to 20 minutes. _Average cost_, 10d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

BRILLAT SAVARIN'S FONDUE.

(_An excellent Recipe_.)

1644. INGREDIENTS.--Eggs, cheese, butter, pepper and salt.

_Mode_.--Take the same number of eggs as there are guests; weigh the
eggs in the shell, allow a third of their weight in Gruyere cheese, and
a piece of butter one-sixth of the weight of the cheese. Break the eggs
into a basin, beat them well; add the cheese, which should be grated,
and the butter, which should be broken into small pieces. Stir these
ingredients together with a wooden spoon; put the mixture into a lined
saucepan, place it over the fire, and stir until the substance is thick
and soft. Put in a little salt, according to the age of the cheese, and
a good sprinkling of pepper, and serve the fondue on a very hot silver
or metal plate. Do not allow the fondue to remain on the fire after the
mixture is set, as, if it boils, it will be entirely spoiled. Brillat
Savarin recommends that some choice Burgundy should he handed round with
this dish. We have given this recipe exactly as he recommends it to be
made; but we have tried it with good Cheshire cheese, and found it
answer remarkably well.

_Time_.--About 4 minutes to set the mixture.

_Average cost_ for 4 persons, 10d.

_Sufficient_.--Allow 1 egg, with the other ingredients in proportion,
for one person.

_Seasonable_ at any time.

MACARONI, as usually served with the CHEESE COURSE.

I.

1645. INGREDIENTS.--1/2 lb. of pipe macaroni, 1/4 lb. of butter, 6 oz.
of Parmesan or Cheshire cheese, pepper and salt to taste, 1 pint of
milk, 2 pints of water, bread crumbs.

_Mode_.--Put the milk and water into a saucepan with sufficient salt to
flavour it; place it on the fire, and, when it boils quickly, drop in
the macaroni. Keep the water boiling until it is quite tender; drain the
macaroni, and put it into a deep dish. Have ready the grated cheese,
either Parmesan or Cheshire; sprinkle it amongst the macaroni and some
of the butter cut into small pieces, reserving some of the cheese for
the top layer. Season with a little pepper, and cover the top layer of
cheese with some very fine bread crumbs. Warm, without oiling, the
remainder of the butter, and pour it gently over the bread crumbs. Place
the dish before a bright fire to brown the crumbs; turn it once or
twice, that it may be equally coloured, and serve very hot. The top of
the macaron