Take large ripe cherries, stone them and lay them on young lettuce leaves. Sprinkle over them finely chopped blanched nuts, almonds or English walnuts. For the dressing use 2 tablespoonfuls each of lemon and orange juice.

2.—Italian Asparagus.

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

3.—Cherry Fritters.

Remove the stems and stones from some ripe cherries. Roll each one in the white of an egg, beaten with a tablespoonful of water; then in chopped 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.—"Table Talk," Phila.

4.—Tomato Ice Salad.

Into a saucepan put 1 white onion sliced, and 1 qt. of sliced tomatoes, ¼ of a green pepper, 1 sprig of parsley, 4 cloves and a teaspoonful of sugar, salt and pepper to taste. Cook all together until the onion is tender. Then strain through a fine sieve to remove all the seeds. Let it cool, then pour into a mould and freeze. Serve on lettuce leaves, with mayonnaise dressing.

5.—Calf's Brains on Toast.

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

6.—Ham and Asparagus.

Take equal quantities of cooked asparagus, cut into bits, and cold cooked ham cut into small cubes. For each cup of material make a sauce of 2 tablespoonfuls each of butter and flour, a cup of the liquid in which the asparagus was cooked, a teaspoonful of lemon juice with salt and nutmeg to taste. Add 2 beaten eggs, also the ham and asparagus. Turn into small buttered cups, cover the tops with buttered cracker crumbs and bake in the oven until a golden brown.—Janet M. Hill, in "Boston Cooking School Magazine."

7.—Strawberry Jelly.

Soak ½ box of gelatine in ½ a cupful of cold water until soft. Add ½ a cupful of boiling water. Crush 1 qt. of strawberries and strain out the juice. Add to it 1 cupful of sugar and the juice of 1 lemon. Add this syrup to the hot gelatine. Strain through a flannel bag and mould in a porcelain dish. Serve with whipped cream.—From "Good Housekeeping."

8.—Spring Salad.

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

9.—Normandy Shrimps.

Shell 1 pt. of shrimps. Into a stewpan put one oz. of butter and when melted add 1 tablespoonful of ground rice, and ½ a pt. of milk. Stir until smooth, then add the shrimps. When boiling hot pour over toast and serve.

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 two together and serve with dressed lettuce.

11.—Shredded Wheat Biscuit and Apples.

Wash, pare and cook in three cups of water, 6 apples, until tender. Dip the tops of 6 shredded wheat biscuits in 1 pt. of milk, strain them and shape into 6 cups. When the apples are tender remove to a colander to drain, then put one in each of the shredded wheat cups. Add to the water in which the apples were cooked 1 cup of sugar and ¼ box of pink gelatine which has previously been soaked in ¼ cup of cold water, and the 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 cold turn out and serve with cream.

12.—Guava and Cheese Sandwiches.

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

13.—Veal Loaf.

Chop fine, 3½ lbs. of veal and 1 lb. of fat pork. Mix well with 4 soda 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 a loaf, and bake without water. Quick heat at first. A little grated lemon peel 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 two together. Press them and trim.

15.—Fried Green Tomatoes.

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

16.—Okra and Corn Fricassee.

In a skillet melt and heat ½ of a cupful of lard or bacon fat. When smoking turn in 1 pt. of sliced okra and stir occasionally until it begins to color. Add three cupfuls of sliced raw corn and when it is lightly browned pour off nearly all the fat. Dredge in 1 tablespoonful of flour, stir until it is absorbed, then add 2/3 of a cupful of milk and stir occasionally for 15 minutes, seasoning to taste.—From "Table Talk," Phila.

17.—Boiled Cucumber Salad.

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

18.—Frozen Pudding.

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

19.—Lobster Salad.

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

20.—Strawberry Puffs.

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

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

21.—Mushroom Toasts.

Fry rounds of bread crisp, and cover with the following: Mince 12 large mushrooms fine, add pepper and salt, ½ a gill of cream and stew until tender. 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 chopped parsley, a small onion and a teaspoonful of olive oil. Beat well and add a spoonful of tarragon vinegar. Serve with cold meat.

23.—Cream of Chicken Sandwiches.

Take ½ a cupful of finely-chopped chicken and pound it fine. Dissolve a teaspoonful of gelatine in 2 tablespoonfuls of cold water. Whip ½ a pt. 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 a time, and stand away until very cold. Cut bread into fancy slices and spread with the mixture.

24.—Cauliflower with Cheese.

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

25.—Cucumber and Lobster Salad.

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

26.—Horseshoe Cakes.

Beat together very light ¾ of a lb. of sugar and the same of butter, add 4 eggs and mix in 1¼ lbs. of flour. Mix ¼ of a lb. of sugar and flour together, and lay in on the bread board. Take a small spoonful of the 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 a horseshoe and bake.

27.—Lettuce Sandwiches.

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

28—Sally Lunn.

Heat 1 pt. of milk blood warm, add 3 tablespoonfuls of butter, melted, 2 well-beaten eggs, and ½ a yeast cake dissolved in 3 tablespoonfuls of cold water. Pour gradually on the flour and beat into a smooth batter; then add 1 teaspoonful of salt and 2 tablespoonfuls of sugar. Butter baking pans and pour half full. Let it rise for 2 hours in a warm place. Bake ½ an hour.

29.—Lobster Fritanella.

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

30.—Frenchman's Pie.

Boil 1½ lbs. of calf's liver; when cold put it through the chopping machine twice, put it in a mortar with cayenne pepper, salt, nutmeg, mace and black pepper to taste. Line a china mould with very thin slices of fat bacon, then put a layer of cooked veal or chicken, cut in very thin slices, next a layer of the pounded liver, and so on until the mould is full. Pour in a pint of good gravy or stock in which 1½ ozs. of gelatine has been melted. Bake in a moderate oven for two hours. When quite cold, turn out on a platter.

31.—Scalloped Corn.

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

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