sses; boil
until thick; take off the fire and put into a bowl. Add a cup of
shortening, a tablespoonful of cinnamon, dessertspoonful of cloves, the
same of allspice, a cup of sweet milk; when cold a tablespoonful of
soda, dissolved in hot water, 4 cups of flour, added by degrees, 3 eggs
well beaten, added last. Grease 3 pans well and bake.

13.--Vegetable Soup.

Cut fine 2 carrots, 1 turnip, 3 stalks of celery and half an onion; cook
ten minutes in 4 tablespoonfuls of butter, stirring constantly. Add 1
cup of chopped potatoes, cover and cook five minutes, then add a qt. of
boiling water and cook an hour. Mash the vegetables, add a tablespoonful
of butter and a little chopped parsley. Season with salt and pepper.

14.--Beef Salad.

Chop very fine slices of cold roast beef, having first removed all fat;
add six finely chopped cold potatoes, the same quantity of beets, a few
slices of tomatoes, a few leaves of lettuce, a small bunch of parsley.
Mix thoroughly, and chop all together, until the whole is almost reduced
to a cream. Cover with a rich mayonnaise. Garnish with slices of tomato
and lettuce leaves.

15.--Corn-starch Cake.

Beat well the whites of 4 eggs, beat the yolks, then beat them
together. Cream a 1/4 of a lb. of butter. Add to it gradually 1/2 a lb.
of granulated sugar and beat until light, then add the eggs and beat
again. Mix 2 ozs. of corn-starch with a quarter of a lb. of wheat flour;
add a teaspoonful of baking powder and sift, stir this into the cake.
Add the grated rind of 1/2 a lemon, bake in greased gem pans in a
moderate oven 15 minutes.

16.--Fried Celery.

Cut it into inch lengths and boil until tender in slightly salted water,
dip the pieces in fritter batter and fry in smoking hot fat. Garnish
with parsley and serve with tomato sauce.

17.--Beef a la Mode.

Take a round of beef, trim off the fat, cut fat bacon into strips and
roll them in a mixture of sweet herbs, spice, salt and pepper. Lard the
meat with these and rub the rest of the seasoning into the meat. Flour
it, put in a deep pan, add a pt. of water and bake in a moderate oven.
Baste often. Strain the gravy and if you like a little cooking wine may
be added to the gravy. Serve hot or cold.

18.--Potato Chowder.

Pare and chop into dice 6 potatoes. Put into a frying pan 1 chopped
onion and 2 slices of bacon cut into small pieces, fry until a light
brown. Put the potatoes, bacon and onion, a little chopped parsl