_Roast Bullock’s Heart._—Well wash the heart in warm water and salt. Cut away the pipes and trim away most of the fat; cut the thick wall that divides the middle of the heart. Put the heart in a saucepan of cold water, bring this slowly to the boil and throw the water away; this is to blanch it. Make a stuffing of half a pound of breadcrumbs, two tablespoonfuls of chopped parsley, a teaspoonful of chopped mint and marjoram, a small onion chopped, and two ounces of finely-chopped suet; bind this all together with beaten egg and a little good gravy; season well with pepper and salt, and stuff the heart with it. Lay it on a dripping-tin and put plenty of dripping on the top; lay a piece of greased paper over and roast in a rather slow oven for an hour and a half; heat the oven and cook for another half-hour to brown well. If cooked quickly all the while, the heart will be hard. When done put on a hot dish; pour off the dripping and pour half a pint of stock into the tin; add an ounce of brown thickening and a dessertspoonful of ketchup and boil up. Pour this gravy round the heart. _Chocolate Sauce for Pancakes._—Make some pancakes in the usual way, and before each one is rolled up, spread a spoonful of the following sauce on each:— Put two ounces of chocolate on a tin in the oven to get soft, and then stir it into half a pint of warm milk. The chocolate used must be of the best quality; beat until smooth. Mix a tablespoonful of cornflour with a little cold milk; bring the chocolate and milk to the boil, stir in the cornflour and let the sauce thicken; add a very little brown colouring, and use. _Artichokes with Cheese Sauce._—Well wash some globe artichokes; cut off the coarse outer leaves and boil them for three hours until the leaves come out easily. It is best to float a plate over them to keep them under water. Drain and serve with the following sauce handed in a sauceboat:— _Cheese Sauce._—Boil half a pink of milk with an ounce of butter; mix an ounce of flour with a little cold milk and stir it in; stir in by degrees two ounces of grated cheese; stir and boil well. _Beans à la Flamande._—Shred some French beans and cook them in weak stock with the lid off the saucepan and a sprig of mint with them. When tender, drain off the stock. Put a small piece of fresh butter in the saucepan, with a dessertspoonful of chopped onion and one of chopped and blanched parsley. Toss the whole well together and serve very hot. _Rice Snow._—Boil a teacupful of rice very gently in a pint of milk until the rice has absorbed all the milk. Separate the whites and yolks of two eggs. Take the rice off the fire and beat in the two yolks; add two tablespoonfuls of castor sugar and a few drops of vanilla. Pour into a buttered pie dish; whip up the whites of the eggs with a little castor sugar and pile on the top of the pudding; put in a moderate oven for twenty minutes. Eat hot or cold.