"Some books are to be tasted, others to be swallowed, and some few to be chewed and digested."- Bacon.

Scotch Collops.

Take I pound of chopped beef and mix with it 1 chopped onion, a little pepper and salt, and put it in a frying pan. When the meat has cooked through, thicken the gravy with a little browned flour, and serve on a flat dish, garnished with fried potato balls.

Beef Balls.

Run through a meat chopper enough beef to make I pint. Add a little parsley, a sprig of thyme, I onion minced fine, I cup of fine bread crumbs, 1 well-beaten egg, pepper and salt. Make into small balls, roll in a beaten egg, then in cracker dust, and fry.

To Boil a Ham.

Any good ham can be improved by being cooked in the following way: Cover the ham well with water and add 2 pounds brown sugar and half cup of Worcestershire sauce. Boil slowly half hour for every pound of meat, and let ham cool in the water. The next day cover the top with crumbs, sprinkle with pulverized sugar, and baste with cider while it bakes a rich brown.

To Stuff a Ham.

Boil an old Virginia ham (after soaking overnight) half an hour for every pound of meat. Take out of the water and place on a large dish, bringing the bone side on top. While hot take out all bone and remove the skin carefully. Turn the opening down and allow it to stand until the next day. What juice runs from it save for the filling. Now take an apple-corer and bore small holes through the whole ham, saving what comes from it. Fill the holes and the place where the bone came from with the following: Grate 4 5-cent loaves of baker's bread, using only the soft part; add to this 1 bunch of parsley, 1 bunch thyme, 1 onion, 1 teaspoon of sugar, 2 heaping teaspoons ginger, 4 teaspoons celery seed, 2 teaspoons mustard, 2 tea-spoons black pepper, 1 cup of drippings or butter and the ham that comes from the holes. Work the whole of it into the crumbs. Stuff every available place, and what stuffing is left work into the fat on top. The amount can easily be used, although it seems a great deal when you start to work filling it. Place the ham on a flat pan and rub the top with the white of an egg and bake. This should be kept several days before using to allow the seasoning to go all through the meat.

Ham Balls.

Take cold ham and chop fine. To every pint of ham add 1 pint of bread crumbs and 4 well-beaten eggs, salt and pepper to taste. Mix well and shape in little balls the size of an egg. Dip in egg and fry as you would a croquette. Dress the dish with potato chips and lettuce leaves.

Breaded Chops.

Take 1 tablespoon of butter and melt it, place in the pan with what chops you wish to bread, sprinkle with salt and pepper, and let them soak in the butter while you beat the eggs. Dip each chop first in the egg, and then in the cracker dust, and broil over a slow fire to prevent burning. Place on a dish and pour over them a gravy made of 1 teacup of hot water, 1 teaspoon melted butter, 1 tablespoon of milk, pepper and salt. The flour must be browned for the gravy. Serve with French pease and garnish with cubes of fried potatoes.

A Sweet Lamb Stew.

Take what cold meat you have left from the boiled mutton of the day before, and cut it into pieces about an inch square. To 3 quarts of chopped meat put 1 quart of water, and heat well. When hot add 1 cup preserved plums or damsons, 3 large pickled cucumbers and a dash of red pepper. Boil 10 minutes, and if the gravy is too thin, thicken with a little browned flour. It is now ready to serve.

Fried Chicken.

Prepare the chicken the day before and place on ice until ready to cook, sprinkling a little salt over it. Make a batter of 1 quart of flour, 2 well-beaten eggs, 1 ounce of butter, and enough milk to make a thick batter. Wipe the chicken dry and dip each piece in the batter and fry a golden brown. Serve with mush cakes, fried until they are crisp and yellow.

Mush Cakes.

Sift 1 pint of meal with a little salt in it. Beat 1 egg and a piece of butter the size of a walnut, and 1 good teaspoon of lard into it. Add enough milk to make the meal hold together, and shape in a long roll. Place on ice until chilled, and then cut into cakes and fry.

Pressed Chicken.

Quarter a fowl and simmer until tender; remove all skin and bone and cut very fine. To the liquor, freed of all fat and boiled down until only 1 cup remains, add 1/4 of a box of granulated gelatine, soaked in 1 cup of cold water. Heat and dissolve. Season with salt and pepper and 2 tablespoons of Worcestershire sauce. Add the chopped meat and mix well. Pour into oblong moulds and decorate with sliced hard-boiled eggs. Set on ice to harden.

Chicken Fritters.

Cut left-over chicken into small pieces; season with salt and pepper. To every cup of minced meat allow 1/2 cup of cream, 1 egg and enough flour to make a batter that will hold. Fry and serve as a luncheon dish.

Chicken Fried with Cream Gravy.

Cut chicken in the usual way for frying. Salt, pepper and flour them, and fry a delicate brown. Remove from the pan, strain the grease to get rid of all burnt pieces, and add a cup of sweet milk to it, and allow it to stew 5 minutes. Thicken with a little flour and pour over the chicken just before serving.

Stuffing for Fowls.

Chop fine 1/2 pound beef suet; mix with it 1 pound of bread crumbs, 3 sprays parsley, 1 teaspoon of thyme, 1/2 onion chipped, and 2 well-beaten eggs. This makes an excellent stuffing for fowls of any kind.

Stuffing for Ducks.

In roasting ducks, fill the bread dressing with onions and celery, add a tablespoon or two of creamed Irish potato. This makes it light and fluffy. Roast as usual, and place a large bunch of curly parsley under one end, surrounding the rest of the dish with halves of blood oranges that have been pulled apart and laid back in the cups. Serve one cup with each piece of duck.

Chestnut Stuffing.

Boil 1 pint of chestnuts and mash through a potato press. Mix with 1 pint of bread crumbs, 2 tablespoons butter, 1 tea- spoon pepper, and salt to taste. When used as a stuffing for ducks, add 2 baked apples and a little nutmeg.