a libation of one of them,
which was poured over a certain cathedral, has made it look as good as
new," said Miss Macdonnell, "and we have lately learned that one of the
most distinguished of our party is ambitious to enter the same career."

"I would suggest that Sir John should devote all that money he proposes
to make by the aid of his familiar spirit--the ghost of Narcisse--to the
building of a temple in honour of the tenth muse, the muse of cookery,"
said Mrs. Sinclair; "and what do you think, Sir John, of a name I dreamt
of last night for your sauce, 'The New Century Sauce'? How will that
do?"

"Admirably," said Sir John after a moment's pause; "admirably enough to
allow me to offer you a royalty on every bottle sold. 'The New Century
Sauce', that's the name for me; and now to set to work to build the
factory, and to order plans for the temple of the tenth muse."

Menu--Lunch.

Maccheroni al pomidoro. Macaroni with tomatoes,
Vitello alla pellegrina. Veal cutlets alla pellegrina.
Animelle al sapor di targone. Sweetbread with tarragon sauce.

Menu--Dinner.

Zuppa alla Canavese. Soup alla Canavese
Naselli con piselli. Whiting with peas.
Coscia di manzo al forno. Braized ribs of beef.
Lingua alla Visconti. Tongue with grapes.
Anitra selvatica. Wild duck.
Zabajone ghiacciato. Iced syllabub.
Crostatini alla capucina. Savoury of rice, truffles, &c.

The Eighth Day

"We are getting unpleasantly near the end of our time," said the
Colonel, "but I am sure not one of us has learnt one tithe of what the
Marchesa has to teach."

"My dear Colonel Trestrail," said the Marchesa, "an education in cookery
does not mean the teaching of a certain number of recipes. Education, I
maintain, is something far higher than the mere imparting of facts; my
notion of it is the teaching of people to teach themselves, and this
is what I have tried to do in the kitchen. With some of you I am sure I
have succeeded, and a book containing the recipe of every dish we have
tried will be given to every pupil when we break up."

"I think the most valuable lesson I have learnt is that cookery is a
matter for serious study," said Mrs. Sinclair. "The popular English view
seems to be that it is one of those things which gets itself done. The
food is subjected to the action of heat, a little butter, or pepper, or
onion, being added by w