Chop fine 25 oysters. Beat 2 eggs very light and add 1 cup of milk, 2
cups of flour, pinch of salt. Beat until free from lumps; add the
oysters, and 1/2 a teaspoonful of baking powder. Mix well and drop by
spoonfuls into boiling fat; lift out with a skimmer, lay on brown paper
and serve very hot.

3.--Chops Masked with Potato.

Broil 6 chops. Cover the meat part of each chop with a spoonful of
mashed potato (which has been beaten up with 2 eggs); put into the oven
and brown.

4.--Cheese Pudding No. 1.

Grate some cheese, mix it with half as much fine bread crumbs, add 1
beaten egg, a little seasoning and milk enough to make a thick batter.
Turn into a well greased dish and bake 3/4 of an hour.

5.--Meat Pie with Potato Crust.

Cut cold roast beef into thin slices, removing the fat and gristle;
cover the bones and trimmings with cold water; add a few slices of onion
and carrot, and a stalk of celery, if at hand; let simmer several hours;
strain off the broth and simmer in it the slices of beef, until they are
perfectly tender. Season with salt and pepper, and pour into a baking
dish; cover with a round of potato crust in which there is an opening;
bake until the crust is done (about 15 minutes).--Janet M. Hill in
"Boston Cooking School Magazine."

POTATO CRUST.--Sift together 2 cups of flour, half a teaspoonful of
salt, and 2 level teaspoonfuls of baking powder. With the tips of the
fingers work in half a cup of shortening, and then 1 cup of cold mashed
potatoes; add milk to make a soft dough, turn on to the board, handle as
little as possible and pat and roll out to fit the dish.

6.--Indian Trifle.

Mix together 3 tablespoonfuls of rice flour and 3 of finely ground white
Indian meal. Scald 3 cupfuls of milk, add then a portion of it to the
dry mixture, stir all together and continue to stir over the fire until
the milk is very thick. Add 4 tablespoonfuls of sugar, cover and cook
slowly for ten minutes; add 5 drops of cinnamon extract, and 1/2 of a
cupful of shaved citron and turn into a mould or glass dish. Serve with
a custard sauce.--"Table Talk," Phila.

7.--Shredded Wheat Fish Balls.

Freshen 1/2 a lb. of salt codfish and pick it very fine, add 4 shredded
biscuits rolled very fine, a pinch of white pepper, a tablespoonful of
butter, and 1 pt. of hot milk. Stir well and let stand 5 or 10 minutes.
Make into balls, roll in egg and shredded biscuit crumbs. Then drop in
hot fat and fry a ligh