Lastly, pour in a
cupful of clam juice, put on the crust and bake half an hour in a quick
oven.--From "The National Cook Book," by Marion Harland and Christine
Terhune Herrick.

21.--Collared Head.

Boil 1/2 a pig's head until the meat comes from the bone, chop it fine
and add salt and pepper and a slice of onion minced very fine. Stir all
well together and turn into a mould. Serve cold.

22.--Lobster Creams.

Whip 1/2 a pint of cream stiff, season it highly with cayenne and salt.
Cut up 1/2 a boiled lobster and mix with the cream. Put into cases.
Garnish with parsley and some of the lobster coral.

23.--Western Balls.

Put 1/2 a pound of boiled potatoes through a sieve, mix with them 2 ozs.
of grated ham, a little butter, a well-beaten egg, cayenne and salt to
taste; if not moist enough, add a little cream, form into small balls,
egg and bread crumb them and fry a golden brown in deep fat.

24.--Zephyr Eggs.

Beat four eggs very light, add to them a pint of cream, season with salt
and pepper. Butter small moulds and pour in the mixture, stand the
moulds in a pan with about 2 inches of water, steam 20 minutes. Turn
them out and pour a rich brown gravy around them. Garnish with chopped
olives and red chillies.

25.--English Bread Pudding.

Grease small cups and fill 2/3 full with bread crumbs and a little
chopped candied fruit; beat 2 eggs without separating and 2
tablespoonfuls of sugar and 1-1/2 cups of milk. Pour this carefully over
the crumbs and stand the cups in a pan of boiling water and bake in a
moderate oven 15 minutes. Turn out and serve with a vanilla or wine
sauce.

26.--Tomato Jelly Salad.

Cook a can of tomatoes with 1/2 an onion, a stalk of celery, a bay leaf
and pepper and salt. Dissolve 3/4 of a box of gelatine in 1/2 a cup of
cold water. Add the gelatine to the tomato and strain into small round
moulds; serve each one on a lettuce leaf with a circle of mayonnaise
dressing around.

27.--Clams Sauteed and Creamed.

Chop fine two strings of soft shell clams after washing them. Melt one
large tablespoonful of butter in a frying pan, add the clams and stir
frequently until they are nicely browned. Keep well broken with a spoon.
When browned dredge over them 1 heaping tablespoonful of butter and stir
again until it is absorbed and browned, then add gradually 1 cupful of
milk, stirring until it is smooth and thick. Season well with salt and
pepper, simmer for 5 minutes and s