ENTRÉES.
otherwise wasted scraps. Well do I remember find-
ing one day in the larder a saucerful of tiny morsels
of flaked fish flanked by some skin and the bones
and trimmings of the fish. “Why, you have for-
gotten to give Pussy her supper last night!” I
observed. “Pussy's supper, ma'am, indeed no! She
had it all right enough; why that's my savoury for
to-night, ma'am!” and sure enough, up came some
tiny little soufflés that evening evolved from scraps.
I should have thought any cook justified in emptying
into Pussy's plate.
If we only realised it, servants are as fond of
fancy work as their mistresses, and if you teach your
cook to look on these little dishes as fancy work it
will add enormously to the daintiness of your menu,
whilst actually reducing the weekly sums inscribed
in those dreadful red-covered “weekly-books,” which
are such a nightmare to most housewives. Only
don't begin encouraging this culinary embroidery on
the score of economy, please! Admire their beauty,
and their niceness, and so get her into the way of
such things, and you will gradually find her amour-
propre is wakened to the amusement of contriving
into what shapes she can twist remnants that other-
wise she would have denounced you as a skinflint
for wishing to utilise.