' livers alla Milanese.
Cavoli fiodi ripieni. Cauliflower with forcemeat.
Cappone arrosto con insalata. Roast capon with salad.
Zabajone. Spiced custard.
Uova al pomidoro. Eggs and tomatoes.

* The recipes for the dishes contained in all these menus
will be found in the second part of the book. The limits of
the seasons have necessarily been ignored.

The Second Day

Wednesday's luncheon was anticipated with some curiosity, or even
searchings of heart, as in it would appear the first-fruits of the hand
of the amateur. The Marchesa wisely restricted it to two dishes, for the
compounding of which she requisitioned the services of Lady Considine,
Mrs. Sinclair, and the Colonel. The others she sent to watch Angelina
and her circle while they were preparing the vegetables and the dinner
entrees. After the luncheon dishes had been discussed, they were both
proclaimed admirable. It was a true bit of Italian finesse on the part
of the Marchesa to lay a share of the responsibility of the first meal
upon the Colonel, who was notoriously the most captious and the hardest
to please of all the company; and she did even more than make him
jointly responsible, for she authorised him to see to the production
of a special curry of his own invention, the recipe for which he always
carried in his pocket-book, thus letting India share with Italy in the
honours of the first luncheon.

"My congratulations to you on your curry, Colonel Trestrail," said Miss
Macdonnell. "You haven't followed the English fashion of flavouring a
curry by emptying the pepper-pot into the dish?"

"Pepper properly used is the most admirable of condiments," the Colonel
said.

"Why this association of the Colonel and pepper?" said Van der Roet.
"In this society we ought to be as nice in our phraseology as in our
flavourings, and be careful to eschew the incongruous. You are coughing,
Mrs. Wilding. Let me give you some water."

"I think it must have been one of those rare grains of the Colonel's
pepper, for you must have a little pepper in a curry, mustn't you,
Colonel? Though, as Miss Macdonnell says, English cooks generally overdo
it."

"Vander is in one of his pleasant witty moods," said the Colonel, "but I
fancy I know as much about the use of pepper as he does about the use of
oil colours; and now we have, got upon art criticism, I may remark,
my dear Vander, I have been remind