sters, one dessertspoonful chopped parsley, three ounces
butter, one and one half ounces flour, one gill milk or cream, one
teaspoon lemon juice, one egg, three tablespoons bread crumbs, salt and
pepper. Boil the oysters in their own liquor five minutes, cut them in
rough pieces, melt the butter in a saucepan, stir in the flour, add
cream by degrees, also oyster liquor, boil two minutes, add then the
parsley, pepper, and salt, put in the oysters and allow the mixture to
cool. Form it then into croquettes on a slightly floured board. Roll in
the beaten egg and bread crumbs and fry in hot fat two minutes.

MOULDED SALMON.

MISS MARION STOWELL POPE.

One tin of salmon chopped, one cup fine bread crumbs, four eggs broken
in four tablespoons melted butter, one teaspoon chopped parsley, pepper
and salt to taste. Put into a plain buttered mould and sprinkle with
flour, cover and steam one hour.

_Sauce for the above:_--One teaspoon cornstarch, a little butter, one
and one half cups of milk, pepper, salt and nutmeg to taste. A little
tomato ketchup or anchovy sauce added. When it comes to the boil, add
one well beaten egg; pour round the mould and serve hot.

CREAMED SALMON.

MISS H. BARCLAY.

One can salmon minced fine, draw off the liquor. For the dressing, boil
one pint milk, two tablespoons butter, salt and pepper to taste. Have
ready one pint of bread crumbs, place a layer in the bottom of the dish,
then a layer of fish, then a layer of dressing, and so on, leaving
crumbs for the last layer, and bake till brown.

MEATS.

MEATS.

MRS. DAVID BELL.

To make beefsteak tender, rub a pinch of baking soda on each side of the
steak about an hour before cooking and roll it up on itself in the
meantime. A very small pinch of brown sugar used in the same way is
good, but the soda is thought preferable.

MEAT BALLS.

MRS. WADDLE.

Mash finely some potatoes, pass through a sieve, stir in the yolks of
two eggs, one ounce of butter, pepper and salt. Mince finely some beef
or tongue. Mix all well together, add a little parsley, roll into balls,
cover with egg and bread crumbs, fry in hot lard. Let them dry before
the fire on paper. Very good.

SPICED BEEF.

Rub well into a round weighing forty pounds, three ounces saltpetre, let
stand six or eight hours, pound three ounces allspice, one pound black
pepper, two pounds salt, and seven ounces brown sugar; rub the beef well
with the salt and spices. Let