sh. Beat 2 eggs very light, add to it 1 pint of milk and pour it
gradually into 6 tablespoonfuls of flour, beating all the time. Strain,
add salt and pepper and pour it over the meat. Bake an hour and serve at
once.

28.--Shrimp Salad.

Shell 1 can of shrimps, arrange on lettuce leaves, serve with French
dressing.

29.--Creamed Corn Beef.

Scald 1 pt. of milk with slice of onion and stalk of celery. Stir into
this 1/4 of a cup each of butter and flour creamed together, let cook 15
minutes, stirring until thickened and then occasionally add a dash of
paprika and strain over 1 pt. of cold cooked corn beef, cut into cubes.
Turn into a pudding dish and cover with half a cup of cracker crumbs,
mixed with 3 tablespoonfuls of melted butter. Set into the oven to
reheat and brown the crumbs.--Janet M. Hill in "Boston Cooking School
Magazine."

30.--Potted Beef.

Take the outside slices left from boiled or braised beef, cut up into
small pieces and pound it thoroughly with a little butter in a mortar;
add salt, pepper and a little powdered mace. Mix thoroughly. Put it into
jelly glasses, pour a coating of clarified butter over the top. Cover
with paper until wanted.

31.--Carolina Philpes.

One gill of rice, boiled soft; when cold, rub it with a spoon. Moisten
with water a gill of rice flour, and mix it with the rubbed rice. Beat 1
egg, very light, and stir in. Bake on a shallow tin plate, split and
butter while hot.

FEBRUARY.

1.--Oyster Loaf.

Take a loaf of bread, cut off the crusts, dig out the centre, making a
box of it, brush it all over with melted butter and put into the oven to
brown. Fill with creamed oysters, cover the top with fried bread crumbs,
put into the oven for a minute and serve. Garnish with parsley.

2.--Broiled Sweetbreads.

For these use veal sweetbreads. Wash and parboil them and cut in half
lengthwise. When cold, season with salt and pepper, and pour over them a
little melted butter. Broil over a clear fire about 5 minutes. Serve
with melted butter and chopped parsley poured over them.

3.--Liver and Onions.

Take 1 lb. of liver, cover it with boiling water and let it stand for
five minutes, then cut it into dice. Into a frying pan put 3 slices of
fat bacon and fry. When the fat is fried out add the liver and 4 onions,
sliced thin; cook until done. Add a tablespoonful of flour, salt, and
pepper. Mix well and serve.

4.--Broiled Beef and Mushroom Sauce.

Ste