it is absorbed, then add 2/3 of a cupful of milk
and stir occasionally for 15 minutes, seasoning to taste.--From "Table
Talk," Phila.

17.--Boiled Cucumber Salad.

For those who cannot eat raw cucumbers a very nice salad is made by
peeling and then boiling until tender, the cucumbers. When icy cold
slice thin, lay the slices on lettuce leaves and pour a mayonnaise
dressing over. Garnish with a few round, red radishes.

18.--Frozen Pudding.

A quart of milk, 1 tablespoonful gelatine dissolved in a little of the
milk, 4 eggs, a pinch of salt, a cup of sugar, a wine-glass of wine, a
lb. of English walnuts and a lb. of figs; make a custard of the milk and
eggs and the gelatine, strain into a bowl and freeze. Vanilla may be
used instead of wine.

19.--Lobster Salad.

Pick the meat from a boiled lobster, break up into small pieces, mix
with a French dressing, pile neatly on lettuce leaves, and cover over
with mayonnaise dressing.

20.--Strawberry Puffs.

Mix well 1 pt. of flour, 2 level teaspoonfuls of baking powder and a
little salt. Make into a soft dough with milk, about 1 cupful. Put a
spoonful of the dough into well-greased cups, then a spoonful of
strawberries, then another of dough. Steam for 20 minutes. Turn out
onto a platter and serve with strawberry sauce.

SAUCE.--Cream 2 tablespoonfuls of butter, add gradually 1 cupful of
powdered sugar and a little lemon juice. Beat in as many crushed berries
as the mixture will hold and serve cold or melt over hot water and serve
hot.--From "Good Housekeeping."

21.--Mushroom Toasts.

Fry rounds of bread crisp, and cover with the following: Mince 12 large
mushrooms fine, add pepper and salt, 1/2 a gill of cream and stew until
tender. When cooked heap the mushrooms high on the rounds of toast;
sprinkle Parmesan cheese over each, brown and serve very hot.

22.--Dutch Sauce and Cold Meat.

Beat up the white of an egg, with salt and pepper, a spoonful of chopped
parsley, a small onion and a teaspoonful of olive oil. Beat well and add
a spoonful of tarragon vinegar. Serve with cold meat.

23.--Cream of Chicken Sandwiches.

Take 1/2 a cupful of finely-chopped chicken and pound it fine. Dissolve
a teaspoonful of gelatine in 2 tablespoonfuls of cold water. Whip 1/2 a
pt. of cream to a stiff froth. Add the liquid gelatine to the chicken;
season with salt and a teaspoonful of grated horse radish (if liked).
Stir until it begins to thicken, add the whipp