a
teacup of cream or milk, warmed sufficiently to melt the butter, a
tablespoonful of rose water, 2 of wine, a grated nutmeg. Make into buns
and bake.

31.--Chicken Salad.

Cut very fine the good parts of a cold boiled chicken; chop up celery in
the proportion of 2/3 to 1/3 of chicken and mix well. Let it stand for
an hour or two with a French dressing poured over it. When it is well
soaked up, cover with a mayonnaise dressing and garnish with celery
tops. Serve on lettuce leaves.

SEPTEMBER.

1.--Banana Croquettes.

Cut 3 bananas into 2 inch lengths, roll lightly in fine bread crumbs and
put on ice to harden. Fry carefully in a frying basket in deep hot fat.
Serve with hot or cold chicken.

2.--Celery au Gratin.

Cook until tender a large bunch of celery cut into one inch lengths.
Drain, return to the saucepan and cover with a cupful of white sauce.
Season with salt and pepper and chopped parsley. When cold butter a
baking dish and cover the bottom with crumbs. When the celery is cold
add to it 2 well beaten eggs. Cover with crumbs and bits of butter. Bake
1/2 an hour.

3.--Boiled Partridge with Celery Sauce.

Dress the partridge as for roasting, make a stuffing with 1/2 cup of
bread crumbs, 1/2 cup of chopped celery seasoned with a little butter
and celery salt. Cover with boiling water, cook until tender. Make a
sauce with 1 tablespoonful of butter in which fry 2 tablespoonfuls of
bread crumbs, 1/2 cup of chopped celery, 1 cup milk, salt and pepper.
Let this boil up once.

4.--Rice and Apples.

Parboil 1 cup of rice for 10 minutes in boiling water, then drain and
rinse with cold water. Return to a saucepan and cover with fresh water,
add 1/2 teaspoonful salt, 1 tablespoonful of sugar. Pare, peel and chop
fine 6 apples, add them to the rice and cook until done. Serve as a
border for hot or cold slices of pork.

5.--Moulded Chopped Meat.

Take any kind of cold meat, chop it very fine. Dissolve 1/2 a box of
gelatine in 1/2 a cup of cold water. Slice two hard boiled eggs, wet a
mould and lay the slices of egg in the bottom and on the sides, then put
in the chopped meat. Dissolve one Anker's Bouillon Capsule in 1 cup of
boiling water. When dissolved add this to the gelatine, stir well and
pour over the meat.

6.--Curry Sandwiches.

Make a paste with four hard boiled eggs, a tablespoonful of stock and a
teaspoonful of curry powder. Spread on slices of buttered bread. Put two
toget