of boiling water, add a wine glass of Marsala or sherry, put it into a jam-pot, and set it in a saucepan of boiling water to get hot; just before serving the pudding pour it round the base.

Chocolate Soufflé.

Two tablespoonfuls of flour.

Two tablespoonfuls of powdered loaf sugar.

Two ounces of butter.

A quarter of a pint of milk.

Stir together over the fire until it boils. Then let it become nearly cold, and stir in the yolks of four eggs and two bars of chocolate finely grated, or a quarter of an ounce of Van Houten's cocoa, which is the best of all manufactured cocoa. When ready for the oven, add the whites of the eggs beaten to a strong froth. Bake three-quarters of an hour. If preferred, the chocolate may be omitted, and the soufflé flavoured with vanilla.

MARCH

CHICKEN GIBLET SOUP

SCOLLOPED COLLOPS

ROLLED LOIN OF MUTTON

GLAZED ONIONS

SALMI OF WILD DUCK

NORWOOD PUDDING

STRAWBERRY SOUFFLÉ

Chicken Giblet Soup.

The giblets of fowl are generally to be bought at a very moderate cost at the poulterers in large towns, and not only do they make an excellent soup, but, properly prepared, will answer for several delicious dishes. Procure three or four sets of giblets, and having washed and afterwards dried them in a cloth, flour and fry them with a pound of gravy beef cut into dice, four large onions sliced, and two or three bones from which streaked bacon has been cut. Set the whole to boil in two quarts of water, or stock if you have it. After you have skimmed it let it boil gently for three hours. When done, strain the soup, and when cold, remove all fat from it. Pick out all the chicken livers from the rest of the soup-meat, and pound them till perfectly smooth, rub them to a paste with two ounces of butter and one of flour, mix with a little of the boiling soup, stir all together, let it boil up for a minute and

serve.

Scolloped Collops.

When you buy them, choose those which have not opened their shells. When carefully taken off the shell,

wash them very thoroughly to cleanse them from the sand, which is generally present in large quantity. Prepare a sauce, say for half a dozen collops, with one tablespoonful of corn-flour, and one of flour, mixed in two tablespoonfuls of cold milk, stir it over the fire with four or five of boiling water until it begins to get very thick, then add two ounces of butter, and continue stirring until perfectly smooth, add a little salt and cayenne pepper, and put the collops into it, butter a deep tin dish, lay on it a thin layer of finely sifted bread-crumbs, then arrange the collops on it and cover them well up with bread-crumbs. Spread dissolved butter over the top, and bake slowly for threequarters of an hour, increasing the heat the last ten minutes in order to brown it.

Rolled Loin of Mutton.

With a sharp knife remove all the bones from three pounds of the best end of a loin of mutton, cut away the fillet from the bones, mince it very finely, add an equal weight of bread crumbs, a shalot scraped and minced, a little fresh parsley chopped, pepper and salt, and enough egg to bind it. Place this on the mutton, bind it up lightly with tape, rub the outside with flour, pepper and salt, and roast slowly in the V-oven, or in any other way you choose. Fry the bones with onions until brown, and make them into a good gravy, with a little stock, and any