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

2.—Veal Eggs in a Nest a la Turin.

Mince cold veal, season to taste, and wet slightly with a good gravy. To each cupful allow a tablespoonful of finely minced blanched almonds, or the same quantity of chopped mushrooms. Bind the mixture with a beaten egg, stir over the fire one minute and set aside to cool. Flour your hands and form into balls the size and shape of an egg; let them get cold, roll in egg and cracker-dust and fry in deep fat. Arrange upon a platter a border of spaghetti, boiled tender in salted water and drained. Butter plentifully and pour carefully over it a cupful of strained tomato sauce. Heap the eggs in the centre.—From "The National Cook Book," by Marion Harland and Christine Terhune Herrick.

3.—Baked Cheese and Rice.

Make a white sauce with one heaping tablespoonful each of flour and butter, 1/3 of a teaspoonful of white pepper and 1 cupful and a half of milk. In a deep baking dish place alternate layers of rice, sauce, and grated cheese, having the last layer cheese. Place in a hot oven until brown.—From "Table Talk," Phila.

4.—Stewed Trout.

Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cut in 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 port wine. Simmer gently for ½ an hour. Take out the fish, thicken the gravy with a little flour and butter rubbed together. Stir for five minutes. Pour over the fish and serve.

5.—Squash Griddle Cakes.

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

6.—Jellied Chicken.

Take a fowl, cut it up in joints, and put it in a saucepan with enough water to cover it, a pinch of mace, a teaspoonful of salt and a little pepper. Let it stew until the meat will leave the bones. Then take the meat 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 it ¼ of an ounce of gelatine. Pour over the chicken. The mould may be lined 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 stewed tomatoes. Let these cook well, season highly; fill a baking dish, cover with crumbs and bits of butter, and brown in the oven.

8.—Lobster (Southern Way).

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

9.—Rice Balls.

To 1 pt. of boiled rice add, while still hot, ½ a cup of thick white sauce, the well-beaten yolk of 1 egg, ½ of a teaspoonful of salt, 3 tablespoonfuls of grated cheese and a dash of cayenne. Set aside until cold, then mould into small balls; dip each one into slightly-beaten egg, roll in fine bread crumbs and fry in smoking hot fat.—From "Table Talk," Phila.

10.—Cod Fish Puffs.

Take 4 cups of mashed potatoes, 3 cups of salt cod fish (which has previously been freshened) picked fine, a small lump of butter and 2 well-beaten eggs; beat all together very light, put into a greased baking dish, cover the top with cracker or bread crumbs and bits of butter; 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 slices of 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; add 1 tablespoonful of butter and half a pound of grated cheese; cover the top with grated crumbs and bake until well-browned. Serve with cold tongue.

13.—Lobster a la Mode Francaise.

Pick out the meat of one boiled lobster; cut into small bits. Put four tablespoonfuls of white stock, two tablespoonfuls of cream, a little pounded mace, cayenne and salt into a stewpan. When hot, add the lobster and 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 salad bowl; 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 the morning drain and cover with fresh cold water, boil an hour, drain again; just cover with fresh water; add quarter of a teaspoonful of cooking soda, 1 lb. of ham, a bay leaf, an onion and a carrot; boil until 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 required thickness. Season with salt and pepper. Let boil once and serve.

16.—Sweetbread Salad.

Take 6 beef sweetbreads, parboil and cut fine. Mix well with mayonnaise dressing, 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 round cutter, 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 of toast and fill up the centre with the white of the eggs chopped fine and the 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. Lay them on a flat dish and cover with fried greens. The greens are prepared from young cabbage, which should be boiled until tender, well drained and minced fine and placed until quite hot, in a frying-pan, with butter, a slice of onion and season with salt and pepper.

19.—Planked Shad.

Have a well-seasoned plank about 2 ft. long and 1½ wide, hickory is the best wood. Clean the fish, split it open and tack it to the plank with four good-sized tacks, skin side to the board. Dredge it with salt and pepper. Put the plank before the fire with the large end down. Then change and put the small end down; when done spread with butter and serve just as it is.

20.—Cheese Timbales.

Make a sauce with 2 tablespoonfuls each of butter and flour and half a cup each of thin cream, white stock and milk. Melt in this half a pound of grated cheese, add a dash of salt and paprika and pour over three whole 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 hot water (the water should not boil), until the centres are firm. Serve hot with cream or tomato sauce.—Janet M. Hill, in "Boston Cooking School Magazine."

21.—Angels on Horseback.

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

22.—Asparagus Omelet.

Boil a bunch of asparagus and when tender cut the green ends into very small pieces, mix them with four well-beaten eggs and add a little salt and 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 with clear brown gravy.

23.—Beef Collops.

Have two pounds of rump steak, cut thin, and divide it into pieces about 3 inches long; beat these with the blade of a knife and dredge with flour. Put them in a frying-pan with a tablespoon of butter and let them fry for three minutes, then lay them in a small stewpan and pour over them the gravy, add a little more butter mixed smooth with a little flour, and a small onion chopped fine, a pickled walnut and 1 teaspoonful of capers. Simmer for ten minutes and serve in a covered dish.

24.—Fried Bananas.

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

25.—Philadelphia Relish.

Mix 2 cups of shredded cabbage, 2 green peppers, cut in shreds or finely chopped, 1 teaspoonful of celery seed, ¼ of a teaspoonful of mustard seed, ½ a teaspoonful of salt, ¼ of a cup of brown sugar, and ¼ of a cup of vinegar.—Janet M. Hill, in "Boston Cooking School Magazine."

26.—Beignets Souffles.

Boil 3 ozs. of butter in ½ a pint of water and add flour enough to make the mixture stiff enough to leave the sides of the pan, then add the yolks of three eggs and beat the mixture well. When cold, add the whites of the eggs, beaten to a stiff froth, with one dessertspoonful of sugar and a flavoring of vanilla; fry in spoonfuls in hot fat. Serve at once. Grated cheese and cayenne pepper may be substituted for the sugar and vanilla.

27.—Waldorf Salad.

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

28.—Beef Rissoles.

Mince a pound of cold beef fine and mix with this three-quarters of a pound of bread crumbs, seasoned with salt and pepper and 1 teaspoonful of 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 a brown 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 the same of chopped parsley. Stir carefully and serve with cold meat.

30.—Spanish Rice.

Boil ½ a lb. of rice. Dry it well and fry it with a little butter until lightly browned. Stir into it two large toasted tomatoes and a tablespoonful of grated cheese. Season with pepper and salt. Serve very hot.

31.—Clam Chowder.

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

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