rd boiled eggs,
boiled beets and an onion and pickled cucumber. Arrange lettuce leaves
on a platter. Mix the chopped ingredients with a good French dressing.
Heap on the lettuce leaves and ornament with a few slices of hard boiled
egg and parsley.

15.--Baked Spanish Onions.

Put the onions in a pan in the oven and bake 4 hours. They will blacken
on the outside, but that does not matter; when they begin to shrink try
them with a knitting-needle, and if quite tender strip off the skin. Add
a little butter, pepper and salt on top and set into the oven again for
a few minutes.

16.--Codfish with Potato Border.

Boil and mash 6 potatoes, add 2 tablespoonfuls of butter, salt, pepper
and a cup of milk, beat well and pile in a circle on a round platter.
Freshen 1 pt. of codfish, pick into small pieces. Into a saucepan put 2
tablespoonfuls of butter and 1 of flour, mix well, add 2 tablespoonfuls
of hot milk and a little onion. Stir well, add the fish, cook for
fifteen minutes. Turn into the potato circle. Serve hot.

17.--Scotch Broth.

Wash and clean a sheep's head and soak for 2 hours. Put it in a deep
saucepan with just enough water to cover it. When the head is thoroughly
heated, add 2 qts. of water and boil for 2 hours. Take out the head and
remove the meat from the bones. Put back the bones into the saucepan
with an onion, a bunch of sweet herbs, salt and pepper. Simmer another
hour. Chop the meat into small pieces and add it to the soup ten minutes
before serving.

18.--Oyster Stew No. 1.

Strain the juice from the oysters; let it come to a boil; remove the
scum, rinse the oysters in cold water, add them to the liquor, with a
cup of cream, small piece of butter and pepper and salt to taste. Serve
the oysters on slices of hot buttered toast.

19.--Sweet Rice Balls.

Wash thoroughly 1 scant cupful of rice in cold water, put in a double
boiler with 1 pt. of milk, cover and cook until soft. Add 1 teaspoonful
of butter, 2 tablespoonfuls of sugar, salt to taste and the well beaten
yolk of an egg. When cold mould into small balls, pressing into the
centre of each a raisin or a candied cherry. Dip in egg, roll in crumbs
and fry in smoking hot fat. Drain and roll in powdered sugar before
serving.--From "Table Talk," Phila.

20.--Stewed Eels.

Skin and cut the eels into 2 inch pieces, cover with boiling water, add
a tablespoonful of vinegar and simmer for 10 minutes; drain. In a
saucepan melt 1 tablesp