s with Shad Roes.

When you have shad for dinner scald the roes ten minutes in boiling
water (salted), drain, throw into cold water, leave them there three
minutes, wipe dry, and set in a cold place until you wish to use them.
Cut them across into pieces an inch or more wide, roll them in flour,
and fry to a fine brown. Scramble a dish of eggs, pile the roes in the
centre of a heated platter, and dispose the eggs in a sort of hedge all
around them.--From "The National Cook Book," by Marion Harland and
Christine Terhune Herrick.

10.--Chicken in Celery Sauce.

Take the roots of a bunch of celery, clean and cut it into small pieces,
put them into a saucepan and cover with cold water, about a pint, stew
slowly and when tender put through a vegetable press. Into a saucepan
put 1 tablespoonful each of flour and butter. When melted and rubbed
smooth add 1/2 a cup of milk and the celery. Stir well and when it boils
add salt and pepper. Have 1 pt. of cold chicken cut into dice, and add
them to the boiling sauce when all is hot. Serve with toast points.

11.--Fig Ice Cream.

Put 3-1/2 cupfuls of milk in a double boiler and as soon as it comes to
a boil stir in two tablespoonfuls of corn-starch that has been mixed
with 1/2 a cupful of cold milk. Cook for ten minutes. Beat together 3
eggs and a cup and a half of sugar. Pour the cooked corn-starch and milk
on this, stirring all the time. Put back again on the fire, and add 1
tablespoonful of gelatine which has been dissolved in 4 tablespoonfuls
of cold water. Cook three minutes. Set away to cool. When cold add 1 pt.
of cream and 1 tablespoonful of vanilla and freeze. When the mixture has
been freezing for ten minutes, take off the cover and add 2 cupfuls of
chopped figs. Cover again and freeze hard.

12.--Souffle Biscuit.

Rub 4 ozs. of butter with a qt. of wheat flour, add a little salt. Make
it into a paste with 1/2 a pt. of milk. Knead it well: roll it as thin
as paper. Cut it out with a tumbler, and bake brown.

13.--Fish Chowder.

Put 1/4 of a lb. of bacon into a frying pan with 1 onion sliced; fry a
light brown. Into a saucepan put a layer of potatoes, a layer of fish,
then a few slices of the onion and bacon, then season. Continue until
all has been used. Add 1 qt. of water, cover and let simmer 20 minutes
without stirring. In a double boiler put 1 pt. of milk and break into it
6 water crackers; let it stand a few minutes then add to the chowder.
Let it bo