High-class cookery made easy

of butter in a sauce-pan with half an onion minced fine, six drops of Worcestershire sauce, six drops of Harvey, a few drops of chili vinegar, a breakfast-cupful of good brown sauce, stirred into the sauce-pan, and boil all together for a few minutes. PUDDINGS. STRAWBERRY TOASTS. Cut two slices of bread in strips an inch in length, switch two eggs into a cup of milk, sweeten and flavour with vanilla, soak the slices of bread in it for ten minutes, fry them in fresh butter, dish them, lay some strawberries on one half, and place two strips together, then set in a hot oven for five minutes. Dish in the form of a lattice-work on a folded napkin. Sprinkle with white sugar, and serve hot. CHOCOLATE PUDDING. Switch yolks and whites of five eggs for five minutes both together; then add one pint of milk, one ounce of sugar, and one ounce of grated chocolate. Bake in small cups set in hot water for twenty minutes. Try if cooked in the centre with a knife. HOLLANDAISE PUDDING. Break four sponge cakes into crumbs, three macaronis, three water biscuits, one slice of stale bread; crumble all together. Then two ounces of dried cherries, one ounce of almonds, one glass of sherry, one pint of milk poured over three eggs, whites and yolks beaten separate. Add, last of all, butter, and ornament in a basin with green angelica. Steam for three-quarters of an hour. Try with a knife to see if ready. Serve with German sauce round the base. BASKET PUDDING. Take three ounces of butter, three ounces of sugar, one egg rubbed to a cream, a tea-cupful of milk, three-quarters of a pound of flour, two tea-spoonfuls of baking-powder mixed with flour; add the milk to the beaten eggs, then the flour; flavour with vanilla, and bake in small timbale moulds. Empty the centre by cutting off the top. Roll the outside in red currant jelly, then in fine crumbs of almonds. Fill the centre with switched cream and garnish with strawberries. Bring a handle of green angelica across the