ton and 1 small onion; add to this 1/2 a cup
boiled rice, salt and pepper, mix well. Take some cabbage leaves and put
them into boiling water for a minute, and then roll the chopped meat
mixture up in them like a sausage; then stew them in a little soup
stock. Serve hot with garnish of hard boiled egg.

26.--Harlequin Sandwiches.

Butter slices of both white and Graham bread. Spread each with Neuchatel
cheese, chop fine a few English walnuts and sprinkle over. Put a white
and a brown slice together.

27.--Pickled Oysters.

Take 1/2 a pt. of white wine and 1/2 a pt. of vinegar, 4 teaspoonfuls of
salt, six of whole black pepper, and a little mace. Strain the oyster
liquor and add the above ingredients. Boil up once and pour hot over the
oysters. Let them stand ten minutes or until cold and then put in a jar
and cover tightly.

28.--Calas.

Three gills of soft boiled rice, 1 gill of rice flour, a pinch of salt,
6 tablespoonfuls of sugar, 2 of wheat flour, 3 eggs, a little yeast. Fry
quickly.

29.--Potato Puff.

Beat light, two cupfuls of mashed potatoes, add 2 tablespoonfuls of
melted butter, salt, pepper, cream, 2 eggs beaten separately; beat all
hard. Pile high on a dish; put into the oven to color and become light.

30.--Beef Tongue (FRESH).

Boil a fresh beef tongue, fifteen minutes, skin it. Put in a pot, 1
carrot, 1 onion, thyme, bay leaf, salt and pepper, 2 cloves, glass of
cooking wine, and a little water. Stew 4 hours. Strain out the
vegetables and put in a little browned flour.

31.--Salmon Salad.

Take a qt. can of salmon, pick it over carefully, as there are a great
many little bones. Season with salt and pepper and a little lemon juice.
Pile neatly on a platter, arrange the tops of boiled asparagus around it
and cover with mayonnaise dressing.

NOVEMBER.

1.--Turbot a la Creme.

Take cold cooked bluefish, flake it and pick out the bones. Have ready
the following sauce: Rub 2 large spoonfuls of flour, by degrees, into a
qt. of milk; mix very smooth; add an onion, several sprigs of parsley,
thyme, grated nutmeg, salt, pepper. Boil until it becomes a thick sauce;
stirring always. Remove from the fire, add a quarter of a pound of fresh
butter; strain through a sieve. Lay a little in the bottom of a pudding
dish, then a layer of fish and so on until the dish is full. Sprinkle
bread crumbs over the top. Heat and brown in the oven. Do not let it
cook.

2.--Oyster Fritters.