Take a 6 or 8 pound piece of round of beef. Heat a large skillet very hot, grease with a bit of fat from the meat and quickly sear and brown the meat on all sides. With a sharp knife cut gashes around the sides and sprinkle in each gash salt, pepper and a pinch of cloves. Place in a deep baking dish with 3 blades of mace, 1 cupful of capers or pickled nasturtium seeds, a bunch of parsley, 3 sliced lemons, and sufficient claret to almost cover the meat. Cover closely and bake in a moderate oven 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 1½ cupfuls, add one pint of stale bread-crumbs, 1 teaspoonful of salt and 1 of sweet herbs. Mix well, add sufficient boiling water to moisten, cover closely and let stand for 10 minutes to swell. Now add another cupful of hot water and turn into a well-greased loaf-pan. Bake for one hour in a moderate oven and serve hot with a brown sauce or serve cold with mayonnaise.—"Table Talk," Phila.

3.—Sweet Potato Pone No. 1.

To 3 lbs. of grated raw sweet potatoes add 2 lbs. of sugar, 1 dozen eggs, well beaten, 1 qt. and a pt. of milk, the juice and grated rind of 1 lemon, ½ of a cupful of butter, melted, 1 tablespoonful of rose water, ½ of a teaspoonful of nutmeg, ½ of a teaspoonful of mace, 1 teaspoonful cinnamon, 1 scant teaspoonful of salt. Mix well, turn into 2 loaf-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 bread crumbs. 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 bread crumbs, then a layer of apple, then bits of butter; continue until the dish is full, having the last layer crumbs and then bits of butter. If the pudding is desired sweet add a sprinkling of sugar over each layer of apple. Bake in a good oven ½ an hour. Serve hard sauce with it.

6.—Chestnut Puree.

Shell 1 qt. of chestnuts, throw them into boiling water until the brown skins loosen, rub them off and put the chestnuts into a saucepan with a qt. of stock and boil gently for half an hour; mash them through a colander, 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 dripping pan. Put them into the oven until the shells open. Take off the top shell and serve in the lower one, with lemon or melted butter. Sprinkle salt 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 put into a thick white sauce, to which add a little cayenne pepper and a very little anchovy sauce. Put this into shells and sprinkle fried bread crumbs over them. Heat very hot.

9.—Steamed Indian Pudding.

Sift together 1½ cups of Indian meal, ½ a cup of wheat flour, 2 teaspoonfuls (level) of baking powder, and half a teaspoonful of salt; add one generous cup of grated maple sugar and 1 cup of beef suet chopped fine; mix thoroughly, then add 1¼ cups of sweet milk; mix thoroughly and steam three or four hours.—Janet M. Hill, in "Boston Cooking School Magazine."

10.—Broiled Mutton and Tomato Sauce.

Take 6 tomatoes, cut and squeeze the juice out, put them in a pan with a little 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 are tender enough to pulp. Rub the whole through a sieve. Boil for a few minutes and pour over some slices of mutton which have been salted and broiled.

11.—Sausage Rissoles.

Mash a cupful of potato, make into a paste with a little butter and flour. Roll out, cut in rounds, lay a cooked sausage in each one, turn one 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. Line patty pans which have been well greased with the paste, fill with the chopped meat, put a piece of butter and a teaspoonful of gravy into each one and brown in the oven.

13.—Eggs Cupped.

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

14.—Polish Salad.

Chop fine some cold meat, ½ a head of lettuce, hard boiled eggs, boiled beets and an onion and pickled cucumber. Arrange lettuce leaves on a platter. Mix the chopped ingredients with a good French dressing. Heap on the lettuce leaves and ornament with a few slices of hard boiled egg and parsley.

15.—Baked Spanish Onions.

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

16.—Codfish with Potato Border.

Boil and mash 6 potatoes, add 2 tablespoonfuls of butter, salt, pepper and 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 2 tablespoonfuls of butter and 1 of flour, mix well, add 2 tablespoonfuls of hot milk and a little onion. Stir well, add the fish, cook for fifteen 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 deep saucepan with just enough water to cover it. When the head is thoroughly heated, add 2 qts. of water and boil for 2 hours. Take out the head and remove the meat from the bones. Put back the bones into the saucepan with an onion, a bunch of sweet herbs, salt and pepper. Simmer another hour. Chop the meat into small pieces and add it to the soup ten minutes before serving.

18.—Oyster Stew No. 1.

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

19.—Sweet Rice Balls.

Wash thoroughly 1 scant cupful of rice in cold water, put in a double boiler with 1 pt. of milk, cover and cook until soft. Add 1 teaspoonful of butter, 2 tablespoonfuls of sugar, salt to taste and the well beaten yolk of an egg. When cold mould into small balls, pressing into the centre of each a raisin or a candied cherry. Dip in egg, roll in crumbs and fry in smoking hot fat. Drain and roll in powdered sugar before serving.—From "Table Talk," Phila.

20.—Stewed Eels.

Skin and cut the eels into 2 inch pieces, cover with boiling water, add a tablespoonful of vinegar and simmer for 10 minutes; drain. In a saucepan 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, a little parsley, salt and pepper. Cook the eels gently in this for ½ an hour. When done, dish the eels and pour the sauce over.

21.—Beef Roll.

1½ lbs. of round steak, 2 eggs, salt, summer savory and pepper. Chop the meat fine, season. Beat the eggs well and add to the meat; when well mixed, roll it up closely, put into a dripping pan and bake an hour. To be 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 2 tablespoonfuls of butter and 2 of flour, season with salt and pepper; beat in an egg and serve.

23.—Oyster Croquettes.

Chop ½ a pt. of raw oysters and ½ a pt. of cooked veal very fine. Soak 3 tablespoonfuls of bread crumbs in the oyster broth and then add a tablespoonful of butter, a little onion juice, the beaten yolks of 2 eggs. 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 3 cupfuls of best West Indian molasses, 2 cupfuls of butter, 1 cupful each of preserved ginger and candied orange peel cut fine, 2 tablespoonfuls of mixed spices (cinnamon, nutmeg and cloves), 1 tablespoonful of ground ginger, 1 scant teaspoonful of salt. Mix all well together, turn into a deep buttered earthen dish and bake slowly in a moderate oven for from 2 to 3 hours, according to thickness. When done a 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 if necessary. 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 in the turnips, add a little milk, season with salt and pepper, cover the top with bread crumbs and grated cheese. Bake until golden brown.

26—Oyster Stew No. 2.

Boil ½ a pint of milk and ½ 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; stir well to keep the apple evenly distributed.

28.—Turkey and Sausage Scallop.

Butter a pudding dish and fill with alternate layers of cold minced turkey and cooked minced and cold sausage meat, seasoning slightly as you go. The sausage will supply nearly all the seasoning you wish. Pour in as much gravy or weak stock as the dish will hold; let it soak in for a few minutes and cover with a mush of bread crumbs, peppered, salted and soaked in cream or milk, then beaten smooth with an egg and a tablespoonful of butter melted. It should be half an inch thick. Cover and bake for ½ an hour, then uncover and brown. Serve at once, as the crust will soon fall.—From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.

29.—Rice Johnny Cake.

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

30.—Cheese Pudding No. 2.

Mix well together ½ a pint of bread crumbs, a little thyme and parsley, a teaspoonful of curry powder, 2 hard boiled eggs, chopped, a few slices of cheese broken up in small pieces, 2 ozs. of butter dissolved in a pint of warm milk and two raw eggs beaten well. Let this soak for ½ an hour. Bake in a slow oven. Cover the top with a plate until half done, then remove it and brown the pudding. Bake an hour and a half.

31—Pease Pudding.

Wash and soak 1½ cupfuls of dried green peas over night. Put on in a kettle of cold water with 1 teaspoonful of salt and simmer slowly until very 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 a floured pudding cloth, drop into salted boiling water and boil hard for an hour. Turn out on a hot dish and serve with butter.—"Table Talk," Phila.