Cream, butter and sugar. Beat in the yolks for three minutes; add pine-apple and spice; lastly, the whites. Bake in open shells of paste. Eat cold.

Second Week. Thursday.

Mulligatawny Soup.

Skim the stock set aside yesterday, and strain from the chicken into a soup-pot. Add a small onion and half a cupful of raw rice, and simmer forty minutes, or until the rice is tender. Wet up a tablespoonful of curry powder with the juice of a lemon, and stir in then a large spoonful of butter rolled in flour. Boil once and serve.

Chicken Patés.

Chop the meat of your cold chicken fine, and season well. Make a large cupful of rich drawn butter, and while it is on the fire, stir in two eggs boiled hard and minced very fine, also a little chopped parsley—then the chicken-meat. Let it almost boil. Have ready some paté pans of good paste, baked quickly to a light brown. Slip while hot from the pans, fill with the mixture, and set in the oven to heat. Arrange upon a dish and send up hot.

Sea-Kale.

Choose fresh, and pick over carefully; cook twenty-five minutes in boiling, salted water; drain and press well. Chop fine; put back in the saucepan with a great lump of butter, pepper, salt, and the juice of half a lemon. Stir and beat, and heap upon slices of buttered crustless toast laid upon a hot dish.