Melon. - Select a medium-sized, well-ripened melon, and serve a small portion to each person, with ground ginger.

Tomato Broth. - One pound of tomatoes, one quart of water, two carrots, one turnip, four rolls (small), celery salt, teaspoonful of vegetable extract flavouring, pepper and salt to taste. Cut the carrots and turnip into small dice, and boil in the water; skin the tomatoes and slice them, cut the rolls into small dice, and add both tomatoes and rolls to the broth. Add celery salt and vegetable extract, season to taste with mignonette pepper, and serve with thin slices of breakfast rolls crisped in the oven (or fried croutes).

Sorrel (or Spinach) Cream Soup. - Quarter of a pound of butter, one bay-leaf, three pounds of sorrel or spinach, one lettuce, one quart of milk, one ounce of flour; squeeze of lemon juice, pepper and salt to taste. Melt the butter in a stewpan, add one pound of sorrel or spinach, lettuce, and bay-leaf, and simmer for fifteen minutes. Next add the flour, the remaining sorrel or spinach, and the milk, and cook gently for two hours. Take from stove, pass through a fine sieve, and serve with fried croutes.

Walnut Timbale with Mushroom Sauce. - Quarter of a pound of butter, six well-beaten eggs, one pound of shelled walnuts, half a pound of white breadcrumbs, three shallots, two mushrooms, one bay-leaf, juice of one lemon, pinch of chopped parsley, pepper and salt to taste. Mill the walnuts in a nut-mill, and mix thoroughly with the breadcrumbs; melt the butter in a stewpan, add the shallots, mushrooms, bay-leaf and parsley, all finely minced, and simmer in the butter for fifteen minutes. Pour the contents of the stewpan over the milled walnuts, beaten eggs, and breadcrumbs; stir all together, season to taste, turn into buttered mould, and steam until set (about one hour). Turn out and serve hot with mushroom sauce.

Mushroom Sauce. - Stir into one pint of Bechamel sauce half a pound of cup mushrooms, finely minced. Simmer gently for fifteen minutes.

Italian Egg Paste, or Macaroni, with Grilled Tomatoes. - Half a pound of Italian egg paste, or macaroni, two ounces of fresh butter, two eggs, two pounds of small tomatoes, one pint of milk, pepper and salt to taste. Bring the milk to the boil in a stewpan, add the Italian egg paste, or macaroni, and butter, with four tomatoes chopped fine. Simmer all together until tender, add the eggs, season to taste, and put into a buttered pie-dish. Serve the remaining tomatoes on the top, grilled whole.

Potatoes a la Maitre d'hotel. - Steam two pounds of medium-sized potatoes in their jackets, peel and toss them in fresh butler, sprinkle with chopped parsley and lemon juice, and serve.

Chicory. - Blanch the chicory, and simmer gently in milk until tender. Strain, and make the remaining milk into a sauce with half an ounce of butter and half an ounce of flour. Simmer till sufficiently thick, pour over the vegetable, and serve.

Braised Cucumber. - Peel two cucumbers and cut up into dice; put into the inner pan of a double-cooker, and cook until tender with one ounce of fresh butter. (Twenty minutes.)

Cherry Cream. - Two pounds of stoned cherries, half a pint of cream, half a gill of dissolved gelatine, cane syrup for sweetening. Halve the cherries, and stir them into the cream; sweeten to taste, stir in the gelatine, and pour into a mould, previously rinsed with cold water. When set, turn out and decorate with whipped cream and cherries.

Fruit Salad. - Half a pineapple, six bananas, six oranges, quarter of a pound of glace cherries, three apples, six peaches six apricots, half a pound of strawerries half a pound of fresh cherries . hall a pound of greengages. It the last five item are not obtainable, bottled pears, peaches, apricots may be used in their place. Cut all the fruit into cubes with a silver knife, add the juice of four lemons, three table-spoonfuls of pure cane syrup, and a little flavouring essence.

Welsh Rarebit. - Four ounces of Cheddar cheese (dry), one ounce of proteid, one ounce of butter, one ounce of cream, pepper and salt to taste, chopped parsley. Put the butter and cream into a saucepan and heat thoroughly; add the cheese (grated) and proteid, and stir until thoroughly dissolved. Cut some buttered toast into squares, and pour the mixture over the toast; brown under the grill or in the oven, and serve with a pinch of chopped parsley.