d, then cut in two
lengthwise; lay them with the rounded side down in a baking dish, put a
bit of butter and salt and pepper on each piece. Sprinkle granulated
sugar over all and put in a quick oven to brown for 1/2 an hour.

28.--Cracker Custard.

Take a dozen milk crackers, break them up in small pieces and put into a
pudding dish. Heat 1 qt. of milk, until boiling, sweeten and flavor to
taste with vanilla, lemon or orange, and stir into it three well-beaten
eggs. Take the milk from the fire at once and pour over the broken
crackers. When cool stand on the ice and serve icy cold.

MARCH.

1.--Veal Mould.

Boil 3 eggs, cut in slices crosswise and line the bottom and sides of a
mould. Place in the mould alternate layers of thin slices of cold veal
and ham. Cover with stock well boiled down. Set into the oven for 1/2 an
hour; when cold turn out of mould and garnish with parsley.

2.--Halibut Rechauffe.

Cut an onion into a saucepan, add a cup of water, a little mace and
parsley. When thoroughly boiled, add 1 cup of cream or milk, 1 small
spoonful of butter, 1 tablespoonful of flour, and strain all through a
sieve. Take cold halibut, remove the bones and skin, and flake it,
butter a dish and put in a layer of fish then one of the dressing,
alternately, until the dish is full. Put grated bread crumbs on top and
bake half an hour.

3.--Yorkshire Pork Pie.

Chop lean pork somewhat coarsely; butter a pudding dish and line with
good paste; put in the pork interspersed with minced onion and hard
boiled eggs, cut into bits and sprinkle with pepper, salt, and powdered
sage. Now and then dust with flour and drop in a bit of butter. When all
the meat is in, dredge with flour and stick small pieces of butter quite
thickly all over it. Cover with puff paste, cut a slit in the middle of
the crust and bake 1/2 an hour for each lb. of meat. When it begins to
brown, wash the crust with the white of an egg. It will give a fine
gloss to it.--From "The National Cook Book," by Marion Harland and
Christine Terhune Herrick.

4.--Coffee Fritters.

Cut stale bread into finger-shaped pieces, mix 3/4 of a cup of coffee
infusion, 2 tablespoonfuls of sugar, 1/4 of a teaspoonful of salt, 1 egg
slightly beaten, and 1/4 of a cup of cream. Dip the pieces of bread into
the liquid and "egg and bread crumb," and fry in deep fat. Drain on soft
paper at the oven door. Serve at once, with sauce.--Janet M. Hill, in
"Boston Cookin