ok over hot water until
it thickens. Beat until cold, then stir into a pint of cream whipped
until stiff. Fill into a mould and let stand about four hours well
packed in ice and salt.

A favorite first course in season is blue points on the half shell, as
given in Menu III. Allow six to a person, and arrange in a circle on a
bed of cracked ice with a quarter of lemon in the center of the plate.
Cut the bread for sandwiches very thin, butter it, place two pieces
together and stamp in rounds. Serve the cream of tomato in bouillon cups
with a spoonful of whipped cream floating on the surface. To make the
Timbales, cook a pound of fresh halibut in boiling salted water, drain
and force through a fine meat chopper. Add to this pulp three-quarters
of a teaspoon of salt, a few grains of cayenne, a third of a cup of
cream whipped until stiff, and the stiffly beaten whites of three eggs.
Fill small, buttered timbale moulds with the mixture, half surround with
hot water and bake twenty minutes in a moderate oven. Serve with a white
sauce, to which add the beaten yolks of eggs and, if liked, a little
minced parsley and lemon juice. Instead of serving the usual cranberry
sauce with the turkey, scoop out the inner pulp of some small red apples
and fill them with a mixture made, during the summer, of the various
fruits in season, almost their weight in sugar and preserved. Maraschino
punch is simply a strong lemon ice as a foundation, flavored highly with
maraschino. Serve in punch glasses with a maraschino cherry in the
center of each. Make some tomato jelly with gelatine and mould it in
small cups. Unmould on shredded lettuce, hollow out each one and fill
with a mixture of diced celery, chopped English walnuts and rich
mayonnaise. The almond cake is made of the plain white cake foundation,
baked in two layers. Spread thickly between the layers and on top of the
cake an abundance of boiled icing made very rich with a quantity of
blanched almonds chopped very fine. Serve with each portion of plain
vanilla ice cream a spoonful or more of sauce made of a cup of sugar and
half a cup of water boiled to a thick syrup, and to which is added, when
cool, four tablespoons of claret. Chill on ice.

THE EASE OF A COURSE DINNER.

Many of our housewives who want the elegance of a course dinner, yet who
are limited to the services of one maid, would be much amazed at the
ease with which they can both cook and serve if a little forethought be
u