perfectly
chilled and stiff. Shape with your hands, or with a cutter, into the
form of cutlets or chops. Dip in egg, then in cracker-crumbs. Set on the
ice an hour or two and fry in deep boiling fat. Send around white sauce
with them.--From "The National Cook Book," by Marion Harland and
Christine Terhune Herrick.

10.--Cocoanut Ice Cream.

Put 1 pint of milk over the fire in a double boiler with the grated
yellow rind of a lemon and three well-beaten eggs. Stir until the
mixture begins to thicken. Remove from the fire; add a cup and a half of
sugar, and 1 qt. of cream. Then add a grated cocoanut. Stir until the
custard is cold, add the lemon juice and freeze.

11.--Loaf Corn Bread.

Mix together 2 cupfuls of corn-meal, 1 cupful of flour, 1 teaspoonful of
salt, and 2 of baking powder. Beat together 3 eggs until thick and
light. Add 2-1/2 cupfuls of milk and stir into the dry mixture, adding 2
tablespoonfuls of sugar, and 2 tablespoonfuls of melted butter, and
beating well until the batter is smooth. Grease the pans well, or it
will stick. Have the batter a little more than 2 inches deep in the pans
and bake in a hot oven for about half an hour.--"Table Talk," Phila.

12.--Beef Ragout.

Cut cold roast beef into large slices. Put it into a saucepan with 2
slices of onion, salt and pepper. Pour over it 1/2 a pt. of boiling
water and add 3 tablespoonfuls of soup stock. Stew gently until cooked.

13.--Curried Rice.

Boil 1 cup of rice rapidly for half an hour, drain in a colander and
stand in the oven for a few minutes to dry out the rice. Put 2
tablespoonfuls of butter and a slice of onion into a saucepan. Stir
until the onion is a golden brown, add a tablespoonful of flour. (Take
out the slice of onion.) Stir until smooth, then add a teaspoonful of
curry powder, bring to a boil, add salt. Pour over the rice and serve
hot.

14.--Tapioca Soup.

One qt. of veal or chicken broth, 1 pt. of cream or milk, 1 onion, a
little celery, 1/3 of a cupful of tapioca, 2 cupfuls of cold water, 1
tablespoonful of butter, a small piece of mace, salt and pepper. Wash
and soak the tapioca over night. Cook it in the broth for an hour. Cook
milk, onion, mace and celery together for 15 minutes, then strain into
the tapioca and broth; add the butter, salt and pepper.

15.--Haddock Roes and Bacon.

Haddock roes are much cheaper than shad roes, and are very nice prepared
in this way. Soak for an hour in water and lemon ju