MAY 307 



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half a pint of good demie glaze dc volatile, or, if that should 

 not be convenient, a little ordinary half-glaze. Add about 

 a quarter of a pound of grated Parmesan, some tongue cut 

 to size of a shilling, and about four or five truffles cut in 

 slices, also bits of chicken the size of a shilling. Season 

 to taste, and serve very hot in a silver souffle-dish, with a 

 very little Parmesan grated over the top. It is an im- 

 provement as a change with risotto to press it into a 

 round basin and turn it out before serving. 



A very good way of cooking young potatoes is to put 

 them into a black frying-pan, whole, in hot butter. Cover 

 them up, and let them cook for an hour. This does very 

 well for small old potatoes also. 



A very creamy puree of potatoes (see ' Dainty Dishes ') 

 put into scallop-shells and browned in the oven, handed 

 round with roast mutton, is rather a pretty change. 



Fresh summer spinach, plain boiled and chopped (not 

 too fine), and rolled in the middle of a large pancake is 

 excellent. 



A good piiree of sorrel (see ' Dainty Dishes ') with 

 small Asparagus cut up into little pieces is an excellent 

 May or June dish. 



Asparagus Salad. Thin boiled asparagus cut up 

 into short lengths' (pointes d'asperges) and mixed with oil 

 and lemon-juice makes a nice salad. It is much improved 

 by the addition of an apple (' New Zealand ') peeled and 

 cut up into thin Julienne shreds. 



When apples get scarce and tasteless in the spring, a 

 very good ' Charlotte ' can be made in exactly the same way 

 as ' Apple Charlotte ' (see ' Dainty Dishes '), by making a 

 smooth puree from stewed sun-dried apricots, to be had 

 of all London grocers and Stores. 



A good cookery book is called ' A Younger Son's 

 Cookery Book, by a Younger Son's daughter ' (Eichard 

 Bentley & Son). 



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