ey, salt
and pepper into a saucepan. Add 1 pt. of water, cover and simmer 15 or
20 minutes. Then add 1 pt. of milk. Mix 1 tablespoonful each of butter
and flour, add to the rest and stir carefully until it boils.

19.--A Spanish Fish Dish.

Bone some nice pieces of cold fish. Warm it in a cupful of olive oil, 1
clove of garlic, some Spanish red pepper and a wine-glass of tarragon
vinegar. Lay tomatoes, cooked down to a thick puree, in a dish; lay the
fish upon it, pour the sauce over and serve.

20.--Stewed Celery in Brown Sauce.

Cut the celery in six inch lengths, boil in salt and water, strain. Put
1/2 a pint of soup stock or gravy on the fire and cook the celery in
it; add pepper and salt, a little nutmeg, 4 tablespoonfuls of cream, a
little thickening of butter and flour. Simmer only a few minutes.

21.--Baked Oyster Dumplings.

Drain the oysters and cover with a little lemon juice. Make a light puff
paste and cut into pieces about 4 inches square; brush them over with
white of egg. Place upon each square 2 or 3 of the prepared oysters and
put a little piece of butter on them. Bring the four corners of the
paste together and fasten them with a small wooden toothpick, leaving
the crust open between the points. Bake in the oven until a nice brown,
take out the toothpicks and serve.

22.--Barbacued Lobster.

Cut up and chop a large lobster; add both black and cayenne pepper,
mustard, salt, a small cup of sweet oil, two or three powdered crackers
or bread crumbs; a wine-glass of wine, lemon juice; mix well. Shape into
a loaf and cover with bread crumbs. Bake half an hour.

23.--Oyster Patties.

Make a rich puff paste and bake it in small patty-pans. When cool turn
out on a large dish. Stew the oysters with a few cloves, a little whole
mace and the yolk of an egg boiled hard and grated, a little butter and
enough oyster liquor to cover. When the oysters are cooked, set away to
cool. When cold put two or three oysters and a little sauce in each
patty-shell, serve with lettuce and French dressing.

24.--Jellied Tongue.

Make a jelly of 1/4 a box of gelatine and a pint of soup stock; season
highly when it begins to thicken. Wet a mould and lay slices of tongue
all over the bottom and sides. When it begins to set fill the centre
with chopped chicken, hard boiled eggs, or just use tongue alone. When
cold and firm garnish with parsley.

25.--Dolmas (A TURKISH DISH).

Chop fine 1 cup of cold mut