oth batter, add 6 ozs. of
sugar, 6 ozs. of butter, 6 ozs. of currants and brandy to taste. When
all are well mixed turn into small cups, previously well buttered, and
bake 3/4 of an hour. Only fill the cups half full, as it rises very
light. Turn out on a dish and serve with wine sauce.

14.--Maple Sugar Tea Biscuit.

Sift together 1 qt. of sifted flour, 1 teaspoonful of salt and 3 level
teaspoonfuls of baking powder. Work into these ingredients 2
tablespoonfuls of butter and then mix to a dough with milk or milk and
water. Cut the dough until light and spongy, then pat out into a
rectangular sheet with the rolling-pin; spread with maple sugar and roll
up like a jelly roll. Cut from the end in rounds. Bake in a buttered pan
and serve hot with butter.

15.--Tomato Salad.

Scoop out the centres of 6 tomatoes, fill with chopped watercress and
the inside of the tomato and pour a French dressing on. Serve on lettuce
leaves.

16.--Tongue Squares.

Fry squares of bread, sprinkle grated Parmesan cheese on them, season
highly with pepper and salt. Pile grated tongue in a pyramid on each
square. Serve either hot or cold.

17.--Cheese Straws.

Grate 2 ozs. of cheese, and mix well with 2 ozs. of butter, 2 ozs. of
flour, 2 ozs. of bread crumbs, season with cayenne and salt to taste.
Roll out very thin and cut into strips 1/4 of an inch wide and 6 long.
Lay on a buttered tin and bake brown.

18.--Cinnamon Wafers.

One cup of butter, 2 cups of sugar, 4 of flour, 3 eggs, a cup of sweet
milk or, better, sour milk with a teaspoonful of soda dissolved in it.
Spread with a spoon thin on tin sheets either in small cakes or one
large one, which can be cut after baking. When half baked, draw to the
front of the oven and sift granulated sugar mixed with cinnamon over
them.

19.--A Pretty Salad.

Boil six young beets, and when cooked, scoop out the centres and fill
with asparagus tips which have been soaked in French dressing. Make a
mayonnaise dressing, spread it evenly on a round dish, sink the beets
into it, and garnish with young lettuce leaves.

20.--Gatineau Trout (BAKED).

Make a stuffing of fine bread crumbs, parsley or thyme, butter, salt and
pepper. Have the fish carefully dried and cleaned, put in the stuffing
and sew it up. Bake 20 minutes to half an hour. Baste well with
drippings and serve with a garnish of parsley.

21.--Southern Corn Pone.

Sift a qt. of white corn-meal and add a teaspoonfu