five hours.

~REMNANTS OF HAM WITH PEAS~--Cut the ham into small cubes, measure and add
an equal quantity of peas. In using canned peas rinse them well with
cold water and drain. Mix the peas and ham and for one and one-half cups
add a cup of white sauce seasoned with a teaspoon of lemon juice, a dash
each of nutmeg and cayenne and salt to taste. Mix well and add one egg
well beaten. Turn into a buttered baking dish, cover with buttered
breadcrumbs and bake in a hot oven until well browned.

~SCOTCH SNIPE~--Four slices bread buttered, one-half box sardines
(one-half pound size), five drops of onion juice, six drops lemon juice,
few grains salt, two level teaspoons grated cheese, one tablespoon thick
cream. Remove the skins and bones from the sardines, mince fine and add
seasonings, cheese and cream. Mix to a paste, spread on bread and heat
thoroughly in the oven.

~SQUASH FLOWER OMELET~--Put to soak in cold water. Then boil about fifteen
minutes, strain in a colander and cut up, not too fine. Now a regular
omelet is made but fried in a little bit of olive oil instead of butter,
and just before it is turned over the flowers are spread on top. Brown
quick and turn out on a hot platter.

~VEGETABLE ROAST~--Take cooked beans or peas, pass through a colander to
remove the skins, and mix with an equal quantity of finely chopped nut
meats. Season to taste. Put one-half the mixture into a buttered baking
dish, spread over it a dressing made as follows: Pour boiling water on
four slices of zweiback, cover, let stand for a few minutes, then break
them up with a fork and pour over one-half cup of sweet cream, season
with salt and sage. Cover the dressing with the remainder of the nut
mixture, pour over all one-half cup of cream, and bake for one and
one-half hours. Serve in slices with cranberry sauce.

~WALNUT LOAF~--One pint of dry breadcrumbs, one and one-half cups of
chopped or ground nut meats, mix well with salt and sifted sage to suit
the taste, add two tablespoons of butter, one beaten egg and sufficient
boiling water to moisten. Form into a loaf and bake in a granite or
earthen dish in a modern hot oven.

GAME, GRAVY AND GARNISHES

~ROASTED CANVAS-BACK DUCK~--Procure a fine canvas-back duck, pick,
singe, draw thoroughly and wipe; throw inside a light pinch of salt, run
in the head from the end of the head to the back, press and place in a
roasting pan. Sprinkle with salt, put in a brisk oven, and