erve on toast.--"Table Talk," Phila.

28.--Cheese Fondue No. 1.

Beat 5 eggs without separating. When light, add 1 cupful of grated
Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a
teaspoonful of white pepper, and three tablespoonfuls of butter cut into
bits. Cook in a double boiler until the cheese has melted and the
mixture is smooth and as thick as custard. Pour over hot buttered toast
and send at once to the table.--"Table Talk," Phila.

29.--Beef Cutlets.

Trim and cut like cutlets some slices of beef; season. Fry on both sides
until done; sprinkle over them chopped parsley, place on a dish and
serve with a brown gravy.

30.--German Prune Cake.

For this use a recipe for short cake adding more milk to make it into a
thick batter. Turn into a shallow, oblong pan and over the top press
lightly into the mixture a close layer of partly cooked prunes. Sprinkle
thickly with granulated sugar and bake in a quick oven. Serve hot.--From
"Table Talk," Phila.

31.--Dormers.

Chop cold beef very fine, and season it with salt and pepper, then add
some onion chopped fine and fried previously, also some rice boiled very
dry. Mix all well together and make into small rounds, flour them and
fry until brown. Serve with a hot gravy poured over them.

APRIL.

1.--Potato and Meat Turnovers.

Mix with mashed potatoes a few spoonfuls of flour, a little salt and
baking powder in the proportion of half a teaspoonful to 1/2 a cupful of
flour. Use only sufficient flour to roll out in a 1/2 inch sheet. Cut
into circles the size of a saucer, lay on each a spoonful of seasoned
meat, fold over and pinch the edges together. Lay on a greased pan,
brush each with milk and bake brown in a hot oven.--From "Table Talk,"
Phila.

2.--Browned Potato Puree.

Put 3 tablespoonfuls of good dripping into your soup-kettle and fry in
it 1 dozen potatoes which have been pared, quartered, and laid in cold
water for an hour. With them should go into the boiling fat a large,
sliced onion. Cook fast but do not let them scorch. When they are
browned add two quarts of boiling water, cover the pot, and simmer
until the potatoes are soft and broken. Rub through a colander back into
the kettle and stir in a great spoonful of butter rolled in browned
flour, a tablespoonful of browned parsley, salt and pepper to taste. In
another saucepan make a sugarless custard of a cup of boiling milk and 2
well-beaten eggs; take from