SMALL ENTRÉES, &c.
frequently impressed on the average culinary artist (?) that a clever cook is invariably an economical one, and never wastes anything, however small; though he or she may be an expensive one, from the variety of materials needed.
If British housekeepers, and their attendants, could be induced to understand the importance of small things we could have far more variety and daintiness in our menus, and much less expense in our housekeeping; but it is safe to say this millenium will never come till the mistresses themselves will take an intelligent and practical interest in the service of their tables. It is to the interest a French house-mistress takes in her housekeeping and kitchen, that the much quoted superiority of the bonne-à-tout-faire over the British “general” is due. Angélique is perfectly aware that Madame expects, and is determined to have, full value for her culinary expenditure, not only in actual food, but in dainty and careful service, and is thoroughly capable, if need be, of giving practical demonstration of what she wants done, and moreover stands in no awe of Angélique. Mary-Jane, on the contrary, has not a little secret, and perhaps open, contempt for the “missus,” the depths of whose ignor- ance she has long since fathomed, and is perfectly aware that the said mistress is haunted by a dread of worse befalling her, should she in any way ruffle the feelings of her cordon bleu, and lead to the much-dreaded phrase: “This day month, ma'am!”