l of salt; pour on
enough cold water to make a mixture that will squeeze easily through the
fingers. Work to a soft dough. Mould into oblong cakes an inch thick at
the ends, and a little thicker in the centre. Slap them down on the pan
and press them a little to show the marks of the fingers. Bake in a hot
oven 20 minutes.

22.--Valentia Rice.

Chop fine 2 onions, fry in half a cup of rendered bacon. Do not let them
burn. Take six tomatoes, pare, cut fine. Add to the onions and fry until
done. Take two cups of rice, wash and put into a saucepan, pour the
mixture over, and add as much water as will boil the rice well; then
add two seeded green peppers, cut in quarters, salt to taste and boil
until rice is soft. Take out the ends of the peppers. Serve with cold
meat.

23.--Stewed Black Fish.

Take a four-pound fish; throw a little salt over it to harden it, and
let it stand an hour. Score and brown it upon a buttered gridiron. Lay
it upon a strainer with some fresh mushrooms, a white onion sliced, a
sprig of parsley, a few pepper corns, four cloves, a little mace, a
pinch of cayenne, the juice and grated rind of a lemon, a pint of
claret, and one of water. Cover the kettle well, simmer slowly, and when
done, lift the fish gently and strain the sauce over it, laying the
mushrooms around it.

24.--Alpine Eggs.

Butter a shallow tin and line it with thin slices of cheese, break over
this five eggs, being careful not to break the yolks, and season with
salt and pepper. Grate a little cheese and chop fine a few sprigs of
parsley, mix and sprinkle over the top, put a few bits of butter over
it and bake in a quick oven ten minutes.

25.--Blanquette of Chicken.

One pt. of cold chicken cut into small dice, 1/2 a cup of stock, 1/2 a
cup of milk, 1 tablespoonful of flour, 1 of butter, yolks of 2 eggs. Rub
the butter and flour smooth and put into a frying pan. Add the stock,
milk and season with salt and pepper, stir until it boils; then add the
chicken and stand over a moderate fire until hot. Take it from the fire
and add the well-beaten yolks; do not let it boil after the eggs are
added. Serve at once.

26.--Chestnut Soup.

Peel 1 qt. of large chestnuts and blanch them in hot water. Drain and
rub off the inner skin and cook until tender in good stock, drain and
rub them through a fine sieve. Add more stock and season with mace,
cayenne and salt, and stir until it boils, then add 1/4 of a pint of
cream. Se