the fire and beat fast for 1 minute, put
into a heated tureen, beat in the potato and serve.--From "The National
Cook Book," by Marion Harland and Christine Terhune Herrick.

3.--Buttered Lobster.

Mince fine the meat of a boiled lobster, mix the coral with it, and the
green fat, 2 tablespoonfuls of vinegar, 1/4 of a lb. of butter and a
saltspoon each of cayenne and made mustard. Let all get very hot. Serve
on a hot dish with lettuce leaves and hard boiled egg.

4.--Tomato Croutes.

Take small tomatoes, scald and peel them, then cut a slice from the stem
end. Place them, the cut side down, on slices of buttered bread, put
them in a buttered baking tin, season with salt and pepper, bake 1/2 an
hour. Serve with cold roast beef.

5.--English Monkey.

Soak 1 cup of stale bread crumbs in 1 cup of milk for 15 minutes. Into a
saucepan put 1 teaspoonful of butter and 1/2 cup cream cheese, melt and
add the crumbs, also a well-beaten egg, 1/2 teaspoonful salt and a pinch
of cayenne. Cook for 3 minutes and pour it on toasted crackers.

6.--Shad Roe Croquettes.

Boil the roe for 15 minutes in salted water; then drain and mash. Mix 4
tablespoonfuls each of butter and corn-starch and stir into a pint of
boiling milk. Add to this the roe and 1 teaspoonful of salt, the juice
of a lemon, cayenne and a grating of nutmeg. Boil up once and let get
cold. Shape into croquettes and fry.

7.--Cerkestal (TURKISH).

Take pieces of cold chicken. Make a sauce with 1 onion, sliced, 6
walnuts, chopped, 1/2 cup stock, cayenne and salt. Cook the chicken in
this and when hot take it out and thicken the gravy with a little flour.

8.--Squash Bread.

Take 1 cup of stewed and strained squash, add to it 2 tablespoonfuls of
sugar and 1 teaspoonful of salt; melt 1 tablespoonful of butter in 1-1/2
cups of scalded milk, and when lukewarm, add 1/2 cup yeast, and flour
enough to knead; knead 1/4 hour, let rise until light; knead again and
put it into greased tins, let rise again and bake.

9.--Fried Whitebait.

Clean, wash and wipe dry, season with salt, roll in flour and fry in hot
fat. Melt 1 tablespoonful of butter, add a squeeze of lemon juice and a
little chopped parsley, pour this over the fish and serve.

10.--Zephyrs.

Whip 1/4 of a pt. of cream. Dissolve 1 good tablespoonful of gelatine in
1/2 a pt. of milk. Warm the milk in which the gelatine is dissolved, add
2 ozs. of grated Parmesan cheese. Stir on the fire for a