spoonful can be taken up. Add 3 tablespoonfuls of water,
1/4 of a teaspoonful of salt, and a dash of pepper, and when well mixed
turn into a hot omelet pan, in which a tablespoonful of butter has been
melted, lift the edges up carefully and let the uncooked part run under.
When all is cooked garnish with parsley.

5.--Cheese Ramequins.

Melt 1 oz. of butter, mix with 1/2 oz. of flour, add 1/4 of a pint of
milk, stir and cook well. Then beat in the yolks of two eggs, sprinkle
in 3 ozs. of grated cheese, add the well-beaten whites of three eggs.
Mix in lightly and put in cases. Bake a quarter of an hour.

6.--Scotch Collops.

Cut cold roast veal into thin slices, and dust over them a little mace,
nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a
dish and make a gravy by adding 1 tablespoonful of flour, 1/4 of a pint
of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon
juice, 1/4 of a teaspoonful of lemon peel, 3 tablespoonfuls of cream,
and 1 of sherry. Let boil up once and pour over the meat. Garnish with
lemon and parsley.

7.--Orange Salad.

Slice 3 sweet oranges, after removing the skin and pith, make a dressing
with 3 tablespoonfuls of olive oil, a tablespoonful of lemon juice, and
a pinch of salt. Serve on lettuce leaves.

8.--Oyster Potpie.

Scald one quart of oysters in their own liquor. When boiling take out
the oysters and keep them hot. Stir together a tablespoonful of butter
and two of flour, and moisten with cold milk. Add two small cups of
boiling water to the oyster liquor, season with salt and pepper, and
stir in the flour mixture, and let it cook until it thickens like cream.
Make a light biscuit dough and cut out with a thimble. Drop these into
the boiling mixture, cover the saucepan and cook until the dough is
done. Put the oysters on a hot dish and pour biscuit balls and sauce
over them.

9.--Chicken Cutlets.

Chop cold chicken fine; season with onion-juice, celery salt, pepper,
and chopped parsley. For 2 cupfuls allow a cupful of cream or rich milk.
Heat this (with a bit of soda stirred in) in a saucepan, and thicken
with a tablespoonful of butter rubbed in, one of corn-starch, stirred in
when the cream is scalding. Cook one minute, put in the seasoned
chicken, and cook until smoking hot. Beat two eggs light; take the
boiling mixture from the fire and add gradually to these. Pour into a
broad dish or agate-iron pan and set in a cold place until