, with one dessertspoonful of
sugar and a flavoring of vanilla; fry in spoonfuls in hot fat. Serve at
once. Grated cheese and cayenne pepper may be substituted for the sugar
and vanilla.

27.--Waldorf Salad.

Chop equal quantities of celery and apples, quite fine. Serve on lettuce
leaves, with French dressing.

28.--Beef Rissoles.

Mince a pound of cold beef fine and mix with this three-quarters of a
pound of bread crumbs, seasoned with salt and pepper and 1 teaspoonful
of minced lemon peel. Make all into a thick paste with one or two eggs,
form into balls and fry a golden-brown. Garnish with parsley and serve a
brown sauce with them.

29.--Potatoes Cooked in Stock.

Pare and slice six large potatoes, put in a saucepan, cover with stock,
season, cook until potatoes are tender, add tablespoon butter and the
same of chopped parsley. Stir carefully and serve with cold meat.

30.--Spanish Rice.

Boil 1/2 a lb. of rice. Dry it well and fry it with a little butter
until lightly browned. Stir into it two large toasted tomatoes and a
tablespoonful of grated cheese. Season with pepper and salt. Serve very
hot.

31.--Clam Chowder.

Take 1 qt. of clams and chop them fine. Fry two slices of salt pork in
an iron pot. When the fat is fried out, take the brittle out, put into
the fat 2 slices of onion, then a layer of sliced potatoes, then a layer
of chopped clams, sprinkle well with salt and pepper, then a layer of
onion, then the bits of fried pork, cut into small pieces, add a layer
of broken crackers. Do this until all is used. Then add the clam liquor
and enough water to cover. Cook 20 minutes. Add 2 cups of hot milk just
before serving. Use for this 6 large crackers, 1 onion, 6 potatoes, 1
qt. clams.

JUNE.

1.--Stuffed Fillets of Flounders.

Take fillets from a flounder weighing 2-1/2 lbs., season with salt and
pepper, and a few drops of onion juice, if desired. Spread on one half
of each fillet a tablespoonful of mashed potato (about 1 cup should be
prepared) mixed with the beaten yolk of an egg, and seasoned with 1
tablespoonful of butter, 1/4 of a teaspoonful of salt and a dash of
pepper. Fold the other half of each fillet over the potato, cover with
crumbs, dip in the white of egg beaten with 2 tablespoonfuls of water,
and again cover with crumbs and fry in deep fat. Drain on soft paper,
then insert a short piece of macaroni in the pointed end of each fillet
and cover this with a paper f