d, pour it over the steak and pile the potatoes around it.

24.--Tomato Timbales.

Stew a can of tomatoes until quite thick, season with salt, pepper and
onion juice and put away to cool. To one cupful of this add 3
well-beaten eggs; mix thoroughly, then fill well-buttered timbale molds.
Stand them in a pan of hot water in the oven and cook slowly until firm
in the middle as a baked custard would be.--From "Table Talk," Phila.

25.--Oyster Kromeskys.

Parboil a dozen oysters in their own liquor, remove the beards, strain
the liquor and cut up the oysters in dice; melt a tablespoonful of
butter and 1 of flour; stir until smooth; add the oyster liquor, a
little milk, the chopped oysters, a teaspoonful of chopped celery, a
little nutmeg, salt and pepper. Take the saucepan off the fire, stir in
the yolk of an egg. Garnish the dish with thin strips of well-cooked
bacon. Serve very hot.

26.--Chicken a la Merengo.

Prepare a young chicken as for fricassee. Fry each piece in olive oil,
add a sprig of parsley, a slice of onion, salt and pepper, and five
mushrooms if you have them. Cook slowly about 3/4 of an hour. Serve with
cream sauce.

27.--Hominy Waffles.

To a pint of cold boiled hominy add 1 qt. sour milk, 2 beaten eggs, 2
tablespoonfuls of melted butter, sufficient flour to make a thick batter
and 1 teaspoonful of soda.

28.--Vermicelli Pudding.

One cup of vermicelli, 2 tablespoonfuls of ground rice, a qt. of milk, 3
eggs, sugar to taste. Boil the vermicelli in the milk, until it is
quite smooth; then add the other ingredients and thicken over the fire.
Put into a mould and steam for an hour. Serve hot with any liquid sauce.

29.--Potatoes Gruyere.

Allow 1 large potato for each person. Wash and bake in a hot oven, then
open and scoop into a heated bowl. Mash and for each potato, add 1/2 a
teaspoonful of Gruyere (Swiss) cheese, grated, salt and pepper to taste,
and the stiffly whipped whites of three eggs for 1/2 a dozen potatoes.
Beat well, turn into a pastry bag and press out in heaps on a buttered
pan. Brush with beaten egg yolk and brown in a quick oven.--From "Table
Talk," Phila.

30.--Eggs in Tomato Cases.

Scoop out the centres of as many large firm tomatoes as there are people
to serve. Drain, then sprinkle the inside of each with chopped tarragon
(or tarragon vinegar), salt, pepper, dropping in carefully a raw egg and
a quarter of a teaspoonful of butter. Place in a baking pan in