Baked Mushrooms

"If mushrooms are cheap to-day, I should like a pound. Skin and stalk them, then place in the oven, with a tiny bit of butter set on each one. They will be cooked in fifteen minutes. As the sweetbreads will take about an hour, you can calculate your time. We shall have the grapes in jelly to follow this, so that will be enough for luncheon to-day."

Grapes In Jelly

"Isobel, you must get a small bunch of blue grapes for me, also a quart bottle of sweet calves'-foot jelly. Before going out, put the grape mould to soak in cold water; on your return, uncork the bottle and set it near the fire. When the jelly has liquefied, half fill the mould; when a little set, place the bunch of grapes in it, and fill up with the remainder of the jelly; set it on ice till wanted.

"Turn it out carefully into a dish. Garnish with candied apricots and maiden-hair fern. This is a sweet and easily made dish."

A Good Rich Paste

"You must make me some very rich paste, Isobel. You will want eight ounces of flour, and the same quantity of butter. Put the flour into a pan, mix it into a dough with the beaten yolk of an egg and a tablespoonful of lemon juice; knead it well with the tips of your fingers, then roll it out (away from you). Press the butter into an oval shape in the corner of a wet cloth, lay it on the dough and roll with the rolling pin (still away from you.) Fold it into three, and set aside for fifteen minutes; it requires to be rolled and folded three times, fifteen minutes being allowed between each time. You now have the richest paste that can be made. When ready to use it, squeeze on the juice of half a lemon, roll and fold the paste again. It must finally be rolled out till no thicker than a five-shilling piece."

Plate Of Gudgeon

These are small, river fish. Dust them over with flour, and fry them in boiling fat, (without either egg or bread crumb), for five minutes, dish on an ornamental paper, place them tail to head, serve very hot with thin rolled brown bread and butter. A few sprigs of parsley may be placed on the dish.

A Pink Blancmange

In a pint of milk boil one ounce of isinglass; very finely pound four sweet and four bitter almonds (first add a spoonful of orange water to prevent their oiling); stir altogether with a tablespoonful of castor sugar, then pour in the boiling milk and isinglass; add enough liquid carmine to make it of a good pink, pass the whole through a sieve into a jug, stir till nearly cold, then pour it into a well-soaked mould, put it on ice or let it stand in a cool place for twelve hours, then turn it on to a glass dish. Ornament with snowdrops or ferns.

"For luncheon to-day we will have a haddock, some pork, and a rhubarb pie."

Filletted Haddock

Pour half a pint of milk into a clean saucepan; add an ounce of butter, a dust or two of nutmeg, and a blanched anchovy. When the liquor boils, put in the fish; when it has simmered for fifteen minutes, remove the fish carefully, and throw in two hard-boiled eggs cut into dice. Just let the liquor reboil, pour it over the fish, and send to table very hot.