124. Maître d'Hôtel Butter.

Knead some very finely chopped parsley in with some fresh butter; add pepper, salt, and a little lemonjuice. If required hot, melt it over the fire, but do not let it boil.

125.-Ravigote Butter.

Scald some parsley, tarragon, chervil, chives, and shallot; press out all the water, and chop them up very fine. Now pound them up with two anchovies and some butter. Pass through a sieve.

126.—Tarragon Butter.

Chop some tarragon very fine; beat it up with a lump of butter, pepper, salt, and lemon-juice. Serve over mackerel, soles, etc.

127.-Devil Mixture.

Mix well on a plate a teaspoonful of French or English mustard, half a teaspoonful of anchovy paste, 2 of salad oil. Cover the meats well before grilling.

128. Brandy Butter (for Sweets).

Beat 1 teacupful of castor sugar with half a teacupful of fresh butter. When beaten to a cream, add

a tablespoonful of brandy and a little essence of nutmeg. Put it on ice until required.

N.B.-Rum can be used instead of brandy.

Some people whisk two whites of eggs to the above. I do not recommend it.

VEGETABLES, etc.

129.-Plain Fried Potatoes.

Peel them, wash them, slice them, and drain them; when perfectly dry, put them in boiling fat and fry them a pale gold colour. Sprinkle with salt, and serve at once.

Boil and peel the potatoes; pass them through a wire sieve; put them into a saucepan, with a lump of butter, pepper, salt to taste. Stir in enough milk to make the purée smooth. Boil it up once, being careful to stir from the bottom, and serve.

132.-Potatoes 66 au Gratin.”

Boil the potatoes, then peel them and pound them smooth. Now place a layer of the potatoes on a bakingdish, about a quarter of an inch thick; then sprinkle over a little grated Parmesan cheese, a few very small lumps of butter, then more potato, cheese, and butter, . until you have used up all the potato. Sprinkle a little more grated Parmesan cheese on the top, and a few lumps of butter. Bake in the oven or before the fire.

133.-Potatoes "à la Maître d'Hôtel."

Boil the potatoes in water, then peel them. Put some butter in a saucepan, with chopped parsley, pepper, and salt. Toss in the potatoes; add a squeeze of lemon-juice, and serve at once. 1 pound of potatoes will require three-quarters of an ounce of butter.

133a. Tossed Potatoes.

Three-quarters of a pound of small new potatoes, all the same size. Scrape them, wash them, and drain them perfectly dry. Put 1 ounce of dripping or butter in a saucepan; place it on a brisk fire; when Keep the lid on,

it is quite hot, put in the potatoes. and cook them until they are a deep gold colour. Toss the saucepan every few minutes while they are

cooking. When cooked, drain off the fat that may be left, sprinkle some salt over them, and serve them quite hot.

133b.-Faverges Potatoes.

Slice some potatoes; put a good-sized lump of butter in a saucepan; put in the potatoes and cover the saucepan. Simmer them gently until they are cooked. Take out, sprinkle over with salt, and serve. The potatoes will be a pale yellow colour, and will not be dry. The butter can be used many times again.

134. Potato Salad.

Cook the potatoes, peel and slice them, and dress them while they are hot with a little oil, vinegar, pepper and salt, chopped parsley, tarragon, chervil, a few sliced gherkins, and anchovies. Serve when cold. If liked, dress them with cream and lemon-juice in place of oil and vinegar.

135.-Soufflé Potatoes.

Peel the potatoes; cut them downwards in slices half an inch thick; dry them in a cloth. Have a saucepan of fat almost boiling; put in the potatoes and let them cook about 10 minutes; take them out, drain them; let them get nearly cold. Boil the fat up again, and when quite boiling, put in the potatoes