hen a row of sliced cold boiled
beets; pour a French dressing over all.

9.--Normandy Shrimps.

Shell 1 pt. of shrimps. Into a stewpan put one oz. of butter and when
melted add 1 tablespoonful of ground rice, and 1/2 a pt. of milk. Stir
until smooth, then add the shrimps. When boiling hot pour over toast and
serve.

10.--Sardine Sandwiches.

Take half a box of sardines, remove the bones and skin, mash to a paste,
spread on buttered bread. Squeeze a little lemon juice on each. Put two
together and serve with dressed lettuce.

11.--Shredded Wheat Biscuit and Apples.

Wash, pare and cook in three cups of water, 6 apples, until tender. Dip
the tops of 6 shredded wheat biscuits in 1 pt. of milk, strain them and
shape into 6 cups. When the apples are tender remove to a colander to
drain, then put one in each of the shredded wheat cups. Add to the
water in which the apples were cooked 1 cup of sugar and 1/4 box of pink
gelatine which has previously been soaked in 1/4 cup of cold water, and
the grated rind and juice of a lemon; let cook until reduced one third.
Turn this mixture over the apples until the cups are filled. When cold
turn out and serve with cream.

12.--Guava and Cheese Sandwiches.

Butter twelve slices of bread; spread six of them with guava jelly and
the other six with cream cheese. Put a guava and a cream cheese
together. Press them and trim the edges.

13.--Veal Loaf.

Chop fine, 3-1/2 lbs. of veal and 1 lb. of fat pork. Mix well with 4
soda crackers rolled fine, 3 well-beaten eggs, 1 tablespoonful of salt,
1 oz. of pepper, 1 nutmeg and a small piece of butter. Make it into a
loaf, and bake without water. Quick heat at first. A little grated lemon
peel is an improvement.

14.--Fig Sandwiches.

Cook twelve figs in as little water as possible. When tender drain dry.
Chop the figs fine, spread on slices of buttered bread. Put two
together. Press them and trim.

15.--Fried Green Tomatoes.

Slice green tomatoes in thin slices, roll in flour. Heat and butter the
griddle, fry the slices on it and when cooked sprinkle with powdered
sugar. Serve with fish.

16.--Okra and Corn Fricassee.

In a skillet melt and heat 1/2 of a cupful of lard or bacon fat. When
smoking turn in 1 pt. of sliced okra and stir occasionally until it
begins to color. Add three cupfuls of sliced raw corn and when it is
lightly browned pour off nearly all the fat. Dredge in 1 tablespoonful
of flour, stir until