like jelly cake.

25.--Fish Salad.

Take cold baked or boiled fish. Pick into small pieces. Cover with
mayonnaise dressing. Garnish with sliced cucumber and serve.

26.--Creme de Fromage.

Take 2 tablespoonfuls of grated Parmesan cheese and 2 scant ones of
cream, a little cayenne and salt. Mix into a smooth cream and spread on
rounds of thin puff paste; double it over, press the edges well
together, dip them in egg and chopped vermicelli; fry in boiling fat.
Serve very hot.

27.--Cauliflower au Gratin.

Boil a cauliflower, drain well and put it on a round platter. Make the
sauce. Melt 1 oz. of butter, add 1 oz. of flour and a cupful of milk,
and boil; sprinkle in 2 ozs. of grated Parmesan cheese, cayenne and salt
to taste. Press the cauliflower together, pour the sauce over, sprinkle
a little more cheese on top and put into the oven to brown.

28.--Franklin Eggs.

Take out the yolks from four hard boiled eggs. Pass them and 8 olives
and 4 red chillies through a wire sieve; add a little salt. Put this
paste back into the whites of the eggs which have been cut lengthwise.
Serve on fried bread; hot or cold.

29.--Savory Tomatoes.

Take three large tomatoes and cut them in halves, take out the insides
and mix thoroughly with two tablespoonfuls of bread crumbs, 1
tablespoonful of grated cheese, a gill of cream, 1/2 a teaspoonful of
sugar, salt and cayenne to taste. Fill the tomatoes with this and on top
of each piece put a thin slice of bacon. Put into the oven to cook and
when the bacon is done, serve each one on a thin slice of toast.

30.--Rhubarb Puffs. One cupful of finely-chopped rhubarb, 1 cupful of
sugar, 2 tablespoonfuls of butter, 1 teaspoonful of baking powder, 1/4
of a cupful of milk, 2 eggs, sufficient flour to make a thick batter;
cream the butter and sugar, add the well-beaten eggs, the milk, flour,
rhubarb and baking powder. Half fill well-greased cups and steam 1/2 an
hour.

SAUCE.--Cream together 1/2 a cup each of butter and powdered sugar, then
add by degrees one beaten egg, beating until perfectly smooth. The last
thing before serving stir in 3 tablespoonfuls of boiling water.--"Table
Talk," Phila.

JULY.

1.--Cherry Salad.

Take large ripe cherries, stone them and lay them on young lettuce
leaves. Sprinkle over them finely chopped blanched nuts, almonds or
English walnuts. For the dressing use 2 tablespoonfuls each of lemon and
orange juice.

2.--Italian Aspa