chopped onion, a very little sage, streaked bacon and half its weight in bread-crumbs. Mix up with egg, fill the bodies of the birds and fasten up securely so that none of the stuffing can escape. Put them in a stewpan with the wine they soaked in and half a pint of good gravy. Let them simmer very gently for an hour when they will be perfectly tender. Take them out of the gravy, egg and sift fine raspings over them. Set them in a quick oven or before the fire for five minutes, basting them with butter until browned. Meanwhile, having taken the grease off the gravy, let it boil up sharply without the lid of the stewpan until reduced to half a pint. Put the pigeons in it and keep hot for half an hour, but do not let the breast be touched with the gravy, which should be served on the dish with the pigeons.

Almond Cream.

Boil a laurel leaf in half a pint of new milk or cream, pour it whilst boiling on the yolks of three eggs, lightly beaten, sweeten, and add a dozen bitter almonds, worked to a paste in the mortar, or sufficient almond extract to flavour nicely. Soak a quarter of an ounce of Nelson's gelatine in half a teacupful of milk, and then boil it until dissolved, when nearly cold mix it with the cream and whisk it until it is beginning to set, then put it into a mould. Do not turn it out for at least twelve hours. This is a nice cream and easily made.

Orange Fritters.

Two hours before required for use, make a batter as follows:-Mix two large tablespoonfuls of fine flour with four of water, a tablespoonful of dissolved butter or oil, the yolk of one egg and a small pinch of salt. When ready for use, beat the white of the egg to a strong froth and mix lightly with the batter. It should be thick enough to coat the spoon well, but if too much flour is used the fritters will be spoiled. Divide the oranges in half, remove the peel, pith and seeds, sprinkle sugar over the pieces and let them remain for an hour, when drain and dip each separately in the batter. Have ready some good frying fat, and take care it boils when you drop in each fritter. Two or three minutes will suffice to cook them. Sift sugar over the fritters and serve immediately.

JUNE

LOBSTER SOUP

NECK OF LAMB À LA JARDINIÈRE

CHICKEN AUX ONIONS

CURRANT AND RASPBERRY TART

CHEESE FONDU

A.R

Lobster Soup.

The foundation of this soup should be made of fish. A cod's head is the best; any white stock, however, whether of fish or meat, answers perfectly well. Take care that every particle of fat is removed from the stock, let it boil up, and to three pints stir in two tablespoonfuls of Brown and Polson's corn-flour mixed in a pint of new milk. Stir over the fire until thickened, then put in two ounces of fresh butter, and when it is dissolved beat in gradually the yolks of two eggs, and stir it at a moderate heat for ten minutes. Withdraw the stewpan to the side of the range, so that it will keep hot without simmering. Put in the soup half a tin of Bray and Hayes' preserved lobster, draining it well from the juice, let it stand for ten minutes, then serve.

This is a very convenient soup if it is required in a hurry.

Neck of Lamb à la Jardinière.

Procure two scrags of neck of lamb, each weigning about a pound and a half. Cut them into handsome

F