of tablespoons of strong gravy; then line the inside
of a mould with the paste of sufficient thickness to turn out without
breaking. Some cooks fill the mould instead of lining it only, and
scoop away the centre. After it is turned out the rice must stand till
cold, before it is removed from the mould; then fill the rice with
friccassee of fowl and sweetbread, with a rich white sauce, and place
it in the oven to become hot and brown. The mould used for a casserole
is oval and fluted, and resembles a cake mould. It is as well to
observe, it cannot be made in a jelly mould.

* * * * *

A FONDU.

Make into a batter one ounce and a half of potatoe flour, with the
same quantity of grated cheese and of butter, and a quarter of a
pint of milk or cream; add a little salt, very little pepper, and the
well-beaten yolks of four fine fresh eggs; when all this is well mixed
together, pour in the whites of the eggs, well whisked to a froth;
pour the mixture into a deep soup plate or dish, used expressly for
the purpose, and bake in a moderate oven. The dish should be only half
filled with the _fondu_, as it will rise very high. It must be served
the moment it is ready, or it will fall. It is a good plan to hold a
salamander over it while being brought to table.

* * * * *

PETITS FONDEAUS.

Make a batter as for a fondu, but use rice flour or arrow root instead
of potatoe flour; add the egg in the same manner as for a fondu, and
pour the mixture into small paper trays fringed round the top. The
mixture should only half fill the trays or cases.

CHAPTER VI.

Pastry.

DIRECTIONS FOR MAKING PASTE.

To make good light paste requires much practice; as it is not only
from the proportions, but from the manner of mixing the various
ingredients, that paste acquires its good or bad qualities.

Paste should be worked up very lightly, and no strength or pressure
used; it should be rolled out _from you_, as lightly as possible. A
marble slab is better than a board to make paste on.

The flour should be dried for some time before the fire previously to
being used. In forming it into paste it should be wetted as little as
possible, to prevent its being tough. It is a great mistake to imagine
_lard_ is better adapted for pastry than butter or clarified fat; it
may make the paste lighter, but neither the color nor the flavor will
be nearly so good, and the saving is