her and serve.

7.--Pickled Salmon.

After the fish has been boiled and drained add the following sauce: Take
equal quantities of water in which the fish was boiled and vinegar. Add
a few pepper corns, a little mace, a very little allspice; boil for a
few minutes and pour over the fish.

8.--Boston Cookies.

Cream one cup of butter, add gradually 1-1/2 of sugar and 3 eggs well
beaten. Add 1 teaspoonful of soda dissolved in 1-1/2 tablespoonfuls of
hot water. Sift together 3-1/4 cups of flour, half a teaspoonful of salt
and 1 teaspoonful of cinnamon. Add 1/2 of this to the thin mixture, then
1 cup of chopped English walnut meat, 1/2 a cup of currants and 1/2 a
cup of chopped and seeded raisins. Put in the rest of the flour and
beat well. Drop by spoonfuls 1 inch apart on a buttered sheet and bake
in a moderate oven.--From "Good Housekeeping."

9.--Maple Sugar Sandwiches.

Cut and butter slices of white bread, scrape maple sugar and spread
thickly on the bread. Cut with a maple leaf cutter and serve with hot
coffee.

10.--Stuffed Egg Plant.

Cut off the top and scoop out the inside; lay the shell in salt and
water for 1/2 an hour. Boil the inside part in about 1/2 a cup of water
and put through the colander. Then mix it with 1/2 a teacup of bread
crumbs, 1 large tablespoonful of butter, salt and pepper to taste. Wipe
dry the inside of the shell and put the mixture in. Bake 20 minutes and
sprinkle top with bread crumbs and butter.

11.--Corn Fritters.

Grate the corn; allow an egg and a tablespoonful of cream for every
cupful. Beat the eggs well; add the corn by degrees, beating very hard,
salt to taste; put in a tablespoonful of melted butter to every pint of
corn; stir in the milk, thicken with just enough flour to hold together,
say 1 tablespoonful for every two eggs, cook on the griddle. Serve with
lamb or pork chops.

12.--Jellied Veal.

Cut up a knuckle of veal and cover it with 2 quarts of cold water, bring
it slowly to boiling point and simmer slowly for 2 hours. Add 2 sliced
onions, a bay leaf, a few pepper corns, 12 whole cloves and 1/2 a
teaspoonful of ground allspice. Let it simmer for an hour longer. Take
out the meat, remove all the bones and pick the meat into small pieces.
Put it into a mould, reduce the liquor to 1 qt., add salt and pepper.
Turn over the meat and stand away for 12 hours or more to harden.

13.--Coburg Puddings.

Mix 6 ozs. of flour and 1 pt. of milk to a smo