grated lemon peel, season with salt
and pepper and a little pounded mace; moisten the mixture with a little
cream and some of the oyster liquor; put a spoonful on each round of
paste; fold over, moisten the edges and press them together. Brush over
with the yolk of one egg and fry for fifteen minutes.

17.--Veal Gumbo.

In two tablespoonfuls of hot fat brown one chopped onion and quarter of
a pound of fat ham cut into dice. Add 1 qt. of boiling water, 1/2 a can
of tomatoes, 3 lbs. of veal cut in pieces, and half a teaspoonful of
salt. Stew for 2 hours; add 1 qt. can of okra and cook for an hour and a
half longer, adding seasoning as necessary 1/2 an hour before it is
done. Serve with a separate dish of boiled rice.--From "Table Talk,"
Phila.

18.--Florida Corn Cake.

One egg, 1 cup of milk, 1 tablespoonful salt fat pork, 1 teaspoonful
salt, 1 of sugar, 2 cups white corn-meal, 1 tablespoonful baking powder.
Mix all thoroughly and bake in 2 thin cakes.

19.--Laurentian Salad.

Chop fine slices of cold roast beef and the same amount each of cold
boiled potatoes and beets, a few slices of tomatoes and a few leaves of
lettuce. Mix well. Cover with mayonnaise dressing and garnish with
sliced red radishes.

20.--Beef Pot Pie.

Cut into small pieces, some beef from the chuck or round, put in a
saucepan and stew for two hours well covered; add a slice of fat pork or
bacon, an onion, salt and pepper to taste, and thicken with flour. Line
a deep dish with biscuit dough, pour in the beef, cover over the top
with more of the dough. Bake in a quick oven.

21.--Tripe Baked with Potatoes.

Put into an earthen dish 1 lb. of tripe cut into small pieces and four
chopped onions, season with salt and pepper, cover with stock or water
and bake in a slow oven 3 hours. Thicken with a little flour, cover over
with mashed potatoes. Brown in the oven and serve.

22.--Roast Oysters.

Scrub the shells until perfectly clean. Put into pans and set them in
the oven. Take them out as soon as the shells begin to open, and before
the liquor is lost. Take the upper shells off and serve on a hot
platter.

23.--Beefsteak and Potatoes.

Put 1/2 a cup of drippings into a frying pan; let it get very hot; fry
six potatoes in this, cut in long, thin slices. When done take out and
drain. Broil the steak. Put 1 teaspoonful of finely chopped parsley, a
little onion, salt and pepper into the drippings in which the potatoes
were frie