At last all the plans for our intended trip to America were made, and I looked forward to our visit with the greatest pleasure.

The weather was most genial, and after a very few days we felt able to enjoy the pleasant company, and our returning appetites enabled us to appreciate our well-prepared meals. Some of the dishes were most delicious. I there-fore give you one or two of the recipes.

Savoury Bird's Nest

I was very much struck by seeing one dish on which was arranged a large nest, in which three birds seemed to be sitting on six eggs. I must give you an idea how this was done. First a bed was formed of cooked asparagus, laid crosswise on the dish; the nest was made by pressing spinach, which had been boiled and flavoured, into a mould; the lining consisted of minced truffles and mushrooms, blended with a green coulis. In the nest were laid six boiled eggs (minus their shells). The birds had been previously divided into two, but were cemented together with thick aspic jelly. One egg, half a bird, and a portion of the vegetables were given to each person.

Chicken's Livers Larded And Served In Grand Espagnol

The other morning a dish of chicken's livers was served. They had been larded with fat and lean ham, then stewed in gravy prepared from chicken and knuckle of veal, flavoured with canned truffles and many other vegetables. The head steward gave me a small pot containing an ounce of this essence, and said it would be quite enough to flavour a gallon of water.

In case you would like to make this exquisite essence, here is the recipe, which I afterwards begged from the steward. It is called a Grand Espagnol.

Le Grand Espagnol

Set a four-quart stewpan on the fire, into it put three ounces of butter, three ounces of fat ham (about an inch in thickness), three pounds of well-chopped shin of veal, one disjointed fowl, three pounds of beef cut small. When the ingredients begin to hiss, they must be kept constantly stirred, till they are of a good brown colour, then slowly add two pints of boiling water; throw in one carrot, an onion stuck with cloves, a bunch of parsley, a faggot of herbs, such as sweet marjory, sweet basil, lemon thyme, a clove of garlic, and slice of lemon. When all are thoroughly heated, add a pint of water; let all simmer for three hours (take care that the stewpan is closely covered). Then add a glass of coloured wine, and one of brandy, season the whole with salt to taste, pass all through a sieve; when cold, skim off all fat, pour it into jars, and cover quite closely. One tablespoonful is enough to flavour a pint of water.

Novel Dish Of Palates

A dish of ox palates arranged so as to form a basket looked very tempting. They were piled high in the centre of a dish, surrounded by a border of mashed potatoes, and then with a wreath of stewed mushrooms. Two long pipes of macaroni crossed on the top of the palates formed the handle. But really the ingenuity with which some of these dishes are contrived is most wonderful.

"I must tell you, Isobel, that the Americans have what they call ' heavy breakfasts,' which I think is a very sensible plan. They have great varieties of bread; Indian-corn bread, buck-wheat bread, malt bread, German bread, etc. Many housewives make it at home, so it would be well for you to learn. Their syrups are also delicious - maple syrup, from the maple tree, in which they preserve the grape fruit. The latter is like a large orange, and tastes like a lemon, something like the English shaddock. Large bunches of Californian grapes are laid on every table. This fruit is good for many people, as it contains a large quantity of iron."