ice, then parboil in
salt and water for ten minutes. Fry brown in a little lard and butter
mixed. Fry the bacon in a separate pan until brown, remove from the pan
and put it in the oven for a few minutes to crisp it. Put the roes in
the centre of a hot platter and garnish the bacon around it.

16.--Rice Moulds.

Wash a teacupful of rice in several waters, put it into a saucepan and
just cover with cold water, and when it boils, add two cupfuls of milk,
and boil until it becomes dry; put it into a mould and press it well.
When cold serve with a garnish of preserves around it or with a boiled
custard.

17.--English Muffins.

Scald 1 pt. of milk and add 1 oz. of butter and let cool; when cool add
1/4 of a yeast cake, a teaspoonful of salt and three cups of flour, beat
well, cover and let rise about two hours. When light, add sufficient
flour to make a soft dough; work lightly and divide into small balls;
put each one into a well-greased muffin ring and let rise again. Then
bake on a hot griddle. When ready to eat tear them open and butter.

18.--Minced Veal and Macaroni.

Mince 3/4 of a lb. of cold veal and 3 ozs. of ham, wet with 1
tablespoonful of gravy. Season with salt and pepper, a little nutmeg, a
quarter of a lb. of bread crumbs and a well-beaten egg. Butter a mould
and line it with some boiled macaroni. Mix more macaroni with the veal
mixture, fill the mould, put a plate on it and steam for 1/2 an hour.
Turn out carefully, pour a good brown gravy _around_ it.

19.--Baked Beans and Tomato Salad.

Stir 3 tablespoonfuls of vinegar very gradually into 6 tablespoonfuls of
oil and a dash of paprika. Add salt, if the beans have not been
seasoned. The oil and vinegar will not unite perfectly. Pour gradually
over a pint of cold baked beans such portions of the dressing as they
will absorb, toss together and arrange on a serving dish. Make a border
of sliced tomatoes around the beans and over these pour the rest of the
dressing.--Janet Hill in "Boston Cooking School Magazine."

20.--Tomato Croquettes.

Stew together for 20 minutes 1/2 a can of tomatoes, 1 tablespoonful of
chopped onion, 1 sprig of parsley, 1/2 a bay leaf, 4 cloves and enough
salt and pepper to season highly. Rub through a sieve. In a clean
saucepan melt together 2 tablespoonfuls of butter and 5 tablespoonfuls
of flour. Add 2 cupfuls of the strained tomato and stir and cook for ten
minutes. Take from the fire and set aside until cold. Fl