=Potage Crème d'Orge.=--Mix in a saucepan a teacupful of barley, an onion, a small piece of cinnamon, half a blade of mace and three pints of water in which potatoes have been boiled. When the mixture boils remove from the center of the fire and allow to simmer slowly for three hours or more. Pass through a fine sieve and return to saucepan. Mix in two tablespoonfuls of butter and half a pint of boiling milk, season with pepper and salt. Beat an egg yolk in a teacupful of milk, mix in the soup but do not allow to boil after egg is added. Serve with croutons. =Bœuf à la Mode.=--Take the under part of a round of beef, place it in a deep earthen dish and pour over it spiced vinegar. Let the meat remain in this for several hours, then dress it with strips of salt pork, a third of an inch square, inserted in incisions made a few inches apart. Stuff larger incisions with breadcrumbs highly seasoned with salt, pepper, onions, thyme and marjoram. Bind the beef into a shape to retain the dressing and dredge with flour. Then cut up two onions, half a carrot and half a turnip and fry in fat drippings till brown and place in a stewpan. Brown the meat all over with the same fat, place on a trivet in the pan, half cover with boiling water, add a small quantity of mixed herbs tied in a bag, cover and simmer for about four hours, or till done. Take out carefully, remove strings and cloth, and place on a large dish. Skim off the fat from the gravy, add more seasoning, thicken with wetted flour worked smooth, boil for eight or ten minutes and strain over the meat. Decorate with small onions and potato balls. =Pommes de Terre, Sautées.=--Boil potatoes until almost done, cut into quarters or slices of medium thickness. Melt butter or clarified drippings in a frying pan, put in the potatoes sprinkled with salt and pepper and finely chopped parsley and toss over the fire till they are a fine golden brown color. Serve with chopped parsley. =Salade de Romaine.=--Put crisp leaves of romaine in a salad bowl rubbed lightly with a shallot or new onion. Make the following dressing. Take one hard-boiled egg and mash it as finely as possible with a fork, add a little paprika, a pinch of salt, half a teaspoonful of French mustard, a teaspoonful of hashed chives, the same of hashed tarragon, two tablespoonfuls of oil and three of vinegar. Add this to the romaine, toss well and serve. =Soufflé au Chocolat.=--Mix a small tablespoonful of starch with a gill of milk and when quite smooth add two ounces of powdered sugar and two ounces of butter. Put the mixture into a saucepan and stir over the fire till it boils. When cold stir in an ounce of grated chocolate and the yolks of two eggs. Beat well together till perfectly smooth, then mix in the whites of the eggs. Pour into a buttered souffle dish and bake for forty minutes. XX MENU