and salt. Stir in the spinach and beat smooth while it
heats; at the last, add one tablespoonful of cream or two of milk. Pour
upon crustless slices of buttered toast laid upon a flat dish.

VEGETABLE MARROW.

MRS. DAVID BELL.

Cut in slices half an inch thick, peel and remove the spongy portion;
fry in hot dripping or butter, pepper and salt; also nice to make a
light batter and dip the slices in, afterwards frying a golden brown.

ENTREES AND MEATS RECHAUFFE.

BEEF CROQUETTES.

MISS FRANCIS FRY.

Two cups beef (minced fine), one cup stock, two pounds flour, one pound
butter, one teaspoon lemon juice or vinegar, ditto of onion and salt,
one half teaspoon pepper, two eggs, bread or biscuit crumbs. Make a
thick sauce by cooking flour and butter; add gradually stock and lemon
juice, season; add chopped meat with the onion and one egg. Cook five
minutes and turn out to cool. Form into shape roll in beaten egg and
crumbs, and fry in boiling lard.

CREAM OF CHICKEN.

MRS. ARCHIE COOK.

Pound three quarters of a pound of chicken, veal or rabbit until quite
smooth, then pound one half pound of panada (bread soaked in hot milk),
and mix the two together, add two tablespoonfuls of thick soubise
sauce, an ounce and a quarter butter, two tablespoons sherry, a little
pepper and salt and three whole eggs. Pass the mixture through a fine
wire sieve and then add two tablespoons of thick cream. Butter some
small timbale moulds and fill them with the mixture, remembering to hit
the moulds on the table after having put the mixture into them and steam
them about fifteen minutes. Turn them out carefully and serve hot.
Tomato sauce poured around them is an improvement. If preferred they can
be cold and decorated with aspic jelly and a ragout made of truffles,
cooked tongue, or ham and button mushrooms, or a little tomato salad
could be used.

SOUBISE SAUCE.

Put some onions to soak for ten minutes in boiling water. Peel them, cut
in halves or quarters. Put them in a small saucepan with a lump of fresh
butter; simmer very slowly until the onions are quite cooked, add salt
to taste; thicken with flour, or flour and fine bread crumbs, and add
cream or milk. Pass through a sieve, must be thick and smooth. Some
people like a pinch of sugar.

JELLIED CHICKEN.

MRS. ARCHIBALD LAURIE.

Take an old fowl, boil until so tender the bones will leave the meat;
set aside to cool: next day skim off the fat and boil down