thoroughly; then add a tablespoonful of water, pepper, and salt. Let it stand for some hours, or indeed till next day. Before using it, whisk up 2 whites of egg to a stiff froth, and beat it in. (Another way is to use vinegar or brandy instead of the water.) Dip the pieces of meat or vegetable or fruit into this batter, then drop into boiling fat, and fry very dry and crisp.

438. To beat Whites of Eggs quickly and stiffly.

With the whites add a pinch of salt, and use a flat dish; beat with a large steel knife, and always in the same direction. Must be used at once.

439. To chop Parsley fine.

Wash it, and dry it thoroughly before chopping it; if it is chopped damp, it sticks to the knife.

440.-Cock-Tail.

1 liqueur-glass of gin or brandy, 1 ditto of water, small quantity of Angustura bitters, a little lemon or fresh lime juice, sugar to taste. Whisk all up together. A little crushed ice is an improvement; but if ice be used, 1 liqueur-glass of water is sufficient.

441.-Plantagenet Liqueur.

Mix 1 bottle of brandy with 2 bottles best ginger wine; bottle the mixture, and cork it tightly down.

442.-Suggestions for Different Salads.

French beans, or cauliflowers, or a white cabbage, or the tops of asparagus, or celery, or beetroot and celery combined, when cooked and cold, make excellent salads, either alone or together, if simply dressed with oil, vinegar, pepper, and salt in proper proportions. Meat cut into fine shreds, with a few chopped pickles, and dressed with a mayonnaise sauce (the recipe of which is given in all cookery books), or cold fish dressed with the same sauce, are also excellent cold dishes.

443.-Indian Chutnee.

Cold cooked potatoes. Mash them up very smooth; add some chopped green chili, and onions chopped small, salt, and lemon-juice. Mix all thoroughly together; put it in a small mould, press it tight, and turn it out to serve with curry.

N.B. The chili and onion must be chopped very fine. Raw tomatoes can be used instead of potatoes.