et; add a little flour,
pepper and salt. Stew half an hour, stirring frequently.

15.--Crescent Croquettes.

Roll some light pie crust very thin and cut in half moons. Chop beef or
mutton very fine, add a little summer savory, parsley, salt and pepper.
Lay some of this between two layers of paste. Egg and bread crumb them
and fry in boiling fat for ten minutes.

16.--German Way of Cooking Chickens.

Stuff the chickens with a force meat made of French rolls, a little
butter, egg, finely-chopped onion, parsley, thyme, and grated lemon
peel; then lard and bread crumb them, putting a piece of fat over the
breasts that they may not become too brown. Place them in a stewpan with
1 oz. of butter, leave uncovered for a short time, then cover and bake
about 1-1/2 hours. Half an hour before serving add a small cup of cream
or milk and baste thoroughly over a hotter fire.

17.--Breast of Lamb Broiled.

Heat and grease a gridiron, broil a breast of lamb first on one side,
then on the other. Rub over with butter, pepper and salt. Serve on a hot
dish with mint sauce.

18.--Onion Soup.

Simmer 2 finely minced onions for 3/4 of an hour in a qt. of stock. Rub
through a colander and put back again on the stove. Stir 2
tablespoonfuls each of flour and butter together until smooth; add to
the soup. In another saucepan heat a cup of milk and a pinch of soda,
add this to the stock, beat in the white of an egg, season with salt and
pepper, and minced parsley.

19.--Saratoga Corn Cake.

Sift together 2 cups of pastry flour, 1-1/2 cups of granulated yellow
corn-meal, 1/2 a cup of sugar, 1/2 a teaspoonful of salt, and 1
teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thick
sour cream or milk, and three tablespoonfuls of melted butter, and stir
into the dry mixture. Beat thoroughly and bake in a large shallow pan
for 25 minutes.--Janet M. Hill, in "Boston Cooking School Magazine."

20.--Clam Pie No. 1.

(An old New England seashore dish.)

Chop the clams if large, saving the liquor that runs from them. Heat,
strain, and season this and cook the chopped clams for 10 minutes in
it. Have a thick top crust of good pastry, but none at the bottom of the
bake dish. Fill with alternate layers of the minced clams, season with
salt, pepper, a few drops of onion juice, some bits of butter and a few
teaspoonfuls of strained tomato sauce, and thin slices of boiled
potatoes. Dredge each layer of clams with flour.