ash thoroughly, cover with boiling water, and simmer gently all day. Do
not stir, as that tends to make it mushy, but shake the pot frequently.
As the water boils away add more, but not enough to make much liquid.
About a half hour before serving add a cupful rich milk, tablespoon
butter, and salt to season. Let this boil up once, and serve hot.

~MOLDED CEREAL WITH BANANA SURPRISE~--Turn any left-over breakfast
cereal, while still hot, into cups rinsed in cold water, half filling
the cups. When cold, scoop out the centers and fill the open spaces with
sliced bananas, turn from the cups onto a buttered agate pan, fruit
downward, and set into a hot oven to become very hot. Remove with a
broad-bladed knife to cereal dishes. Serve at once with sugar and cream
or milk.

~THICKENED BUTTER~--Place in a saucepan the yolks of a couple of eggs.
Break them gently with a spoon, adding four ounces of butter, melted but
not browned. Set the pan over a slow fire, stirring until of the
required consistency.

~SHRIMP BUTTER~--Pick and shell one pound of shrimps, place them in a
mortar and pound, add one-half pound of butter when well mixed; pass the
whole through a fine sieve. The butter is then ready for use.

~SARDINE BUTTER~--Remove the skins and bones from seven or eight
sardines; put them in a mortar and pound until smooth. Boil two large
handfuls of parsley until tender, squeeze it as dry as possible, remove
all stalks and stems and chop it. Put the parsley in the mortar with the
fish and four ounces of butter, then pound again. When well incorporated
mold the butter into shapes. Keep on ice until ready for serving.
Excellent for hot toast.

~MAITRE D'HOTEL BUTTER~--Quarter of a pound of butter, two
tablespoonfuls of chopped parsley, salt and pepper and juice of two
lemons. Mix thoroughly and keep in cool place.

~CAULIFLOWER IN MAYONNAISE~--Select some large, cold boiled cauliflowers
and break into small branches, adding a little salt, pepper and vinegar
to properly season. Heap them on a dish to form a point. Surround with a
garnish of cooked carrots, turnips and green vegetables, pour some white
mayonnaise sauce over all, and serve.

~SARDINE COCKTAIL~--Drain and skin one-half box boneless sardines and
separate into small pieces. Add one-half cup tomato catsup, mixed with
two teaspoons Worcestershire sauce, one-half teaspoon tabasco sauce, the
juice of one lemon, and salt to taste. Chill thoroughly and ser