ve in
scallop shells, placing each shell on a plate of crushed ice.

~SAUCE FOR VARIOUS SHELLFISH IN THE SHAPE OF COCKTAIL~--For the truffle
sauce melt three tablespoons of butter, add three tablespoons of flour,
and stir until well blended, then pour on gradually while heating
constantly one cup milk and one-half cup heavy cream. Bring to the
boiling point and add two chopped truffles, two tablespoons Madeira
wine, salt and pepper to taste.

~BAKED MILK~--Put fresh milk into a stone jar, cover with white paper
and bake in a moderate oven until the milk is thick as cream. This may
be taken by the most delicate stomach.

~MINT VINEGAR~--Fill in a wide-mouthed bottle or a quart fruit jar with
fresh mint leaves, well washed and bruised a little. Let the leaves fall
in without pressing. Fill the jar with cider vinegar, put on the
rubber, and turn the cover tightly. Let stand three weeks, uncover, and
drain off the vinegar into bottles and keep well corked.

~BLACKBERRY VINEGAR~--Mash the berries to a pulp in an earthenware or
wooden vessel. Add good cider vinegar to cover and stand in sun during
the day and in the cellar at night, stirring occasionally. Next morning
strain and add the same amount fresh berries. Crush and pour the whole,
the strained juice, and set in the sun again all day and in the cellar
at night. The third day strain to each quart of the juice one pint water
and five pounds sugar. Heat slowly and when at boiling point skim, and
after it boils strain and bottle.

~HOMEMADE VINEGAR~--For pineapple vinegar, cover the parings and some of
the fruit, if you wish, with water. A stone crock or glass jar is the
best receptacle for this purpose. Add sugar or sirup, according to the
condition of the fruit, and set in the sun where it can ferment
thoroughly. Skim frequently to remove all impurities, and when as acid
as desired, strain and bottle. Gooseberry vinegar is made by crushing
gooseberries not quite ripe, covering with cold water (three quarts of
water to two of fruit) and allowing it to stand for two days. Press and
strain. Allow a pint of sugar and half a yeast cake to each gallon of
the liquid. Set in the sun, and when the fluid has worked clear, strain
and leave in a warm place until as sharp as desired. A cloth should be
tied over the top of the jar to keep out insects and dust.

~SAMP AND BEANS~--Soak a quart of the samp and a scant pint pea beans
over night in cold water, each in a s