The new home cook book

After Marion Harland. Soak one cup of very dry fine bread crumbs in two scant cups of milk (rich and fresh, or it will curdle) ; beat into this three eggs whipped very light, add one small tablespoon of melted butter, pepper and salt, and lastly one-half a pound of old cheese grated. Butter a neat baking dish, pour the fondu into it ; strew dry bread crumbs over the top, and bake in a quick oven a delicate brown. Serve immediately in the baking dish, as it soon falls. A delicious relish. FISH RELISH. After Marion Harland. One cup of drawn butter with an egg beaten in, two hard boiled eggs, mashed potato (a cup will do), one cup of cold fish (cod, halibut or shad), roe of cod or shad and one teaspoon of butter, one teaspoon of minced parsley, pepper and salt to taste. Method : Dry the roe previously well boiled ; mince the fish fine and season ; wash up the roe with the butter and the yolks of ^he boiled eggs ; cut the white into thin rings ; put a layer of mashed potatoes at the bottom of a deep buttered dish ; then alternate layers of fish ; drawn butter with the rings of the whites embedded in this roe ; more potato at top ; cover and set in the oven until it smokes and bubbles ; brown by removing the cover a few minutes. Send to table in the baking dish, and pass pickles with it. LAPLANDIES FOR BREAKFAST. Mrs. A. L: Chetlain. Three eggs, three cups of flour, three cups of sweet milk, one teaspoon of melted butter, and a little salt; beat well together, then bake in iron moulds. BREAKFAST GEMS. Mrs. Brown. One cup sweet milk, one and a half cups flour, one egg, one teaspoon salt, one teaspoon baking powder ; beaten together five minutes ; bake in lot gem pans, in a hot oven about fifteen minutes. BREAKFAST BUNS. Mrs. J. W. Preston. Two cups of flour, three-fourths cup of corn meal, three-fourths cup of butter, one-half cup of sugar, two eggs beaten, one cup of milk, three teaspoons baking powder; bake in hot oven twenty minutes. QUICK SALLY LUNN. One cup of sugar, one-half a cup of butter; stir well together, and then add one or two eggs ; put in one good pint of sweet milk, and with sufficient flour to make a batter about as stiff as cake ; put in three teaspoons of baking powder; bake and eat hot with butter, for tea or breakfast. BREAKFAST CAKE. Mrs. C. Bradley. One pint of flour, three tablespoons of butter, three tablespoons of sugar, one egg, one cup sweet milk, one teaspoon cream tartar, one-half teaspoon soda; to be eaten with butter. RYE CAKES FOR TEA. Harriet N. Jenks. Two teacups of rye flour, one of wheat flour, one of sour milk, one teaspoon of soda, put in the sour milk, and while foaming stir it in the flour and rye, with one-half teaspoon of salt, one-half teacup of molasses ; make it stiff and turn it into a buttered pan ; spread it smooth with a spoon dipped in hot water; bake one-half hour. RYE GRIDDLE CAKES. Stir into sour milk sufficient rye flour to make a batter for griddle cakes ; add salt and a little soda, and bake on a hot griddle. These are very simple, but very nice. JOLLY BOYS. Jeannie Brayton.