our the hands
and carefully mould into small croquettes. Dip each into slightly beaten
egg and roll in fine bread crumbs. Let stand for 20 minutes, then repeat
the dipping and rolling in crumbs. Fry at once in very hot fat and drain
on unglazed paper.--"Table Talk," Phila.

21.--Eggs on Rice.

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

22.--Baked Celery.

Parboil a bunch of celery, using only the stalks; cut into two inch
lengths, put them into a baking dish. Rub smooth 2 tablespoonfuls of
butter and 2 of flour, then beat in the yolks of 3 eggs; stir this into
1 qt. of veal stock and pour it over the celery, cover with grated bread
crumbs 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 and
put this water on to heat. As soon as it comes to a boil skim and set
back. Put 3 tablespoonfuls of butter into a frying pan and when hot, put
in 2 lbs. of round steak; cook ten minutes. Take out the steak and sift
1 tablespoonful of flour into the butter, stir until browned. Add the
oyster liquor and boil 1 minute, season; put back the steak, cover and
simmer 1/2 an hour, then add the oysters and 1 tablespoonful lemon
juice. 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 2
hours. Pare and slice 5 potatoes, add them to the stew and simmer an
hour longer.

25.--Bread Omelet.

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

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

Wash and parboil slices of liver, then roll each piece, in crumbs, then
in 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 baking
di