nd salt, a pinch of soda dissolved in hot
water and stirred into the milk. Soak the crumbs in the milk, beat into
these the eggs, and butter a baking dish. Pour the fondu into it, then
sprinkle crumbs over the top. Bake in rather a quick oven until a
delicate brown. Serve at once, as it will fall.

16.--Mutton Custard.

Fill a buttered custard cup lightly with stale bread-crumbs (centre of
the loaf), and cooked mutton (chicken is more dainty), finely chopped.
Beat an egg, add 1/2 a cup of milk, and a few grains of salt; pour the
mixture over the bread and meat. Bake in a pan of hot water, or cook on
the top of the stove, until the egg is lightly set. _Do not allow the
water about the egg to boil._--Janet M. Hill, in "Boston Cooking School
Magazine."

17.--Grape Fruit Salad.

Cut a grape-fruit in half, and scoop out the pulp in as large pieces as
possible, and lay them on lettuce leaves. Make a dressing with two
tablespoonfuls of sherry wine, and sugar to taste.

18.--Asparagus in Rolls.

Cut off the tips of a well-boiled bunch of asparagus, mix with a thick
cream sauce, season well, and fill with this the crusts of baker's
rolls.

19.--Walnut Salad, No. 1.

Crack and parboil 1/2 a lb. of English walnuts, rub off the brown skin
and when cold serve on lettuce leaves, with a French dressing.

20.--Oatmeal Bread.

Boil 2 cups of oatmeal as for porridge, add 1/2 teaspoonful salt, and
when cool, 1/2 cup molasses, and 1/2 a yeast cake; stir in enough wheat
flour to make as stiff as it can be stirred with a spoon; put it into 2
well-greased tin pans and let stand in a warm place until very light;
bake about an hour and a quarter. Do not cut until the next day.

21.--Kidney Omelet.

Take 3 eggs, 1 kidney, 2-1/2 ozs. of butter; skin the kidney and cut it
very small, fry it in some of the butter until cooked. Mix 3 eggs,
beating yolks and whites separately, add salt and cayenne, and the
kidney, melt the butter in the pan and fry the omelet until done, turn
and serve.

22.--Deviled Cheese.

Melt in a saucepan 1/2 a lb. of dairy cheese, add 1/4 of a cupful of
cream or milk, a small piece of butter, 1 beaten egg, 1 teaspoonful
Worcestershire sauce, a tablespoonful finely chopped cucumber pickle;
season highly with salt and cayenne. Melt the cheese over hot water and
stir all the ingredients until thick and smooth. Serve at once on
buttered toast.

23.--Veal and Ham Pates.

Mince cold cooked veal