=Consommé Royale.=--Beat two eggs and mix them with half a cup of milk and a pinch of salt. Pour into a basin, stand this in a larger one containing hot water, place in the oven and bake till the contents of the small basin are firm, renewing water in the larger dish if necessary. Allow to cool and when set cut into small well-shaped pieces, pour over them a quart of hot consommé and serve immediately. =Filet de Sole à la Vénétienne.=--Place in a buttered tin two small or one large onion cut in thin slices, a little chopped parsley, a bayleaf, one or two whole cloves and salt and pepper. Lay the fillets of two soles on these with a generous piece of butter, pour over half a pint of white stock and a small glass of white wine. Cover the tin with oiled paper, and bake in the oven for about twelve minutes. When the fish is cooked take out all the liquor except just enough to keep the fish moist as it remains in the oven turned very low, strain it and add three-quarters of an ounce of flour and the same amount of butter. Bring the sauce to a boil, take it from the fire, add the yolk of an egg and a good amount of blanched parsley and chervil, chopped very fine. Arrange the fillets of sole on a hot dish, pour the sauce over and serve. =Salade Barbe de Capucin.=--Carefully pick over and break into convenient pieces the required amount of chicory and place in a salad bowl well rubbed with an onion. Just before serving pour over a French dressing, remembering to be in making it "a spendthrift for oil, a miser for vinegar, a counselor for salt and a madman to stir it all up." =Beignets des Pêches.=--Peel, stone and cut in halves some firm peaches. Toss about in a bowl with sugar, being careful not to break. Put a pound of flour in a basin and stir in gradually half a pint of water. Mix the whites of two stiffly beaten eggs with this batter and then add one and a quarter ounces of melted butter. Bring olive oil to a good heat in a frying pan, dip each piece of peach in the batter and fry in the fat. When lightly browned drain on a cloth or paper, lay on a baking dish, sift powdered sugar over and glaze by placing in a hot oven a few minutes. Arrange in pyramid shape on a folded napkin on a hot dish and serve immediately. Canned peaches, if firm, may, of course, be substituted for the fresh fruit. IX MENU Côtelettes de Saumon, à l'Anglaise Pommes de Terre, Marquise Petits Pois à la Paysanne Salade Américaine Choux au Chocolat