i and brussels sprouts or cabbage, or baked or browned sweet
potatoes and lettuce salad. When served at a course dinner as a game
course only, serve lettuce salad with it. With venison steak, serve red
or black currant jelly, French fried sweet potatoes and celery salad.
With roast venison, baked or brown sweet potatoes, stewed celery and
currant jelly. With wood cock serve spaghetti and lettuce salad. With
partridges, quail and other similar birds on toast or squares of fried
hominy or corn meal mush, lettuce or celery salad. Broiled or fried
prairie chicken or pheasants are served with bread, horse radish sauce,
French fried sweet potatoes and celery or lettuce salad. Small birds
like reed and rail are served on toast in cases of onions or sweet
potatoes. Serve squabs with peas or asparagus tips. Pigeons with small
almond balls, rolls of crisp bacon and celery.

COLD MEATS.--With collard beef, cold, serve salad with French dressing.
With cold roast beef, cream horse radish sauce, aspic jelly, cress with
French dressing. With cold mutton serve sliced tomatoes with salad
dressing. With cold lamb, lettuce and chopped mint with French
dressing. With cold veal serve mayonnaise of celery on lettuce hearts.
With cold turkey, serve tomato jelly, salad dressing or mayonnaise of
celery; or cranberry jelly. With cold duck, serve turnips in jelly with
mayonnaise dressing; or cranberry jelly. With cold ham, cabbage salad
or tomato relish or salad dressing. With cold pork, apple sauce and
cole slaw.--(The above list is adopted from one given by a famous
cook.)

Chafing Dish Recipes

CREAMED OYSTERS ON TOAST.--One quart oysters, one quart milk, yolks of
three eggs, butter size of an egg, salt, pepper, and a dash of nutmeg.
Melt the butter and when slightly brown add the milk and seasoning.
When this is boiling hot add the oysters, chopped, and eggs beaten
well. Thicken with a little flour and water. Serve on hot buttered
toast.--Mrs. Aaron J. Bessie.

SPANISH OMELET.--One half can French peas, one half can tomatoes, one
tablespoon chopped onion, salt and pepper to suit taste, a dash of
paprika. Cook until the onion is soft. Make a plain omelet and serve on
a platter with the vegetables around it. Serve hot.--Mrs. Aaron J.
Bessie.

MUSHROOMS ON TOAST.--Drain the liquor from one can of French mushrooms,
melt one half cup butter until it begins to brown, then add the
mushrooms, salt, pepper, one tablespoon Worcestershire