Broiled Cod's Sound

"You can also broil the sounds, and so make a very pleasant variety. They must first be scalded or blanched in hot water, then well rubbed with salt. You must after that leave them aside for at least an hour; then remove all skin; set the sounds in hot water, and let them simmer till tender. Take them up, drain, .flour, and dip in heated fat. Broil over a clear.fire. While cooking, season a little good gravy with pepper and salt; add a tablespoonful of ketchup, a teaspoonful of made mustard, half a glass of sherry, and a lump of butter rolled in corn-flour. When it boils, dish the roes, and pour the gravy over them. Garnish with tufts of parsley."

Orange Icing For Cakes

The easiest way to make an orange icing is to put six ounces of castor sugar into a basin; add the juice and grated rind of an orange; stir well for twenty minutes. When the cake is taken from the oven, spread this ice smoothly over the cake with a palette knife dipped into hot water.

Almond Icing

Put about three-quarters of a pound of ground almonds into a basin; add half a pound of refined castor sugar with enough beaten egg to mix it into a paste. While the cake is warm, spread the mixture over it with a broad, flat knife or palette knife, which has been dipped into hot water; cover smoothly the top and sides with the icing. Let the cake stand in a cool oven for thirty minutes.

May Queen Tarts (For Spring Luncheon.)

Cut some square-shaped pieces from the crumb part of half a quartern loaf of bread; let them be an inch in thickness. Take out the central part from each one, leaving the sides and bottom intact; with a palette knife spread the insides with anchovy paste, then fill with dice-shaped pieces of well-boiled mealy potatoes. This done, pour over and around the dice, a rich mayonnaise sauce. Garnish with finely chopped aspic jelly.

Tomato Baskets

Cut six large tomatoes into the shape of a basket, leaving a handle. Scoop out a little of the inside; fill with chopped celery, rounds of cooked sausages, and mount the tops with tufts of small cress. Arrange the "baskets" on a large dish, with- hard-boiled eggs laid in small beds of. cress.

Hasty Herring On Toast

Cut down the backs of three fine bloaters; bone them; take each fillet and lay it in spiced vinegar for ten minutes; then dust pepper, salt, and nutmeg on the white side; roll them; fasten with a very fine skewer; dip the fish into heated fat, and grill over a clear fire. " Isobel, you must have ready a tablespoonful of minced parsley, with which to screen the fish."Lay each fillet on a square of buttered toast; over them squeeze the juice of a lemon, and dish very hot. This tasty dish costs about fourpence, so it is decidedly economical.

Croutes

Cut some diamond shapes from the crumb of a loaf of bread; fry them very lightly; set on a hot dish (" not the one you intend to send to table, Isobel"). Make a mixture of two ounces of cheese (cut small), one ounce of the butter, and the yolk of an egg. We make this by first putting the butter into a saucepan; when it is melted, add the cheese (cut small); when thoroughly heated, throw in the beaten yolk. Stir all well together; season with pepper, salt, and nutmeg (only a dash of each). " You know, Isobel, that a heavy hand never makes a good cook. A dash too much of seasoning may spoil a dish. You must not let the mixture boil nor burn. While you spread the cheese cream on the croutes I will mince half a pint of shrimps, with which I will screen them, and then, with some leaves picked from a sprig of tarragon."

Arrange the croutes on an ornamental paper (over a hot dish), and send them at once to table.

"We must prepare a tasty little luncheon for to-morrow, Isobel."