il up once and serve. Use 3 lbs. of chopped fish and 3 potatoes
for this.

14.--Cold Duck and Chestnut-Border.

Arrange slices of cold duck on a platter. Shell and blanch 1 qt. of
chestnuts, then boil until soft, drain and put them through a colander.
Add a tablespoonful of butter, salt and pepper to taste, arrange around
the cold duck. Garnish with olives or bits of red currant jelly.

15.--Oysters with Madeira Sauce.

Into a saucepan put 2 tablespoonfuls of butter and 1 of flour, 1/2 a cup
of milk, a teaspoonful of salt and a dash of cayenne. Stir until smooth,
then add 25 oysters that have been washed and drained. When cooked take
from the stove and add 2 tablespoonfuls of Madeira wine.

16.--Chicken Fritters.

Season well, pieces of cold roast chicken. Make a fritter batter, stir
the pieces in. Drop by spoonfuls into boiling fat. Lemon juice added to
the seasoning is an improvement.

17.--Baked Rice Cake.

One pt. of cold boiled rice, mixed with a cup of cold milk, 1 egg, about
1/2 a pt. of flour just sufficient to hold it together. Put into a deep
pan and bake 1/2 an hour.

18.--Cheese and Tomato Rarebit.

(Chafing Dish.)

Put a tablespoonful of butter in the blazer and let the melted butter
run over the bottom. Then add 2 cups of cheese grated or cut into dice.
Stir until melted, then add the yolks of 2 eggs, beaten and diluted with
1/2 a cup of tomato puree, 1/4 of a teaspoonful each of soda, salt, and
paprika. Stir constantly until the mixture is smooth, then serve on
bread toasted upon but one side.--Janet M. Hill in "Boston Cooking
School Magazine."

19.--Onion Souffle.

Cook 3 tablespoonfuls of flour in four of butter; add 1/2 a cup of
milk, season with salt and pepper. Mix this with 1 cupful of cooked
onions put through a sieve; add three eggs beaten very light. Turn into
a baking dish and stand in a pan of hot water. Bake 1/2 an hour.

20.--Hungarian Chicken.

Joint a fowl as for fricassee; put it on the fire in enough cold water
to cover it; bring it to a boil slowly, and cook until tender. Unless
the chicken is quite young this should require from 2 to 3 hours. When
it has been simmering about an hour put in a sliced onion, 2 stalks of
celery, 3 sprigs of parsley, and a teaspoonful of paprika. When the
chicken is done, arrange it in a dish, add to the gravy salt to taste
and the juice of 1/2 a lemon and pour it over the chicken.--From "The
National Cook Book," by Marion H