of butter and flour and half a
cup each of thin cream, white stock and milk. Melt in this half a pound
of grated cheese, add a dash of salt and paprika and pour over three
whole eggs and the yolks of 4 beaten until a spoonful can be taken up.
Turn into buttered timbale moulds and bake standing in a pan of hot
water (the water should not boil), until the centres are firm. Serve hot
with cream or tomato sauce.--Janet M. Hill, in "Boston Cooking School
Magazine."

21.--Angels on Horseback.

Cut the required amount of bacon into little squares (large enough to
roll an oyster in), sprinkle over each one some finely chopped parsley,
lay on the oysters, season with pepper and lemon juice, roll up and
fasten with a skewer and fry in butter until the bacon is cooked. Cut
stale bread into squares and fry a golden-brown and lay on each slice an
oyster. Serve very hot.

22.--Asparagus Omelet.

Boil a bunch of asparagus and when tender cut the green ends into very
small pieces, mix them with four well-beaten eggs and add a little salt
and pepper. Melt a piece of butter, about two ounces, in an omelet-pan,
pour in the mixture, stir until it thickens, fold over and serve with
clear brown gravy.

23.--Beef Collops.

Have two pounds of rump steak, cut thin, and divide it into pieces about
3 inches long; beat these with the blade of a knife and dredge with
flour. Put them in a frying-pan with a tablespoon of butter and let them
fry for three minutes, then lay them in a small stewpan and pour over
them the gravy, add a little more butter mixed smooth with a little
flour, and a small onion chopped fine, a pickled walnut and 1
teaspoonful of capers. _Simmer_ for ten minutes and serve in a covered
dish.

24.--Fried Bananas.

Cut lengthwise 3 bananas, roll them in flour and fry in butter until a
light-brown. Serve with cold duck.

25.--Philadelphia Relish.

Mix 2 cups of shredded cabbage, 2 green peppers, cut in shreds or finely
chopped, 1 teaspoonful of celery seed, 1/4 of a teaspoonful of mustard
seed, 1/2 a teaspoonful of salt, 1/4 of a cup of brown sugar, and 1/4 of
a cup of vinegar.--Janet M. Hill, in "Boston Cooking School Magazine."

26.--Beignets Souffles.

Boil 3 ozs. of butter in 1/2 a pint of water and add flour enough to
make the mixture stiff enough to leave the sides of the pan, then add
the yolks of three eggs and beat the mixture well. When cold, add the
whites of the eggs, beaten to a stiff froth