ed cream a little at a
time, and stand away until very cold. Cut bread into fancy slices and
spread with the mixture.

24.--Cauliflower with Cheese.

Boil a cauliflower whole, pour a white sauce over it. Cover this with
grated cheese, and place in the oven and brown.

25.--Cucumber and Lobster Salad.

Cut a slice off the cucumbers lengthwise, scoop them out, fill with
boiled lobster meat. Arrange the lobster claws across the top. Ornament
with mayonnaise dressing.

26.--Horseshoe Cakes.

Beat together very light 3/4 of a lb. of sugar and the same of butter,
add 4 eggs and mix in 1-1/4 lbs. of flour. Mix 1/4 of a lb. of sugar and
flour together, and lay in on the bread board. Take a small spoonful of
the mixture and roll it with a broad-blade knife in the flour and sugar.
When rolled to the right length lay on tin sheet in the form of a
horseshoe and bake.

27.--Lettuce Sandwiches.

Wash and dry the young and tender leaves of a head of lettuce. Butter
slices of graham bread, spread with a thick layer of mayonnaise
dressing, lay lettuce leaves between two slices.

28--Sally Lunn.

Heat 1 pt. of milk blood warm, add 3 tablespoonfuls of butter, melted, 2
well-beaten eggs, and 1/2 a yeast cake dissolved in 3 tablespoonfuls of
cold water. Pour gradually on the flour and beat into a smooth batter;
then add 1 teaspoonful of salt and 2 tablespoonfuls of sugar. Butter
baking pans and pour half full. Let it rise for 2 hours in a warm place.
Bake 1/2 an hour.

29.--Lobster Fritanella.

Take half a loaf of stale bread, crumb, and soak in cold water. When
soaked, squeeze dry in a cloth. Chop a very little onion fine, add two
tablespoonfuls of butter; stir together over the fire until a good
brown; add the bread; stir well; put into this the chopped meat of a
large lobster; salt, cayenne and nutmeg. When very hot, add the yolks of
two eggs; stir hard, and then turn out to cool. When quite cold, form
into rolls with a little flour; egg and bread-crumb them and fry.

30.--Frenchman's Pie.

Boil 1-1/2 lbs. of calf's liver; when cold put it through the chopping
machine twice, put it in a mortar with cayenne pepper, salt, nutmeg,
mace and black pepper to taste. Line a china mould with very thin slices
of fat bacon, then put a layer of cooked veal or chicken, cut in very
thin slices, next a layer of the pounded liver, and so on until the
mould is full. Pour in a pint of good gravy or stock in which 1-1/2 ozs