ll-beaten
egg. Form into balls, egg and bread crumb them and fry in hot fat.

24.--Savory Toast.

Take the yolk of an egg and beat it well, pour into it stirring all the
time a dessert spoonful of Worcestershire sauce, a teaspoonful of
anchovy sauce, a piece of butter the size of a walnut, a large
tablespoonful of finely minced meat (fowl is better) a dash of red
pepper, salt and black pepper to taste and a dash of nutmeg. Mix all
well together until it becomes a paste. Spread it on slices of toast,
place it in the oven a few minutes and serve hot.

25.--Scalloped Tongue.

Take the ends and poorer parts of a boiled tongue, chop quite fine, add
a little parsley, a little seasoning of salt and cayenne. Butter a
baking dish. Put in a layer of bread crumbs, a layer of the tongue; fill
the dish in this way. When nearly full pour over the whole 1/2 a cup of
stock. Then finish with a layer of bread crumbs and bits of butter.
Brown in the oven.

26.--Egg Sandwiches.

Butter slices of graham bread. Put 4 hard boiled eggs through a sieve,
add salt and a tablespoonful of cream or milk, rub to a paste, spread on
the bread, put two slices together, trim neatly and serve with lettuce
salad.

27.--Corn-meal Puffs.

Scald 4 tablespoonfuls of corn-meal in a little water. While hot, stir
in two tablespoonfuls of butter. When cool, add 2 eggs, well beaten, 2
cups of milk, 8 tablespoonfuls of wheat flour and a little salt. Bake in
cups in a quick oven.

28.--Potted Chicken.

Take the good meat from a cold roast or boiled chicken and to every lb.
allow 1/4 of a lb. of butter, 1 teaspoonful of pounded mace, and 1/2 a
small grated nutmeg; salt and pepper to taste. Cut the meat in small
pieces, pound it well with the butter, sprinkle in the spices gradually
and keep pounding until reduced to a paste. Put it into small jars and
cover with clarified butter and seal tight.

29.--Chocolate Cream.

Beat well the yolks of four eggs, put them into a dish with 3 ozs. of
grated chocolate, 1/4 of a lb. of sugar, and 1 pt. of milk; stir these
well and pour them into a pitcher set in a saucepan of boiling water;
stir one way carefully but do not let boil or it will curdle. Strain the
cream through a sieve into a dish and add 1-1/2 ozs. of gelatine and 1/2
a pt. of well whipped cream. Pour into a mould and set on ice until
ready to use.

30.--Spanish Buns.

1-1/4 lbs. of flour, 1 lb. of sugar, 1/2 a lb. of butter, 4 eggs,