teaspoonful of salt, 1/2 of pepper. Put the eggs into a bowl, and drip
salad oil slowly over them and beat to a cream; add the vinegars, pepper
and salt. Cut the vegetables into small dice and pour the dressing over.

16.--Shrewsbury Cakes.

Sift a lb. of sugar, some cinnamon and a nutmeg into 3 lbs. of flour;
add a little rose water, and 3 eggs beaten light and mix well with the
flour; then pour into it as much melted butter as will make it a good
thickness to roll out. Mould it well, roll thin and cut it into shapes.
Bake on tin sheets.

17.--Potato Salad.

Slice cold boiled potatoes. Rub a bowl with garlic; put in the potatoes;
add half a pint of finely chopped small onions, a tablespoonful of
finely chopped parsley, a teaspoonful each of salt and pepper. Mix a
teacupful of chicken broth, four tablespoonfuls each of oil and vinegar,
and toss up lightly with the potatoes, so as to break them as little as
possible. Serve on lettuce leaves and garnish with slices of beets cut
in shapes or hard boiled eggs sliced.

18.--Fricadelles.

Chop fine some cold cooked beef and a slice of onion; season with salt
and pepper, a little lemon juice and parsley, add 1/4 as much boiled
rice or bread crumbs as there is meat; add 1 beaten egg and sufficient
water to make a paste. Form into balls and fry in deep fat.

19.--Eggs Stuffed with Sardines.

Skin and bone a small box of sardines, chop fine 6 hard boiled _yolks_
of eggs, a little chopped parsley, salt, pepper and a tablespoonful of
butter, rub all to a paste and fill in the cavities of the white of
eggs. Garnish with watercress. Serve cold.

20.--Ham Sandwich.

Toast saltine biscuit, butter and spread with potted ham. Put two
together, serve hot.

21.--Laplander Cakes.

One pt. of milk, 1 pt. of flour, 2 eggs well beaten, a tablespoonful of
butter, a pinch of salt, a tablespoonful of sugar. Have the pans _very_
hot before filling.

22.--Ham Canapes.

Cut six slices of bread and toast to a golden brown. Put them on a
platter. Cover each piece with a slice of lean cooked ham, spread a
little mustard over it, then chopped parsley and fine bread crumbs, and
a little Parmesan cheese. Place in a hot oven for ten minutes and serve.

23.--Veal Rissoles.

Mince a few slices of cold veal fine and the same quantity of ham or
bacon; add one tablespoonful of minced parsley and one of herbs, a very
little nutmeg, cayenne and salt. Mix into a paste with a we