t brown.

8.--Hoe Cake.

Make a thin batter of corn-meal and milk, add a little melted butter,
and a little salt. If sweet milk is used, add a teaspoonful of baking
powder; if sour milk 1/2 a teaspoonful of soda. Put a little fat in a
frying pan; when hot pour in the batter till 1/2 an inch in thickness;
when brown on one side turn. Serve hot.

9.--Canned Salmon Salad.

Take a can of salmon, pick it out carefully and arrange on lettuce
leaves with a mayonnaise dressing.

10.--Cheese Polenta.

Cook salted corn-meal for at least an hour; turn into a baking dish and
add a cupful of grated cheese and season with pepper. Brown in the
oven.--"Table Talk," Phila.

11.--Oysters a l'Indienne.

Cook 1 doz. oysters until the gills curl. Take 1 dessertspoonful of
curry powder, 1 of flour, a quarter of a pint of cream, a little onion,
and a slice of apple, chopped, half a teaspoonful of lemon juice. Stir
all together and add the oysters. Turn into a rice border, when very
hot, and serve.

12.--Baked Pumpkin.

Take a small pumpkin cut in half, and remove the seeds, scallop the
edge. Put in a baking dish in the oven and bake until tender. When done
take it out and serve at once and help just as it is.

13.--Hot Potato Salad.

Fry two slices of bacon in a pan until all the fat is fried out, then
add 2 tablespoonfuls of vinegar. Arrange lettuce leaves around a
platter; slice 6 hot potatoes in slices and pile in the centre; pour the
bacon fat and vinegar over, sprinkle salt and pepper over, and chopped
parsley. Serve with sausage.

14.--St. Charles Indian Bread.

Beat two eggs very light; mix alternately with them a pint of sour milk,
and a pint of fine Indian meal; add a tablespoonful of melted butter, a
teaspoonful of soda, dissolved in a little milk and added the last
thing. Beat very hard, pour into a deep pan and bake in a quick oven.

15.--Lobster Cream.

Pour 1/2 a pint of boiling milk over a small cupful of bread crumbs;
when nearly cold add 3 well-beaten eggs, the lobster chopped fine, 2
teaspoonfuls of anchovy sauce, a pinch of cayenne. Stir well and mix in
3 tablespoonfuls of cream. Pour into a buttered mould, cover with
buttered paper and steam for an hour. Serve with a good fish sauce.

16.--Oysters in Puff Paste.

Roll out some puff paste and cut it into round pieces. Chop some
oysters, mix them with the same amount of chopped hard boiled egg, a
little chopped parsley and a little