rry powder are added.

29.--Champignons en Caisse.

Peel and cut small 12 large mushrooms, put them into well buttered china
cases. Add pepper, salt and chopped parsley.

30.--Potato and Meat Puffs.

Take 1 cup cold meat, chopped fine, and season with salt and pepper.
Make a paste with 1 cup of mashed potato and 1 egg, roll out with a
little flour, cut it round with a saucer, put the meat on 1 half, fold
it over like a puff, pinch the edges together in scallops, fry a light
brown.

MAY.

1.--Kedgeree (FISH).

Take equal parts of cold fish (free from skin and bone) boiled rice and
some hard boiled eggs. Chop the fish and eggs; mix with the rice, add
bits of butter, about a tablespoonful in all, season with salt and
pepper, and a sprinkle of curry powder. Warm in a saucepan and serve as
hot as possible.

2.--Veal Eggs in a Nest a la Turin.

Mince cold veal, season to taste, and wet slightly with a good gravy. To
each cupful allow a tablespoonful of finely minced blanched almonds, or
the same quantity of chopped mushrooms. Bind the mixture with a beaten
egg, stir over the fire one minute and set aside to cool. Flour your
hands and form into balls the size and shape of an egg; let them get
cold, roll in egg and cracker-dust and fry in deep fat. Arrange upon a
platter a border of spaghetti, boiled tender in salted water and
drained. Butter plentifully and pour carefully over it a cupful of
strained tomato sauce. Heap the eggs in the centre.--From "The National
Cook Book," by Marion Harland and Christine Terhune Herrick.

3.--Baked Cheese and Rice.

Make a white sauce with one heaping tablespoonful each of flour and
butter, 1/3 of a teaspoonful of white pepper and 1 cupful and a half of
milk. In a deep baking dish place alternate layers of rice, sauce, and
grated cheese, having the last layer cheese. Place in a hot oven until
brown.--From "Table Talk," Phila.

4.--Stewed Trout.

Wash and wipe the fish dry. Lay it in a saucepan with half an onion; cut
in thin slices, parsley, two cloves, 1 blade of mace, two bay leaves,
thyme, salt and pepper, 1 pint of meat stock, a glass of claret or port
wine. Simmer gently for 1/2 an hour. Take out the fish, thicken the
gravy with a little flour and butter rubbed together. Stir for five
minutes. Pour over the fish and serve.

5.--Squash Griddle Cakes.

Mix 1 pt. of flour, 1 teaspoonful of baking powder, 1 teaspoonful of
salt, and 2 tablespoonfuls of