and ham in the proportion of 2/3 veal and 1/3
ham. A few mushrooms are a pleasing addition. To each cup of the mixture
allow a tablespoonful of fine crumbs; season highly with salt, a dash of
cayenne, a little lemon juice, and a teaspoonful of catsup. Wet up with
stock, or butter and water, and heat in a vessel set in another of hot
water, to a smoking boil. Take from the fire, stir in a beaten egg and a
glass of sherry, and fill in shells of pastry that have been baked
empty. The shells should be hot when the mince goes in. Set in the oven
for 2 or 3 minutes, but the mixture must not cook.--From "The National
Cook Book," by Marion Harland and Christine Terhune Herrick.

24.--Asparagus Salad.

Boil a bunch of asparagus in rapid boiling salted water. When cooked put
on a dish to cool. Cut off the tender part and place four or five stalks
on a large lettuce leaf. Put a teaspoonful of thick mayonnaise dressing
on the end of each bunch and serve.

25.--Chicken Pie (CONCORD STYLE).

Roll puff paste 1/4 of an inch thick, cut in diamond shaped pieces,
chill thoroughly, and bake about 15 minutes. Put a stewed or fricasseed
chicken into a serving dish, reheat the pastry and arrange on top of the
chicken.--Janet M. Hill in "Boston Cooking School Magazine."

26.--Parmesan Puffs.

Put 4 ozs. of fine bread crumbs, 4 ozs. of grated Parmesan cheese, 2
ozs. of butter and a little salt and cayenne into a mortar, and pound
them thoroughly. Bind the mixture together with a well-beaten egg and
form into small balls, egg and bread crumb them and fry a light brown.
Drain them and serve very hot.

27.--French Bean Omelet.

Cut up 2 tablespoonfuls of boiled French beans and stir them into 4
well-beaten eggs; add 2 tablespoonfuls of grated Parmesan cheese, salt
and pepper to taste. Mix well, put into an omelet pan with 2 ozs. of
butter, and fry until done. Serve very hot.

28.--Curry of Lobster.

Remove the meat from a 3 lbs. boiled lobster and cut into 2 inch
pieces; season with salt and a little cayenne, and set away where it is
cold. Heat hot in a frying pan, 3 tablespoonfuls of butter, and then add
2 of flour and 1 small teaspoonful of curry powder. Stir this until
browned and then add gradually 1-1/2 cupfuls of stock and season to
taste. Add the lobster, cook 6 minutes, then pour over toast arranged on
a warm dish. Garnish with parsley. If onion is liked a few slices may be
fried with the butter before the flour and cu