oonful of butter and add 2 of flour, mix well;
when smooth add 1 pt. of veal stock, 1 small sliced onion, 1 bay leaf, a
little parsley, salt and pepper. Cook the eels gently in this for 1/2 an
hour. When done, dish the eels and pour the sauce over.

21.--Beef Roll.

1-1/2 lbs. of round steak, 2 eggs, salt, summer savory and pepper. Chop
the meat fine, season. Beat the eggs well and add to the meat; when well
mixed, roll it up closely, put into a dripping pan and bake an hour. To
be eaten cold.

22.--Turnip Cream Soup.

1 qt. of mutton broth. Cook until tender in this 4 young white turnips;
when tender rub through a sieve, return this to the fire, thicken with 2
tablespoonfuls of butter and 2 of flour, season with salt and pepper;
beat in an egg and serve.

23.--Oyster Croquettes.

Chop 1/2 a pt. of raw oysters and 1/2 a pt. of cooked veal very fine.
Soak 3 tablespoonfuls of bread crumbs in the oyster broth and then add a
tablespoonful of butter, a little onion juice, the beaten yolks of 2
eggs. Mix all well together, shape into croquettes and fry.

24.--Sweet Potato Pone No. 2.

Peel and grate sufficient raw sweet potatoes to make 5 cupfuls. Add 3
cupfuls of best West Indian molasses, 2 cupfuls of butter, 1 cupful
each of preserved ginger and candied orange peel cut fine, 2
tablespoonfuls of mixed spices (cinnamon, nutmeg and cloves), 1
tablespoonful of ground ginger, 1 scant teaspoonful of salt. Mix all
well together, turn into a deep buttered earthen dish and bake slowly in
a moderate oven for from 2 to 3 hours, according to thickness. When done
a knife blade run down to the bottom of the dish will come out clean.
Serve hot, cutting in thick slices. It can be reheated 2 or 3 times if
necessary. This recipe is said to be over 200 years old.--"Table Talk,"
Phila.

25.--Baked Turnips.

Half boil 6 turnips, cut them in slices, butter a pudding dish, put in
the turnips, add a little milk, season with salt and pepper, cover the
top with bread crumbs and grated cheese. Bake until golden brown.

26--Oyster Stew No. 2.

Boil 1/2 a pint of milk and 1/2 a pint of oyster juice, remove the scum,
throw in the oysters, add 2 tablespoonfuls of butter, salt and pepper.
When the edges curl they are done. Serve with small crackers and celery.

27.--Apple Griddle Cakes.

Put 1 cup _finely_ chopped apple in 1 qt. of any griddle batter; stir
well to keep the apple evenly distributed.

28.--Turkey and Sau