w 1/2 a can of mushrooms in 1 oz. of butter, salt, and cayenne
pepper. Have ready mashed potatoes. Put them in a mound in the centre of
a hot dish; make a hole in the centre, pour in the mushrooms, lay
against the outside of the mound slices of cold roast beef.

5.--Kornlet Omelet.

Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour,
1/4 of a tablespoonful each of salt and pepper, then add gradually 1/2 a
cup of kornlet. When the mixture boils, remove from the fire and stir in
the yolks of three eggs beaten until thick, then fold in the whites of
the eggs beaten dry. Turn into an omelet pan, in which two
tablespoonfuls of butter have been melted. Spread evenly in the pan and
let cook until "set" on the bottom, then put into the oven. When a knife
cut down into the omelet comes out clean, score across the top at right
angles to the handle of the pan. Fold and turn onto a heated
dish.--Janet M. Hill, in "Boston Cooking School Magazine."

6.--Liver Rolls.

Have 1/2 a lb. of calf's liver cut in thin slices, parboil for 5
minutes, wipe each piece dry, lay a thin slice of bacon on each slice of
liver, season with salt and pepper, roll up and fasten with a wooden
toothpick, dredge with flour and fry until done in bacon fat or
drippings. When done take out the rolls and thicken the gravy with a
little brown flour. If there is not gravy enough add a little boiling
water. A teaspoonful of mushroom catsup added to the gravy is an
improvement or a squeeze of onion juice.

7.--A Box of Chestnuts.

Shell 1 qt. of chestnuts and cover with boiling water; leave them for
fifteen minutes, then rub off the brown skins. Put them into a
saucepan, cover them with soup stock and let them boil 1/2 an hour; when
done, drain. Save the stock. Into a frying pan put 1 tablespoonful of
butter and when melted add 1 of flour; cook until browned, then add the
stock and stir until it boils; add salt and pepper to taste. Lay the
chestnuts in a box made of fried bread and pour the sauce over.

To make the box, take a loaf of bread, cut off the crust and leave the
sides as smooth as possible. Cut out the centre, leaving a box shaped
piece. Fry this in deep fat.

8.--Curried Hare.

Clean and cut the hare or rabbit as for fricassee. Simmer slowly in just
enough water to cover, add a thickening of 1 tablespoonful each of
butter and flour, season with salt, pepper, and 1 tablespoonful of curry
powder.

9.--Scrambled Egg