********************************************************** Transcriber's Note: Inconsistencies in spelling have been retained. In particular, some words are used with accents in the index, but not in the main body. **********************************************************

 365 Luncheon Dishes

 A Luncheon Dish for every day in the year

 Selected from

 MARION HARLAND, CHRISTINE TERHUNE HERRICK, BOSTON COOKING SCHOOL MAGAZINE, TABLE TALK, GOOD HOUSEKEEPING, AND OTHERS. 

[Illustration: Publisher's Logo]

 PHILADELPHIA GEORGE W. JACOBS & CO PUBLISHERS

 Copyright, 1902, by George W. Jacobs & Company, _Published September, 1902_

JANUARY. 

1. --Stewed Breast of Lamb. 

Cut a breast of lamb into small pieces, season, and stew until tender inenough gravy to cover the meat. Thicken the sauce, flavor with awine-glass of wine, pile in the centre of a platter and garnish withgreen peas. 

2. --Chicken Creams. 

Chop and pound 1/2 a lb. Of chicken and 3 ozs. Of ham; pass this througha sieve, add 1 oz. Of melted butter, 2 well-beaten eggs, and 1/2 a pintof cream, which must be whipped; season with pepper and salt. Mix alllightly together, put into oiled moulds and steam fifteen minutes, or ifin one large mould half an hour. 

3. --Herring's Roes on Toast. 

Have rounds of toast buttered and seasoned with salt and pepper, on eachpiece place 1/2 the soft roe of a herring which has been slightly friedand on the top of this a fried mushroom. Serve very hot. 

4. --French Omelet. 

For a very small omelet beat 2 whole eggs and the yokes of two moreuntil a full spoonful can be taken up. Add 3 tablespoonfuls of water, 1/4 of a teaspoonful of salt, and a dash of pepper, and when well mixedturn into a hot omelet pan, in which a tablespoonful of butter has beenmelted, lift the edges up carefully and let the uncooked part run under. When all is cooked garnish with parsley. 

5. --Cheese Ramequins. 

Melt 1 oz. Of butter, mix with 1/2 oz. Of flour, add 1/4 of a pint ofmilk, stir and cook well. Then beat in the yolks of two eggs, sprinklein 3 ozs. Of grated cheese, add the well-beaten whites of three eggs. Mix in lightly and put in cases. Bake a quarter of an hour. 

6. --Scotch Collops. 

Cut cold roast veal into thin slices, and dust over them a little mace, nutmeg, cayenne, and salt, and fry them in a little butter. Lay on adish and make a gravy by adding 1 tablespoonful of flour, 1/4 of a pintof water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemonjuice, 1/4 of a teaspoonful of lemon peel, 3 tablespoonfuls of cream, and 1 of sherry. Let boil up once and pour over the meat. Garnish withlemon and parsley. 

7. --Orange Salad. 

Slice 3 sweet oranges, after removing the skin and pith, make a dressingwith 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, anda pinch of salt. Serve on lettuce leaves. 

8. --Oyster Potpie. 

Scald one quart of oysters in their own liquor. When boiling take outthe oysters and keep them hot. Stir together a tablespoonful of butterand two of flour, and moisten with cold milk. Add two small cups ofboiling water to the oyster liquor, season with salt and pepper, andstir in the flour mixture, and let it cook until it thickens like cream. Make a light biscuit dough and cut out with a thimble. Drop these intothe boiling mixture, cover the saucepan and cook until the dough isdone. Put the oysters on a hot dish and pour biscuit balls and sauceover them. 

9. --Chicken Cutlets. 

Chop cold chicken fine; season with onion-juice, celery salt, pepper, and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk. Heat this (with a bit of soda stirred in) in a saucepan, and thickenwith a tablespoonful of butter rubbed in, one of corn-starch, stirred inwhen the cream is scalding. Cook one minute, put in the seasonedchicken, and cook until smoking hot. Beat two eggs light; take theboiling mixture from the fire and add gradually to these. Pour into abroad dish or agate-iron pan and set in a cold place until perfectlychilled and stiff. Shape with your hands, or with a cutter, into theform of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on theice an hour or two and fry in deep boiling fat. Send around white saucewith them. --From "The National Cook Book, " by Marion Harland andChristine Terhune Herrick. 

10. --Cocoanut Ice Cream. 

Put 1 pint of milk over the fire in a double boiler with the gratedyellow rind of a lemon and three well-beaten eggs. Stir until themixture begins to thicken. Remove from the fire; add a cup and a half ofsugar, and 1 qt. Of cream. Then add a grated cocoanut. Stir until thecustard is cold, add the lemon juice and freeze. 

11. --Loaf Corn Bread. 

Mix together 2 cupfuls of corn-meal, 1 cupful of flour, 1 teaspoonful ofsalt, and 2 of baking powder. Beat together 3 eggs until thick andlight. Add 2-1/2 cupfuls of milk and stir into the dry mixture, adding 2tablespoonfuls of sugar, and 2 tablespoonfuls of melted butter, andbeating well until the batter is smooth. Grease the pans well, or itwill stick. Have the batter a little more than 2 inches deep in the pansand bake in a hot oven for about half an hour. --"Table Talk, " Phila. 

12. --Beef Ragout. 

Cut cold roast beef into large slices. Put it into a saucepan with 2slices of onion, salt and pepper. Pour over it 1/2 a pt. Of boilingwater and add 3 tablespoonfuls of soup stock. Stew gently until cooked. 

13. --Curried Rice. 

Boil 1 cup of rice rapidly for half an hour, drain in a colander andstand in the oven for a few minutes to dry out the rice. Put 2tablespoonfuls of butter and a slice of onion into a saucepan. Stiruntil the onion is a golden brown, add a tablespoonful of flour. (Takeout the slice of onion. ) Stir until smooth, then add a teaspoonful ofcurry powder, bring to a boil, add salt. Pour over the rice and servehot. 

14. --Tapioca Soup. 

One qt. Of veal or chicken broth, 1 pt. Of cream or milk, 1 onion, alittle celery, 1/3 of a cupful of tapioca, 2 cupfuls of cold water, 1tablespoonful of butter, a small piece of mace, salt and pepper. Washand soak the tapioca over night. Cook it in the broth for an hour. Cookmilk, onion, mace and celery together for 15 minutes, then strain intothe tapioca and broth; add the butter, salt and pepper. 

15. --Haddock Roes and Bacon. 

Haddock roes are much cheaper than shad roes, and are very nice preparedin this way. Soak for an hour in water and lemon juice, then parboil insalt and water for ten minutes. Fry brown in a little lard and buttermixed. Fry the bacon in a separate pan until brown, remove from the panand put it in the oven for a few minutes to crisp it. Put the roes inthe centre of a hot platter and garnish the bacon around it. 

16. --Rice Moulds. 

Wash a teacupful of rice in several waters, put it into a saucepan andjust cover with cold water, and when it boils, add two cupfuls of milk, and boil until it becomes dry; put it into a mould and press it well. When cold serve with a garnish of preserves around it or with a boiledcustard. 

17. --English Muffins. 

Scald 1 pt. Of milk and add 1 oz. Of butter and let cool; when cool add1/4 of a yeast cake, a teaspoonful of salt and three cups of flour, beatwell, cover and let rise about two hours. When light, add sufficientflour to make a soft dough; work lightly and divide into small balls;put each one into a well-greased muffin ring and let rise again. Thenbake on a hot griddle. When ready to eat tear them open and butter. 

18. --Minced Veal and Macaroni. 

Mince 3/4 of a lb. Of cold veal and 3 ozs. Of ham, wet with 1tablespoonful of gravy. Season with salt and pepper, a little nutmeg, aquarter of a lb. Of bread crumbs and a well-beaten egg. Butter a mouldand line it with some boiled macaroni. Mix more macaroni with the vealmixture, fill the mould, put a plate on it and steam for 1/2 an hour. Turn out carefully, pour a good brown gravy _around_ it. 

19. --Baked Beans and Tomato Salad. 

Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls ofoil and a dash of paprika. Add salt, if the beans have not beenseasoned. The oil and vinegar will not unite perfectly. Pour graduallyover a pint of cold baked beans such portions of the dressing as theywill absorb, toss together and arrange on a serving dish. Make a borderof sliced tomatoes around the beans and over these pour the rest of thedressing. --Janet Hill in "Boston Cooking School Magazine. "

20. --Tomato Croquettes. 

Stew together for 20 minutes 1/2 a can of tomatoes, 1 tablespoonful ofchopped onion, 1 sprig of parsley, 1/2 a bay leaf, 4 cloves and enoughsalt and pepper to season highly. Rub through a sieve. In a cleansaucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfulsof flour. Add 2 cupfuls of the strained tomato and stir and cook for tenminutes. Take from the fire and set aside until cold. Flour the handsand carefully mould into small croquettes. Dip each into slightly beatenegg and roll in fine bread crumbs. Let stand for 20 minutes, then repeatthe dipping and rolling in crumbs. Fry at once in very hot fat and drainon unglazed paper. --"Table Talk, " Phila. 

21. --Eggs on Rice. 

Cover a platter an inch deep with hot well-boiled rice, to which hasbeen added 1 tablespoonful of melted butter. On this serve sixwell-poached eggs. Garnish with parsley. 

22. --Baked Celery. 

Parboil a bunch of celery, using only the stalks; cut into two inchlengths, put them into a baking dish. Rub smooth 2 tablespoonfuls ofbutter and 2 of flour, then beat in the yolks of 3 eggs; stir this into1 qt. Of veal stock and pour it over the celery, cover with grated breadcrumbs and dust the top with grated cheese. 

23. --Stewed Steak and Oyster Sauce. 

Wash 1 pt. Of small oysters in a little water, drain into a saucepan andput this water on to heat. As soon as it comes to a boil skim and setback. Put 3 tablespoonfuls of butter into a frying pan and when hot, putin 2 lbs. Of round steak; cook ten minutes. Take out the steak and sift1 tablespoonful of flour into the butter, stir until browned. Add theoyster liquor and boil 1 minute, season; put back the steak, cover andsimmer 1/2 an hour, then add the oysters and 1 tablespoonful lemonjuice. Boil for 1 minute and serve. 

24. --Barley Stew. 

Cut 1/2 a lb. Of cold meat into dice; wash 1/4 of a cupful of barley, chop 2 onions very fine, put all into a saucepan and dredge with flour, season with salt and pepper. Add a qt. Of water and simmer about 2hours. Pare and slice 5 potatoes, add them to the stew and simmer anhour longer. 

25. --Bread Omelet. 

Beat 3 eggs separately. To the yolks add 1/2 a cup of milk, pinch ofsalt, pepper and 1/2 a cup of bread crumbs. Cut into this very carefullythe well beaten whites; mix lightly. Put 1 tablespoonful of butter intoa frying pan; and as soon as it is hot turn in the mixture. Set it overa good fire, being careful not to burn. When half done, set the pan inthe oven for a few minutes to set the middle of the omelet. Turn onto ahot platter and serve. 

26. --Calf's Liver Fried in Crumbs. 

Wash and parboil slices of liver, then roll each piece, in crumbs, thenin beaten egg, then in crumbs again. Fry in hot lard. 

27. --Toad in a Hole. 

Cut 1 pt. Of meat into 1 inch pieces and put them into a greased bakingdish. Beat 2 eggs very light, add to it 1 pint of milk and pour itgradually into 6 tablespoonfuls of flour, beating all the time. Strain, add salt and pepper and pour it over the meat. Bake an hour and serve atonce. 

28. --Shrimp Salad. 

Shell 1 can of shrimps, arrange on lettuce leaves, serve with Frenchdressing. 

29. --Creamed Corn Beef. 

Scald 1 pt. Of milk with slice of onion and stalk of celery. Stir intothis 1/4 of a cup each of butter and flour creamed together, let cook 15minutes, stirring until thickened and then occasionally add a dash ofpaprika and strain over 1 pt. Of cold cooked corn beef, cut into cubes. Turn into a pudding dish and cover with half a cup of cracker crumbs, mixed with 3 tablespoonfuls of melted butter. Set into the oven toreheat and brown the crumbs. --Janet M. Hill in "Boston Cooking SchoolMagazine. "

30. --Potted Beef. 

Take the outside slices left from boiled or braised beef, cut up intosmall pieces and pound it thoroughly with a little butter in a mortar;add salt, pepper and a little powdered mace. Mix thoroughly. Put it intojelly glasses, pour a coating of clarified butter over the top. Coverwith paper until wanted. 

31. --Carolina Philpes. 

One gill of rice, boiled soft; when cold, rub it with a spoon. Moistenwith water a gill of rice flour, and mix it with the rubbed rice. Beat 1egg, very light, and stir in. Bake on a shallow tin plate, split andbutter while hot. 

FEBRUARY. 

1. --Oyster Loaf. 

Take a loaf of bread, cut off the crusts, dig out the centre, making abox of it, brush it all over with melted butter and put into the oven tobrown. Fill with creamed oysters, cover the top with fried bread crumbs, put into the oven for a minute and serve. Garnish with parsley. 

2. --Broiled Sweetbreads. 

For these use veal sweetbreads. Wash and parboil them and cut in halflengthwise. When cold, season with salt and pepper, and pour over them alittle melted butter. Broil over a clear fire about 5 minutes. Servewith melted butter and chopped parsley poured over them. 

3. --Liver and Onions. 

Take 1 lb. Of liver, cover it with boiling water and let it stand forfive minutes, then cut it into dice. Into a frying pan put 3 slices offat bacon and fry. When the fat is fried out add the liver and 4 onions, sliced thin; cook until done. Add a tablespoonful of flour, salt, andpepper. Mix well and serve. 

4. --Broiled Beef and Mushroom Sauce. 

Stew 1/2 a can of mushrooms in 1 oz. Of butter, salt, and cayennepepper. Have ready mashed potatoes. Put them in a mound in the centre ofa hot dish; make a hole in the centre, pour in the mushrooms, layagainst the outside of the mound slices of cold roast beef. 

5. --Kornlet Omelet. 

Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour, 1/4 of a tablespoonful each of salt and pepper, then add gradually 1/2 acup of kornlet. When the mixture boils, remove from the fire and stir inthe yolks of three eggs beaten until thick, then fold in the whites ofthe eggs beaten dry. Turn into an omelet pan, in which twotablespoonfuls of butter have been melted. Spread evenly in the pan andlet cook until "set" on the bottom, then put into the oven. When a knifecut down into the omelet comes out clean, score across the top at rightangles to the handle of the pan. Fold and turn onto a heateddish. --Janet M. Hill, in "Boston Cooking School Magazine. "

6. --Liver Rolls. 

Have 1/2 a lb. Of calf's liver cut in thin slices, parboil for 5minutes, wipe each piece dry, lay a thin slice of bacon on each slice ofliver, season with salt and pepper, roll up and fasten with a woodentoothpick, dredge with flour and fry until done in bacon fat ordrippings. When done take out the rolls and thicken the gravy with alittle brown flour. If there is not gravy enough add a little boilingwater. A teaspoonful of mushroom catsup added to the gravy is animprovement or a squeeze of onion juice. 

7. --A Box of Chestnuts. 

Shell 1 qt. Of chestnuts and cover with boiling water; leave them forfifteen minutes, then rub off the brown skins. Put them into asaucepan, cover them with soup stock and let them boil 1/2 an hour; whendone, drain. Save the stock. Into a frying pan put 1 tablespoonful ofbutter and when melted add 1 of flour; cook until browned, then add thestock and stir until it boils; add salt and pepper to taste. Lay thechestnuts in a box made of fried bread and pour the sauce over. 

To make the box, take a loaf of bread, cut off the crust and leave thesides as smooth as possible. Cut out the centre, leaving a box shapedpiece. Fry this in deep fat. 

8. --Curried Hare. 

Clean and cut the hare or rabbit as for fricassee. Simmer slowly in justenough water to cover, add a thickening of 1 tablespoonful each ofbutter and flour, season with salt, pepper, and 1 tablespoonful of currypowder. 

9. --Scrambled Eggs with Shad Roes. 

When you have shad for dinner scald the roes ten minutes in boilingwater (salted), drain, throw into cold water, leave them there threeminutes, wipe dry, and set in a cold place until you wish to use them. Cut them across into pieces an inch or more wide, roll them in flour, and fry to a fine brown. Scramble a dish of eggs, pile the roes in thecentre of a heated platter, and dispose the eggs in a sort of hedge allaround them. --From "The National Cook Book, " by Marion Harland andChristine Terhune Herrick. 

10. --Chicken in Celery Sauce. 

Take the roots of a bunch of celery, clean and cut it into small pieces, put them into a saucepan and cover with cold water, about a pint, stewslowly and when tender put through a vegetable press. Into a saucepanput 1 tablespoonful each of flour and butter. When melted and rubbedsmooth add 1/2 a cup of milk and the celery. Stir well and when it boilsadd salt and pepper. Have 1 pt. Of cold chicken cut into dice, and addthem to the boiling sauce when all is hot. Serve with toast points. 

11. --Fig Ice Cream. 

Put 3-1/2 cupfuls of milk in a double boiler and as soon as it comes toa boil stir in two tablespoonfuls of corn-starch that has been mixedwith 1/2 a cupful of cold milk. Cook for ten minutes. Beat together 3eggs and a cup and a half of sugar. Pour the cooked corn-starch and milkon this, stirring all the time. Put back again on the fire, and add 1tablespoonful of gelatine which has been dissolved in 4 tablespoonfulsof cold water. Cook three minutes. Set away to cool. When cold add 1 pt. Of cream and 1 tablespoonful of vanilla and freeze. When the mixture hasbeen freezing for ten minutes, take off the cover and add 2 cupfuls ofchopped figs. Cover again and freeze hard. 

12. --Souffle Biscuit. 

Rub 4 ozs. Of butter with a qt. Of wheat flour, add a little salt. Makeit into a paste with 1/2 a pt. Of milk. Knead it well: roll it as thinas paper. Cut it out with a tumbler, and bake brown. 

13. --Fish Chowder. 

Put 1/4 of a lb. Of bacon into a frying pan with 1 onion sliced; fry alight brown. Into a saucepan put a layer of potatoes, a layer of fish, then a few slices of the onion and bacon, then season. Continue untilall has been used. Add 1 qt. Of water, cover and let simmer 20 minuteswithout stirring. In a double boiler put 1 pt. Of milk and break into it6 water crackers; let it stand a few minutes then add to the chowder. Let it boil up once and serve. Use 3 lbs. Of chopped fish and 3 potatoesfor this. 

14. --Cold Duck and Chestnut-Border. 

Arrange slices of cold duck on a platter. Shell and blanch 1 qt. Ofchestnuts, then boil until soft, drain and put them through a colander. Add a tablespoonful of butter, salt and pepper to taste, arrange aroundthe cold duck. Garnish with olives or bits of red currant jelly. 

15. --Oysters with Madeira Sauce. 

Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, 1/2 a cupof milk, a teaspoonful of salt and a dash of cayenne. Stir until smooth, then add 25 oysters that have been washed and drained. When cooked takefrom the stove and add 2 tablespoonfuls of Madeira wine. 

16. --Chicken Fritters. 

Season well, pieces of cold roast chicken. Make a fritter batter, stirthe pieces in. Drop by spoonfuls into boiling fat. Lemon juice added tothe seasoning is an improvement. 

17. --Baked Rice Cake. 

One pt. Of cold boiled rice, mixed with a cup of cold milk, 1 egg, about1/2 a pt. Of flour just sufficient to hold it together. Put into a deeppan and bake 1/2 an hour. 

18. --Cheese and Tomato Rarebit. 

(Chafing Dish. )

Put a tablespoonful of butter in the blazer and let the melted butterrun over the bottom. Then add 2 cups of cheese grated or cut into dice. Stir until melted, then add the yolks of 2 eggs, beaten and diluted with1/2 a cup of tomato purée, 1/4 of a teaspoonful each of soda, salt, andpaprika. Stir constantly until the mixture is smooth, then serve onbread toasted upon but one side. --Janet M. Hill in "Boston CookingSchool Magazine. "

19. --Onion Souffle. 

Cook 3 tablespoonfuls of flour in four of butter; add 1/2 a cup ofmilk, season with salt and pepper. Mix this with 1 cupful of cookedonions put through a sieve; add three eggs beaten very light. Turn intoa baking dish and stand in a pan of hot water. Bake 1/2 an hour. 

20. --Hungarian Chicken. 

Joint a fowl as for fricassee; put it on the fire in enough cold waterto cover it; bring it to a boil slowly, and cook until tender. Unlessthe chicken is quite young this should require from 2 to 3 hours. Whenit has been simmering about an hour put in a sliced onion, 2 stalks ofcelery, 3 sprigs of parsley, and a teaspoonful of paprika. When thechicken is done, arrange it in a dish, add to the gravy salt to tasteand the juice of 1/2 a lemon and pour it over the chicken. --From "TheNational Cook Book, " by Marion Harland and Christine Terhune Herrick. 

21. --Bean Croquettes. 

Soak 1 qt. Of white soup beans over night. In the morning, drain, coverwith fresh cold water, bring to a boil, drain, and cover with 1 qt. Boiling water; boil slowly for about an hour. When the beans are tenderpress through a sieve then add 1 tablespoonful of vinegar, 2 ofmolasses, 2 of butter, salt and cayenne to taste, let the mixture getcold, when form into croquettes, dip in egg and in bread crumbs and fryin boiling fat. 

22. --Potato Balls. 

Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, thenadd 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2tablespoonfuls of cream or milk, 1 tablespoonful of butter; mix well, form into small balls, and egg and bread crumb them. Fry in deep fat. 

23. --Bologna Sandwich. 

Take off the skin from a bologna sausage. Rub to a paste. Spread slicesof rye bread with butter and if liked, a little French mustard, then alayer of the bologna. Put two slices together. 

24. --Breaded Ham Saute. 

Cut cold boiled ham into rather thick slices, cover with a mixture ofpepper, olive oil, and mustard; dip in egg, then in cracker crumbs andset in a cold place. Fry slices of fat bacon or pork crisp, take themout and put the breaded ham into the hissing fat. Turn when the lowerside is brown and cook the upper. Garnish with hard-boiled eggs cut inslices, serving a slice upon each portion of ham. --From "The NationalCook Book, " by Marion Harland and Christine Terhune Herrick. 

25. --Potato Stew. 

Peel and slice 8 large potatoes. Into a deep saucepan put 3 slices ofsalt pork cut into small pieces, fry them, and then add the potatoeswith salt, pepper, and 1 large peeled tomato, sliced, cover with waterand let cook until the potatoes are done. 

26. --Codfish Hash. 

Freshen 1 pt. Of salt codfish, add to it 1 qt. Chopped, boiled potatoes, mix well, cut three slices of salt pork in very small pieces and frybrown; remove half the pork and add the fish and potatoes to theremainder; let it stand and steam five minutes without stirring; becareful not to let it burn; then add 1/3 cup of milk, and stir well. Putthe remainder of the pork around the edge of the pan, and a littlebutter over it; simmer slowly for 1/2 an hour, until a brown crust isformed, then turn on a platter and serve. 

27. --Sugared Sweet Potatoes. 

Boil 6 sweet potatoes, peel them, and let them get cold, then cut in twolengthwise; lay them with the rounded side down in a baking dish, put abit of butter and salt and pepper on each piece. Sprinkle granulatedsugar over all and put in a quick oven to brown for 1/2 an hour. 

28. --Cracker Custard. 

Take a dozen milk crackers, break them up in small pieces and put into apudding dish. Heat 1 qt. Of milk, until boiling, sweeten and flavor totaste with vanilla, lemon or orange, and stir into it three well-beateneggs. Take the milk from the fire at once and pour over the brokencrackers. When cool stand on the ice and serve icy cold. 

MARCH. 

1. --Veal Mould. 

Boil 3 eggs, cut in slices crosswise and line the bottom and sides of amould. Place in the mould alternate layers of thin slices of cold vealand ham. Cover with stock well boiled down. Set into the oven for 1/2 anhour; when cold turn out of mould and garnish with parsley. 

2. --Halibut Rechauffe. 

Cut an onion into a saucepan, add a cup of water, a little mace andparsley. When thoroughly boiled, add 1 cup of cream or milk, 1 smallspoonful of butter, 1 tablespoonful of flour, and strain all through asieve. Take cold halibut, remove the bones and skin, and flake it, butter a dish and put in a layer of fish then one of the dressing, alternately, until the dish is full. Put grated bread crumbs on top andbake half an hour. 

3. --Yorkshire Pork Pie. 

Chop lean pork somewhat coarsely; butter a pudding dish and line withgood paste; put in the pork interspersed with minced onion and hardboiled eggs, cut into bits and sprinkle with pepper, salt, and powderedsage. Now and then dust with flour and drop in a bit of butter. When allthe meat is in, dredge with flour and stick small pieces of butter quitethickly all over it. Cover with puff paste, cut a slit in the middle ofthe crust and bake 1/2 an hour for each lb. Of meat. When it begins tobrown, wash the crust with the white of an egg. It will give a finegloss to it. --From "The National Cook Book, " by Marion Harland andChristine Terhune Herrick. 

4. --Coffee Fritters. 

Cut stale bread into finger-shaped pieces, mix 3/4 of a cup of coffeeinfusion, 2 tablespoonfuls of sugar, 1/4 of a teaspoonful of salt, 1 eggslightly beaten, and 1/4 of a cup of cream. Dip the pieces of bread intothe liquid and "egg and bread crumb, " and fry in deep fat. Drain on softpaper at the oven door. Serve at once, with sauce. --Janet M. Hill, in"Boston Cooking School Magazine. "

COFFEE SAUCE. --Scald 1-1/2 cups of milk, half a cup of ground coffee, and let stand 20 minutes. Strain and add the infusion slowly to 1/3 of acup of sugar, mixed with 3/4 of a tablespoonful of arrowroot and a fewgrains of salt. Cook 5 minutes. Serve hot. --"Boston Cooking SchoolMagazine. "

5. --Finnan-haddie. 

Wash the fish thoroughly, soak 1/2 an hour in cold water, skin side up;then cover with boiling water and let stand 5 minutes. Drain carefully, then remove the skin and bone. Put the flaked fish into a butteredserving dish and pour over it white sauce equal in quantity to that ofthe fish; cover with buttered crumbs and bake in a hot oven long enoughto brown the crumbs. --Janet M. Hill, in "Boston Cooking SchoolMagazine. "

6. --Roast Pigeons with Bread Sauce. 

Stuff the pigeons with ordinary force meat. Roast and serve around apyramid of baked tomatoes, and serve with the following sauce. 

SAUCE. --Simmer three small onions, sliced, in 1/2 a pint of milk for anhour. Take out the onions, put in grated bread, a small lump of butter, pepper, salt, a dessertspoonful of chopped parsley, 1 chili and 1anchovy (washed and boned) shredded fine. Make it the consistency ofbread sauce. 

7. --Oyster Chartreuse. 

Boil and mash fine 6 potatoes, add a cupful of milk, salt and pepper totaste, a little butter, and the whites of 4 eggs beaten to a stifffroth. Have a plain mould well buttered and sprinkle the bottom andsides with bread crumbs. Line the mould with the potatoes and let standfor a few minutes. Put a slice of onion and 1 pt. Of cream or milk toboil. Mix two tablespoonfuls of flour with a little cream or milk, andstir into the boiling cream. Season well with salt and pepper and cookeight minutes. Let the oysters come to a boil in their own liquor, skimthem out and add to the cream, take out the piece of onion. Season andturn carefully into the mould. Cover with mashed potato, being carefulnot to add too much at once. Bake 1/2 an hour. Take from the oven aboutten minutes before dishing and let it cool a little. Then place a largedish over the mould and turn out carefully. Caution should be taken thatevery part of the mould has a thick coating of the potato, and when thecovering is put on, no opening is left for the sauce to escape. 

8. --Potatoes au Gratin. 

Slice eight boiled potatoes, and put a layer of them in a butteredbaking dish; make a white sauce with 1 tablespoonful each of butter andflour and a cup of milk; season with cayenne and salt; cover the layerof potatoes with a layer of sauce, and so continue until the dish isfull. Sprinkle the top with bread crumbs and grated cheese; bake about20 minutes. 

9. --Mutton Kidneys. 

Cut some mutton kidneys, open down the centre, do not separate them;peel, and pass a skewer across them to keep them open, season and dipthem in melted butter, broil over a clear fire, doing the cut sidefirst; remove the skewers; have ready a little butter mixed with somechopped parsley, salt, pepper and a little lemon juice and a dash ofnutmeg; put a small piece of this butter in the centre of each kidneyand serve hot. 

10. --Beefsteak and Kidney Pudding. 

Cut 2 lbs. Of round steak into small pieces and slice one beef kidney. Line a deep dish with suet crust, leaving a small piece of crust tooverlap the edge, then cover the bottom with a portion of the steak andkidney, season with salt and pepper, then add more steak and kidney, season again. Put in sufficient stock or water to come to within 2inches of the top of the dish. Moisten the edges of the crust with coldwater, cover the pudding over, press the two crusts together that thegravy may not escape and turn up the overhanging paste. Steam for 3 or 4hours. 

11. --Hot Pot. 

Cut nice pieces of cold pork and put them into a deep pan. (If there arebones put them on to simmer and make a gravy, if not, use stock. )Parboil some potatoes and onions, cut them into rather large pieces andmix them in well with the meat, season with pepper, salt and a littlesage, and add the gravy. Put a layer of potatoes on the top and brown inthe oven. 

12. --Lobster Patties. 

Mince the boiled lobster meat, add to it 6 drops anchovy sauce, lemonjuice and cayenne to taste and 4 tablespoonfuls of béchamel sauce. Linepatty pans with light paste. Stir the lobster mixture over the fire for5 minutes and put in the cases. 

BÉCHAMEL SAUCE. --One small bunch of parsley, 2 cloves, small bunch ofherbs, salt to taste, 1 cup white stock and 1 cup of milk, 1tablespoonful of arrowroot. 

13. --Curried Fowl. 

Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. Butter, add1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablespoonfullemon juice, 1/2 pint gravy, season with salt and pepper. Stew 20minutes. 

14. --Minced Collops. 

Mince very fine 1 lb. Of beef, 1 onion, 2 ozs. Suet; add a little flour, pepper and salt. Stew half an hour, stirring frequently. 

15. --Crescent Croquettes. 

Roll some light pie crust very thin and cut in half moons. Chop beef ormutton very fine, add a little summer savory, parsley, salt and pepper. Lay some of this between two layers of paste. Egg and bread crumb themand fry in boiling fat for ten minutes. 

16. --German Way of Cooking Chickens. 

Stuff the chickens with a force meat made of French rolls, a littlebutter, egg, finely-chopped onion, parsley, thyme, and grated lemonpeel; then lard and bread crumb them, putting a piece of fat over thebreasts that they may not become too brown. Place them in a stewpan with1 oz. Of butter, leave uncovered for a short time, then cover and bakeabout 1-1/2 hours. Half an hour before serving add a small cup of creamor milk and baste thoroughly over a hotter fire. 

17. --Breast of Lamb Broiled. 

Heat and grease a gridiron, broil a breast of lamb first on one side, then on the other. Rub over with butter, pepper and salt. Serve on a hotdish with mint sauce. 

18. --Onion Soup. 

Simmer 2 finely minced onions for 3/4 of an hour in a qt. Of stock. Rubthrough a colander and put back again on the stove. Stir 2tablespoonfuls each of flour and butter together until smooth; add tothe soup. In another saucepan heat a cup of milk and a pinch of soda, add this to the stock, beat in the white of an egg, season with salt andpepper, and minced parsley. 

19. --Saratoga Corn Cake. 

Sift together 2 cups of pastry flour, 1-1/2 cups of granulated yellowcorn-meal, 1/2 a cup of sugar, 1/2 a teaspoonful of salt, and 1teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thicksour cream or milk, and three tablespoonfuls of melted butter, and stirinto the dry mixture. Beat thoroughly and bake in a large shallow panfor 25 minutes. --Janet M. Hill, in "Boston Cooking School Magazine. "

20. --Clam Pie No. 1. 

(An old New England seashore dish. )

Chop the clams if large, saving the liquor that runs from them. Heat, strain, and season this and cook the chopped clams for 10 minutes init. Have a thick top crust of good pastry, but none at the bottom of thebake dish. Fill with alternate layers of the minced clams, season withsalt, pepper, a few drops of onion juice, some bits of butter and a fewteaspoonfuls of strained tomato sauce, and thin slices of boiledpotatoes. Dredge each layer of clams with flour. Lastly, pour in acupful of clam juice, put on the crust and bake half an hour in a quickoven. --From "The National Cook Book, " by Marion Harland and ChristineTerhune Herrick. 

21. --Collared Head. 

Boil 1/2 a pig's head until the meat comes from the bone, chop it fineand add salt and pepper and a slice of onion minced very fine. Stir allwell together and turn into a mould. Serve cold. 

22. --Lobster Creams. 

Whip 1/2 a pint of cream stiff, season it highly with cayenne and salt. Cut up 1/2 a boiled lobster and mix with the cream. Put into cases. Garnish with parsley and some of the lobster coral. 

23. --Western Balls. 

Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs. Of grated ham, a little butter, a well-beaten egg, cayenne and salt totaste; if not moist enough, add a little cream, form into small balls, egg and bread crumb them and fry a golden brown in deep fat. 

24. --Zephyr Eggs. 

Beat four eggs very light, add to them a pint of cream, season with saltand pepper. Butter small moulds and pour in the mixture, stand themoulds in a pan with about 2 inches of water, steam 20 minutes. Turnthem out and pour a rich brown gravy around them. Garnish with choppedolives and red chillies. 

25. --English Bread Pudding. 

Grease small cups and fill 2/3 full with bread crumbs and a littlechopped candied fruit; beat 2 eggs without separating and 2tablespoonfuls of sugar and 1-1/2 cups of milk. Pour this carefully overthe crumbs and stand the cups in a pan of boiling water and bake in amoderate oven 15 minutes. Turn out and serve with a vanilla or winesauce. 

26. --Tomato Jelly Salad. 

Cook a can of tomatoes with 1/2 an onion, a stalk of celery, a bay leafand pepper and salt. Dissolve 3/4 of a box of gelatine in 1/2 a cup ofcold water. Add the gelatine to the tomato and strain into small roundmoulds; serve each one on a lettuce leaf with a circle of mayonnaisedressing around. 

27. --Clams Sauteed and Creamed. 

Chop fine two strings of soft shell clams after washing them. Melt onelarge tablespoonful of butter in a frying pan, add the clams and stirfrequently until they are nicely browned. Keep well broken with a spoon. When browned dredge over them 1 heaping tablespoonful of butter and stiragain until it is absorbed and browned, then add gradually 1 cupful ofmilk, stirring until it is smooth and thick. Season well with salt andpepper, simmer for 5 minutes and serve on toast. --"Table Talk, " Phila. 

28. --Cheese Fondue No. 1. 

Beat 5 eggs without separating. When light, add 1 cupful of gratedSwiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of ateaspoonful of white pepper, and three tablespoonfuls of butter cut intobits. Cook in a double boiler until the cheese has melted and themixture is smooth and as thick as custard. Pour over hot buttered toastand send at once to the table. --"Table Talk, " Phila. 

29. --Beef Cutlets. 

Trim and cut like cutlets some slices of beef; season. Fry on both sidesuntil done; sprinkle over them chopped parsley, place on a dish andserve with a brown gravy. 

30. --German Prune Cake. 

For this use a recipe for short cake adding more milk to make it into athick batter. Turn into a shallow, oblong pan and over the top presslightly into the mixture a close layer of partly cooked prunes. Sprinklethickly with granulated sugar and bake in a quick oven. Serve hot. --From"Table Talk, " Phila. 

31. --Dormers. 

Chop cold beef very fine, and season it with salt and pepper, then addsome onion chopped fine and fried previously, also some rice boiled verydry. Mix all well together and make into small rounds, flour them andfry until brown. Serve with a hot gravy poured over them. 

APRIL. 

1. --Potato and Meat Turnovers. 

Mix with mashed potatoes a few spoonfuls of flour, a little salt andbaking powder in the proportion of half a teaspoonful to 1/2 a cupful offlour. Use only sufficient flour to roll out in a 1/2 inch sheet. Cutinto circles the size of a saucer, lay on each a spoonful of seasonedmeat, fold over and pinch the edges together. Lay on a greased pan, brush each with milk and bake brown in a hot oven. --From "Table Talk, "Phila. 

2. --Browned Potato Puree. 

Put 3 tablespoonfuls of good dripping into your soup-kettle and fry init 1 dozen potatoes which have been pared, quartered, and laid in coldwater for an hour. With them should go into the boiling fat a large, sliced onion. Cook fast but do not let them scorch. When they arebrowned add two quarts of boiling water, cover the pot, and simmeruntil the potatoes are soft and broken. Rub through a colander back intothe kettle and stir in a great spoonful of butter rolled in brownedflour, a tablespoonful of browned parsley, salt and pepper to taste. Inanother saucepan make a sugarless custard of a cup of boiling milk and 2well-beaten eggs; take from the fire and beat fast for 1 minute, putinto a heated tureen, beat in the potato and serve. --From "The NationalCook Book, " by Marion Harland and Christine Terhune Herrick. 

3. --Buttered Lobster. 

Mince fine the meat of a boiled lobster, mix the coral with it, and thegreen fat, 2 tablespoonfuls of vinegar, 1/4 of a lb. Of butter and asaltspoon each of cayenne and made mustard. Let all get very hot. Serveon a hot dish with lettuce leaves and hard boiled egg. 

4. --Tomato Croutes. 

Take small tomatoes, scald and peel them, then cut a slice from the stemend. Place them, the cut side down, on slices of buttered bread, putthem in a buttered baking tin, season with salt and pepper, bake 1/2 anhour. Serve with cold roast beef. 

5. --English Monkey. 

Soak 1 cup of stale bread crumbs in 1 cup of milk for 15 minutes. Into asaucepan put 1 teaspoonful of butter and 1/2 cup cream cheese, melt andadd the crumbs, also a well-beaten egg, 1/2 teaspoonful salt and a pinchof cayenne. Cook for 3 minutes and pour it on toasted crackers. 

6. --Shad Roe Croquettes. 

Boil the roe for 15 minutes in salted water; then drain and mash. Mix 4tablespoonfuls each of butter and corn-starch and stir into a pint ofboiling milk. Add to this the roe and 1 teaspoonful of salt, the juiceof a lemon, cayenne and a grating of nutmeg. Boil up once and let getcold. Shape into croquettes and fry. 

7. --Cerkestal (TURKISH). 

Take pieces of cold chicken. Make a sauce with 1 onion, sliced, 6walnuts, chopped, 1/2 cup stock, cayenne and salt. Cook the chicken inthis and when hot take it out and thicken the gravy with a little flour. 

8. --Squash Bread. 

Take 1 cup of stewed and strained squash, add to it 2 tablespoonfuls ofsugar and 1 teaspoonful of salt; melt 1 tablespoonful of butter in 1-1/2cups of scalded milk, and when lukewarm, add 1/2 cup yeast, and flourenough to knead; knead 1/4 hour, let rise until light; knead again andput it into greased tins, let rise again and bake. 

9. --Fried Whitebait. 

Clean, wash and wipe dry, season with salt, roll in flour and fry in hotfat. Melt 1 tablespoonful of butter, add a squeeze of lemon juice and alittle chopped parsley, pour this over the fish and serve. 

10. --Zephyrs. 

Whip 1/4 of a pt. Of cream. Dissolve 1 good tablespoonful of gelatine in1/2 a pt. Of milk. Warm the milk in which the gelatine is dissolved, add2 ozs. Of grated Parmesan cheese. Stir on the fire for a few moments, take it off, season with pepper and salt, add the whipped cream, pourinto small moulds and let it set. When cold turn out and garnish withaspic cut into dice. 

11. --Spider Cake. 

Beat 2 eggs very light, add 1 cup sour milk and 1 cup of sweet milk;stir into this 2 cups corn-meal and 1/2 cup of flour, 1 tablespoonful ofsugar and 1 teaspoonful each of salt and soda. Mix, and heat thoroughly, and then pour it into the spider; pour over it 1 cup of sweet milk, but_do not stir it into the batter_. Bake in a hot oven 1/2 an hour. Slipit carefully onto a platter and serve at once. 

12. --Hungarian Patties. 

Make a paste with 1/2 a lb. Of flour, 1/4 of a lb. Of lard, the yolk of1 egg, 1/2 a teaspoonful of lemon juice, and 1/2 a teaspoonful of bakingpowder. Line some patty pans with this paste and fill with the followingmixture. Mince 2 ozs. Of chicken and 6 mushrooms, and an anchovy, seasonwith cayenne, salt, and a little lemon peel. Mix enough white sauce withthis, put into the patty pans, cover with paste, brush them over with anegg, bake in a hot oven. 

13. --Clam Pie, No. 2. 

Put the required number of small, soft-shell clams into a saucepan, andbring to a boil, in their own liquor. Cut cold boiled potatoes intosmall cubes. Line a pudding-dish with pie-crust around the sides, andput a tea-cup in the centre of the dish to support the top crust when itis added. Put a layer of clams, then the potatoes, salt and pepper, andbits of butter; dredge with flour when all the clams and potatoes areused. Add the liquor and a little water if necessary. Put on the topcrust, cutting several slits in it for the steam to escape. Bake 45minutes. 

14. --Broiled Live Lobster. 

Kill the lobster by inserting a sharp knife in its back between the bodyand tail shells cutting the spinal cord. Split the shell the entirelength of the back, remove the stomach and intestinal canal, crack thelarge claws and lay the fish as flat as possible. Brush the meat withmelted butter, season with salt and pepper, place in a broiler, and withthe flesh side down, cover and broil slowly until a delicate brown, about 20 minutes. Turn the broiler and broil 10 minutes longer. Servehot, with a sauce of melted butter. 

15. --Cheese Fondu, No. 2. 

One cup of bread-crumbs very fine and dry, 2 scant cups of _fresh_ milk, 1/2 a lb. Of grated cheese, 3 eggs beaten very light, a small spoonfulof melted butter, pepper and salt, a pinch of soda dissolved in hotwater and stirred into the milk. Soak the crumbs in the milk, beat intothese the eggs, and butter a baking dish. Pour the fondu into it, thensprinkle crumbs over the top. Bake in rather a quick oven until adelicate brown. Serve at once, as it will fall. 

16. --Mutton Custard. 

Fill a buttered custard cup lightly with stale bread-crumbs (centre ofthe loaf), and cooked mutton (chicken is more dainty), finely chopped. Beat an egg, add 1/2 a cup of milk, and a few grains of salt; pour themixture over the bread and meat. Bake in a pan of hot water, or cook onthe top of the stove, until the egg is lightly set. _Do not allow thewater about the egg to boil. _--Janet M. Hill, in "Boston Cooking SchoolMagazine. "

17. --Grape Fruit Salad. 

Cut a grape-fruit in half, and scoop out the pulp in as large pieces aspossible, and lay them on lettuce leaves. Make a dressing with twotablespoonfuls of sherry wine, and sugar to taste. 

18. --Asparagus in Rolls. 

Cut off the tips of a well-boiled bunch of asparagus, mix with a thickcream sauce, season well, and fill with this the crusts of baker'srolls. 

19. --Walnut Salad, No. 1. 

Crack and parboil 1/2 a lb. Of English walnuts, rub off the brown skinand when cold serve on lettuce leaves, with a French dressing. 

20. --Oatmeal Bread. 

Boil 2 cups of oatmeal as for porridge, add 1/2 teaspoonful salt, andwhen cool, 1/2 cup molasses, and 1/2 a yeast cake; stir in enough wheatflour to make as stiff as it can be stirred with a spoon; put it into 2well-greased tin pans and let stand in a warm place until very light;bake about an hour and a quarter. Do not cut until the next day. 

21. --Kidney Omelet. 

Take 3 eggs, 1 kidney, 2-1/2 ozs. Of butter; skin the kidney and cut itvery small, fry it in some of the butter until cooked. Mix 3 eggs, beating yolks and whites separately, add salt and cayenne, and thekidney, melt the butter in the pan and fry the omelet until done, turnand serve. 

22. --Deviled Cheese. 

Melt in a saucepan 1/2 a lb. Of dairy cheese, add 1/4 of a cupful ofcream or milk, a small piece of butter, 1 beaten egg, 1 teaspoonfulWorcestershire sauce, a tablespoonful finely chopped cucumber pickle;season highly with salt and cayenne. Melt the cheese over hot water andstir all the ingredients until thick and smooth. Serve at once onbuttered toast. 

23. --Veal and Ham Pates. 

Mince cold cooked veal and ham in the proportion of 2/3 veal and 1/3ham. A few mushrooms are a pleasing addition. To each cup of the mixtureallow a tablespoonful of fine crumbs; season highly with salt, a dash ofcayenne, a little lemon juice, and a teaspoonful of catsup. Wet up withstock, or butter and water, and heat in a vessel set in another of hotwater, to a smoking boil. Take from the fire, stir in a beaten egg and aglass of sherry, and fill in shells of pastry that have been bakedempty. The shells should be hot when the mince goes in. Set in the ovenfor 2 or 3 minutes, but the mixture must not cook. --From "The NationalCook Book, " by Marion Harland and Christine Terhune Herrick. 

24. --Asparagus Salad. 

Boil a bunch of asparagus in rapid boiling salted water. When cooked puton a dish to cool. Cut off the tender part and place four or five stalkson a large lettuce leaf. Put a teaspoonful of thick mayonnaise dressingon the end of each bunch and serve. 

25. --Chicken Pie (CONCORD STYLE). 

Roll puff paste 1/4 of an inch thick, cut in diamond shaped pieces, chill thoroughly, and bake about 15 minutes. Put a stewed or fricasseedchicken into a serving dish, reheat the pastry and arrange on top of thechicken. --Janet M. Hill in "Boston Cooking School Magazine. "

26. --Parmesan Puffs. 

Put 4 ozs. Of fine bread crumbs, 4 ozs. Of grated Parmesan cheese, 2ozs. Of butter and a little salt and cayenne into a mortar, and poundthem thoroughly. Bind the mixture together with a well-beaten egg andform into small balls, egg and bread crumb them and fry a light brown. Drain them and serve very hot. 

27. --French Bean Omelet. 

Cut up 2 tablespoonfuls of boiled French beans and stir them into 4well-beaten eggs; add 2 tablespoonfuls of grated Parmesan cheese, saltand pepper to taste. Mix well, put into an omelet pan with 2 ozs. Ofbutter, and fry until done. Serve very hot. 

28. --Curry of Lobster. 

Remove the meat from a 3 lbs. Boiled lobster and cut into 2 inchpieces; season with salt and a little cayenne, and set away where it iscold. Heat hot in a frying pan, 3 tablespoonfuls of butter, and then add2 of flour and 1 small teaspoonful of curry powder. Stir this untilbrowned and then add gradually 1-1/2 cupfuls of stock and season totaste. Add the lobster, cook 6 minutes, then pour over toast arranged ona warm dish. Garnish with parsley. If onion is liked a few slices may befried with the butter before the flour and curry powder are added. 

29. --Champignons en Caisse. 

Peel and cut small 12 large mushrooms, put them into well buttered chinacases. Add pepper, salt and chopped parsley. 

30. --Potato and Meat Puffs. 

Take 1 cup cold meat, chopped fine, and season with salt and pepper. Make a paste with 1 cup of mashed potato and 1 egg, roll out with alittle flour, cut it round with a saucer, put the meat on 1 half, foldit over like a puff, pinch the edges together in scallops, fry a lightbrown. 

MAY. 

1. --Kedgeree (FISH). 

Take equal parts of cold fish (free from skin and bone) boiled rice andsome hard boiled eggs. Chop the fish and eggs; mix with the rice, addbits of butter, about a tablespoonful in all, season with salt andpepper, and a sprinkle of curry powder. Warm in a saucepan and serve ashot as possible. 

2. --Veal Eggs in a Nest a la Turin. 

Mince cold veal, season to taste, and wet slightly with a good gravy. Toeach cupful allow a tablespoonful of finely minced blanched almonds, orthe same quantity of chopped mushrooms. Bind the mixture with a beatenegg, stir over the fire one minute and set aside to cool. Flour yourhands and form into balls the size and shape of an egg; let them getcold, roll in egg and cracker-dust and fry in deep fat. Arrange upon aplatter a border of spaghetti, boiled tender in salted water anddrained. Butter plentifully and pour carefully over it a cupful ofstrained tomato sauce. Heap the eggs in the centre. --From "The NationalCook Book, " by Marion Harland and Christine Terhune Herrick. 

3. --Baked Cheese and Rice. 

Make a white sauce with one heaping tablespoonful each of flour andbutter, 1/3 of a teaspoonful of white pepper and 1 cupful and a half ofmilk. In a deep baking dish place alternate layers of rice, sauce, andgrated cheese, having the last layer cheese. Place in a hot oven untilbrown. --From "Table Talk, " Phila. 

4. --Stewed Trout. 

Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cutin thin slices, parsley, two cloves, 1 blade of mace, two bay leaves, thyme, salt and pepper, 1 pint of meat stock, a glass of claret or portwine. Simmer gently for 1/2 an hour. Take out the fish, thicken thegravy with a little flour and butter rubbed together. Stir for fiveminutes. Pour over the fish and serve. 

5. --Squash Griddle Cakes. 

Mix 1 pt. Of flour, 1 teaspoonful of baking powder, 1 teaspoonful ofsalt, and 2 tablespoonfuls of sugar together; sift them; add 2well-beaten eggs, a pint of milk, and 2 cupfuls of boiled squash thathas been strained. Beat until light. Bake on the griddle or add a littlemore flour and bake in muffin rings. 

6. --Jellied Chicken. 

Take a fowl, cut it up in joints, and put it in a saucepan with enoughwater to cover it, a pinch of mace, a teaspoonful of salt and a littlepepper. Let it stew until the meat will leave the bones. Then take themeat out, remove the bones and arrange the meat nicely in a mould. Season the liquor with a little more salt and pepper and dissolve in it1/4 of an ounce of gelatine. Pour over the chicken. The mould may belined with slices of hard boiled egg. 

7. --Jambalayah (A CREOLE DISH). 

Take 1 large cupful of cold meat, 1 of boiled rice and 1 of stewedtomatoes. Let these cook well, season highly; fill a baking dish, coverwith crumbs and bits of butter, and brown in the oven. 

8. --Lobster (SOUTHERN WAY). 

Prepare as for salad, only cutting in larger pieces. One tablespoonfulof flour, one of butter rubbed together, the yolk of an egg, oneteaspoonful of curry powder, salt and pepper and a cupful of cream. Mixand pour over the lobster. To be either baked or stewed. 

9. --Rice Balls. 

To 1 pt. Of boiled rice add, while still hot, 1/2 a cup of thick whitesauce, the well-beaten yolk of 1 egg, 1/2 of a teaspoonful of salt, 3tablespoonfuls of grated cheese and a dash of cayenne. Set aside untilcold, then mould into small balls; dip each one into slightly-beatenegg, roll in fine bread crumbs and fry in smoking hot fat. --From "TableTalk, " Phila. 

10. --Cod Fish Puffs. 

Take 4 cups of mashed potatoes, 3 cups of salt cod fish (which haspreviously been freshened) picked fine, a small lump of butter and 2well-beaten eggs; beat all together very light, put into a greasedbaking dish, cover the top with cracker or bread crumbs and bits ofbutter; brown in the oven and serve hot. 

11. --French Toast. 

To 1 egg well-beaten, add 1 cup of milk and a pinch of salt. Dip slicesof bread into this mixture, allowing each slice to become very moist. Brown on a hot-buttered griddle, spread with butter and serve at once. 

12. --Cheese Scallop. 

Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add1 tablespoonful of butter and half a pound of grated cheese; cover thetop with grated crumbs and bake until well-browned. Serve with coldtongue. 

13. --Lobster a la Mode Francaise. 

Pick out the meat of one boiled lobster; cut into small bits. Put fourtablespoonfuls of white stock, two tablespoonfuls of cream, a littlepounded mace, cayenne and salt into a stewpan. When hot, add the lobsterand simmer for six minutes. Serve in shells. Cover with bread crumbs;place small bits of butter over, and brown. 

14. --Beet Salad. 

Slice and cut into fancy shapes cold boiled beets; heap them in a saladbowl; cover with a thin sauce tartar. Garnish with young lettuce leaves. 

15. --Puree of Dried Beans. 

Mash and soak 1 qt. Of dried beans in lukewarm water over night. In themorning drain and cover with fresh cold water, boil an hour, drainagain; just cover with fresh water; add quarter of a teaspoonful ofcooking soda, 1 lb. Of ham, a bay leaf, an onion and a carrot; boiluntil soft. When done, take out the ham and press the vegetables, (onion, carrot and beans) through a sieve. Return them to the kettle, add a tablespoonful of butter and enough milk to make the requiredthickness. Season with salt and pepper. Let boil once and serve. 

16. --Sweetbread Salad. 

Take 6 beef sweetbreads, parboil and cut fine. Mix well with mayonnaisedressing, pile on lettuce leaves, garnish with hard boiled egg. 

17. --Anchovy Canapes. 

Cut stale bread a third of an inch thick and cut out with a small roundcutter, and fry a golden-brown in butter or lard; boil two eggs hard, bone and fillet the anchovies and curl two fillets on each piece oftoast and fill up the centre with the white of the eggs chopped fine andthe yellow rubbed through a sieve. 

18. --Beef Bubble and Squeak (ENGLISH). 

Fry thin slices of cold roast beef, taking care not to dry them up. Laythem on a flat dish and cover with fried greens. The greens are preparedfrom young cabbage, which should be boiled until tender, well drainedand minced fine and placed until quite hot, in a frying-pan, withbutter, a slice of onion and season with salt and pepper. 

19. --Planked Shad. 

Have a well-seasoned plank about 2 ft. Long and 1-1/2 wide, hickory isthe best wood. Clean the fish, split it open and tack it to the plankwith four good-sized tacks, skin side to the board. Dredge it with saltand pepper. Put the plank before the fire with the large end down. Thenchange and put the small end down; when done spread with butter andserve just as it is. 

20. --Cheese Timbales. 

Make a sauce with 2 tablespoonfuls each of butter and flour and half acup each of thin cream, white stock and milk. Melt in this half a poundof grated cheese, add a dash of salt and paprika and pour over threewhole eggs and the yolks of 4 beaten until a spoonful can be taken up. Turn into buttered timbale moulds and bake standing in a pan of hotwater (the water should not boil), until the centres are firm. Serve hotwith cream or tomato sauce. --Janet M. Hill, in "Boston Cooking SchoolMagazine. "

21. --Angels on Horseback. 

Cut the required amount of bacon into little squares (large enough toroll an oyster in), sprinkle over each one some finely chopped parsley, lay on the oysters, season with pepper and lemon juice, roll up andfasten with a skewer and fry in butter until the bacon is cooked. Cutstale bread into squares and fry a golden-brown and lay on each slice anoyster. Serve very hot. 

22. --Asparagus Omelet. 

Boil a bunch of asparagus and when tender cut the green ends into verysmall pieces, mix them with four well-beaten eggs and add a little saltand pepper. Melt a piece of butter, about two ounces, in an omelet-pan, pour in the mixture, stir until it thickens, fold over and serve withclear brown gravy. 

23. --Beef Collops. 

Have two pounds of rump steak, cut thin, and divide it into pieces about3 inches long; beat these with the blade of a knife and dredge withflour. Put them in a frying-pan with a tablespoon of butter and let themfry for three minutes, then lay them in a small stewpan and pour overthem the gravy, add a little more butter mixed smooth with a littleflour, and a small onion chopped fine, a pickled walnut and 1teaspoonful of capers. _Simmer_ for ten minutes and serve in a covereddish. 

24. --Fried Bananas. 

Cut lengthwise 3 bananas, roll them in flour and fry in butter until alight-brown. Serve with cold duck. 

25. --Philadelphia Relish. 

Mix 2 cups of shredded cabbage, 2 green peppers, cut in shreds or finelychopped, 1 teaspoonful of celery seed, 1/4 of a teaspoonful of mustardseed, 1/2 a teaspoonful of salt, 1/4 of a cup of brown sugar, and 1/4 ofa cup of vinegar. --Janet M. Hill, in "Boston Cooking School Magazine. "

26. --Beignets Souffles. 

Boil 3 ozs. Of butter in 1/2 a pint of water and add flour enough tomake the mixture stiff enough to leave the sides of the pan, then addthe yolks of three eggs and beat the mixture well. When cold, add thewhites of the eggs, beaten to a stiff froth, with one dessertspoonful ofsugar and a flavoring of vanilla; fry in spoonfuls in hot fat. Serve atonce. Grated cheese and cayenne pepper may be substituted for the sugarand vanilla. 

27. --Waldorf Salad. 

Chop equal quantities of celery and apples, quite fine. Serve on lettuceleaves, with French dressing. 

28. --Beef Rissoles. 

Mince a pound of cold beef fine and mix with this three-quarters of apound of bread crumbs, seasoned with salt and pepper and 1 teaspoonfulof minced lemon peel. Make all into a thick paste with one or two eggs, form into balls and fry a golden-brown. Garnish with parsley and serve abrown sauce with them. 

29. --Potatoes Cooked in Stock. 

Pare and slice six large potatoes, put in a saucepan, cover with stock, season, cook until potatoes are tender, add tablespoon butter and thesame of chopped parsley. Stir carefully and serve with cold meat. 

30. --Spanish Rice. 

Boil 1/2 a lb. Of rice. Dry it well and fry it with a little butteruntil lightly browned. Stir into it two large toasted tomatoes and atablespoonful of grated cheese. Season with pepper and salt. Serve veryhot. 

31. --Clam Chowder. 

Take 1 qt. Of clams and chop them fine. Fry two slices of salt pork inan iron pot. When the fat is fried out, take the brittle out, put intothe fat 2 slices of onion, then a layer of sliced potatoes, then a layerof chopped clams, sprinkle well with salt and pepper, then a layer ofonion, then the bits of fried pork, cut into small pieces, add a layerof broken crackers. Do this until all is used. Then add the clam liquorand enough water to cover. Cook 20 minutes. Add 2 cups of hot milk justbefore serving. Use for this 6 large crackers, 1 onion, 6 potatoes, 1qt. Clams. 

JUNE. 

1. --Stuffed Fillets of Flounders. 

Take fillets from a flounder weighing 2-1/2 lbs. , season with salt andpepper, and a few drops of onion juice, if desired. Spread on one halfof each fillet a tablespoonful of mashed potato (about 1 cup should beprepared) mixed with the beaten yolk of an egg, and seasoned with 1tablespoonful of butter, 1/4 of a teaspoonful of salt and a dash ofpepper. Fold the other half of each fillet over the potato, cover withcrumbs, dip in the white of egg beaten with 2 tablespoonfuls of water, and again cover with crumbs and fry in deep fat. Drain on soft paper, then insert a short piece of macaroni in the pointed end of each filletand cover this with a paper frill. Garnish and serve with tomatosauce. --Janet M. Hill, in "Boston Cooking School Magazine. "

2. --Mutton Stew with Canned Peas. 

Cut a breast of mutton into small pieces; dredge with flour and sauté toa golden brown in drippings or the fat of salt pork; cover with boilingwater and let simmer until tender, seasoning with salt and pepper duringthe latter part of the cooking. Take out the meat, skim off the fat andadd one can of peas drained, reheated in boiling water, and drainedagain; add more seasoning, if needed, and pour over the mutton on theserving-dish. --Janet M. Hill, in "Boston Cooking School Magazine. "

3. --Potato Souffle. 

Bake 4 large potatoes; when soft scoop out the inside and rub through afine sieve. Boil an oz. Of butter and a quarter of a pint of milk; addthe yolks of three eggs, one by one, beating well together with a woodenspoon. Beat the whites of the eggs and a pinch of salt in another dish, mix all together carefully, and bake in a well-greased tin, in a hotoven until it rises well, and is a pale brown in color. The tin shouldbe only 1/2 full. If it is desired for a dessert add 15 drops ofvanilla, and sugar to taste. 

4. --Stewed Kidney with Macaroni. 

Take 3 kidneys, skin them, remove the fat and cut into thin slices, season with salt, cayenne, and minced herbs; fry on both sides inbutter, then stew in 1/2 a pt. Of gravy flavored with tomatoes. Turn ina dish and cover the top with 2 ozs. Of boiled macaroni; sprinkle someParmesan cheese over the top and brown. 

5. --Hot Ham Sandwiches. 

Spread bread cut for sandwiches with chopped ham, season with a littlemade mustard and press together in pairs. Beat an egg, add 1/2 a cup ofrich milk, and in the mixture soak the sandwiches a few moments. Heat atablespoonful of butter, and in this brown the sandwiches, first on oneside and then on the other. Drain on soft paper and serve atonce. --Janet M. Hill, in "Boston Cooking School Magazine. "

6. --Friars' Eggs. 

Cook 1/3 of a cupful of stale bread-crumbs in 1/3 of a cupful of milk toa smooth paste. Add to it 1 cup lean ham, chopped fine, 1 teaspoonfulmade mustard, 1/2 a saltspoonful cayenne pepper, and mix smooth with 1raw egg. Remove the shells from 6 hard-boiled eggs, and cover them withthis mixture. Fry in hot fat until brown, drain, and serve hot or coldon a bed of parsley. 

7. --Lobster in a Chafing Dish. 

Cut a small boiled lobster into small pieces, pour over them fourtablespoonfuls of lemon juice, add salt and pepper, and mix well. Melt 2tablespoonfuls of butter in the chafing dish, add the lobster and servehot. 

8. --Asparagus a l'Indienne. 

Make a curry sauce as in curried macaroni, and heat in it a cup ofasparagus tips. Serve with sippets of toast. --Janet M. Hill, in "BostonCooking School Magazine. "

9. --Chicken Short-cake. 

Mix 2 teaspoonfuls of baking powder with 1 pt. Of flour. Rub it into ahalf cup of butter, add 1 cup of sweet milk. Bake quickly. Have preparednice pieces of cold chicken, heat with gravy or a little soup stock, season well. Add some chopped parsley, pour over the short-cake andserve at once. 

10. --Newport Tea Cakes. 

Sift together 3 cups of sifted flour and a teaspoonful of salt. Beat theyolks of three eggs until very light, add 1 pt. Of milk and stir intothe dry ingredients. Then beat the whites of three eggs, beaten dry. Bake in small buttered tins in a very hot oven. --Janet M. Hill, in"Boston Cooking School Magazine. "

11. --Veal and Tomato Salad. 

Take thick slices of cold veal and remove all the fat. Cut into dice, chop up tomatoes in the same sized pieces. Mix well and cover withmayonnaise. 

12. --Fried Lobster. 

Take the meat out of a boiled lobster in large pieces. Dip each piece inegg, then in bread-crumbs. Fry in deep, hot fat. Serve with tartarsauce. 

13. --Crab Salad. 

Boil 6 crabs, pick the meat out carefully, arrange a head of lettuce ona round platter. Put the crab meat in the centre, cover with mayonnaisedressing. 

14. --Tongue Toast. 

Mince cold boiled tongue fine; mix it well with cream and to every 1/2pint of the mixture allow the well-beaten yolks of 2 eggs; place overthe fire and let it simmer a few minutes. Serve on hot buttered toast. 

15. --Spanish Potatoes. 

Take two cups of mashed potato, form into balls, dip them into beatenegg, then into bread crumbs; fry in deep fat, stick a piece of the greenstem of parsley into each one. 

16. --Fried Corn-Meal Gems. 

Pour 1 pt. Of _boiling_ water on 1 pt. Of corn-meal, add 1 teaspoonfulof salt and 1 heaping tablespoonful of sugar. Beat well and set awayuntil morning in a cool place. When ready to use add 2 well-beaten eggsand 1 heaping tablespoonful of flour. Drop by spoonful into boiling fat. Cook ten minutes. 

17. --Scotch Eggs. 

Boil 6 eggs for 20 minutes, take the shell off, and when cold cover withthe following: Cook 1/2 a cupful of stale bread crumbs and 1/2 a cupfulof milk together until a smooth paste. Add 1 cupful of cooked lean hamchopped very fine, salt and pepper, and 1 beaten egg. Mix well and coverthe hard boiled eggs with it. Fry in a frying basket in boiling lard fora minute. 

18. --Curried Lobster. 

Into a saucepan put the meat from a boiled lobster (broken into smallpieces) and 1/2 a cup of gravy and 1/2 a cup of cream or milk, and halfa blade of mace. Mix 2 teaspoonfuls of curry powder with one teaspoonfulof flour and 1 oz. Of butter; add this to the lobster and _simmer_ for1/2 hour. After it is done add a squeeze of lemon juice and a littlesalt. Serve hot. 

19. --Parmesan Fritters. 

Boil together 1/4 of a cup of water and 2 ozs. Of butter, then shake in2 ozs. Of flour, stirring all the time; it must be well cooked. Add 2ozs. Of grated Parmesan cheese, salt and cayenne, stir well and mix inby degrees 2 well-beaten eggs. Drop this mixture by the spoonful intohot boiling fat and fry a golden brown and serve at once. 

20. --Walnut Salad, No. 2. 

Crack 1/2 a pound of English walnuts very carefully, to keep them inhalves, make little balls of cream cheese and put half a walnut on eachside (like the cream walnut candy) lay them on lettuce leaves, pour aFrench dressing over and serve with hot toasted crackers. 

21. --Benton Beef. 

Mix 1 tablespoonful of grated horse radish, 1 teaspoonful of mademustard, 1 teaspoonful of sugar, 4 tablespoonfuls of vinegar; pour overslices of hot roast or broiled beef. 

22. --Rice Border with Creamed Fish. 

Put one cupful of rice on to boil in 3 cupfuls of water. When it hasbeen boiling for half an hour, add 2 tablespoonfuls of butter and ateaspoonful of salt. Let it just simmer for an hour. Mash it fine with aspoon and add 2 well-beaten eggs, and stir for 5 minutes. Butter aborder mould and fill with the rice. Put in the oven for a few minutes. Turn out on a hot dish and fill the centre with creamed fish. 

23. --Wigs. 

A lb. Of flour, 1/4 of a lb. Of butter, 2 ozs. Of sugar, 3 eggs, 1/2 apint of milk, 1/2 a gill of yeast. Melt the butter and sugar in the milkand mix several hours before baking. Bake in muffin rings. 

24. --Orange Marmalade Sandwiches. 

Spread orange marmalade on buttered bread. Put four slices on top ofeach other. Put under a weight and when well pressed trim off the crustsand cut down in thin slices so they will look like jelly cake. 

25. --Fish Salad. 

Take cold baked or boiled fish. Pick into small pieces. Cover withmayonnaise dressing. Garnish with sliced cucumber and serve. 

26. --Creme de Fromage. 

Take 2 tablespoonfuls of grated Parmesan cheese and 2 scant ones ofcream, a little cayenne and salt. Mix into a smooth cream and spread onrounds of thin puff paste; double it over, press the edges welltogether, dip them in egg and chopped vermicelli; fry in boiling fat. Serve very hot. 

27. --Cauliflower au Gratin. 

Boil a cauliflower, drain well and put it on a round platter. Make thesauce. Melt 1 oz. Of butter, add 1 oz. Of flour and a cupful of milk, and boil; sprinkle in 2 ozs. Of grated Parmesan cheese, cayenne and saltto taste. Press the cauliflower together, pour the sauce over, sprinklea little more cheese on top and put into the oven to brown. 

28. --Franklin Eggs. 

Take out the yolks from four hard boiled eggs. Pass them and 8 olivesand 4 red chillies through a wire sieve; add a little salt. Put thispaste back into the whites of the eggs which have been cut lengthwise. Serve on fried bread; hot or cold. 

29. --Savory Tomatoes. 

Take three large tomatoes and cut them in halves, take out the insidesand mix thoroughly with two tablespoonfuls of bread crumbs, 1tablespoonful of grated cheese, a gill of cream, 1/2 a teaspoonful ofsugar, salt and cayenne to taste. Fill the tomatoes with this and on topof each piece put a thin slice of bacon. Put into the oven to cook andwhen the bacon is done, serve each one on a thin slice of toast. 

30. --Rhubarb Puffs. One cupful of finely-chopped rhubarb, 1 cupful ofsugar, 2 tablespoonfuls of butter, 1 teaspoonful of baking powder, 1/4of a cupful of milk, 2 eggs, sufficient flour to make a thick batter;cream the butter and sugar, add the well-beaten eggs, the milk, flour, rhubarb and baking powder. Half fill well-greased cups and steam 1/2 anhour. 

SAUCE. --Cream together 1/2 a cup each of butter and powdered sugar, thenadd by degrees one beaten egg, beating until perfectly smooth. The lastthing before serving stir in 3 tablespoonfuls of boiling water. --"TableTalk, " Phila. 

JULY. 

1. --Cherry Salad. 

Take large ripe cherries, stone them and lay them on young lettuceleaves. Sprinkle over them finely chopped blanched nuts, almonds orEnglish walnuts. For the dressing use 2 tablespoonfuls each of lemon andorange juice. 

2. --Italian Asparagus. 

Boil 1 bunch of asparagus, when cooked lay one layer of the tender partin a baking dish, sprinkle over grated cheese, then another layer ofasparagus, so on until the dish is full. Pour over this 2 tablespoonfulsof melted butter, a little onion juice. Cover with a layer of fine driedbread crumbs. Bake a light brown. 

3. --Cherry Fritters. 

Remove the stems and stones from some ripe cherries. Roll each one inthe white of an egg, beaten with a tablespoonful of water; then inchopped blanched almonds; dip them one by one in a thick fritter batter, arrange in a frying basket and plunge into very hot fat. When brown, remove, drain on blotting paper and serve on a folded napkin. --"TableTalk, " Phila. 

4. --Tomato Ice Salad. 

Into a saucepan put 1 white onion sliced, and 1 qt. Of sliced tomatoes, 1/4 of a green pepper, 1 sprig of parsley, 4 cloves and a teaspoonful ofsugar, salt and pepper to taste. Cook all together until the onion istender. Then strain through a fine sieve to remove all the seeds. Let itcool, then pour into a mould and freeze. Serve on lettuce leaves, withmayonnaise dressing. 

5. --Calf's Brains on Toast. 

Boil the brains of a calf, and chop them up with 2 ozs. Of ham, 2 gillsof cream, salt and cayenne. Serve on fried toast with fried bread crumbson top of each. 

6. --Ham and Asparagus. 

Take equal quantities of cooked asparagus, cut into bits, and coldcooked ham cut into small cubes. For each cup of material make a sauceof 2 tablespoonfuls each of butter and flour, a cup of the liquid inwhich the asparagus was cooked, a teaspoonful of lemon juice with saltand nutmeg to taste. Add 2 beaten eggs, also the ham and asparagus. Turninto small buttered cups, cover the tops with buttered cracker crumbsand bake in the oven until a golden brown. --Janet M. Hill, in "BostonCooking School Magazine. "

7. --Strawberry Jelly. 

Soak 1/2 box of gelatine in 1/2 a cupful of cold water until soft. Add1/2 a cupful of boiling water. Crush 1 qt. Of strawberries and strainout the juice. Add to it 1 cupful of sugar and the juice of 1 lemon. Addthis syrup to the hot gelatine. Strain through a flannel bag and mouldin a porcelain dish. Serve with whipped cream. --From "GoodHousekeeping. "

8. --Spring Salad. 

Arrange lettuce leaves on a round platter, pile neatly in the centre adozen red radishes sliced thin with the red peel left on. Around thesea row of sliced hard boiled eggs, then a row of sliced cold boiledbeets; pour a French dressing over all. 

9. --Normandy Shrimps. 

Shell 1 pt. Of shrimps. Into a stewpan put one oz. Of butter and whenmelted add 1 tablespoonful of ground rice, and 1/2 a pt. Of milk. Stiruntil smooth, then add the shrimps. When boiling hot pour over toast andserve. 

10. --Sardine Sandwiches. 

Take half a box of sardines, remove the bones and skin, mash to a paste, spread on buttered bread. Squeeze a little lemon juice on each. Put twotogether and serve with dressed lettuce. 

11. --Shredded Wheat Biscuit and Apples. 

Wash, pare and cook in three cups of water, 6 apples, until tender. Dipthe tops of 6 shredded wheat biscuits in 1 pt. Of milk, strain them andshape into 6 cups. When the apples are tender remove to a colander todrain, then put one in each of the shredded wheat cups. Add to thewater in which the apples were cooked 1 cup of sugar and 1/4 box of pinkgelatine which has previously been soaked in 1/4 cup of cold water, andthe grated rind and juice of a lemon; let cook until reduced one third. Turn this mixture over the apples until the cups are filled. When coldturn out and serve with cream. 

12. --Guava and Cheese Sandwiches. 

Butter twelve slices of bread; spread six of them with guava jelly andthe other six with cream cheese. Put a guava and a cream cheesetogether. Press them and trim the edges. 

13. --Veal Loaf. 

Chop fine, 3-1/2 lbs. Of veal and 1 lb. Of fat pork. Mix well with 4soda crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of salt, 1 oz. Of pepper, 1 nutmeg and a small piece of butter. Make it into aloaf, and bake without water. Quick heat at first. A little grated lemonpeel is an improvement. 

14. --Fig Sandwiches. 

Cook twelve figs in as little water as possible. When tender drain dry. Chop the figs fine, spread on slices of buttered bread. Put twotogether. Press them and trim. 

15. --Fried Green Tomatoes. 

Slice green tomatoes in thin slices, roll in flour. Heat and butter thegriddle, fry the slices on it and when cooked sprinkle with powderedsugar. Serve with fish. 

16. --Okra and Corn Fricassee. 

In a skillet melt and heat 1/2 of a cupful of lard or bacon fat. Whensmoking turn in 1 pt. Of sliced okra and stir occasionally until itbegins to color. Add three cupfuls of sliced raw corn and when it islightly browned pour off nearly all the fat. Dredge in 1 tablespoonfulof flour, stir until it is absorbed, then add 2/3 of a cupful of milkand stir occasionally for 15 minutes, seasoning to taste. --From "TableTalk, " Phila. 

17. --Boiled Cucumber Salad. 

For those who cannot eat raw cucumbers a very nice salad is made bypeeling and then boiling until tender, the cucumbers. When icy coldslice thin, lay the slices on lettuce leaves and pour a mayonnaisedressing over. Garnish with a few round, red radishes. 

18. --Frozen Pudding. 

A quart of milk, 1 tablespoonful gelatine dissolved in a little of themilk, 4 eggs, a pinch of salt, a cup of sugar, a wine-glass of wine, alb. Of English walnuts and a lb. Of figs; make a custard of the milk andeggs and the gelatine, strain into a bowl and freeze. Vanilla may beused instead of wine. 

19. --Lobster Salad. 

Pick the meat from a boiled lobster, break up into small pieces, mixwith a French dressing, pile neatly on lettuce leaves, and cover overwith mayonnaise dressing. 

20. --Strawberry Puffs. 

Mix well 1 pt. Of flour, 2 level teaspoonfuls of baking powder and alittle salt. Make into a soft dough with milk, about 1 cupful. Put aspoonful of the dough into well-greased cups, then a spoonful ofstrawberries, then another of dough. Steam for 20 minutes. Turn outonto a platter and serve with strawberry sauce. 

SAUCE. --Cream 2 tablespoonfuls of butter, add gradually 1 cupful ofpowdered sugar and a little lemon juice. Beat in as many crushed berriesas the mixture will hold and serve cold or melt over hot water and servehot. --From "Good Housekeeping. "

21. --Mushroom Toasts. 

Fry rounds of bread crisp, and cover with the following: Mince 12 largemushrooms fine, add pepper and salt, 1/2 a gill of cream and stew untiltender. When cooked heap the mushrooms high on the rounds of toast;sprinkle Parmesan cheese over each, brown and serve very hot. 

22. --Dutch Sauce and Cold Meat. 

Beat up the white of an egg, with salt and pepper, a spoonful of choppedparsley, a small onion and a teaspoonful of olive oil. Beat well and adda spoonful of tarragon vinegar. Serve with cold meat. 

23. --Cream of Chicken Sandwiches. 

Take 1/2 a cupful of finely-chopped chicken and pound it fine. Dissolvea teaspoonful of gelatine in 2 tablespoonfuls of cold water. Whip 1/2 apt. Of cream to a stiff froth. Add the liquid gelatine to the chicken;season with salt and a teaspoonful of grated horse radish (if liked). Stir until it begins to thicken, add the whipped cream a little at atime, and stand away until very cold. Cut bread into fancy slices andspread with the mixture. 

24. --Cauliflower with Cheese. 

Boil a cauliflower whole, pour a white sauce over it. Cover this withgrated cheese, and place in the oven and brown. 

25. --Cucumber and Lobster Salad. 

Cut a slice off the cucumbers lengthwise, scoop them out, fill withboiled lobster meat. Arrange the lobster claws across the top. Ornamentwith mayonnaise dressing. 

26. --Horseshoe Cakes. 

Beat together very light 3/4 of a lb. Of sugar and the same of butter, add 4 eggs and mix in 1-1/4 lbs. Of flour. Mix 1/4 of a lb. Of sugar andflour together, and lay in on the bread board. Take a small spoonful ofthe mixture and roll it with a broad-blade knife in the flour and sugar. When rolled to the right length lay on tin sheet in the form of ahorseshoe and bake. 

27. --Lettuce Sandwiches. 

Wash and dry the young and tender leaves of a head of lettuce. Butterslices of graham bread, spread with a thick layer of mayonnaisedressing, lay lettuce leaves between two slices. 

28--Sally Lunn. 

Heat 1 pt. Of milk blood warm, add 3 tablespoonfuls of butter, melted, 2well-beaten eggs, and 1/2 a yeast cake dissolved in 3 tablespoonfuls ofcold water. Pour gradually on the flour and beat into a smooth batter;then add 1 teaspoonful of salt and 2 tablespoonfuls of sugar. Butterbaking pans and pour half full. Let it rise for 2 hours in a warm place. Bake 1/2 an hour. 

29. --Lobster Fritanella. 

Take half a loaf of stale bread, crumb, and soak in cold water. Whensoaked, squeeze dry in a cloth. Chop a very little onion fine, add twotablespoonfuls of butter; stir together over the fire until a goodbrown; add the bread; stir well; put into this the chopped meat of alarge lobster; salt, cayenne and nutmeg. When very hot, add the yolks oftwo eggs; stir hard, and then turn out to cool. When quite cold, forminto rolls with a little flour; egg and bread-crumb them and fry. 

30. --Frenchman's Pie. 

Boil 1-1/2 lbs. Of calf's liver; when cold put it through the choppingmachine twice, put it in a mortar with cayenne pepper, salt, nutmeg, mace and black pepper to taste. Line a china mould with very thin slicesof fat bacon, then put a layer of cooked veal or chicken, cut in verythin slices, next a layer of the pounded liver, and so on until themould is full. Pour in a pint of good gravy or stock in which 1-1/2 ozs. Of gelatine has been melted. Bake in a moderate oven for two hours. Whenquite cold, turn out on a platter. 

31. --Scalloped Corn. 

Cut corn from the cob, spread a layer in a baking dish, season, put on alayer of sliced tomatoes, season, and so on with alternate layers untilthe dish is nearly full; then fill the dish with rich milk in whichdissolve a little soda and bake an hour. 

AUGUST. 

1. --Mock Crabs. 

Cook a teaspoonful of finely chopped onion in 2-1/2 tablespoonfuls ofbutter in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfulsof flour, and when blended with the butter, stir in 3/4 of a cup ofmilk. When the mixture boils, add 1 cup of korulet, 1-1/4 teaspoonfulsof Worcestershire sauce, 1/3 of a teaspoonful of mustard, 1/4 of ateaspoonful of paprika, and a few grains of cayenne. When again boiling, set over hot water and stir in 1 beaten egg. Serve on thincrackers. --Janet M. Hill, in "Boston Cooking School Magazine. "

2. --Rice Waffles. 

Warm 1-1/2 cups of boiled rice in a pt. Of milk; stir in a pint of coldmilk, add an egg, a little salt, and flour enough to make a thin batter. Bake in waffle irons well buttered. 

3. --Chicola. 

Cut or grate 3 ears of corn, add a large piece of butter, and the yolkof one egg, well beaten. Cut the outside of a green pepper into smallpieces. Stir all well together, bake 1/2 an hour, or until brown. 

4. --Buttered Shrimps. 

Shell some shrimps and put them in a saucepan with a little butter, aseasoning of salt and pepper and stir over the fire until hot. Fry somethin pieces of bread in butter or lard. Drain, place them on a hotplatter, pile the buttered shrimps on top and serve. 

5. --Lobster Sandwiches. 

Pick fine the meat of a boiled lobster, mix well with mayonnaisedressing. Butter slices of white bread. Lay a small lettuce leaf on eachand the lobster on that; put a slice of plain bread and butter on top;press together; trim off the crust. 

6. --Potato Border with Meat Filling. 

Pare, boil and mash 6 potatoes, add 1 tablespoonful of butter, salt andpepper and 2 well-beaten eggs. Butter a border mould and pack thepotato in it. Let this stand for fifteen minutes, then turn out on adish and brush over with a well-beaten egg. Brown in the oven and fillwith any kind of meat cut into blocks and seasoned well; cook in eithera white or brown sauce. 

7. --Cold Slaw. 

Cut the centre of a cabbage very fine. Put 2 tablespoonfuls of vinegaron to boil, beat 2 eggs light, add to them 1/2 a cup of sour cream ormilk, a tablespoonful of butter. Pour the boiling vinegar on to these. Stir over the fire until boiling hot, add salt and pepper and pour overthe cabbage. Serve cold. 

8. --Cucumber Salad. 

Peal and slice 3 cucumbers; leave them in ice water until wanted, thencover with French dressing. 

9. --Corn Pudding. 

One pint of uncooked green corn either grated or cut from the cob, 2tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfulsof melted butter, 1 teaspoonful of salt and 1/4 of a teaspoonful ofpepper. Bake in a moderate oven until firm in the centre. 

10. --Savory Trifles. 

Mince fine 2 ozs. Of cold game or chicken with 12 pickled mushrooms anda gill of cream; season with salt and pepper. Serve on slices of friedbread. 

11. --Corn Chowder. 

Pare and slice 4 potatoes and 2 onions. Cut 1/2 a pound of bacon intosmall pieces. Fry the bacon and onion until a light brown. Into asaucepan put the potatoes, 1 qt. Of grated corn, the bacon andseasoning. Put these in, in layers, potatoes, bacon, corn, and continuein that way until all is used. Now add 1/2 a pint of boiling water andlet simmer for 1/2 an hour. Add 1 pint of hot milk. Thicken with 1tablespoonful of butter and 2 of flour rubbed smooth. Add 6 broken watercrackers. The last thing add the beaten yolk of an egg and serve atonce. 

12. --Cauliflower Salad. 

Save part of a boiled cauliflower and cover with mayonnaise, arrange onlettuce leaves and serve. 

13. --Corn Omelet. 

Grate 12 ears of green corn, add 1 cup sweet milk, a tablespoonful ofsugar, salt and pepper to taste, and the yolks of 4 well-beaten eggs. Beat the whites and stir in the last thing, put bits of butter on topand bake a rich brown. 

14. --Pea-pod Soup. 

Wash the peas before shelling, and save the pods. Cover the pods with aslittle water as will cover them, let boil until tender, strain all andpress through a colander. Add to this (water and pods) a pint of milkand a thickening of 2 tablespoonfuls of flour and 2 of butter, ateaspoonful of sugar, salt and pepper to taste. Stir and cook untilthickened. Serve with croutons. 

15. --Salade a la Russe. 

A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery, a boiled beet, four olives, four anchovies, yolks of two eggs, atablespoonful of vinegar, a teaspoonful of tarragon vinegar, oneteaspoonful of salt, 1/2 of pepper. Put the eggs into a bowl, and dripsalad oil slowly over them and beat to a cream; add the vinegars, pepperand salt. Cut the vegetables into small dice and pour the dressing over. 

16. --Shrewsbury Cakes. 

Sift a lb. Of sugar, some cinnamon and a nutmeg into 3 lbs. Of flour;add a little rose water, and 3 eggs beaten light and mix well with theflour; then pour into it as much melted butter as will make it a goodthickness to roll out. Mould it well, roll thin and cut it into shapes. Bake on tin sheets. 

17. --Potato Salad. 

Slice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes;add half a pint of finely chopped small onions, a tablespoonful offinely chopped parsley, a teaspoonful each of salt and pepper. Mix ateacupful of chicken broth, four tablespoonfuls each of oil and vinegar, and toss up lightly with the potatoes, so as to break them as little aspossible. Serve on lettuce leaves and garnish with slices of beets cutin shapes or hard boiled eggs sliced. 

18. --Fricadelles. 

Chop fine some cold cooked beef and a slice of onion; season with saltand pepper, a little lemon juice and parsley, add 1/4 as much boiledrice or bread crumbs as there is meat; add 1 beaten egg and sufficientwater to make a paste. Form into balls and fry in deep fat. 

19. --Eggs Stuffed with Sardines. 

Skin and bone a small box of sardines, chop fine 6 hard boiled _yolks_of eggs, a little chopped parsley, salt, pepper and a tablespoonful ofbutter, rub all to a paste and fill in the cavities of the white ofeggs. Garnish with watercress. Serve cold. 

20. --Ham Sandwich. 

Toast saltine biscuit, butter and spread with potted ham. Put twotogether, serve hot. 

21. --Laplander Cakes. 

One pt. Of milk, 1 pt. Of flour, 2 eggs well beaten, a tablespoonful ofbutter, a pinch of salt, a tablespoonful of sugar. Have the pans _very_hot before filling. 

22. --Ham Canapes. 

Cut six slices of bread and toast to a golden brown. Put them on aplatter. Cover each piece with a slice of lean cooked ham, spread alittle mustard over it, then chopped parsley and fine bread crumbs, anda little Parmesan cheese. Place in a hot oven for ten minutes and serve. 

23. --Veal Rissoles. 

Mince a few slices of cold veal fine and the same quantity of ham orbacon; add one tablespoonful of minced parsley and one of herbs, a verylittle nutmeg, cayenne and salt. Mix into a paste with a well-beatenegg. Form into balls, egg and bread crumb them and fry in hot fat. 

24. --Savory Toast. 

Take the yolk of an egg and beat it well, pour into it stirring all thetime a dessert spoonful of Worcestershire sauce, a teaspoonful ofanchovy sauce, a piece of butter the size of a walnut, a largetablespoonful of finely minced meat (fowl is better) a dash of redpepper, salt and black pepper to taste and a dash of nutmeg. Mix allwell together until it becomes a paste. Spread it on slices of toast, place it in the oven a few minutes and serve hot. 

25. --Scalloped Tongue. 

Take the ends and poorer parts of a boiled tongue, chop quite fine, adda little parsley, a little seasoning of salt and cayenne. Butter abaking dish. Put in a layer of bread crumbs, a layer of the tongue; fillthe dish in this way. When nearly full pour over the whole 1/2 a cup ofstock. Then finish with a layer of bread crumbs and bits of butter. Brown in the oven. 

26. --Egg Sandwiches. 

Butter slices of graham bread. Put 4 hard boiled eggs through a sieve, add salt and a tablespoonful of cream or milk, rub to a paste, spread onthe bread, put two slices together, trim neatly and serve with lettucesalad. 

27. --Corn-meal Puffs. 

Scald 4 tablespoonfuls of corn-meal in a little water. While hot, stirin two tablespoonfuls of butter. When cool, add 2 eggs, well beaten, 2cups of milk, 8 tablespoonfuls of wheat flour and a little salt. Bake incups in a quick oven. 

28. --Potted Chicken. 

Take the good meat from a cold roast or boiled chicken and to every lb. Allow 1/4 of a lb. Of butter, 1 teaspoonful of pounded mace, and 1/2 asmall grated nutmeg; salt and pepper to taste. Cut the meat in smallpieces, pound it well with the butter, sprinkle in the spices graduallyand keep pounding until reduced to a paste. Put it into small jars andcover with clarified butter and seal tight. 

29. --Chocolate Cream. 

Beat well the yolks of four eggs, put them into a dish with 3 ozs. Ofgrated chocolate, 1/4 of a lb. Of sugar, and 1 pt. Of milk; stir thesewell and pour them into a pitcher set in a saucepan of boiling water;stir one way carefully but do not let boil or it will curdle. Strain thecream through a sieve into a dish and add 1-1/2 ozs. Of gelatine and 1/2a pt. Of well whipped cream. Pour into a mould and set on ice untilready to use. 

30. --Spanish Buns. 

1-1/4 lbs. Of flour, 1 lb. Of sugar, 1/2 a lb. Of butter, 4 eggs, ateacup of cream or milk, warmed sufficiently to melt the butter, atablespoonful of rose water, 2 of wine, a grated nutmeg. Make into bunsand bake. 

31. --Chicken Salad. 

Cut very fine the good parts of a cold boiled chicken; chop up celery inthe proportion of 2/3 to 1/3 of chicken and mix well. Let it stand foran hour or two with a French dressing poured over it. When it is wellsoaked up, cover with a mayonnaise dressing and garnish with celerytops. Serve on lettuce leaves. 

SEPTEMBER. 

1. --Banana Croquettes. 

Cut 3 bananas into 2 inch lengths, roll lightly in fine bread crumbs andput on ice to harden. Fry carefully in a frying basket in deep hot fat. Serve with hot or cold chicken. 

2. --Celery au Gratin. 

Cook until tender a large bunch of celery cut into one inch lengths. Drain, return to the saucepan and cover with a cupful of white sauce. Season with salt and pepper and chopped parsley. When cold butter abaking dish and cover the bottom with crumbs. When the celery is coldadd to it 2 well beaten eggs. Cover with crumbs and bits of butter. Bake1/2 an hour. 

3. --Boiled Partridge with Celery Sauce. 

Dress the partridge as for roasting, make a stuffing with 1/2 cup ofbread crumbs, 1/2 cup of chopped celery seasoned with a little butterand celery salt. Cover with boiling water, cook until tender. Make asauce with 1 tablespoonful of butter in which fry 2 tablespoonfuls ofbread crumbs, 1/2 cup of chopped celery, 1 cup milk, salt and pepper. Let this boil up once. 

4. --Rice and Apples. 

Parboil 1 cup of rice for 10 minutes in boiling water, then drain andrinse with cold water. Return to a saucepan and cover with fresh water, add 1/2 teaspoonful salt, 1 tablespoonful of sugar. Pare, peel and chopfine 6 apples, add them to the rice and cook until done. Serve as aborder for hot or cold slices of pork. 

5. --Moulded Chopped Meat. 

Take any kind of cold meat, chop it very fine. Dissolve 1/2 a box ofgelatine in 1/2 a cup of cold water. Slice two hard boiled eggs, wet amould and lay the slices of egg in the bottom and on the sides, then putin the chopped meat. Dissolve one Anker's Bouillon Capsule in 1 cup ofboiling water. When dissolved add this to the gelatine, stir well andpour over the meat. 

6. --Curry Sandwiches. 

Make a paste with four hard boiled eggs, a tablespoonful of stock and ateaspoonful of curry powder. Spread on slices of buttered bread. Put twotogether and serve. 

7. --Pickled Salmon. 

After the fish has been boiled and drained add the following sauce: Takeequal quantities of water in which the fish was boiled and vinegar. Adda few pepper corns, a little mace, a very little allspice; boil for afew minutes and pour over the fish. 

8. --Boston Cookies. 

Cream one cup of butter, add gradually 1-1/2 of sugar and 3 eggs wellbeaten. Add 1 teaspoonful of soda dissolved in 1-1/2 tablespoonfuls ofhot water. Sift together 3-1/4 cups of flour, half a teaspoonful of saltand 1 teaspoonful of cinnamon. Add 1/2 of this to the thin mixture, then1 cup of chopped English walnut meat, 1/2 a cup of currants and 1/2 acup of chopped and seeded raisins. Put in the rest of the flour andbeat well. Drop by spoonfuls 1 inch apart on a buttered sheet and bakein a moderate oven. --From "Good Housekeeping. "

9. --Maple Sugar Sandwiches. 

Cut and butter slices of white bread, scrape maple sugar and spreadthickly on the bread. Cut with a maple leaf cutter and serve with hotcoffee. 

10. --Stuffed Egg Plant. 

Cut off the top and scoop out the inside; lay the shell in salt andwater for 1/2 an hour. Boil the inside part in about 1/2 a cup of waterand put through the colander. Then mix it with 1/2 a teacup of breadcrumbs, 1 large tablespoonful of butter, salt and pepper to taste. Wipedry the inside of the shell and put the mixture in. Bake 20 minutes andsprinkle top with bread crumbs and butter. 

11. --Corn Fritters. 

Grate the corn; allow an egg and a tablespoonful of cream for everycupful. Beat the eggs well; add the corn by degrees, beating very hard, salt to taste; put in a tablespoonful of melted butter to every pint ofcorn; stir in the milk, thicken with just enough flour to hold together, say 1 tablespoonful for every two eggs, cook on the griddle. Serve withlamb or pork chops. 

12. --Jellied Veal. 

Cut up a knuckle of veal and cover it with 2 quarts of cold water, bringit slowly to boiling point and simmer slowly for 2 hours. Add 2 slicedonions, a bay leaf, a few pepper corns, 12 whole cloves and 1/2 ateaspoonful of ground allspice. Let it simmer for an hour longer. Takeout the meat, remove all the bones and pick the meat into small pieces. Put it into a mould, reduce the liquor to 1 qt. , add salt and pepper. Turn over the meat and stand away for 12 hours or more to harden. 

13. --Coburg Puddings. 

Mix 6 ozs. Of flour and 1 pt. Of milk to a smooth batter, add 6 ozs. Ofsugar, 6 ozs. Of butter, 6 ozs. Of currants and brandy to taste. Whenall are well mixed turn into small cups, previously well buttered, andbake 3/4 of an hour. Only fill the cups half full, as it rises verylight. Turn out on a dish and serve with wine sauce. 

14. --Maple Sugar Tea Biscuit. 

Sift together 1 qt. Of sifted flour, 1 teaspoonful of salt and 3 levelteaspoonfuls of baking powder. Work into these ingredients 2tablespoonfuls of butter and then mix to a dough with milk or milk andwater. Cut the dough until light and spongy, then pat out into arectangular sheet with the rolling-pin; spread with maple sugar and rollup like a jelly roll. Cut from the end in rounds. Bake in a buttered panand serve hot with butter. 

15. --Tomato Salad. 

Scoop out the centres of 6 tomatoes, fill with chopped watercress andthe inside of the tomato and pour a French dressing on. Serve on lettuceleaves. 

16. --Tongue Squares. 

Fry squares of bread, sprinkle grated Parmesan cheese on them, seasonhighly with pepper and salt. Pile grated tongue in a pyramid on eachsquare. Serve either hot or cold. 

17. --Cheese Straws. 

Grate 2 ozs. Of cheese, and mix well with 2 ozs. Of butter, 2 ozs. Offlour, 2 ozs. Of bread crumbs, season with cayenne and salt to taste. Roll out very thin and cut into strips 1/4 of an inch wide and 6 long. Lay on a buttered tin and bake brown. 

18. --Cinnamon Wafers. 

One cup of butter, 2 cups of sugar, 4 of flour, 3 eggs, a cup of sweetmilk or, better, sour milk with a teaspoonful of soda dissolved in it. Spread with a spoon thin on tin sheets either in small cakes or onelarge one, which can be cut after baking. When half baked, draw to thefront of the oven and sift granulated sugar mixed with cinnamon overthem. 

19. --A Pretty Salad. 

Boil six young beets, and when cooked, scoop out the centres and fillwith asparagus tips which have been soaked in French dressing. Make amayonnaise dressing, spread it evenly on a round dish, sink the beetsinto it, and garnish with young lettuce leaves. 

20. --Gatineau Trout (BAKED). 

Make a stuffing of fine bread crumbs, parsley or thyme, butter, salt andpepper. Have the fish carefully dried and cleaned, put in the stuffingand sew it up. Bake 20 minutes to half an hour. Baste well withdrippings and serve with a garnish of parsley. 

21. --Southern Corn Pone. 

Sift a qt. Of white corn-meal and add a teaspoonful of salt; pour onenough cold water to make a mixture that will squeeze easily through thefingers. Work to a soft dough. Mould into oblong cakes an inch thick atthe ends, and a little thicker in the centre. Slap them down on the panand press them a little to show the marks of the fingers. Bake in a hotoven 20 minutes. 

22. --Valentia Rice. 

Chop fine 2 onions, fry in half a cup of rendered bacon. Do not let themburn. Take six tomatoes, pare, cut fine. Add to the onions and fry untildone. Take two cups of rice, wash and put into a saucepan, pour themixture over, and add as much water as will boil the rice well; thenadd two seeded green peppers, cut in quarters, salt to taste and boiluntil rice is soft. Take out the ends of the peppers. Serve with coldmeat. 

23. --Stewed Black Fish. 

Take a four-pound fish; throw a little salt over it to harden it, andlet it stand an hour. Score and brown it upon a buttered gridiron. Layit upon a strainer with some fresh mushrooms, a white onion sliced, asprig of parsley, a few pepper corns, four cloves, a little mace, apinch of cayenne, the juice and grated rind of a lemon, a pint ofclaret, and one of water. Cover the kettle well, simmer slowly, and whendone, lift the fish gently and strain the sauce over it, laying themushrooms around it. 

24. --Alpine Eggs. 

Butter a shallow tin and line it with thin slices of cheese, break overthis five eggs, being careful not to break the yolks, and season withsalt and pepper. Grate a little cheese and chop fine a few sprigs ofparsley, mix and sprinkle over the top, put a few bits of butter overit and bake in a quick oven ten minutes. 

25. --Blanquette of Chicken. 

One pt. Of cold chicken cut into small dice, 1/2 a cup of stock, 1/2 acup of milk, 1 tablespoonful of flour, 1 of butter, yolks of 2 eggs. Rubthe butter and flour smooth and put into a frying pan. Add the stock, milk and season with salt and pepper, stir until it boils; then add thechicken and stand over a moderate fire until hot. Take it from the fireand add the well-beaten yolks; do not let it boil after the eggs areadded. Serve at once. 

26. --Chestnut Soup. 

Peel 1 qt. Of large chestnuts and blanch them in hot water. Drain andrub off the inner skin and cook until tender in good stock, drain andrub them through a fine sieve. Add more stock and season with mace, cayenne and salt, and stir until it boils, then add 1/4 of a pint ofcream. Serve at once. 

27. --Eels with Tartare Sauce. 

Cut the eels into four-inch pieces. Let them stand in boiling water for5 minutes, drain, season, dip in egg and bread crumbs and fry in hotfat. Serve with tartare sauce. 

28. --Lunch Sandwiches. 

Butter slightly, slices of white bread. Chop fine four stalks of celery, and the same quantity of cold meat. Make a mayonnaise dressing, stir itinto the meat and celery, spread on the bread; put a plain slice ofbread and butter on top. 

29. --Bread Dumplings. 

Soak stale bread in cold water for 15 minutes, then squeeze as dry aspossible. To each pt. Add 2 tablespoonfuls of milk, 1 well beaten egg, 2tablespoonfuls of melted butter, 1/2 of a teaspoonful of salt and thesame of sugar and sufficient flour to make of such consistence that themixture will not fall apart when a small spoonful is dropped intoboiling water. Have the water slightly salted and boiling hard. Test aspoonful of the mixture. When of the right consistency drop a number ofspoonfuls at a time into the water and cook for 5 minutes. Lift out witha skimmer and arrange in a dish, keeping them hot over water until allare done. --"Table Talk, " Phila. 

30. --Chopped Ham and Egg. 

Chop fine cold cooked ham. Toast and butter some slices of bread, spreadthe ham on the toast, put them in the oven for 3 or 4 minutes. Beat 4eggs in a cup of milk, season with salt and pepper. Put 2 tablespoonfulsof butter in a saucepan, pour in the beaten eggs and stir over the fireuntil thick but do not let it boil. Pour the eggs over the ham andserve. 

OCTOBER. 

1. --Potato Croquettes. 

Four mashed potatoes, season highly with pepper and salt, butter andchopped parsley. Beat very well. Roll into balls, egg and bread crumbthem and fry in boiling lard. 

2. --Brown Apple Sauce for Cold Pork. 

Put 1/2 a pt. Of gravy in a saucepan with 5 pared, cored and quarteredapples. Simmer gently, until tender; beat to a pulp, season with cayenneand serve with cold roast pork. 

3. --Cod Cutlets. 

Make the following sauce and simmer the fish cutlets in it. One cupfulof stock, pepper, salt, parsley, onion, a little lemon juice and a glassof sherry. Thicken with browned flour. Heat the cutlets slowly, do notlet them boil. 

4. --Crumb Griddle Cakes. 

Put a large cup of bread crumbs to soak in a qt. Of sour milk overnight; in the morning rub through a sieve. Add the yolks of 4 eggs, wellbeaten, 2 teaspoonfuls of soda dissolved in a little water, 1tablespoonful melted butter, and enough corn-meal to make it theconsistency of ordinary griddle cakes. Add the whites of the eggs justbefore frying. 

5. --Fillets of Weakfish. 

Take a three lb. Fish, cut off the head and tail, split the fish throughthe back and take out the bone, cut these two pieces into four or six, season with salt and pepper. Dip each piece into melted butter, thenroll in crumbs and broil on both sides. Serve with tartare sauce. 

6. --Celery Sandwiches. 

Chop very fine a few stalks of celery, mix well with a mayonnaisedressing, spread on buttered bread, put two together; press and cut inany shape desired. 

7. --Cheese Fritters. 

One oz. Of well boiled macaroni, cut very small, 1 large tablespoonfulof grated cheese, 1 of cream; mix all together. Season with pepper andsalt. Roll out puff paste very thin, cut into rounds, place some of thismixture on each round, double them over, egg and vermicelli them, fry alight brown. Serve hot. 

8. --Veal Salad. 

Chop cold veal very fine, season, mix well with mayonnaise dressing. Heap on lettuce leaves. Garnish with slices of hard boiled egg. 

9. --Fish and Rice. 

Bone and flake cold fish; season with salt and cayenne pepper. Stir in astewpan with a good piece of fresh butter. When hot add a teacupful ofready boiled rice, and the yolks of 4 hard boiled eggs. Stir welltogether until hot. Dish and serve with pickles. 

10. --Curry of Macaroni. 

Melt 2 tablespoonfuls of butter, cook in it 2 slices of onion until theonion becomes of a pale straw color, then add two tablespoonfuls offlour, 1 tablespoonful of curry powder, 1/4 teaspoonful of salt and adash of pepper. When blended with the butter, add gradually 1 cup ofmilk and stir until smooth and boiling. Then strain over 1 cup ofmacaroni, cooked until tender in boiling salted water and then drainedand rinsed in cold water. Reheat and serve. --Janet M. Hill in "BostonCooking School Magazine. "

11. --Oyster Canapes. 

Into a saucepan put 1 dozen finely chopped oysters, a teaspoonful ofcracker dust, a tablespoonful of butter and 1/2 a cup of milk, seasonwith salt and pepper. Stir and let the mixture simmer for a few minutes;pour the mixture over buttered toast and serve. 

12. --Dried Apple Cake. 

Soak 3 cups of dried apples over night; drain the water off and cut themup a little and put them over the fire with 2 cups of molasses; boiluntil thick; take off the fire and put into a bowl. Add a cup ofshortening, a tablespoonful of cinnamon, dessertspoonful of cloves, thesame of allspice, a cup of sweet milk; when cold a tablespoonful ofsoda, dissolved in hot water, 4 cups of flour, added by degrees, 3 eggswell beaten, added last. Grease 3 pans well and bake. 

13. --Vegetable Soup. 

Cut fine 2 carrots, 1 turnip, 3 stalks of celery and half an onion; cookten minutes in 4 tablespoonfuls of butter, stirring constantly. Add 1cup of chopped potatoes, cover and cook five minutes, then add a qt. Ofboiling water and cook an hour. Mash the vegetables, add a tablespoonfulof butter and a little chopped parsley. Season with salt and pepper. 

14. --Beef Salad. 

Chop very fine slices of cold roast beef, having first removed all fat;add six finely chopped cold potatoes, the same quantity of beets, a fewslices of tomatoes, a few leaves of lettuce, a small bunch of parsley. Mix thoroughly, and chop all together, until the whole is almost reducedto a cream. Cover with a rich mayonnaise. Garnish with slices of tomatoand lettuce leaves. 

15. --Corn-starch Cake. 

Beat well the whites of 4 eggs, beat the yolks, then beat themtogether. Cream a 1/4 of a lb. Of butter. Add to it gradually 1/2 a lb. Of granulated sugar and beat until light, then add the eggs and beatagain. Mix 2 ozs. Of corn-starch with a quarter of a lb. Of wheat flour;add a teaspoonful of baking powder and sift, stir this into the cake. Add the grated rind of 1/2 a lemon, bake in greased gem pans in amoderate oven 15 minutes. 

16. --Fried Celery. 

Cut it into inch lengths and boil until tender in slightly salted water, dip the pieces in fritter batter and fry in smoking hot fat. Garnishwith parsley and serve with tomato sauce. 

17. --Beef a la Mode. 

Take a round of beef, trim off the fat, cut fat bacon into strips androll them in a mixture of sweet herbs, spice, salt and pepper. Lard themeat with these and rub the rest of the seasoning into the meat. Flourit, put in a deep pan, add a pt. Of water and bake in a moderate oven. Baste often. Strain the gravy and if you like a little cooking wine maybe added to the gravy. Serve hot or cold. 

18. --Potato Chowder. 

Pare and chop into dice 6 potatoes. Put into a frying pan 1 choppedonion and 2 slices of bacon cut into small pieces, fry until a lightbrown. Put the potatoes, bacon and onion, a little chopped parsley, saltand pepper into a saucepan. Add 1 pt. Of water, cover and simmer 15 or20 minutes. Then add 1 pt. Of milk. Mix 1 tablespoonful each of butterand flour, add to the rest and stir carefully until it boils. 

19. --A Spanish Fish Dish. 

Bone some nice pieces of cold fish. Warm it in a cupful of olive oil, 1clove of garlic, some Spanish red pepper and a wine-glass of tarragonvinegar. Lay tomatoes, cooked down to a thick purée, in a dish; lay thefish upon it, pour the sauce over and serve. 

20. --Stewed Celery in Brown Sauce. 

Cut the celery in six inch lengths, boil in salt and water, strain. Put1/2 a pint of soup stock or gravy on the fire and cook the celery init; add pepper and salt, a little nutmeg, 4 tablespoonfuls of cream, alittle thickening of butter and flour. Simmer only a few minutes. 

21. --Baked Oyster Dumplings. 

Drain the oysters and cover with a little lemon juice. Make a light puffpaste and cut into pieces about 4 inches square; brush them over withwhite of egg. Place upon each square 2 or 3 of the prepared oysters andput a little piece of butter on them. Bring the four corners of thepaste together and fasten them with a small wooden toothpick, leavingthe crust open between the points. Bake in the oven until a nice brown, take out the toothpicks and serve. 

22. --Barbacued Lobster. 

Cut up and chop a large lobster; add both black and cayenne pepper, mustard, salt, a small cup of sweet oil, two or three powdered crackersor bread crumbs; a wine-glass of wine, lemon juice; mix well. Shape intoa loaf and cover with bread crumbs. Bake half an hour. 

23. --Oyster Patties. 

Make a rich puff paste and bake it in small patty-pans. When cool turnout on a large dish. Stew the oysters with a few cloves, a little wholemace and the yolk of an egg boiled hard and grated, a little butter andenough oyster liquor to cover. When the oysters are cooked, set away tocool. When cold put two or three oysters and a little sauce in eachpatty-shell, serve with lettuce and French dressing. 

24. --Jellied Tongue. 

Make a jelly of 1/4 a box of gelatine and a pint of soup stock; seasonhighly when it begins to thicken. Wet a mould and lay slices of tongueall over the bottom and sides. When it begins to set fill the centrewith chopped chicken, hard boiled eggs, or just use tongue alone. Whencold and firm garnish with parsley. 

25. --Dolmas (A TURKISH DISH). 

Chop fine 1 cup of cold mutton and 1 small onion; add to this 1/2 a cupboiled rice, salt and pepper, mix well. Take some cabbage leaves and putthem into boiling water for a minute, and then roll the chopped meatmixture up in them like a sausage; then stew them in a little soupstock. Serve hot with garnish of hard boiled egg. 

26. --Harlequin Sandwiches. 

Butter slices of both white and Graham bread. Spread each with Neuchatelcheese, chop fine a few English walnuts and sprinkle over. Put a whiteand a brown slice together. 

27. --Pickled Oysters. 

Take 1/2 a pt. Of white wine and 1/2 a pt. Of vinegar, 4 teaspoonfuls ofsalt, six of whole black pepper, and a little mace. Strain the oysterliquor and add the above ingredients. Boil up once and pour hot over theoysters. Let them stand ten minutes or until cold and then put in a jarand cover tightly. 

28. --Calas. 

Three gills of soft boiled rice, 1 gill of rice flour, a pinch of salt, 6 tablespoonfuls of sugar, 2 of wheat flour, 3 eggs, a little yeast. Fryquickly. 

29. --Potato Puff. 

Beat light, two cupfuls of mashed potatoes, add 2 tablespoonfuls ofmelted butter, salt, pepper, cream, 2 eggs beaten separately; beat allhard. Pile high on a dish; put into the oven to color and become light. 

30. --Beef Tongue (FRESH). 

Boil a fresh beef tongue, fifteen minutes, skin it. Put in a pot, 1carrot, 1 onion, thyme, bay leaf, salt and pepper, 2 cloves, glass ofcooking wine, and a little water. Stew 4 hours. Strain out thevegetables and put in a little browned flour. 

31. --Salmon Salad. 

Take a qt. Can of salmon, pick it over carefully, as there are a greatmany little bones. Season with salt and pepper and a little lemon juice. Pile neatly on a platter, arrange the tops of boiled asparagus around itand cover with mayonnaise dressing. 

NOVEMBER. 

1. --Turbot a la Creme. 

Take cold cooked bluefish, flake it and pick out the bones. Have readythe following sauce: Rub 2 large spoonfuls of flour, by degrees, into aqt. Of milk; mix very smooth; add an onion, several sprigs of parsley, thyme, grated nutmeg, salt, pepper. Boil until it becomes a thick sauce;stirring always. Remove from the fire, add a quarter of a pound of freshbutter; strain through a sieve. Lay a little in the bottom of a puddingdish, then a layer of fish and so on until the dish is full. Sprinklebread crumbs over the top. Heat and brown in the oven. Do not let itcook. 

2. --Oyster Fritters. 

Chop fine 25 oysters. Beat 2 eggs very light and add 1 cup of milk, 2cups of flour, pinch of salt. Beat until free from lumps; add theoysters, and 1/2 a teaspoonful of baking powder. Mix well and drop byspoonfuls into boiling fat; lift out with a skimmer, lay on brown paperand serve very hot. 

3. --Chops Masked with Potato. 

Broil 6 chops. Cover the meat part of each chop with a spoonful ofmashed potato (which has been beaten up with 2 eggs); put into the ovenand brown. 

4. --Cheese Pudding No. 1. 

Grate some cheese, mix it with half as much fine bread crumbs, add 1beaten egg, a little seasoning and milk enough to make a thick batter. Turn into a well greased dish and bake 3/4 of an hour. 

5. --Meat Pie with Potato Crust. 

Cut cold roast beef into thin slices, removing the fat and gristle;cover the bones and trimmings with cold water; add a few slices of onionand carrot, and a stalk of celery, if at hand; let simmer several hours;strain off the broth and simmer in it the slices of beef, until they areperfectly tender. Season with salt and pepper, and pour into a bakingdish; cover with a round of potato crust in which there is an opening;bake until the crust is done (about 15 minutes). --Janet M. Hill in"Boston Cooking School Magazine. "

POTATO CRUST. --Sift together 2 cups of flour, half a teaspoonful ofsalt, and 2 level teaspoonfuls of baking powder. With the tips of thefingers work in half a cup of shortening, and then 1 cup of cold mashedpotatoes; add milk to make a soft dough, turn on to the board, handle aslittle as possible and pat and roll out to fit the dish. 

6. --Indian Trifle. 

Mix together 3 tablespoonfuls of rice flour and 3 of finely ground whiteIndian meal. Scald 3 cupfuls of milk, add then a portion of it to thedry mixture, stir all together and continue to stir over the fire untilthe milk is very thick. Add 4 tablespoonfuls of sugar, cover and cookslowly for ten minutes; add 5 drops of cinnamon extract, and 1/2 of acupful of shaved citron and turn into a mould or glass dish. Serve witha custard sauce. --"Table Talk, " Phila. 

7. --Shredded Wheat Fish Balls. 

Freshen 1/2 a lb. Of salt codfish and pick it very fine, add 4 shreddedbiscuits rolled very fine, a pinch of white pepper, a tablespoonful ofbutter, and 1 pt. Of hot milk. Stir well and let stand 5 or 10 minutes. Make into balls, roll in egg and shredded biscuit crumbs. Then drop inhot fat and fry a light brown. 

8. --Hoe Cake. 

Make a thin batter of corn-meal and milk, add a little melted butter, and a little salt. If sweet milk is used, add a teaspoonful of bakingpowder; if sour milk 1/2 a teaspoonful of soda. Put a little fat in afrying pan; when hot pour in the batter till 1/2 an inch in thickness;when brown on one side turn. Serve hot. 

9. --Canned Salmon Salad. 

Take a can of salmon, pick it out carefully and arrange on lettuceleaves with a mayonnaise dressing. 

10. --Cheese Polenta. 

Cook salted corn-meal for at least an hour; turn into a baking dish andadd a cupful of grated cheese and season with pepper. Brown in theoven. --"Table Talk, " Phila. 

11. --Oysters a l'Indienne. 

Cook 1 doz. Oysters until the gills curl. Take 1 dessertspoonful ofcurry powder, 1 of flour, a quarter of a pint of cream, a little onion, and a slice of apple, chopped, half a teaspoonful of lemon juice. Stirall together and add the oysters. Turn into a rice border, when veryhot, and serve. 

12. --Baked Pumpkin. 

Take a small pumpkin cut in half, and remove the seeds, scallop theedge. Put in a baking dish in the oven and bake until tender. When donetake it out and serve at once and help just as it is. 

13. --Hot Potato Salad. 

Fry two slices of bacon in a pan until all the fat is fried out, thenadd 2 tablespoonfuls of vinegar. Arrange lettuce leaves around aplatter; slice 6 hot potatoes in slices and pile in the centre; pour thebacon fat and vinegar over, sprinkle salt and pepper over, and choppedparsley. Serve with sausage. 

14. --St. Charles Indian Bread. 

Beat two eggs very light; mix alternately with them a pint of sour milk, and a pint of fine Indian meal; add a tablespoonful of melted butter, ateaspoonful of soda, dissolved in a little milk and added the lastthing. Beat very hard, pour into a deep pan and bake in a quick oven. 

15. --Lobster Cream. 

Pour 1/2 a pint of boiling milk over a small cupful of bread crumbs;when nearly cold add 3 well-beaten eggs, the lobster chopped fine, 2teaspoonfuls of anchovy sauce, a pinch of cayenne. Stir well and mix in3 tablespoonfuls of cream. Pour into a buttered mould, cover withbuttered paper and steam for an hour. Serve with a good fish sauce. 

16. --Oysters in Puff Paste. 

Roll out some puff paste and cut it into round pieces. Chop someoysters, mix them with the same amount of chopped hard boiled egg, alittle chopped parsley and a little grated lemon peel, season with saltand pepper and a little pounded mace; moisten the mixture with a littlecream and some of the oyster liquor; put a spoonful on each round ofpaste; fold over, moisten the edges and press them together. Brush overwith the yolk of one egg and fry for fifteen minutes. 

17. --Veal Gumbo. 

In two tablespoonfuls of hot fat brown one chopped onion and quarter ofa pound of fat ham cut into dice. Add 1 qt. Of boiling water, 1/2 a canof tomatoes, 3 lbs. Of veal cut in pieces, and half a teaspoonful ofsalt. Stew for 2 hours; add 1 qt. Can of okra and cook for an hour and ahalf longer, adding seasoning as necessary 1/2 an hour before it isdone. Serve with a separate dish of boiled rice. --From "Table Talk, "Phila. 

18. --Florida Corn Cake. 

One egg, 1 cup of milk, 1 tablespoonful salt fat pork, 1 teaspoonfulsalt, 1 of sugar, 2 cups white corn-meal, 1 tablespoonful baking powder. Mix all thoroughly and bake in 2 thin cakes. 

19. --Laurentian Salad. 

Chop fine slices of cold roast beef and the same amount each of coldboiled potatoes and beets, a few slices of tomatoes and a few leaves oflettuce. Mix well. Cover with mayonnaise dressing and garnish withsliced red radishes. 

20. --Beef Pot Pie. 

Cut into small pieces, some beef from the chuck or round, put in asaucepan and stew for two hours well covered; add a slice of fat pork orbacon, an onion, salt and pepper to taste, and thicken with flour. Linea deep dish with biscuit dough, pour in the beef, cover over the topwith more of the dough. Bake in a quick oven. 

21. --Tripe Baked with Potatoes. 

Put into an earthen dish 1 lb. Of tripe cut into small pieces and fourchopped onions, season with salt and pepper, cover with stock or waterand bake in a slow oven 3 hours. Thicken with a little flour, cover overwith mashed potatoes. Brown in the oven and serve. 

22. --Roast Oysters. 

Scrub the shells until perfectly clean. Put into pans and set them inthe oven. Take them out as soon as the shells begin to open, and beforethe liquor is lost. Take the upper shells off and serve on a hotplatter. 

23. --Beefsteak and Potatoes. 

Put 1/2 a cup of drippings into a frying pan; let it get very hot; frysix potatoes in this, cut in long, thin slices. When done take out anddrain. Broil the steak. Put 1 teaspoonful of finely chopped parsley, alittle onion, salt and pepper into the drippings in which the potatoeswere fried, pour it over the steak and pile the potatoes around it. 

24. --Tomato Timbales. 

Stew a can of tomatoes until quite thick, season with salt, pepper andonion juice and put away to cool. To one cupful of this add 3well-beaten eggs; mix thoroughly, then fill well-buttered timbale molds. Stand them in a pan of hot water in the oven and cook slowly until firmin the middle as a baked custard would be. --From "Table Talk, " Phila. 

25. --Oyster Kromeskys. 

Parboil a dozen oysters in their own liquor, remove the beards, strainthe liquor and cut up the oysters in dice; melt a tablespoonful ofbutter and 1 of flour; stir until smooth; add the oyster liquor, alittle milk, the chopped oysters, a teaspoonful of chopped celery, alittle nutmeg, salt and pepper. Take the saucepan off the fire, stir inthe yolk of an egg. Garnish the dish with thin strips of well-cookedbacon. Serve very hot. 

26. --Chicken a la Merengo. 

Prepare a young chicken as for fricassee. Fry each piece in olive oil, add a sprig of parsley, a slice of onion, salt and pepper, and fivemushrooms if you have them. Cook slowly about 3/4 of an hour. Serve withcream sauce. 

27. --Hominy Waffles. 

To a pint of cold boiled hominy add 1 qt. Sour milk, 2 beaten eggs, 2tablespoonfuls of melted butter, sufficient flour to make a thick batterand 1 teaspoonful of soda. 

28. --Vermicelli Pudding. 

One cup of vermicelli, 2 tablespoonfuls of ground rice, a qt. Of milk, 3eggs, sugar to taste. Boil the vermicelli in the milk, until it isquite smooth; then add the other ingredients and thicken over the fire. Put into a mould and steam for an hour. Serve hot with any liquid sauce. 

29. --Potatoes Gruyere. 

Allow 1 large potato for each person. Wash and bake in a hot oven, thenopen and scoop into a heated bowl. Mash and for each potato, add 1/2 ateaspoonful of Gruyere (Swiss) cheese, grated, salt and pepper to taste, and the stiffly whipped whites of three eggs for 1/2 a dozen potatoes. Beat well, turn into a pastry bag and press out in heaps on a butteredpan. Brush with beaten egg yolk and brown in a quick oven. --From "TableTalk, " Phila. 

30. --Eggs in Tomato Cases. 

Scoop out the centres of as many large firm tomatoes as there are peopleto serve. Drain, then sprinkle the inside of each with chopped tarragon(or tarragon vinegar), salt, pepper, dropping in carefully a raw egg anda quarter of a teaspoonful of butter. Place in a baking pan in a hotoven until the eggs are set and serve very hot. --From "Table Talk, "Phila. 

DECEMBER. 

1. --Round of Beef, Southern Style. 

Take a 6 or 8 pound piece of round of beef. Heat a large skillet veryhot, grease with a bit of fat from the meat and quickly sear and brownthe meat on all sides. With a sharp knife cut gashes around the sidesand sprinkle in each gash salt, pepper and a pinch of cloves. Place in adeep baking dish with 3 blades of mace, 1 cupful of capers or picklednasturtium seeds, a bunch of parsley, 3 sliced lemons, and sufficientclaret to almost cover the meat. Cover closely and bake in a moderateoven for 4 hours. Serve hot or cold. If hot slightly thicken the gravy, season to taste and serve. --From "Table Talk, " Phila. 

2. --Nut Loaf. 

Chop fine sufficient nut meats to measure 1-1/2 cupfuls, add one pint ofstale bread-crumbs, 1 teaspoonful of salt and 1 of sweet herbs. Mixwell, add sufficient boiling water to moisten, cover closely and letstand for 10 minutes to swell. Now add another cupful of hot water andturn into a well-greased loaf-pan. Bake for one hour in a moderate ovenand serve hot with a brown sauce or serve cold with mayonnaise. --"TableTalk, " Phila. 

3. --Sweet Potato Pone No. 1. 

To 3 lbs. Of grated raw sweet potatoes add 2 lbs. Of sugar, 1 dozeneggs, well beaten, 1 qt. And a pt. Of milk, the juice and grated rind of1 lemon, 1/2 of a cupful of butter, melted, 1 tablespoonful of rosewater, 1/2 of a teaspoonful of nutmeg, 1/2 of a teaspoonful of mace, 1teaspoonful cinnamon, 1 scant teaspoonful of salt. Mix well, turn into 2loaf-pans and bake for 2 hours in a moderate oven. --"Table Talk, " Phila. 

4. --Breaded Sausage. 

Wipe the sausage and dip each piece in well-beaten egg and then in breadcrumbs. Fry in boiling fat. Serve with lemon and parsley garnish. 

5. --Brown Betty. 

Chop 1 pt. Of apples fine. Butter a baking dish. Put in a layer of breadcrumbs, then a layer of apple, then bits of butter; continue until thedish is full, having the last layer crumbs and then bits of butter. Ifthe pudding is desired sweet add a sprinkling of sugar over each layerof apple. Bake in a good oven 1/2 an hour. Serve hard sauce with it. 

6. --Chestnut Puree. 

Shell 1 qt. Of chestnuts, throw them into boiling water until the brownskins loosen, rub them off and put the chestnuts into a saucepan with aqt. Of stock and boil gently for half an hour; mash them through acolander, return them to the saucepan; add 1 tablespoonful of butter, salt and pepper; stir until it boils, then serve. 

7. --Roast Clams. 

Three dozen clams in their shells. Wash and lay them in the drippingpan. Put them into the oven until the shells open. Take off the topshell and serve in the lower one, with lemon or melted butter. Sprinklesalt over them. 

8. --Scalloped Oyster Plant. 

Scrape and cut the oyster plant into small pieces and boil until tender, in water with a teaspoonful of vinegar in it. When cooked, drain and putinto a thick white sauce, to which add a little cayenne pepper and avery little anchovy sauce. Put this into shells and sprinkle fried breadcrumbs over them. Heat very hot. 

9. --Steamed Indian Pudding. 

Sift together 1-1/2 cups of Indian meal, 1/2 a cup of wheat flour, 2teaspoonfuls (level) of baking powder, and half a teaspoonful of salt;add one generous cup of grated maple sugar and 1 cup of beef suetchopped fine; mix thoroughly, then add 1-1/4 cups of sweet milk; mixthoroughly and steam three or four hours. --Janet M. Hill, in "BostonCooking School Magazine. "

10. --Broiled Mutton and Tomato Sauce. 

Take 6 tomatoes, cut and squeeze the juice out, put them in a pan with alittle onion, 1 clove, a blade of mace, a little parsley, salt, cayenne, a half cup of gravy, and let them simmer gently until the tomatoes aretender enough to pulp. Rub the whole through a sieve. Boil for a fewminutes and pour over some slices of mutton which have been salted andbroiled. 

11. --Sausage Rissoles. 

Mash a cupful of potato, make into a paste with a little butter andflour. Roll out, cut in rounds, lay a cooked sausage in each one, turnone half the paste over, pinch the sides together, fry in hot fat. 

12. --Boudinettes. 

Chop fine a little cold meat and bacon; add chopped parsley and season. Mash boiled potatoes, add butter and enough flour to make a paste. Linepatty pans which have been well greased with the paste, fill with thechopped meat, put a piece of butter and a teaspoonful of gravy into eachone and brown in the oven. 

13. --Eggs Cupped. 

Butter 4 teacups, sprinkle them with chopped parsley, add a littlepepper and salt, and into each one break an egg. Cover with bread crumbsand set them in a saucepan of boiling water for about 5 minutes. Turnout carefully on buttered toast. 

14. --Polish Salad. 

Chop fine some cold meat, 1/2 a head of lettuce, hard boiled eggs, boiled beets and an onion and pickled cucumber. Arrange lettuce leaveson a platter. Mix the chopped ingredients with a good French dressing. Heap on the lettuce leaves and ornament with a few slices of hard boiledegg and parsley. 

15. --Baked Spanish Onions. 

Put the onions in a pan in the oven and bake 4 hours. They will blackenon the outside, but that does not matter; when they begin to shrink trythem with a knitting-needle, and if quite tender strip off the skin. Adda little butter, pepper and salt on top and set into the oven again fora few minutes. 

16. --Codfish with Potato Border. 

Boil and mash 6 potatoes, add 2 tablespoonfuls of butter, salt, pepperand a cup of milk, beat well and pile in a circle on a round platter. Freshen 1 pt. Of codfish, pick into small pieces. Into a saucepan put 2tablespoonfuls of butter and 1 of flour, mix well, add 2 tablespoonfulsof hot milk and a little onion. Stir well, add the fish, cook forfifteen minutes. Turn into the potato circle. Serve hot. 

17. --Scotch Broth. 

Wash and clean a sheep's head and soak for 2 hours. Put it in a deepsaucepan with just enough water to cover it. When the head is thoroughlyheated, add 2 qts. Of water and boil for 2 hours. Take out the head andremove the meat from the bones. Put back the bones into the saucepanwith an onion, a bunch of sweet herbs, salt and pepper. Simmer anotherhour. Chop the meat into small pieces and add it to the soup ten minutesbefore serving. 

18. --Oyster Stew No. 1. 

Strain the juice from the oysters; let it come to a boil; remove thescum, rinse the oysters in cold water, add them to the liquor, with acup of cream, small piece of butter and pepper and salt to taste. Servethe oysters on slices of hot buttered toast. 

19. --Sweet Rice Balls. 

Wash thoroughly 1 scant cupful of rice in cold water, put in a doubleboiler with 1 pt. Of milk, cover and cook until soft. Add 1 teaspoonfulof butter, 2 tablespoonfuls of sugar, salt to taste and the well beatenyolk of an egg. When cold mould into small balls, pressing into thecentre of each a raisin or a candied cherry. Dip in egg, roll in crumbsand fry in smoking hot fat. Drain and roll in powdered sugar beforeserving. --From "Table Talk, " Phila. 

20. --Stewed Eels. 

Skin and cut the eels into 2 inch pieces, cover with boiling water, adda tablespoonful of vinegar and simmer for 10 minutes; drain. In asaucepan melt 1 tablespoonful of butter and add 2 of flour, mix well;when smooth add 1 pt. Of veal stock, 1 small sliced onion, 1 bay leaf, alittle parsley, salt and pepper. Cook the eels gently in this for 1/2 anhour. When done, dish the eels and pour the sauce over. 

21. --Beef Roll. 

1-1/2 lbs. Of round steak, 2 eggs, salt, summer savory and pepper. Chopthe meat fine, season. Beat the eggs well and add to the meat; when wellmixed, roll it up closely, put into a dripping pan and bake an hour. Tobe eaten cold. 

22. --Turnip Cream Soup. 

1 qt. Of mutton broth. Cook until tender in this 4 young white turnips;when tender rub through a sieve, return this to the fire, thicken with 2tablespoonfuls of butter and 2 of flour, season with salt and pepper;beat in an egg and serve. 

23. --Oyster Croquettes. 

Chop 1/2 a pt. Of raw oysters and 1/2 a pt. Of cooked veal very fine. Soak 3 tablespoonfuls of bread crumbs in the oyster broth and then add atablespoonful of butter, a little onion juice, the beaten yolks of 2eggs. Mix all well together, shape into croquettes and fry. 

24. --Sweet Potato Pone No. 2. 

Peel and grate sufficient raw sweet potatoes to make 5 cupfuls. Add 3cupfuls of best West Indian molasses, 2 cupfuls of butter, 1 cupfuleach of preserved ginger and candied orange peel cut fine, 2tablespoonfuls of mixed spices (cinnamon, nutmeg and cloves), 1tablespoonful of ground ginger, 1 scant teaspoonful of salt. Mix allwell together, turn into a deep buttered earthen dish and bake slowly ina moderate oven for from 2 to 3 hours, according to thickness. When donea knife blade run down to the bottom of the dish will come out clean. Serve hot, cutting in thick slices. It can be reheated 2 or 3 times ifnecessary. This recipe is said to be over 200 years old. --"Table Talk, "Phila. 

25. --Baked Turnips. 

Half boil 6 turnips, cut them in slices, butter a pudding dish, put inthe turnips, add a little milk, season with salt and pepper, cover thetop with bread crumbs and grated cheese. Bake until golden brown. 

26--Oyster Stew No. 2. 

Boil 1/2 a pint of milk and 1/2 a pint of oyster juice, remove the scum, throw in the oysters, add 2 tablespoonfuls of butter, salt and pepper. When the edges curl they are done. Serve with small crackers and celery. 

27. --Apple Griddle Cakes. 

Put 1 cup _finely_ chopped apple in 1 qt. Of any griddle batter; stirwell to keep the apple evenly distributed. 

28. --Turkey and Sausage Scallop. 

Butter a pudding dish and fill with alternate layers of cold mincedturkey and cooked minced and cold sausage meat, seasoning slightly asyou go. The sausage will supply nearly all the seasoning you wish. Pourin as much gravy or weak stock as the dish will hold; let it soak in fora few minutes and cover with a mush of bread crumbs, peppered, saltedand soaked in cream or milk, then beaten smooth with an egg and atablespoonful of butter melted. It should be half an inch thick. Coverand bake for 1/2 an hour, then uncover and brown. Serve at once, as thecrust will soon fall. --From "The National Cook Book, " by Marion Harlandand Christine Terhune Herrick. 

29. --Rice Johnny Cake. 

Take 2 cups of boiled rice and mix with a little cold milk, a littlesalt and flour enough to hold it together. Spread it a quarter of aninch thick on flat tin sheets, and brown it in front of the fire or putit in the oven. When brown butter it and cut in square slices and servevery hot. 

30. --Cheese Pudding No. 2. 

Mix well together 1/2 a pint of bread crumbs, a little thyme andparsley, a teaspoonful of curry powder, 2 hard boiled eggs, chopped, afew slices of cheese broken up in small pieces, 2 ozs. Of butterdissolved in a pint of warm milk and two raw eggs beaten well. Let thissoak for 1/2 an hour. Bake in a slow oven. Cover the top with a plateuntil half done, then remove it and brown the pudding. Bake an hour anda half. 

31--Pease Pudding. 

Wash and soak 1-1/2 cupfuls of dried green peas over night. Put on in akettle of cold water with 1 teaspoonful of salt and simmer slowly untilvery tender, drain and rub through a sieve, then set aside until cold. Season highly with salt and pepper, add 2 well-beaten eggs, turn into afloured pudding cloth, drop into salted boiling water and boil hard foran hour. Turn out on a hot dish and serve with butter. --"Table Talk, "Phila. 

INDEX. 

 A Box of Chestnuts, 16. 

 Alpine Eggs, 106. 

 Anchovy Canapés, 58. 

 Angels on Horseback, 59. 

 Apple Griddle Cake, 142. 

 A Pretty Salad, 104. 

 A Spanish Fish Dish, 116. 

 Asparagus a l'Indienne, 67. In Rolls, 47. Omelet, 60. Salad, 49. 

 Baked Beans and Tomato Salad, 8. 

 Baked Celery, 10. Cheese and Rice, 53. Oyster Dumpling, 117. Pumpkin, 125. Rice Cake, 21. Spanish Onions, 137. Turnips, 141. 

 Banana Croquettes, 98. 

 Barbacued Lobster, 117. 

 Barley Stew, 11. 

 Bean Croquettes, 22. 

 Beef à la Mode, 115. Bubble and Squeak, 58. Collops, 60. Cutlets, 38. Potpie, 128. Ragout, 5. Rissoles, 62. Roll, 139. Salad, 114. Tongue (Fresh), 120. 

 Beefsteak and Kidney Pudding, 31. 

 Beefsteak and Potatoes, 129. 

 Beet Salad, 57. 

 Beignets Soufflés, 61. 

 Benton Beef, 71. 

 Blanquette of Chicken, 107. 

 Boiled Cucumber Salad, 80. Partridge with Celery Sauce, 98. 

 Bologna Sandwich, 23. 

 Boston Cookies, 100. 

 Boudinettes, 136. 

 Bread Dumplings, 108. Omelet, 11. 

 Breaded Ham Sauté, 23. Sausage, 133. 

 Breast of Lamb Broiled, 33. 

 Broiled Beef and Mushroom Sauce, 15. Live Lobster, 45. Mutton and Tomato Sauce, 135. Sweetbreads, 14. 

 Brown Apple Sauce for Cold Pork, 110. Betty, 134. 

 Browned Potato Purée, 40. 

 Buttered Lobster, 41. Shrimps, 88. 

 Calas, 119. 

 Calf's Brains on Toast, 76. Liver Fried in Crumbs, 11. 

 Canned Salmon Salad, 124. 

 Carolina Philpes, 13. 

 Cauliflower au Gratin, 73. Salad, 90. With Cheese, 83. 

 Celery au Gratin, 98. Sandwiches, 111. 

 Cerkestal (Turkish), 42. 

 Champignons en Caisse, 51. 

 Cheese Fondue No. 1, 37. Fondue No. 2, 46. Fritters, 111. Polenta, 124. Pudding No. 1, 122. Pudding No. 2, 143. Ramequins, 2. Scallop, 56. Straws, 104. Timbales, 59. And Tomato Rarebit, 21. 

 Cherry Fritters, 75. Salad, 75. 

 Chestnut Purée, 134. Soup, 107. 

 Chicken à la Merengo, 130. Creams, 1. Cutlets, 4. Fritters, 20. In Celery Sauce, 18. Pie (Concord Style), 49. Salad, 97. Short-cake, 67. 

 Chicola, 88. 

 Chocolate Cream, 96. 

 Chopped Ham and Egg, 109. 

 Chops Masked with Potato, 122. 

 Cinnamon Wafers, 104. 

 Clams Sautéd and Creamed, 37. 

 Clam Chowder, 63. 

 Clam Pie No. 1, 34. Pie No. 2, 45. 

 Coburg Pudding, 102. 

 Cocoanut Ice Cream, 5. 

 Cod Cutlets, 110. 

 Codfish Hash, 24. With Potato Border, 137. Puffs, 55. 

 Coffee Fritters, 27. 

 Cold Duck and Chestnut Border, 20. 

 Cold Slaw, 89. 

 Collared Head, 35. 

 Corn Chowder, 90. Fritters, 101. 

 Corn-meal Puffs, 95. 

 Corn Omelet, 91. Pudding, 89. 

 Corn-starch Cake, 114. 

 Crab Salad, 68. 

 Cracker Custard, 25. 

 Cream of Chicken Sandwich, 82. 

 Creamed Corned Beef, 12. 

 Crême de Fromage, 72. 

 Crescent Croquettes, 33. 

 Crumb Griddle Cakes, 111. 

 Curried Fowl, 32. Hare, 17. Lobster, 70. Rice, 6. 

 Curry of Lobster, 50. Of Macaroni, 112. Sandwiches, 6. 

 Cucumber and Lobster Salad, 83. 

 Cucumber Salad, 89. 

 Deviled Cheese, 48. 

 Dolmas (a Turkish Dish), 118. 

 Dormers, 38. 

 Dried Apple Cake, 113. 

 Dutch Sauce and Cold Meat, 82. 

 Eels with Tartare Sauce, 107. 

 Egg Sandwiches, 95. 

 Eggs Cupped, 136. In Tomato Cases, 131. On Rice, 9. Stuffed with Sardines, 93. 

 English Bread Pudding, 36. Monkey, 42. Muffins, 7. 

 Fig Ice Cream, 18. Sandwich, 79. 

 Fillets of Weakfish, 111. 

 Finnan-haddie, 28. 

 Fish Chowder, 19. And Rice, 112. Salad, 72. 

 Florida Corn Cake, 127. 

 Franklin Eggs, 73. 

 French Bean Omelet, 50. 

 Frenchman's Pie, 85. 

 French Omelet, 2. Toast, 56. 

 Friars' Eggs, 66. 

 Fricadelles, 93. 

 Fried Bananas, 61. Celery, 115. Corn-meal Gems, 69. Green Tomatoes, 80. Lobster, 68. Whitebait, 43. 

 Frozen Pudding, 81. 

 Gatineau Trout (Baked), 105. 

 German Prune Cake, 38. Way of Cooking Chicken, 33. 

 Grape Fruit Salad, 47. 

 Guava and Cheese Sandwiches, 79. 

 Haddock Roes and Bacon, 7. 

 Halibut Réchauffé, 26. 

 Ham and Asparagus, 76. Canapés, 94. Sandwich, 93. 

 Harlequin Sandwiches, 119. 

 Herring Roes on Toast, 1. 

 Hoe Cake, 124. 

 Hominy Waffles, 130. 

 Horseshoe Cakes, 83. 

 Hot Ham Sandwiches, 66. Pot, 31. Potato Salad, 125. 

 Hungarian Chicken, 22. Patties, 44. 

 Indian Trifle, 123. 

 Italian Asparagus, 75. 

 Jambalayah, 54. 

 Jellied Chicken, 54. Tongue, 118. Veal, 102. 

 Kedgéree, 52. 

 Kidney Omelet, 48. 

 Kornlet Omelet, 15. 

 Laplander Cakes, 93. 

 Laurentian Salad, 127. 

 Lettuce Sandwiches, 84. 

 Liver and Onions, 14. Rolls, 16. 

 Loaf Corn Bread, 5. 

 Lobster à la Mode Française, 56. Cream, 126. Creams, 35. Fritanella, 84. In a Chafing Dish, 67. Patties, 32. Salad, 81. Sandwiches, 88. (Southern way), 55. 

 Lunch Sandwiches, 108. 

 Maple Sugar Tea Biscuit, 103. 

 Maple Sugar Sandwiches, 101. 

 Meat Pie with Potato Crust, 122. 

 Minced Collops, 32. Veal and Macaroni, 8. 

 Mock Crabs, 87. 

 Moulded Chopped Meat, 99. 

 Mushroom Toasts, 82. 

 Mutton Custard, 46. Kidneys, 30. Stew with Canned Peas, 65. 

 Newport Tea Cakes, 68. 

 Normandy Shrimps, 78. 

 Nut Loaf, 132. 

 Oatmeal Bread, 47. 

 Okra and Corn Fricassee, 80. 

 Onion Soufflé, 21. Soup, 34. 

 Orange Marmalade Sandwiches, 72. Salad, 3. 

 Oysters à l'Indienne, 125. In Puff Paste, 126. With Madeira Sauce, 20. 

 Oyster Canapés, 113. Chartreuse, 29. Croquettes, 140. Fritters, 121. Kromeskys, 129. Loaf, 14. Patties, 118. Potpie, 3. Stew No. 1, 138. Stew No. 2, 141. 

 Parmesan Fritters, 70. Puffs, 50. 

 Pea-pod Soup, 91. 

 Pease Pudding, 143. 

 Philadelphia Relish, 61. 

 Pickled Oysters, 119. Salmon, 100. 

 Planked Shad, 59. 

 Polish Salad, 137. 

 Potatoes au Gratin, 30. Gruyere, 131. 

 Potato Balls, 23. Border with Meat Filling, 88. Chowder, 116. Cooked in Stock, 62. Croquettes, 110. And Meat Turnovers, 40. And Meat Puff, 51. Puff, 120. Salad, 92. Soufflé, 65. Stew, 24. 

 Potted Beef, 13. Chicken, 96. 

 Purée of Dried Beans, 57. 

 Rhubarb Puffs, 74. 

 Rice and Apples, 99. Balls, 55. Border with Creamed Fish, 71. Johnny-cake, 143. Moulds, 7. Waffles, 87. 

 Roast Clams, 134. Oysters, 128. Pigeon with Bread Sauce, 28. 

 Round of Beef (Southern style), 132. 

 Salade a la Russe, 91. 

 Sally Lunn, 84. 

 Salmon Salad, 120. 

 Saratoga Corn Cake, 34. 

 Sardine Sandwiches, 78. 

 Sausage Rissoles, 136. 

 Savory Toast, 94. Trifles, 90. Tomatoes, 73. 

 Scalloped Corn, 86. Oyster Plant, 135. Tongue, 95. 

 Scotch Broth, 138. Collops, 2. Eggs, 69. 

 Scrambled Eggs with Shad Roes, 17. 

 Shad Roe Croquettes, 42. 

 Shredded Wheat Biscuit and Apples, 78. Wheat Fish Balls, 124

 Shrewsbury Cakes, 92. 

 Shrimp Salad, 12. 

 Soufflé Biscuit, 19. 

 Southern Corn Pone, 105. 

 Spanish Buns, 97. Potatoes, 69. Rice, 63. 

 Spider Cake, 44. 

 Spring Salad, 77. 

 Squash Bread, 43. Griddle Cakes, 54. 

 St. Charles Indian Bread, 126. 

 Steamed Indian Pudding, 135. 

 Stewed Blackfish, 106. Breast of Lamb, 1. Celery and Brown Sauce, 116. Eels, 139. Kidney with Macaroni, 66. Steak and Oyster Sauce, 10. Trout, 53. 

 Strawberry Jelly, 77. Puffs, 81. 

 Stuffed Egg-plant, 101. Fillets of Flounders, 64. 

 Sugared Sweet Potatoes, 25. 

 Sweetbread Salad, 58. 

 Sweet Potato Pone No. 1, 133. 

 Sweet Potato Pone No. 2, 140. 

 Sweet Rice Balls, 139. 

 Tapioca Soup, 6. 

 Toad in a Hole, 12. 

 Tomato Croquettes, 9. Croutes, 41. Ice Salad, 76. Jelly Salad, 37. Salad, 103. Timbales, 129. 

 Tongue Toast, 69. Squares, 103. 

 Tripe Baked with Potatoes, 128. 

 Turbot à la Crême, 121. 

 Turkey and Sausage Scallop, 142. 

 Turnip Cream Soup, 140. 

 Valentia Rice, 105. 

 Veal and Ham Patés, 48. Eggs in a Nest à la Turin, 52. Gumbo, 127. Loaf, 79. Mould, 26. Rissoles, 94. Salad, 112. And Tomato Salad, 68. 

 Vegetable Soup, 114. 

 Vermicelli Pudding, 130. 

 Waldorf Salad, 62. 

 Walnut Salad No. 1, 47. Salad No. 2, 71. 

 Western Balls, 36. 

 Wigs, 72. 

 Yorkshire Pork Pie, 27. 

 Zephyr Eggs, 36. 

 Zephyrs, 43.