barely cover with boQing water ; add 1 teaspoon! ul sugar, and boil till tender and nearly dry ; then mix 1 ounce butter with V, tea- spoonful flour, add it to the peas ; add 1 even teaspoon! ul salt✪ Pigeons or Squabs Roasted and 2 tablespoonf uls cream, cook 3 minutes ; then add 1 tablespoon! ul fine-chopped parsley ; remove !rom fire, not letting them boil with the parsley. Arrange the peas in the center on an oblong dish, cut each pigeon in hal! ; lay them in 2 rows on the dish with the peas between them ; pour a little of the glaze over each one, and serve. In place o! peas, glazed carrot balls, small cauliflower roses covered with sauce, Brussels sprouts, chestnuts, mushrooms, olives, spaghetti, or nudles may be used. Indian Gurry of Chicken, — Out a well-cleaned young chicken of 2Vs pounds into 2-inch pieces, season them with 1 tablespoon!ul salt Place a saucepan with 3 ounces butter and % cup!ul fine-cut onion over the fire, stir and cook till the onion begins to turn straw- color ; then add 1 tablespoon!ul curry powder, stir and cook 5 min- utes over a slow fire ; next add the chicken, cook 15 minutes, stirring frequently ; add 1 pint o! boiling water, let simmer over a moderate fire 2 hours ; i! the liquor boils away, add a little more water, and serve with boiled rice. Bice boiled Indian Style. — Wash 1 pound best rice, place it in a saucepan, cover with 2 quarts boiling water, cover and cook till the rice is so!t but not broken ; drain off the water, rinse off several times with cold water, return the rice to the saucepan, put on the lid, set the saucepan !or 1 hour on side o! stove to dry. Bice pre- pared in this way is always served with Indian curry dishes. I! the rice is to be served with meat, then boil it with 1 teaspoon!ul salt, and when done, drained, and rinsed, put 1 tablespoon!uI butter in the center o! rice and leave it on side the stove !or 1 hour. 8ALPI00N. Salpicon h la Toulouse^ No. 1.— Gook 1 blanched and pre- pared sweetbread 10 minutes in 1 ounce butter ; then cut it into small dice-shaped pieces ; add an equal portion of cooked beef tongue, mushrooms, and 3 truffles all cut the same way. Then place a saucepan over the fire with 1 ounce butter ; add 1 tablespoonfol flour, stir and cook 3 minutes ; add Yf pint chicken broth, 1 gill of mushroom liquor, Vt ^^^^ teaspoonf ul salt✪ Rice Boiled Indian Style, and % g^U of Rhine wine ; cook slowly 5 minutes ; then add to the sauce all the above ingredients ; cook 5 minutes longer. Mix the yolks of 2 eggs with 1 gill of cream ; add them to the salpicon, stir for a minute ; then serve. Salpicon h la Toulouse^ No. 2.— Gut l ounce raw lean ham into small pieces and put them in a saucepan over the fire ; add 1 tablespoonful fine-cut onion, a bouquet, and 12 coarsely pounded peppers ; cover with 1% gill Madeira or sherry wine ; cook until reduced to one half, then strain this essence and set aside till follow- ing sauce is made : Place a saucepan with 1 ounce butter and 1 tablespoonful fine-chopped onion over the fire ; cook 5 minutes ; add 1 tablespoonful flour, stir and cook 3 minutes ; add y^ cupful canned tomatoes, y^ pint of broth, and the essence mentioned above ; season with 1 even teaspoonful salt and y^ teaspoonful pepper, cook 10 minutes ; strain into a clean saucepan ; add 1 pint of fine-cut cooked calf's head, % pint fine-cut mushrooms, 2 fine- cut truffles; cook slowly 10 minutes ; then serve. ✪ Salpicon of Fish

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barely cover with boQing water ; add 1 teaspoon! ul sugar, and boil till tender and nearly dry ; then mix 1 ounce butter with V, tea- spoonful flour, add it to the peas ; add 1 even teaspoon! ul salt and 2 tablespoonf uls cream, cook 3 minutes ; then add 1 tablespoon! ul fine-chopped parsley ; remove !rom fire, not letting them boil with the parsley. Arrange the peas in the center on an oblong dish, cut each pigeon in hal! ; lay them in 2 rows on the dish with the peas between them ; pour a little of the glaze over each one, and serve. In place o! peas, glazed carrot balls, small cauliflower roses covered with sauce, Brussels sprouts, chestnuts, mushrooms, olives, spaghetti, or nudles may be used. Indian Gurry of Chicken, — Out a well-cleaned young chicken of 2Vs pounds into 2-inch pieces, season them with 1 tablespoon!ul salt Place a saucepan with 3 ounces butter and % cup!ul fine-cut onion over the fire, stir and cook till the onion begins to turn straw- color ; then add 1 tablespoon!ul curry powder, stir and cook 5 min- utes over a slow fire ; next add the chicken, cook 15 minutes, stirring frequently ; add 1 pint o! boiling water, let simmer over a moderate fire 2 hours ; i! the liquor boils away, add a little more water, and serve with boiled rice. Bice boiled Indian Style. — Wash 1 pound best rice, place it in a saucepan, cover with 2 quarts boiling water, cover and cook till the rice is so!t but not broken ; drain off the water, rinse off several times with cold water, return the rice to the saucepan, put on the lid, set the saucepan !or 1 hour on side o! stove to dry. Bice pre- pared in this way is always served with Indian curry dishes. I! the rice is to be served with meat, then boil it with 1 teaspoon!ul salt, and when done, drained, and rinsed, put 1 tablespoon!uI butter in the center o! rice and leave it on side the stove !or 1 hour. 8ALPI00N. Salpicon h la Toulouse^ No. 1.— Gook 1 blanched and pre- pared sweetbread 10 minutes in 1 ounce butter ; then cut it into small dice-shaped pieces ; add an equal portion of cooked beef tongue, mushrooms, and 3 truffles all cut the same way. Then place a saucepan over the fire with 1 ounce butter ; add 1 tablespoonfol flour, stir and cook 3 minutes ; add Yf pint chicken broth, 1 gill of mushroom liquor, Vt ^^^^ teaspoonf ul salt, and % g^U of Rhine wine ; cook slowly 5 minutes ; then add to the sauce all the above ingredients ; cook 5 minutes longer. Mix the yolks of 2 eggs with 1 gill of cream ; add them to the salpicon, stir for a minute ; then serve. Salpicon h la Toulouse^ No. 2.— Gut l ounce raw lean ham into small pieces and put them in a saucepan over the fire ; add 1 tablespoonful fine-cut onion, a bouquet, and 12 coarsely pounded peppers ; cover with 1% gill Madeira or sherry wine ; cook until reduced to one half, then strain this essence and set aside till follow- ing sauce is made : Place a saucepan with 1 ounce butter and 1 tablespoonful fine-chopped onion over the fire ; cook 5 minutes ; add 1 tablespoonful flour, stir and cook 3 minutes ; add y^ cupful canned tomatoes, y^ pint of broth, and the essence mentioned above ; season with 1 even teaspoonful salt and y^ teaspoonful pepper, cook 10 minutes ; strain into a clean saucepan ; add 1 pint of fine-cut cooked calf's head, % pint fine-cut mushrooms, 2 fine- cut truffles; cook slowly 10 minutes ; then serve.

European and American cuisine