a
colander, return them to the saucepan; add 1 tablespoonful of butter,
salt and pepper; stir until it boils, then serve.

7.--Roast Clams.

Three dozen clams in their shells. Wash and lay them in the dripping
pan. Put them into the oven until the shells open. Take off the top
shell and serve in the lower one, with lemon or melted butter. Sprinkle
salt over them.

8.--Scalloped Oyster Plant.

Scrape and cut the oyster plant into small pieces and boil until tender,
in water with a teaspoonful of vinegar in it. When cooked, drain and put
into a thick white sauce, to which add a little cayenne pepper and a
very little anchovy sauce. Put this into shells and sprinkle fried bread
crumbs over them. Heat very hot.

9.--Steamed Indian Pudding.

Sift together 1-1/2 cups of Indian meal, 1/2 a cup of wheat flour, 2
teaspoonfuls (level) of baking powder, and half a teaspoonful of salt;
add one generous cup of grated maple sugar and 1 cup of beef suet
chopped fine; mix thoroughly, then add 1-1/4 cups of sweet milk; mix
thoroughly and steam three or four hours.--Janet M. Hill, in "Boston
Cooking School Magazine."

10.--Broiled Mutton and Tomato Sauce.

Take 6 tomatoes, cut and squeeze the juice out, put them in a pan with a
little onion, 1 clove, a blade of mace, a little parsley, salt, cayenne,
a half cup of gravy, and let them simmer gently until the tomatoes are
tender enough to pulp. Rub the whole through a sieve. Boil for a few
minutes and pour over some slices of mutton which have been salted and
broiled.

11.--Sausage Rissoles.

Mash a cupful of potato, make into a paste with a little butter and
flour. Roll out, cut in rounds, lay a cooked sausage in each one, turn
one half the paste over, pinch the sides together, fry in hot fat.

12.--Boudinettes.

Chop fine a little cold meat and bacon; add chopped parsley and season.
Mash boiled potatoes, add butter and enough flour to make a paste. Line
patty pans which have been well greased with the paste, fill with the
chopped meat, put a piece of butter and a teaspoonful of gravy into each
one and brown in the oven.

13.--Eggs Cupped.

Butter 4 teacups, sprinkle them with chopped parsley, add a little
pepper and salt, and into each one break an egg. Cover with bread crumbs
and set them in a saucepan of boiling water for about 5 minutes. Turn
out carefully on buttered toast.

14.--Polish Salad.

Chop fine some cold meat, 1/2 a head of lettuce, ha