rve at once.

27.--Eels with Tartare Sauce.

Cut the eels into four-inch pieces. Let them stand in boiling water for
5 minutes, drain, season, dip in egg and bread crumbs and fry in hot
fat. Serve with tartare sauce.

28.--Lunch Sandwiches.

Butter slightly, slices of white bread. Chop fine four stalks of celery,
and the same quantity of cold meat. Make a mayonnaise dressing, stir it
into the meat and celery, spread on the bread; put a plain slice of
bread and butter on top.

29.--Bread Dumplings.

Soak stale bread in cold water for 15 minutes, then squeeze as dry as
possible. To each pt. add 2 tablespoonfuls of milk, 1 well beaten egg, 2
tablespoonfuls of melted butter, 1/2 of a teaspoonful of salt and the
same of sugar and sufficient flour to make of such consistence that the
mixture will not fall apart when a small spoonful is dropped into
boiling water. Have the water slightly salted and boiling hard. Test a
spoonful of the mixture. When of the right consistency drop a number of
spoonfuls at a time into the water and cook for 5 minutes. Lift out with
a skimmer and arrange in a dish, keeping them hot over water until all
are done.--"Table Talk," Phila.

30.--Chopped Ham and Egg.

Chop fine cold cooked ham. Toast and butter some slices of bread, spread
the ham on the toast, put them in the oven for 3 or 4 minutes. Beat 4
eggs in a cup of milk, season with salt and pepper. Put 2 tablespoonfuls
of butter in a saucepan, pour in the beaten eggs and stir over the fire
until thick but do not let it boil. Pour the eggs over the ham and
serve.

OCTOBER.

1.--Potato Croquettes.

Four mashed potatoes, season highly with pepper and salt, butter and
chopped parsley. Beat very well. Roll into balls, egg and bread crumb
them and fry in boiling lard.

2.--Brown Apple Sauce for Cold Pork.

Put 1/2 a pt. of gravy in a saucepan with 5 pared, cored and quartered
apples. Simmer gently, until tender; beat to a pulp, season with cayenne
and serve with cold roast pork.

3.--Cod Cutlets.

Make the following sauce and simmer the fish cutlets in it. One cupful
of stock, pepper, salt, parsley, onion, a little lemon juice and a glass
of sherry. Thicken with browned flour. Heat the cutlets slowly, do not
let them boil.

4.--Crumb Griddle Cakes.

Put a large cup of bread crumbs to soak in a qt. of sour milk over
night; in the morning rub through a sieve. Add the yolks of 4 eggs, well
beaten, 2 teaspoo