ter a la Mode Francaise.

Pick out the meat of one boiled lobster; cut into small bits. Put four
tablespoonfuls of white stock, two tablespoonfuls of cream, a little
pounded mace, cayenne and salt into a stewpan. When hot, add the lobster
and simmer for six minutes. Serve in shells. Cover with bread crumbs;
place small bits of butter over, and brown.

14.--Beet Salad.

Slice and cut into fancy shapes cold boiled beets; heap them in a salad
bowl; cover with a thin sauce tartar. Garnish with young lettuce leaves.

15.--Puree of Dried Beans.

Mash and soak 1 qt. of dried beans in lukewarm water over night. In the
morning drain and cover with fresh cold water, boil an hour, drain
again; just cover with fresh water; add quarter of a teaspoonful of
cooking soda, 1 lb. of ham, a bay leaf, an onion and a carrot; boil
until soft. When done, take out the ham and press the vegetables,
(onion, carrot and beans) through a sieve. Return them to the kettle,
add a tablespoonful of butter and enough milk to make the required
thickness. Season with salt and pepper. Let boil once and serve.

16.--Sweetbread Salad.

Take 6 beef sweetbreads, parboil and cut fine. Mix well with mayonnaise
dressing, pile on lettuce leaves, garnish with hard boiled egg.

17.--Anchovy Canapes.

Cut stale bread a third of an inch thick and cut out with a small round
cutter, and fry a golden-brown in butter or lard; boil two eggs hard,
bone and fillet the anchovies and curl two fillets on each piece of
toast and fill up the centre with the white of the eggs chopped fine and
the yellow rubbed through a sieve.

18.--Beef Bubble and Squeak (ENGLISH).

Fry thin slices of cold roast beef, taking care not to dry them up. Lay
them on a flat dish and cover with fried greens. The greens are prepared
from young cabbage, which should be boiled until tender, well drained
and minced fine and placed until quite hot, in a frying-pan, with
butter, a slice of onion and season with salt and pepper.

19.--Planked Shad.

Have a well-seasoned plank about 2 ft. long and 1-1/2 wide, hickory is
the best wood. Clean the fish, split it open and tack it to the plank
with four good-sized tacks, skin side to the board. Dredge it with salt
and pepper. Put the plank before the fire with the large end down. Then
change and put the small end down; when done spread with butter and
serve just as it is.

20.--Cheese Timbales.

Make a sauce with 2 tablespoonfuls each