Common-Sense Papers on Cookery

rôtis. Faisans rôtis. Anguilles en Gelée à l’Aspic. Petits Pâtés aux Huitres. Pâté de Foie-gras en Aspic. Mayonnaise de Filets de Soles. Salades de Homard. ———— Gâteaux de Fruit à la Richelieu. Fauchonette à la Prince de Galles. Macédoine d’Abricots. Gelées de Citron. Gelées de Marasquin. Crêmes d’Ananas. Petits Choux à la Madère. Chartreuse d’Orange a la Tangier. Gelée à la Dauphine. Meringue à la Suisse. Petites Patisseries à la Bonne-bouche. Meringues à Crême à la Curaçoa. Fruit, &c. &c. Glacés. Boudins à la Princesse Alice Maude. Now a breakfast like this, including as it does two soups and four hot entrées, cannot as a rule be done in a private house. This of course does not include wine; and when the breakfast is ordered from a pastrycook’s, I would always recommend the wine to be supplied from the home cellar. A first-class cold breakfast from a good pastrycook’s, with soup and ices, will cost about 12s. 6d. a head; and unless the weather be really very hot, soup is always desirable. Without soup and ices, a saving of about 1s. a head can be made. There are many persons, however, who cannot afford even so much as 10s. a head for a breakfast from the pastrycook’s. When, therefore, the breakfast is made at home, it had better be all cold except the soup; and the great secret of success will be found to be in the old adage—“Never put off till the morrow what can be done to-day.” Have plenty of flowers, and if summer-time, have plenty of ice. Were I to go through a set of dishes, I should simply be repeating what I have already said under the heading of “How to Give a Nice Little Supper.” Fruit, flowers, and ice make the greatest and best show possible for the money. Then, too, a few dishes can be bought which are not easily made at home. Some of those Italian shops where they sell ices have excellent meringues very cheap. Perhaps the greatest sacrifice of all to that monster, Custom, is the wedding-cake. I suppose there never