ragus.

Boil 1 bunch of asparagus, when cooked lay one layer of the tender part
in a baking dish, sprinkle over grated cheese, then another layer of
asparagus, so on until the dish is full. Pour over this 2 tablespoonfuls
of melted butter, a little onion juice. Cover with a layer of fine dried
bread crumbs. Bake a light brown.

3.--Cherry Fritters.

Remove the stems and stones from some ripe cherries. Roll each one in
the white of an egg, beaten with a tablespoonful of water; then in
chopped blanched almonds; dip them one by one in a thick fritter batter,
arrange in a frying basket and plunge into very hot fat. When brown,
remove, drain on blotting paper and serve on a folded napkin.--"Table
Talk," Phila.

4.--Tomato Ice Salad.

Into a saucepan put 1 white onion sliced, and 1 qt. of sliced tomatoes,
1/4 of a green pepper, 1 sprig of parsley, 4 cloves and a teaspoonful of
sugar, salt and pepper to taste. Cook all together until the onion is
tender. Then strain through a fine sieve to remove all the seeds. Let it
cool, then pour into a mould and freeze. Serve on lettuce leaves, with
mayonnaise dressing.

5.--Calf's Brains on Toast.

Boil the brains of a calf, and chop them up with 2 ozs. of ham, 2 gills
of cream, salt and cayenne. Serve on fried toast with fried bread crumbs
on top of each.

6.--Ham and Asparagus.

Take equal quantities of cooked asparagus, cut into bits, and cold
cooked ham cut into small cubes. For each cup of material make a sauce
of 2 tablespoonfuls each of butter and flour, a cup of the liquid in
which the asparagus was cooked, a teaspoonful of lemon juice with salt
and nutmeg to taste. Add 2 beaten eggs, also the ham and asparagus. Turn
into small buttered cups, cover the tops with buttered cracker crumbs
and bake in the oven until a golden brown.--Janet M. Hill, in "Boston
Cooking School Magazine."

7.--Strawberry Jelly.

Soak 1/2 box of gelatine in 1/2 a cupful of cold water until soft. Add
1/2 a cupful of boiling water. Crush 1 qt. of strawberries and strain
out the juice. Add to it 1 cupful of sugar and the juice of 1 lemon. Add
this syrup to the hot gelatine. Strain through a flannel bag and mould
in a porcelain dish. Serve with whipped cream.--From "Good
Housekeeping."

8.--Spring Salad.

Arrange lettuce leaves on a round platter, pile neatly in the centre a
dozen red radishes sliced thin with the red peel left on. Around these
a row of sliced hard boiled eggs, t