a hot
oven until the eggs are set and serve very hot.--From "Table Talk,"
Phila.

DECEMBER.

1.--Round of Beef, Southern Style.

Take a 6 or 8 pound piece of round of beef. Heat a large skillet very
hot, grease with a bit of fat from the meat and quickly sear and brown
the meat on all sides. With a sharp knife cut gashes around the sides
and sprinkle in each gash salt, pepper and a pinch of cloves. Place in a
deep baking dish with 3 blades of mace, 1 cupful of capers or pickled
nasturtium seeds, a bunch of parsley, 3 sliced lemons, and sufficient
claret to almost cover the meat. Cover closely and bake in a moderate
oven for 4 hours. Serve hot or cold. If hot slightly thicken the gravy,
season to taste and serve.--From "Table Talk," Phila.

2.--Nut Loaf.

Chop fine sufficient nut meats to measure 1-1/2 cupfuls, add one pint of
stale bread-crumbs, 1 teaspoonful of salt and 1 of sweet herbs. Mix
well, add sufficient boiling water to moisten, cover closely and let
stand for 10 minutes to swell. Now add another cupful of hot water and
turn into a well-greased loaf-pan. Bake for one hour in a moderate oven
and serve hot with a brown sauce or serve cold with mayonnaise.--"Table
Talk," Phila.

3.--Sweet Potato Pone No. 1.

To 3 lbs. of grated raw sweet potatoes add 2 lbs. of sugar, 1 dozen
eggs, well beaten, 1 qt. and a pt. of milk, the juice and grated rind of
1 lemon, 1/2 of a cupful of butter, melted, 1 tablespoonful of rose
water, 1/2 of a teaspoonful of nutmeg, 1/2 of a teaspoonful of mace, 1
teaspoonful cinnamon, 1 scant teaspoonful of salt. Mix well, turn into 2
loaf-pans and bake for 2 hours in a moderate oven.--"Table Talk," Phila.

4.--Breaded Sausage.

Wipe the sausage and dip each piece in well-beaten egg and then in bread
crumbs. Fry in boiling fat. Serve with lemon and parsley garnish.

5.--Brown Betty.

Chop 1 pt. of apples fine. Butter a baking dish. Put in a layer of bread
crumbs, then a layer of apple, then bits of butter; continue until the
dish is full, having the last layer crumbs and then bits of butter. If
the pudding is desired sweet add a sprinkling of sugar over each layer
of apple. Bake in a good oven 1/2 an hour. Serve hard sauce with it.

6.--Chestnut Puree.

Shell 1 qt. of chestnuts, throw them into boiling water until the brown
skins loosen, rub them off and put the chestnuts into a saucepan with a
qt. of stock and boil gently for half an hour; mash them through