_Maître d’Hôtel Butter_ is made by melting about a quarter of a pound of salt butter in a saucepan and adding to it two tablespoonfuls of minced parsley, chervil and tarragon, with a shallot to give flavour. Simmer these well together, and before using add a few drops of vinegar, and some pepper and more salt if required. Steam the potatoes if possible and garnish the cod with them. When we speak of boiled fish by the way, we mean simmered fish, for it should never be allowed to actually boil, or it will be tough and flavourless. Very great care is needed in cooking all boiled articles of food. _Chicory Salad_, which is, of course, made from the chicory that comes to us from abroad, requires a cream dressing. This should be made by mixing the yolk of an egg with oil and cream, a spoonful of made mustard, and a few drops of tarragon vinegar. Beat these ingredients together until they resemble a thick cream, and pour over the chicory (which should be cut into convenient lengths) at the last moment. A guinea-fowl takes about the same time to roast as an ordinary fowl, and requires to be well basted. Serve fried crumbs with it. _Savoury Omelette._—When the art of making a plain omelette has been acquired, it is easy to ring the changes of variety. The additions that transform it into a savoury are, minced chives (or shallots), chervil, tarragon and parsley; in France this is called an _omelette aux fines herbes_. Four eggs would be needed to make one of a sufficient size for a dinner. Beat these on a plate with a knife and add the salt and pepper to them, also a very little milk. Pour into the omelette pan when the butter is beginning to turn colour, as the right point of heat has much to do with the ultimate success. Slip the knife under it a time or two, but as soon as the mixture shows signs of “setting,” it should be left alone for a minute longer, then the pan should be put into a very hot oven for another minute, to raise the surface, then folded over and slipped out of the pan on to a very hot dish. The savoury herbs should be added to the eggs at the beginning. Lose not a moment of time in bringing an omelette to table once it is cooked. To boil rice successfully is not the easiest thing in the world. The water, of which there should be a large pan three parts full, must be boiling to begin with; then, while this is getting ready, the rice, after washing, should be soaking in cold water. Put plenty of salt in the pan. Boil the rice until it is tender enough to crush the grains between the thumb and finger, then pour off into a colander; pour more water through this until every grain is well separated, then return the rice to the saucepan, cover it tightly, and let it steam gently for half an hour. It ought then to be perfectly soft, yet every grain free from the other. All rice, macaroni, and foods of this kind need to be extremely well cooked, otherwise they are anything but digestible. HIGH-CLASS SWEETMEATS.