given a specimen in the émincé au choufleur gratiné,
and almost every good housekeeper can give similar
examples. One of the prettiest specimens of this
dainty economy is the egg cutlet, for which you
require a hard boiled egg, a slice or so of bacon left
over from the morning's breakfast, a gill of melted
butter from the previous night's dinner, a spoonful
or two of cooked peas, asparagus cut up, or mush-
rooms, according to what you have over, and a little
cold sweetbread, brains, or even tongue, cut into
dice. This is all stirred together over the fire till
well blended, then left to cool, and when cold, shaped
into cutlets in your well-floured hands, dipped in
beaten egg, and then in sifted breadcrumbs, and
lastly fried in boiling fat till a golden brown, and
served with fried parsley. This dish was once pre-
pared by Mrs. A. B. Marshall at one of her lessons.
to show how scraps could be utilized (a subject, by
the way, which she is very keen to impress on her
pupils). She simply gathered up the scraps left over
after an Entire Dinner Lesson, a perfect gallimaufry
of odds and ends, and in about ten minutes turned
out a dish of the daintiest little cutlets imaginable,
fit for the most recherché lunch or breakfast. But
if this kind of dainty housewifery is to be practised,
it cannot be too firmly impressed on the cook that
every scrap must be saved, and, moreover, saved
tidily. Never stint your cook in the matter of larder
plates; these can be cheaply purchased at any cheap
china warehouse, and well repay their first cost.
Scraps of vegetables, each on a separate saucer,
neatly freed from grease and sauce, can be con-