we have all our slices of cake sandwiched with jelly, I will cut it right down into quarters, and spread the cream I have just whipped on the top."

Savoury Of Filberts

"Isobel, you must prepare a dish of savoury filberts for Sunday.

"Crack half a pound of filberts, remove the kernels from the shells, blanch them with boiling water; as you skin each one, drop it into a wine-glassful of brandy.

"Put an ounce of butter into a pan, with a pinch of salt, and the smallest dust of cayenne; stir in the kernels with a silver spoon, moving carefully every moment over a slow clear fire, till quite brown.

"Be very careful not to let it burn. The nuts when quite done must be taken very carefully from the pan and laid on kitchen paper, so that they may be quite free from all grease. Dish on an ornamental paper."