Miss Parloa's kitchen companion

Make a Breton sauce. Pour it in the centre of a warm platter, and in the centre of this sauce heap a pint and a half of boiled Lima beans, seasoned with salt and butter. Arrange cutlets or chops of mutton or pork around this, and serve very hot. Or the garnish may be arranged in a vegetable dish, and served with a roast of mutton. Rice Border. Wash a cupful of rice in three waters. Put it in a stew-pan with three cupfuls of white stock. Cook for half an hour. At the end of that time add one level table-spoonful of salt and two table-spoonfuls of butter, and set back where the mixture will cook slowly for twenty minutes. Beat the yolks of four eggs with three table-spoonfuls of cream or milk ; stir these into the rice. Butter a border-mould thoroughly ; pack the rice into it. Let it stand for eight or ten minutes in a warm (not hot) place, and turn it out on a warm platter. The centre may be filled with any preparation of meat warmed in a sauce. This makes a very elegant and savory dish. Potato Border. Pare, boil, and mash nine good-sized potatoes ; add to them two table-spoonfuls of butter, a generous half-cupful of boiling milk, one generous table-spoonful of salt, and the yolks of two eggs, well beaten; and beat the mixture until very light. Butter a border mould thoroughly. Pack the potato in it, and let it stand on the kitchen table for about eight minutes. Beat the whites of the eggs to a froth j add a quarter of a teaspoonf ul of salt to them, and turn the potato border on a warm platter. Cover the potato with the beaten white of the egg, and put the dish into a moderate oven to brown the egg. Take from the oven, and fill the centre with meat or fish heated in a sauce. FORCE-MEAT. This is used so extensively in the making of entries that a good cook should understand its preparation perfectly. When the principles are once mastered there need be no fear of failure in the preparation of the most delicate dish which in a great measure depends for its success upon the quality of the force-meat. The finest kinds of force-meat consist of raw meat or fish, a panada, either butter, beef suet, or calf s udder, eggs, and seasoning. To prepare the meat or fish, free it of fat, skin, bone, and sinews ; then chop it fine, and pound it to a paste. Put it in a wire puree sieve, and with a wooden vegetable-masher rub it through the sieve. This is the hardest part of the work in making force-meat. Panada is made by cooking together, until a smooth paste is formed, bread and cream or stock in the proportions of half as much bread as there is cream or stock. If beef suet be used it must be freed of tough fibrous parts, then chopped fine, and pounded with the meat and bread. It is then rubbed through the puree sieve. This is not so delicate as butter or calf's udder, and is not so often used. When a force-meat is made in this manner it is called " godiveau." It is cheaper than the force-meat made with butter or udder.