r over them four
tablespoonfuls of lemon juice, add salt and pepper, and mix well. Melt 2
tablespoonfuls of butter in the chafing dish, add the lobster and serve
hot.

8.--Asparagus a l'Indienne.

Make a curry sauce as in curried macaroni, and heat in it a cup of
asparagus tips. Serve with sippets of toast.--Janet M. Hill, in "Boston
Cooking School Magazine."

9.--Chicken Short-cake.

Mix 2 teaspoonfuls of baking powder with 1 pt. of flour. Rub it into a
half cup of butter, add 1 cup of sweet milk. Bake quickly. Have prepared
nice pieces of cold chicken, heat with gravy or a little soup stock,
season well. Add some chopped parsley, pour over the short-cake and
serve at once.

10.--Newport Tea Cakes.

Sift together 3 cups of sifted flour and a teaspoonful of salt. Beat the
yolks of three eggs until very light, add 1 pt. of milk and stir into
the dry ingredients. Then beat the whites of three eggs, beaten dry.
Bake in small buttered tins in a very hot oven.--Janet M. Hill, in
"Boston Cooking School Magazine."

11.--Veal and Tomato Salad.

Take thick slices of cold veal and remove all the fat. Cut into dice,
chop up tomatoes in the same sized pieces. Mix well and cover with
mayonnaise.

12.--Fried Lobster.

Take the meat out of a boiled lobster in large pieces. Dip each piece in
egg, then in bread-crumbs. Fry in deep, hot fat. Serve with tartar
sauce.

13.--Crab Salad.

Boil 6 crabs, pick the meat out carefully, arrange a head of lettuce on
a round platter. Put the crab meat in the centre, cover with mayonnaise
dressing.

14.--Tongue Toast.

Mince cold boiled tongue fine; mix it well with cream and to every 1/2
pint of the mixture allow the well-beaten yolks of 2 eggs; place over
the fire and let it simmer a few minutes. Serve on hot buttered toast.

15.--Spanish Potatoes.

Take two cups of mashed potato, form into balls, dip them into beaten
egg, then into bread crumbs; fry in deep fat, stick a piece of the green
stem of parsley into each one.

16.--Fried Corn-Meal Gems.

Pour 1 pt. of _boiling_ water on 1 pt. of corn-meal, add 1 teaspoonful
of salt and 1 heaping tablespoonful of sugar. Beat well and set away
until morning in a cool place. When ready to use add 2 well-beaten eggs
and 1 heaping tablespoonful of flour. Drop by spoonful into boiling fat.
Cook ten minutes.

17.--Scotch Eggs.

Boil 6 eggs for 20 minutes, take the shell off, and when cold cover with
the followi