=Cabillaud à la Bechamel.=--Mix an ounce of flour with an ounce and a half of butter melted in a saucepan, then gradually add a pint of milk which has been allowed previously to simmer with a minced onion and carrot in it, also a bunch of sweet herbs, two or three cloves, a grating of nutmeg and pepper and salt. Bring to a boil, add two or three tablespoonfuls of cream, strain and put back into the saucepan. Now put in two or three pounds of cod, previously boiled and flaked, being thoroughly free from skin and bones. Shake all together very gently and when all is thoroughly hot, turn out onto a silver dish and garnish with sliced hard-boiled eggs. =Pommes de Terre, Genevoise.=--Shred four medium sized boiled potatoes, season with a little salt and pepper. Butter lightly half a dozen tartlet moulds, cover the bottoms with grated Parmesan cheese, arrange in each a layer of potatoes, then another sprinkling of cheese, and so on till the moulds are filled. Put a little butter on top. Place on a very hot stove or in a very hot oven for fifteen minutes to half an hour. Serve on a hot dish in the moulds. =Salade Celeri.=--Trim two or three heads of celery, cut into short shreds, wash thoroughly in cold water and drain. Place in a salad bowl, season with a little salt, a very little pepper and one or two tablespoonfuls each of oil and vinegar. Add several sprigs of pepper-grass and serve at once. =Pouding à la Vanille.=--Place a vanilla bean in a mortar together with half a pound of sugar and pound well together and sift. Separate the whites from the yolks of three eggs, beat the yolks well, stir them in with a pint of cream and mix in with the vanilla sugar. Whisk the whites of the eggs to a stiff froth and mix lightly in with the other ingredients. Butter a pudding mould, pour in the mixture and cover with a sheet of oiled paper. Stand the mould in a saucepan of boiling water and steam the pudding for half an hour. In the meantime prepare the following sauce: Pour a breakfast cupful of canned or fresh pineapple juice into a lined pan with the juice of a lemon. Put this on the fire till it boils, then pour it over a tablespoonful of arrowroot, stirring all the time. Return the sauce to the saucepan and stir till it thickens over the fire. When the pudding is cooked, turn it out onto a hot dish, strain the sauce over it and serve. Be careful that no water enters the mould containing the pudding while it is cooking, or it will be spoiled. II MENU Consommé à la Napolitaine Cabillaud à la Financière Pommes de Terre en Rubans Beignets à la Printemps Choufleur au Gratin Bavaroise au Café