Moulded Salmon.

One can of salmon, picked and freed from fat and bones. Cream with it 4 tablespoons of butter and 3 well-beaten eggs. Add to it 1 cup of fine bread crumbs (not dust), the juice of 1 lemon, and 1/2 cup of milk or cream. Work well together, and fill a buttered mould; steam for 1 hour. Turn out and serve with the following sauce:

Sauce. - One cup of milk, 1 tablespoon of flour, 2 tablespoons of butter, 1 tablespoon of Worcestershire sauce, pinch of mace and pepper to taste, 1 hard-boiled egg. Melt the butter and cream with the flour, add milk and other ingredients, and boil until thick. Then run the egg through a potato masher and stir into the sauce. The Worcestershire sauce can be added to the fish instead of the sauce, if preferred.

Veal Croquettes.

To every pint of cooked veal allow 1 teaspoon of thyme, 1 tablespoon of chopped parsley, 1 small onion, 1 teaspoon of salt, pepper to taste. Put on the fire 1/2 pint of milk, and when it comes to a boil pour it over 2 tablespoons of flour and 1 tablespoon of butter, creamed; stir until thick and mix with the dry ingredients. Roll in pear-shaped cones and fry in boiling lard. Stick a whole clove in the top of each one, after they have been cooked, for a stem to the pear.

Salmon Croquettes.

One can of salmon, picked; 4 Irish potatoes, boiled and mashed; mix with the salmon; 2 eggs (beaten), butter size of an egg (melted), 1 tablespoon of celery seed, red pepper and salt. Mix and form in cones, dip in the white of an egg and then in cracker dust, and fry in boiling lard.

Chicken Croquettes.

One 4-pound chicken, 1 pair sweetbreads, 1 small onion, 1 bay leaf, 1 sprig of parsley. Boil the chicken and sweetbreads separately. Put the chicken on to boil with the above seasonings ; simmer until well done, and remove all meat from the bones, but do not chop it until it has been put on the fire again and allowed to simmer with the strained juice for 5 minutes. Prepare sweetbread and cook for 15 minutes, drain, cover with boiling water, add 1 teaspoon of salt and place over a moderate fire for 20 minutes. Do not let them boil. When done, throw in cold water, remove all skin and chop fine. Chop the chicken and mix the two. Make a sauce as for veal croquettes, and roll them in the same way for frying.

Chestnut Croquettes.

Shell, blanch and boil until tender large French Chestnuts. Mash enough to make 1 pint, and season with 1 teaspoon of salt, dash of red pepper, 1 teaspoon of onion juice and 1 ounce of butter. Beat 1 egg and 2 tablespoons of cracker dust and cream to the nuts. Mould in balls, dip in egg, then cracker dust, and fry in boiling lard.

Curry.

One pair of chickens or 2 pounds of veal (the rack is best), 1 sweetbread, 2 onions, 4 Irish potatoes, 2 tablespoons of curry. Cut the meat as for stewing, dredge it lightly with flour, and brown just a triffle. Slice and brown the onions, pare and quarter the potatoes, boil the sweetbread. Place all the ingredients in a deep sauce-pan, covering well with water. Season with salt and pepper to taste. Let it cook slowly until the meat is thoroughly done. Remove meat and potatoes and thicken the gravy with browned flour. Pour over the meat and serve. Arrange a rim of boiled rice around the curry, or serve it as a separate dish.

Scrapie.

Take 4 pounds of pork and boil it well; a pig's head is the best, and it should not be too fat. Boil in a separate pan 1 pound of calf's liver, and throw away the water in which it has been boiled. The water in which the pork has been boiled can be used in the scrapie. Remove all bones from the pork and chop liver and pork very fine. Mix well and put in an iron pot with the water in which the pork was boiled. Add 2 quarts of hot water. Season well with salt and pepper, sage and sweet marjoram. Thicken as you would mush, using buckwheat and cornmeal in equal quantities. Boil for 1 hour, stirring constantly to prevent burning. When thoroughly cooked pour into tin pans or dishes about 2 or 3 inches deep. Allow it to cool and slice in strips. Fry for breakfast or supper.

Celery Sandwiches.

Slice Graham bread as thin as possible, cutting off the crusts. Spread with a rich mayonnaise, and place on one side a mixture of chopped olives and celery, using twice as much celery as olives. Cover another slice of bread with dressing, and put them together. Serve very cold. White bread can be used in place of the Graham bread, and the sandwich cut in any shape desired.

Ham Sandwich.

Beat 2 eggs well with 5 tablespoons of vinegar, 1 tablespoon of sugar, 1/2 teaspoon of made mustard, 1 teaspoon of butter. Put in a bowl and allow it to thicken over hot water. Mash 1 can of potted ham and cream the dressing with it. Spread on thin slices of white bread and told together.

Lettuce Sandwich.

Cut the bread with a sandwich cutter, and spread each slice with Royal cheese that has been creamed to a soft paste with melted butter. Put a crisp lettuce leaf between each piece, 1 tablespoon of mayonnaise on it, and fold another slice over it.

Peanut Sandwich.

One quart fresh roasted peanuts, chopped fine, not pounded. Mix with a thick mayonnaise, and butter thin bread with it. Place two slices together, and cut out in round pieces with a sharp cake cutter.

Cheese Straws.

Grate 3 tablespoons of dairy cheese; add 3 tablespoons flour, a dash of red pepper and a pinch of salt. Add to dry ingredients 1 tablespoon of melted butter, 1 of milk and the yelk of 1 egg. Roll as thin as possible, and cut in strips 4 inches long and 1/2 wide. Bake in a quick oven.

Kidney Stew.

Boil 2 kidneys until tender, adding a little salt to the water. Change water twice. Chop fine when tender. Make a sauce of 1 cup of milk, 1 cup of water kidneys were boiled in. Thicken with 1 tablespoon of butter and 1 tablespoon of flour, creamed to a paste. Put all on fire and stir in kidneys. Season with red pepper. For 6 people.