ook with three tablespoonfuls of flour and
three tablespoonfuls of softened butter, rubbed together, stirring
constantly until well thickened and smooth. Season with one teaspoonful
and one-half of salt and one-half a teaspoonful of pepper. Sift into the
onion-pulp one-fourth a cup of flour, and stir until blended; add
one-fourth a teaspoonful of celery seed and one bayleaf, and mix with
the thickened oyster liquor. Stir until the whole comes to a boil and
the puree is thick as porridge. Add the chopped oysters and one pint of
thin cream, let heat through, and serve with oysterettes, saltines or
other plain crackers.

Salmon a la Creole

Clean and scale a small salmon, stuff with one-half a loaf of stale
bread moistened with hot water, seasoned with one-fourth a cup of
butter, salt and pepper to taste, and one-half a cup of capers. Mix all
well, and bind with one beaten egg. Place the salmon on the rack of a
baking-pan in a very hot oven, cover with thin slices of bacon, and let
cook until done. Serve on a bed of chopped fresh mushrooms, cooked in a
little bouillon, and garnish the dish with small fresh tomatoes.

Brother Jonathan

Make a mush of yellow cornmeal, and mould in cylindrical moulds, such as
baking powder boxes or brown bread moulds. Let stand until next day, and
cut into slices. Arrange the slices on a large porcelain pie-plate in
pyramidal form, sprinkling each layer with some sharp, hard cheese,
grated, and seasoned with a very little red pepper. Sift buttered crumbs
freely over the whole; brown in a hot oven, and serve as a vegetable
with fish, with sour grape jelly melted and poured over it.

Plymouth Succotash

Boil, separately, one chicken and four pounds of corned beef. The next
day remove meat and fat from both kettles of liquid, combine liquids,
season with salt (if needed) and pepper; when boiling add five quarts of
hulled corn; remove to slow fire and let simmer three hours. Have ready
three pints of New York pea beans that have been soaked twelve hours,
boiled until soft and strained through a sieve; add to soup (for
thickening). Boil one yellow turnip (or two white turnips), and six
potatoes; when done add to succotash. This recipe makes eight quarts.

[Illustration: PLYMOUTH SUCCOTASH]

[Illustration: NEW ENGLAND SALAD]

New England Salad

Dress flowerets of cold, cooked cauliflower with oil, salt, pepper and
vinegar. From cold, cooked beets remove the top and center portio