sugar together; sift them; add 2
well-beaten eggs, a pint of milk, and 2 cupfuls of boiled squash that
has been strained. Beat until light. Bake on the griddle or add a little
more flour and bake in muffin rings.

6.--Jellied Chicken.

Take a fowl, cut it up in joints, and put it in a saucepan with enough
water to cover it, a pinch of mace, a teaspoonful of salt and a little
pepper. Let it stew until the meat will leave the bones. Then take the
meat out, remove the bones and arrange the meat nicely in a mould.
Season the liquor with a little more salt and pepper and dissolve in it
1/4 of an ounce of gelatine. Pour over the chicken. The mould may be
lined with slices of hard boiled egg.

7.--Jambalayah (A CREOLE DISH).

Take 1 large cupful of cold meat, 1 of boiled rice and 1 of stewed
tomatoes. Let these cook well, season highly; fill a baking dish, cover
with crumbs and bits of butter, and brown in the oven.

8.--Lobster (SOUTHERN WAY).

Prepare as for salad, only cutting in larger pieces. One tablespoonful
of flour, one of butter rubbed together, the yolk of an egg, one
teaspoonful of curry powder, salt and pepper and a cupful of cream. Mix
and pour over the lobster. To be either baked or stewed.

9.--Rice Balls.

To 1 pt. of boiled rice add, while still hot, 1/2 a cup of thick white
sauce, the well-beaten yolk of 1 egg, 1/2 of a teaspoonful of salt, 3
tablespoonfuls of grated cheese and a dash of cayenne. Set aside until
cold, then mould into small balls; dip each one into slightly-beaten
egg, roll in fine bread crumbs and fry in smoking hot fat.--From "Table
Talk," Phila.

10.--Cod Fish Puffs.

Take 4 cups of mashed potatoes, 3 cups of salt cod fish (which has
previously been freshened) picked fine, a small lump of butter and 2
well-beaten eggs; beat all together very light, put into a greased
baking dish, cover the top with cracker or bread crumbs and bits of
butter; brown in the oven and serve hot.

11.--French Toast.

To 1 egg well-beaten, add 1 cup of milk and a pinch of salt. Dip slices
of bread into this mixture, allowing each slice to become very moist.
Brown on a hot-buttered griddle, spread with butter and serve at once.

12.--Cheese Scallop.

Soak 1 cup of dry bread crumbs in fresh milk. Beat into this 3 eggs; add
1 tablespoonful of butter and half a pound of grated cheese; cover the
top with grated crumbs and bake until well-browned. Serve with cold
tongue.

13.--Lobs