nfuls of soda dissolved in a little water, 1
tablespoonful melted butter, and enough corn-meal to make it the
consistency of ordinary griddle cakes. Add the whites of the eggs just
before frying.

5.--Fillets of Weakfish.

Take a three lb. fish, cut off the head and tail, split the fish through
the back and take out the bone, cut these two pieces into four or six,
season with salt and pepper. Dip each piece into melted butter, then
roll in crumbs and broil on both sides. Serve with tartare sauce.

6.--Celery Sandwiches.

Chop very fine a few stalks of celery, mix well with a mayonnaise
dressing, spread on buttered bread, put two together; press and cut in
any shape desired.

7.--Cheese Fritters.

One oz. of well boiled macaroni, cut very small, 1 large tablespoonful
of grated cheese, 1 of cream; mix all together. Season with pepper and
salt. Roll out puff paste very thin, cut into rounds, place some of this
mixture on each round, double them over, egg and vermicelli them, fry a
light brown. Serve hot.

8.--Veal Salad.

Chop cold veal very fine, season, mix well with mayonnaise dressing.
Heap on lettuce leaves. Garnish with slices of hard boiled egg.

9.--Fish and Rice.

Bone and flake cold fish; season with salt and cayenne pepper. Stir in a
stewpan with a good piece of fresh butter. When hot add a teacupful of
ready boiled rice, and the yolks of 4 hard boiled eggs. Stir well
together until hot. Dish and serve with pickles.

10.--Curry of Macaroni.

Melt 2 tablespoonfuls of butter, cook in it 2 slices of onion until the
onion becomes of a pale straw color, then add two tablespoonfuls of
flour, 1 tablespoonful of curry powder, 1/4 teaspoonful of salt and a
dash of pepper. When blended with the butter, add gradually 1 cup of
milk and stir until smooth and boiling. Then strain over 1 cup of
macaroni, cooked until tender in boiling salted water and then drained
and rinsed in cold water. Reheat and serve.--Janet M. Hill in "Boston
Cooking School Magazine."

11.--Oyster Canapes.

Into a saucepan put 1 dozen finely chopped oysters, a teaspoonful of
cracker dust, a tablespoonful of butter and 1/2 a cup of milk, season
with salt and pepper. Stir and let the mixture simmer for a few minutes;
pour the mixture over buttered toast and serve.

12.--Dried Apple Cake.

Soak 3 cups of dried apples over night; drain the water off and cut them
up a little and put them over the fire with 2 cups of mola