=Potage Macédoine.=--Place thin pieces of ham in the bottom of a saucepan and then put in three each of turnips, potatoes and onions, all cut up small. Pour in some stock, season with pepper and salt and simmer till the ham and vegetables are cooked. Add a quart of milk and bring almost to a boil, strain and serve immediately. =Homards et Champignons.=--Cut an equal quantity of lobster meat and mushrooms into dice. Boil some velouté sauce together with some essence of mushrooms till somewhat reduced, then thicken and mix with the lobster and mushrooms. Fill ramekin cases with the preparation, sprinkle with breadcrumbs, pour over a little melted butter and bake in the oven till browned. Serve piping hot. =Côtelettes de Mouton à la Brunoise.=--Trim mutton cutlets neatly, cutting away all fat, and place side by side in a large stewpan. Cover with well-flavored stock and leave to simmer, well covered, for an hour and a half. Take equal quantities of turnips, onions and celery and double the amount of carrots, cut all into quarter-inch cubes and fry in butter till they begin to color, putting in first the carrots, then the celery, then the onions and last the turnips. When all are done, drain and allow them to simmer gently in a little common stock. A little while before the cutlets are done drain off all the surplus stock from the vegetables, or boil it down quickly over a hot fire. Dress the cutlets on the rim of a platter, heap the vegetables in the center and pour the gravy all over them. Accompany with mashed potatoes. =Petits Pois à la Française.=--Cook a pint of shelled peas till tender, drain and place on the back of the fire with not quite a gill of the water in which they have been boiled, a little flour and an ounce of butter. Simmer for five minutes, adding pepper and salt to taste and just before taking from the fire add the yolk of an egg mixed with a tablespoonful and a half of cream. Serve very hot in china or paper cases. =Choux à la Crème.=--Put a small piece of butter in a saucepan with half a pint of water, a teaspoonful of sugar, a piece of lemon peel and a little salt. Boil well together, stir in two tablespoonfuls of flour and stir till thick and cooked. Allow this paste to cool and then work into it two eggs and sufficient milk to make it thin enough to drop from a spoon. Heat lard in a deep frying pan, not quite to the point of boiling, and with a spoon drop the paste into it in lumps about the size of a hen's egg. When slightly brown and well swollen, remove the cakes, drain them well, scoop out a little of the top of each to form a hollow and allow them to cool. Whip cream to a stiff froth and put a small amount into the hollow of each chou, arrange on a fancy dish and serve. The chou may be filled with jelly or preserves if preferred. XVIII MENU Potage à la Printanière Paupiettes de Veau Pommes de Terre, Maître d'Hôtel Salade de Laitue Feuillantines