ng froth, and mix with it. Do not fry more
than two fritters at once; as you take them up, throw them on paper to
absorb any grease clinging to them, serve on a napkin or ornamental
dish-paper. If this recipe is closely followed, the fritters will be
light, crisp, delicate morsels, melting in the mouth, and form besides a
very pretty dish. Garnish with fried parsley; take care the parsley is
thoroughly dry, put it into a small frying-basket, and immerse it for an
instant in the fat in which the fritters are to be cooked. Turn it out
on paper, dry, and serve.

MARROW TOAST.

Let the butcher break up a marrow-bone. Take out the marrow in as large
pieces as possible, and put them into a stewpan with a little boiling
water, rather highly salted. When the marrow has boiled for a minute,
drain the water away through a fine strainer. Have ready a slice of
lightly-toasted bread, place the marrow on it, and put it into a Dutch
oven before the fire for five minutes, or until it is done. Sprinkle
over it a little pepper and salt, and a small teaspoonful of parsley,
chopped fine. The toast must be served very hot.

CHICKEN IN ASPIC JELLY.

Cut the white part of a cold boiled chicken, and as many similar pieces
of cold ham, into neat rounds, not larger than a florin. Run a little
aspic jelly into a fancy border mould, allow it to set, and arrange a
decoration of boiled carrot and white savoury custard cut crescent
shape, dipping each piece in melted aspic. Pour in a very little more
jelly, and when it is set place the chicken and ham round alternately,
with a sprig of chervil, or small salad, here and there. Put in a very
small quantity of aspic to keep this in place, then, when nearly set,
sufficient to cover it. Arrange another layer, this time first of ham
then of chicken, fix them in the same way, and fill up the mould with
aspic jelly. When the dish is turned out fill the centre with cold green
peas, nicely seasoned, and garnish round with chopped aspic and little
stars of savoury custard. To make this, soak a quarter of an ounce of
Nelson's Gelatine in a gill of milk, dissolve it over the fire, and stir
in a gill of thick cream, season to taste with cayenne pepper and salt,
and, if liked, a little grate of nutmeg. Pour the custard on to a large
dish, and when cold cut it into the required shapes.

VEAL CUTLETS IN WHITE SAUCE.

Cut six or seven cutlets, about half-an-inch thick, from a neck of veal,
braise them in