French Beans Sautés.

For this purpose the beans must be chosen small and young, as they are to be cooked whole. Pick, and put them in plenty of boiling water with a pinch of salt; boil in an uncovered stewpan until tender. Drain them, and toss them over a brisk fire in the proportion of two ounces of butter to a pound of beans, a pinch of salt, and a few drops of lemon juice. When all are well mixed, turn them into a hot vegetable-dish and serve.

Apricot Pudding.

Butter a tart-dish, spread at the bottom a thin layer of apricot jam, over this a layer of buttered French roll, and so on till the dish is lightly filled. Pour over it a liquid custard made in the proportion of two eggs to a pint of milk. Put it in a very slow oven, and bake for two hours.

When the pudding is turned out on its dish, pour round it a sauce made by boiling a tablespoonful of apricot jam in two of water, with a teaspoonful of lemon juice.

Lemon Sponge.

'Soak half an ounce of gelatine in a quarter of a pint of cold water. Dissolve it in another quarter of a pint of

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boiling water. Then put to it a quarter of a pound of loaf-sugar and the peel of half a lemon. Let it simmer for half an hour, then strain, and allow it to stand until cool, but not so that it sets. Add to it the juice of a large lemon, and whisk until it is perfectly white and thick. Dip a mould into cold water, drain it, and then put in the sponge. Let it stand until the next day, then dip the mould into tepid water for half a minute, loosen the edges carefully with the top of a teaspoon, and turn out the sponge.

SEPTEMBER

SORREL SOUP

BAKED HADDOCK

STEWED KNUCKLE OF VEAL

ROASTED RABBIT BRUSSELS SPROUTS

VICTORIA PUDDING

LEMON CREAM

Sorrel Soup.

Carefully wash half a pound of sorrel, and having picked, cut it in shreds; put it into a stewpan with two ounces of fresh butter, and stir over the fire for ten minutes. Now stir in an ounce of flour, mix well together, and add a pint and a half of good white stock, made as for veal broth. Let it simmer for half an hour. Having skimmed the soup, stir in the yolks of three eggs beaten up in half a pint of milk or cream. Stir in a little pat of butter, and when dissolved pour the soup over thin sippets of French roll in the soup tureen.

Baked Haddock.

Two moderate-sized fish will be ample for a party of six persons. Have the eyes removed, and neatly trim the fish with the scissors. Roll the fish round, and fasten the tail to the head by means of a piece of fine twine, which must be removed before serving. Make a stuffing of two ounces of bread-crumbs, two of cold boiled fat bacon, a teaspoonful of chopped green parsley, a small pinch of