te
in one-half tablespoon butter three minutes. Add one and one-half
tablespoons cream and cook until mushrooms are tender. Season with
salt and pepper and a slight grating of nutmeg.

BROILED MUSHROOMS.

Clean mushrooms, remove stems, and place caps on a buttered broiler.
Broil five minutes, having gills nearest flame during first half of
broiling. Arrange on serving dish, put a small piece of butter in each
cap and sprinkle with salt and pepper.

SUPREME OF CHICKEN.

Force breast of uncooked chicken through a meat chopper; there should
be one-fourth cup. Add one egg beaten slightly and one-fourth cup
heavy cream. Season with salt and pepper. Turn into slightly buttered
mould, set in pan of hot water and bake until firm.

SARDINE RELISH.

Melt one tablespoon butter, and add two tablespoons cream. Heat to
boiling point, add three sardines freed from skin and bones, and
separated in small pieces, and one hard-boiled egg finely chopped.
Season with salt and cayenne.

DIABETIC RAREBIT.

Beat two eggs slightly and add one-fourth teaspoon salt, a few grains
cayenne, and two tablespoons, each, cream and water. Cook same as
scrambled eggs, and just before serving add one-fourth Neufchatel
cheese mashed with fork.

CHEESE SANDWICHES.

Cream one-third tablespoon butter and add one-half tablespoon, each,
finely chopped cold boiled ham and cold boiled chicken; then season
with salt and paprika. Spread between slices of Gruyere cheese cut as
thin as possible.

CHEESE CUSTARD.

Beat one egg slightly, add one-fourth cup cold water, two tablespoons
heavy cream, one tablespoon melted butter, one tablespoon grated
cheese and a few grains salt. Turn into an individual mould, set in
pan of hot water, and bake until firm.

COLD SLAW.

Select a small heavy cabbage, remove outside leaves, and cut cabbage
in quarters; with a sharp knife slice very thinly. Soak in cold water
until crisp; drain, dry between towels, and mix with cream salad
dressing.

CABBAGE SALAD.

Finely shred one-fourth of a small firm cabbage. Let stand two hours
in salted cold water, allowing one tablespoon of salt to a pint of
water. Cook slowly thirty minutes one-fourth cup, each, vinegar and
cold water, with a bit of bay leaf, one-fourth teaspoon peppercorns,
one-eighth teaspoon mustard seed and three cloves. Strain and pour
over cabbage drained from salted water. Let stand two hours, again
drain, and serve with or without mayonn