Felicia's Apples

Pare and take out cores of good cooking apples, leaving them whole. Boil them in sweetened water. When the apples are done, take them out and let the water boil down to half quantity. Flavor with anything (Felicia's mixed lemon and vanilla extracts, half and half), and add a little corn starch to thicken slightly. Pour this over the apples, or dish in which they are to be served. Bake in oven giving a little color. Serve with cream.

Stuffed Peppers

Take either green or red peppers, cut off the top, scoop out the inside. Chop up some veal very fine, add salt, a little of the inside of the peppers, some butter, chopped parsley and a little cream. Stuff the peppers with this, put a little lump of butter on top and a few cracker crumbs. Heat thoroughly and serve hot on a napkin.

Boned Turkey

To bone a turkey, lay the bird on its breast on the table, and with a sharp knife make a clean cut down the length of the back. Without cutting through the skin cut towards and disjoint the wings. Then cut towards and disjoint the thighs, leaving the wing and thigh bones in the flesh. Now proceed to cut all the flesh from the carcass of the bird, keeping it entire and being careful not to cut through the skin. When it is all removed lay its skin down upon the table and take out the wing and thigh bones without cutting through the skin.

Orange Omelette

For orange omelette grate the yellow rind and squeeze the juice of one orange; beat the yolks of three eggs to a cream and add the orange rind and juice to them, with two teaspoons-ful of powdered sugar; beat the whites to a stiff froth. Meantime have a clear, smooth frying-pan on the fire heating, with a piece of butter as large as a chestnut. When the pan is hot put the omelette into it, lift it constantly from the bottom of the pan with a fork, piling it in the middle. When it seems nearly done pile it at one side of the pan; hold a hot dish close to it, and turn it out lightly and quickly. Dust it with powdered sugar and serve at once.

Omelette Soufflee

For omelette soufflee mix to a cream three ounces of powdered sugar, the yolks of two eggs and a teaspoonful of vanilla essence; beat the whites of four eggs to a stiff froth; gently stir the yolks and sugar into the whites; put the mixture by the tablespoonful on a buttered gratin dish or soufflee pan and bake it golden brown in a moderate oven, dusting it with powdered sugar when it is half done; serve it the instant it is done or it will fall.

Barbecued Ham

Put into the dish one tablespoonful of butter, one of tomato catsup, one of wine. When boiling, put in one thin slice of boiled ham. As soon as boiling hot, serve.

Chinese Eggs

Cut hard-boiled eggs into thin slices; put one tablespoonful of butter in the dish with one tablespoonful of flour; mix and add a half-pint of milk; stir until boiling; add egg, half teaspoonful salt, dash of pepper; when hot, serve.

Sauted Oysters

Drain twenty-five fat oysters, put one tablespoonful butter in chafing-dish, when hot turn in the oysters. When gills curl season with salt and pepper and serve.

Curry Of Oysters

Put one tablespoonful butter, one teaspoonful curry powder, one of onion juice in the dish; when hot add twenty-five oysters, and three tablespoonsful stock. When boiling, serve.

Lobster Newburg

Cut a boiled lobster into pieces about one inch square. Put into the chafing-dish one tablespoonful butter, one table-spoonful flour, mix. Beat yolks of two eggs, add one gill of cream, stir until boiled; add lobster, heat, season, add four tablespoonsful sherry and serve. Chicken, shrimp and terrapin may be served same.

Baked Tomatoes With Corn

Scoop out the inside of tomatoes as for a "farci," cutting out a small round piece at the stem end. Remove the seeds and replace the pulp with some corn grated from the cob and well seasoned with butter, pepper and salt. Bake in a pudding dish and send them to the table in the same dish when well browned.

Baked Sweetbreads

Blanch some sweetbreads as already directed; score them deeply on the top, lay them in a buttered baking-pan, season them with salt and pepper and squeeze over two or three the juice of a sour orange, quickly brown them in a hot oven; transfer them to a hot dish, pour over them the drippings from the pan, and garnish them with sour orange slices; serve them hot.