poonfuls of vinegar
on to boil, beat 2 eggs light, add to them 1/2 a cup of sour cream or
milk, a tablespoonful of butter. Pour the boiling vinegar on to these.
Stir over the fire until boiling hot, add salt and pepper and pour over
the cabbage. Serve cold.

8.--Cucumber Salad.

Peal and slice 3 cucumbers; leave them in ice water until wanted, then
cover with French dressing.

9.--Corn Pudding.

One pint of uncooked green corn either grated or cut from the cob, 2
tablespoonfuls of flour, pint of milk, three eggs, three tablespoonfuls
of melted butter, 1 teaspoonful of salt and 1/4 of a teaspoonful of
pepper. Bake in a moderate oven until firm in the centre.

10.--Savory Trifles.

Mince fine 2 ozs. of cold game or chicken with 12 pickled mushrooms and
a gill of cream; season with salt and pepper. Serve on slices of fried
bread.

11.--Corn Chowder.

Pare and slice 4 potatoes and 2 onions. Cut 1/2 a pound of bacon into
small pieces. Fry the bacon and onion until a light brown. Into a
saucepan put the potatoes, 1 qt. of grated corn, the bacon and
seasoning. Put these in, in layers, potatoes, bacon, corn, and continue
in that way until all is used. Now add 1/2 a pint of boiling water and
let simmer for 1/2 an hour. Add 1 pint of hot milk. Thicken with 1
tablespoonful of butter and 2 of flour rubbed smooth. Add 6 broken water
crackers. The last thing add the beaten yolk of an egg and serve at
once.

12.--Cauliflower Salad.

Save part of a boiled cauliflower and cover with mayonnaise, arrange on
lettuce leaves and serve.

13.--Corn Omelet.

Grate 12 ears of green corn, add 1 cup sweet milk, a tablespoonful of
sugar, salt and pepper to taste, and the yolks of 4 well-beaten eggs.
Beat the whites and stir in the last thing, put bits of butter on top
and bake a rich brown.

14.--Pea-pod Soup.

Wash the peas before shelling, and save the pods. Cover the pods with as
little water as will cover them, let boil until tender, strain all and
press through a colander. Add to this (water and pods) a pint of milk
and a thickening of 2 tablespoonfuls of flour and 2 of butter, a
teaspoonful of sugar, salt and pepper to taste. Stir and cook until
thickened. Serve with croutons.

15.--Salade a la Russe.

A boiled carrot, a boiled turnip, two boiled potatoes, a head of celery,
a boiled beet, four olives, four anchovies, yolks of two eggs, a
tablespoonful of vinegar, a teaspoonful of tarragon vinegar, one