should be put into another saucepan. Warm until smoking hot, but
do not let it boil. Arrange the pieces of bird in heap upon a dish and
pour the gravy over them.

LENTEN DISHES

~ORANGE FOOL~--Take the juice of six oranges, six eggs well beaten, a
pint of cream, quarter of a pound of sugar, little cinnamon and nutmeg.
Mix well together. Place over a slow fire and stir until thick, then add
a small lump of butter.

~PLUM PORRIDGE~--Take a gallon of water, half a pound of barley, quarter
of a pound of raisins, and a quarter of a pound of currants. Boil until
half the water is wasted. Sweeten to taste and add half pint of white
wine.

~RICE SOUP~--Boil two quarts of water and a pound of rice, with a little
cinnamon, until the rice is tender. Take out the cinnamon and sweeten
rice to taste. Grate half a nutmeg over it and let stand until it is
cold. Then beat up the yolks of three eggs, with half a pint of white
wine, mix well and stir into the rice. Set over a slow fire, stirring
constantly to prevent curdling. When it is of good thickness it is ready
to serve.

~RICE MILK~--Boil half pound of rice in a quart of water, with a little
cinnamon. Let it boil until the water is wasted, taking great care it
does not burn. Then add three pints of milk and the yolk of an egg. Beat
up and sweeten to taste.

~FORCED MEAT BALLS FOR TURTLE SOUP~--Cut off a very small part of the
vealy part of a turtle, mince it very fine and mix it with a very small
quantity of boned anchovy and boiled celery, the yolks of one or two
hard-boiled eggs, and two tablespoons of sifted breadcrumbs, with mace,
cayenne pepper and salt to taste, a small quantity of warm butter, and
well beaten egg. Form the paste into balls, plunge them into a
frying-pan of boiling butter or fat, fry them to a good color, and they
are ready. They should be added to the soup hot.

~TRUFFLES FOR GARNISH~--Choose large round truffles, wash them
thoroughly and peel them, and put the required number into a saucepan,
pour over them enough chicken broth or champagne to nearly cover them,
add an onion stuck with three or four cloves, a clove of garlic, a bunch
of sweet herbs, and a little of the skimmings of the chicken broth or
fat. Place the pan on the fire and boil for fifteen minutes with the lid
on, then remove from the fire, and let the truffles cool in their
liquor. Remove them, drain, and they are ready for use. Another way to
fix them is to boil t