nd cook away the moisture; add some chopped mushrooms,
parsley and lastly an equal quantity of bread crumbs. Season with salt
and pepper, remove from the fire and thicken with yolks of eggs. Now
fill the shells, dust with bread crumbs, put in a baking-pan and
sprinkle with olive oil, or bits of butter and bake.

FRENCH RECIPE.

ENDIVE SALAD.

Endive is wholesome and delicate. If the curled endive be prepared, use
only the yellow leaves, removing the thick stalks and cutting the small
ones into thin pieces; the smooth endive stalk as well must be cut fine.
It may be mixed with oil, vinegar, salt and pepper, and a potato mashed
fine, or with sour cream mixed with oil, vinegar and salt. When mixed
with the last dressing it is usually served with hot potatoes. Endive
may also be used as spinach. (See Spinach Recipes.)

A FLOWER SALAD.

The most beautiful salad ever imagined is rarely seen upon our tables,
although the principal material for its concoction may be grown in the
tiniest yard. Any one who has tried growing nasturtiums must admit that
they almost take care of themselves, and if the ground is enriched but a
little their growth and yield of blossom is astonishingly abundant. It
is these same beautiful blossoms that are used in salad, and, as if
nature had surmised that their beauty should serve the very practical
end of supplying the salad bowl, the more one plucks these growing
flowers, the greater number will a small plant yield. The pleasant,
pungent flavor of these blossoms would recommend them, aside from their
beauty, and when they are shaken out of ice-cold water with some bits of
heart lettuce, they, too, become crisp in their way. One of the
prettiest ways of arranging a nasturtium salad is to partly fill the
bowl with the center of a head of lettuce pulled apart and the blossoms
plentifully scattered throughout. Prof. Blot, that prince of
saladmakers, recommends the use of the blossoms and petals (not the
leaves) of roses, pinks, sage, lady's slipper, marshmallow and
periwinkle, as well as the nasturtium, for decorating the ordinary
lettuce salad, and reminds his readers that roses and pinks may be had
at all seasons of the year. In summer the lovely pink marshmallow is to
be found wild in the country places near salt water; so abundant are
these flowers in the marshes (hence the name) and so large are the
petals that there need be no fear of robbing the flower vases to fill
the salad bowl. Thes