w recipes. Here are two or three for scholastic bed-room suppers.
The first will be invaluable in Seminaries for Young Ladies:--

[Illustration]

_Saucissons en Petite Toilette._--Purchase your sausages on the sly,
and keep them carefully in your glove-box, or your handkerchief case
till wanted. Prick them all over with a hair-pin before cooking.
Sprinkle them lightly with violet powder, and fry in cold cream
(bear's grease will do as well) on the back of your handglass over the
bed-room candle. If the glass gets broken, say it was the housemaid,
or the cat did it. Turn with the curling-tongs. When done to a rich
golden brown, put your sausages on a neatly folded copy of S----
(_Editorial blue pencil again_), and serve hot. Thin bread and butter,
plum-cake or shortbread may accompany this appetising dish, and a
partially ripe apple munched between each sausage will certainly
give it a zest; but it would perhaps be as well not to eat too many
chocolate creams afterwards.

_Souffle de Fromage de Hollande._--This is a very favourite dish for
the dormitory in Young Gentlemen's schools. Procure, on credit, a fine
Dutch cheese, keep it carefully in your play-box or in your desk; but
don't let your white mice get at it. Before cooking in the dormitory,
you and your young friends can have a nice game of ball with the merry
Dutchman, only refrain from trying his relative hardness or softness
by hammering the head of MUGG, the stupidest boy in the school, with
it. Now cut up your cheese into small dice and carefully toast them on
a triangular piece of slate, which you will cause "GYP Minor" to hold
over a spirit-lamp. When, as the slate grows hotter, "GYP Minor" will
probably howl, box his ears smartly, and the cheese will thus become
a "_souffle_," or rather "_soufflet_." Serve _a la main chaude_, but
I must indignantly protest against the practice of some youths of
eating peppermint drops with this "_plat_." A bath bun is much better.
Beverage, gingerbeer or a little ginger wine.

_Tournedos a la Busby._--It is a very astonishing thing that I never
could persuade school-boys that this is a most succulent, scholastic
supper-dish, exceptionally brisk and pungent in its flavour. Perhaps
their aversion to it is based on the fact that the _tournedos_ is
usually served very hot indeed towards the conclusion of the repast
by the Rev. Principal. It is accompanied by a brown sauce made of a
_bouquet de bouleau_ full of buds and mari