three-fourths a cup of cold tongue cut in thin slices and then
stamped into small fanciful shapes with a French cutter; or the tongue
may be cut simply in small cubes.

=Asparagus Peas.=

Scrape the scales from the stalks of asparagus and cut the tender
portions into pieces one-fourth an inch long. Cook in boiling salted
water until tender; drain, and keep the peas hot. For three cups of peas
make one cup of drawn-butter sauce, using as liquid the water in which
the asparagus was cooked, or white stock. Add the peas to the sauce;
beat the yolks of two eggs, add half a cup of cream, and stir into the
sauce and peas; add, also, one tablespoonful of butter. Serve on
croutons of fried bread, or in cases made of shredded-wheat biscuit.

=Fresh Mushrooms and Sweetbreads.=

Soak one pair of sweetbreads in cold water; cover with boiling salted
water and let boil three minutes, then simmer twenty minutes; cool, and
cut in small cubes. Saute in two tablespoonfuls of hot butter sufficient
mushroom caps, peeled and broken into pieces, to make with the
sweetbreads two cups and a half. Make a sauce in the blazer, using
one-fourth a cup, each, of butter and flour, one cup of chicken stock
and half a cup of cream; add the sweetbreads and mushrooms, one
tablespoonful of lemon juice, and, if desired, the yolks of two eggs,
beaten and diluted with one-fourth a cup of cream or sherry. Serve on
toast, in patty cases, or in cases of shredded-wheat biscuit.

=Mushroom Cromeskies.=

(See cut facing page 198.)

Peel the caps of fresh mushrooms; wrap each mushroom in a slice of
bacon, pinning the bacon around the mushroom with a wooden toothpick.
Saute in a hot blazer and serve on toast. These are particularly good,
cooked in a hot oven in a double broiler resting over a baking-pan.

=Creamed Mushrooms.=

Wipe carefully half a pound of mushrooms; peel the caps and break them
in pieces. Reserve the stems for another dish. Melt three tablespoonfuls
of butter in the blazer and in it saute the mushrooms; dust with salt
and pepper, add two tablespoonfuls of flour, and, when cooked in the
butter, one cup of cream, gradually; stir until the sauce boils, let
simmer a few minutes, then serve with toast or crackers.

=Artichokes a la Bordelaise.=

(MRS. E. M. LUCAS.)

Put one-fourth a cup of butter and half a cup of sifted bread crumbs
into the blazer and light the lamp; when the crumbs are well moistened
with the butter, add a t