.
of gelatine has been melted. Bake in a moderate oven for two hours. When
quite cold, turn out on a platter.

31.--Scalloped Corn.

Cut corn from the cob, spread a layer in a baking dish, season, put on a
layer of sliced tomatoes, season, and so on with alternate layers until
the dish is nearly full; then fill the dish with rich milk in which
dissolve a little soda and bake an hour.

AUGUST.

1.--Mock Crabs.

Cook a teaspoonful of finely chopped onion in 2-1/2 tablespoonfuls of
butter in the blazer of a chafing dish 5 minutes. Add 4 tablespoonfuls
of flour, and when blended with the butter, stir in 3/4 of a cup of
milk. When the mixture boils, add 1 cup of korulet, 1-1/4 teaspoonfuls
of Worcestershire sauce, 1/3 of a teaspoonful of mustard, 1/4 of a
teaspoonful of paprika, and a few grains of cayenne. When again boiling,
set over hot water and stir in 1 beaten egg. Serve on thin
crackers.--Janet M. Hill, in "Boston Cooking School Magazine."

2.--Rice Waffles.

Warm 1-1/2 cups of boiled rice in a pt. of milk; stir in a pint of cold
milk, add an egg, a little salt, and flour enough to make a thin batter.
Bake in waffle irons well buttered.

3.--Chicola.

Cut or grate 3 ears of corn, add a large piece of butter, and the yolk
of one egg, well beaten. Cut the outside of a green pepper into small
pieces. Stir all well together, bake 1/2 an hour, or until brown.

4.--Buttered Shrimps.

Shell some shrimps and put them in a saucepan with a little butter, a
seasoning of salt and pepper and stir over the fire until hot. Fry some
thin pieces of bread in butter or lard. Drain, place them on a hot
platter, pile the buttered shrimps on top and serve.

5.--Lobster Sandwiches.

Pick fine the meat of a boiled lobster, mix well with mayonnaise
dressing. Butter slices of white bread. Lay a small lettuce leaf on each
and the lobster on that; put a slice of plain bread and butter on top;
press together; trim off the crust.

6.--Potato Border with Meat Filling.

Pare, boil and mash 6 potatoes, add 1 tablespoonful of butter, salt and
pepper and 2 well-beaten eggs. Butter a border mould and pack the
potato in it. Let this stand for fifteen minutes, then turn out on a
dish and brush over with a well-beaten egg. Brown in the oven and fill
with any kind of meat cut into blocks and seasoned well; cook in either
a white or brown sauce.

7.--Cold Slaw.

Cut the centre of a cabbage very fine. Put 2 tables