froth. Fill
your glasses with the froth as it rises. It is a good plan to put some
of the froth in a sieve, over a dish, and have it in readiness to heap
upon the top of your glasses after you have filled them. Some people
put a spoonful of marmalade or jelly at the bottom of the glasses,
before they are filled.

LOBSTER SALAD.--The meat of one lobster is extracted from the shell,
and cut up fine. Have fresh hard lettuce cut up very fine; mix it with
the lobster. Make a dressing, in a deep plate, of the yolks of four
eggs cut up, a gill of sweet oil, a gill of vinegar, half a gill of
mustard, half a teaspoonful of cayenne, half a teaspoonful of salt;
all mixed well together. To be prepared just before eaten. Chicken
salad is prepared in the same way, only chicken is used instead of
lobster, and celery instead of lettuce.

ESCALOPED OYSTERS.--Put crumbled bread around the sides and bottom
of a buttered dish. Put oysters in a skillet, and let the heat just
strike them through; then take them out of the shells, and rinse them
thoroughly in the water they have stewed in. Put half of them on the
layer of crumbled bread, and season with mace and pepper; cover
them with crumbs of bread and bits of butter; put in the rest of the
oysters, season and cover them in the same way. Strain their liquor,
and pour over. If you fear they will be too salt, put fresh water
instead. Bake fifteen or twenty minutes.

FRIED OYSTERS.--After they are prepared from the shell, they are
dipped in batter, made of eggs and crumbs, seasoned with nutmeg, mace
and salt, stirred up well. Fried in lard till brown.

VEGETABLE OYSTER.--This vegetable is something like a parsnip; is
planted about the same time, ripens about the same time, and requires
about the same cooking. It is said to taste very much like real
oysters. It is cut in pieces, after being boiled, dipped in batter,
and fried in the same way. It is excellent mixed with minced salt
fish.

PARTRIDGES should be roasted ten or fifteen minutes longer than
chickens, that is, provided they are thick-breasted and plump. Being
naturally dry, they should be plentifully basted with butter.

* * * * *

EXTRACTS FROM THE _ENGLISH_ FRUGAL HOUSEWIFE.

[It was the intention of the author of the _American_ Frugal
Housewife, to have given an Appendix from the _English_ Frugal
Housewife; but upon examination, she found the book so little
fitted to