High-class cookery made easy

small pieces; place half an ounce of butter in a sauce-pan, half-ounce flour, and half a tea-cupful of milk; stir over the fire till it thickens, then add the flesh of the lobster, the yolks of two eggs, and a pinch of cayenne; turn the croquet out on a plate to cool; form the mixture into round balls; dip in egg and bread-crumbs, and fry a light-brown colour. CAULIFLOWER À GRATIN. Take a nice head of cauliflower, boil for fifteen minutes, place in a dish that will stand the fire, and pour over it a white sauce made of one spoonful of flour moistened in cold milk, and stirred into a cupful of boiling milk, pepper and salt. Pour over the cauliflower. Grate three ounces of cheese. On the top place little pieces of butter, and cook a light-brown colour. CHEESE SOUFFLÉE. Take nine table-spoonfuls of flour, stir in gently a pint of milk to make the batter as thick as cream; strain it through a pointed strainer, to prevent being lumpy. Have four ounces of grated cheese, a pinch of cayenne pepper, and salt. Switch the yolks and whites of three eggs separate for five minutes. Stir in the last thing, into the batter; bake in a round buttered dish, in a hot oven, half-an-hour before required, as soufflées do not do well to be baked too soon. VEGETABLES. POTATO CHIPS. To make potato chips, get some nice round potatoes, and slice them into thin slices in a basin, with salt and water, for one hour; then dry on a clean towel, and fry in hot lard a light-brown colour. BRUSSELS SPROUTS. Put on to boil in boiling water, with a pinch of salt and soda, and boil for twenty minutes; dish, and dry on a clean towel. Return to the sauce-pan, and put half-an-ounce of butter, and shake them while heating to prevent them burning. GREEN PEASE. Green peas should be put on to boil in boiling water and salt. The time for boiling depends on the age; strain, and place a piece of butter, pepper and salt,