rMEAM OF RICE SOtTP.— Two quarts of chicken stock (the water in which fowl have been boiled will answer), one teacupful of rice, a quart of cream or milk, a small onion, a stalk of celery✪ Cream of Rice Soup and salt and pepper to taste. Wash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble). Put through a sieve ; add seasoning and the milk or cream, which has been allowed to come just to a boil. If milk, use also a tabiespoonful of butter. BAI*I*8.— Boil four eggs ten minutes. Drop into cold water, and when cool remove the yolks. Pound these in a mortar until reduced to a paste, and then beat them with a teaspoonful of salt, a speck of pepper and the white of one raw egg. Form in balls about the size of a walnut. Roll in flour, and fry brown in butter or chicken fat, being careful not to burn. f* ©BSTEM CROQUETTES.- Mine© the flesh of a lobster, season with salt, spices, and a little cayenne. Melt a piece of butter in a saucepan, mix with it a tablespoonful of flour, then the lobster and some; chopped parsley ; moisten with a little stock, until the mixture looks like minced veal ; then stir into it off the fire a couple of yolks of eggs, and put it by to get cold. When nearly so shape it into the form of corks, egg them, and roll them in baked bread crumbs. After the lapse of an hour egg and bread¬ crumb them again, taking care to preserve the shape. After a little time fry them a nice color in hot lard. m STSING BEAKS. — Boil the beans until thoroughly done, first stringing and splitting them. Set them on ice to get cold. Dress with pepper, salt, oil and vinegar. SA1LAI> OF MIS®)'!''®. — This salad is particularly good when both beets and potatoes are new and tender. Beil in salted water equal quantities of both, and set them on ice to get cold. Just before serving cut them into thin but regular slices, dress with pepper, salt, oil and vinegar, and garnjsh with watercress. .’glO-X A1TOH® A I* A FAMISIENNE.-Cut from peeled pota- fDPQ with a fiiEAD fTinrnncrhl toes with a vegetable-cutter as many little balls as the size of the yf _ will permit. Fry them in boiling lard, being careful they don’t burn. Skim them out and drain, and sprinkle them with salt. These balls may also be stewed in milk, slightly diluted with water and thickened with a little flour. Season with butter, pepper and salt. ©OTATO S-AEAD. — Take four or five hot, boiled potatoes, half a A' small beetroot, half a small Spanish onion, .plainly boiled, and about three inches of pickled cucumber. Cut them all in slices, and arrange them on a dish. Pour over them a salad dressing, adding a litttle English mustard to it. Serve with a border of hard-boiled eggs, cut in slices. 1 Our Medicines are as good as our “ Receipts.. ’ ' , m Physicians Use and Recommend TRASK’S MAGNETIC OINTMENT. Mafiy eminent physicians have introduced the “Magnetic Ointment ” into their practice, and speak in the most enthusi¬ astic terms of its success over a large class of diseases. The following have handed in their names for reference: Drs. Geo. & Wm. Cleveland, Waterville, N. Y. Dr. Bingham, Utica, N. Y. Dr. Buckingham, Marshall, N. Y. Dr. Bronson, Clinton, “ Dr. Preston, Sangerfield, N. Y. Dr. Bisseil, Dr. Winder, Oxford, O. Dr. Gibbs, Oxford, O, Dr. Twitchell, Clearfield, Minn. Dr. Hubbell, Amelia, O. ✪ Omelette with Ham

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rMEAM OF RICE SOtTP.— Two quarts of chicken stock (the water in which fowl have been boiled will answer), one teacupful of rice, a quart of cream or milk, a small onion, a stalk of celery and salt and pepper to taste. Wash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble). Put through a sieve ; add seasoning and the milk or cream, which has been allowed to come just to a boil. If milk, use also a tabiespoonful of butter. BAI*I*8.— Boil four eggs ten minutes. Drop into cold water, and when cool remove the yolks. Pound these in a mortar until reduced to a paste, and then beat them with a teaspoonful of salt, a speck of pepper and the white of one raw egg. Form in balls about the size of a walnut. Roll in flour, and fry brown in butter or chicken fat, being careful not to burn. f* ©BSTEM CROQUETTES.- Mine© the flesh of a lobster, season with salt, spices, and a little cayenne. Melt a piece of butter in a saucepan, mix with it a tablespoonful of flour, then the lobster and some; chopped parsley ; moisten with a little stock, until the mixture looks like minced veal ; then stir into it off the fire a couple of yolks of eggs, and put it by to get cold. When nearly so shape it into the form of corks, egg them, and roll them in baked bread crumbs. After the lapse of an hour egg and bread¬ crumb them again, taking care to preserve the shape. After a little time fry them a nice color in hot lard. m STSING BEAKS. — Boil the beans until thoroughly done, first stringing and splitting them. Set them on ice to get cold. Dress with pepper, salt, oil and vinegar. SA1LAI> OF MIS®)'!''®. — This salad is particularly good when both beets and potatoes are new and tender. Beil in salted water equal quantities of both, and set them on ice to get cold. Just before serving cut them into thin but regular slices, dress with pepper, salt, oil and vinegar, and garnjsh with watercress. .’glO-X A1TOH® A I* A FAMISIENNE.-Cut from peeled pota- fDPQ with a fiiEAD fTinrnncrhl toes with a vegetable-cutter as many little balls as the size of the yf _ will permit. Fry them in boiling lard, being careful they don’t burn. Skim them out and drain, and sprinkle them with salt. These balls may also be stewed in milk, slightly diluted with water and thickened with a little flour. Season with butter, pepper and salt. ©OTATO S-AEAD. — Take four or five hot, boiled potatoes, half a A' small beetroot, half a small Spanish onion, .plainly boiled, and about three inches of pickled cucumber. Cut them all in slices, and arrange them on a dish. Pour over them a salad dressing, adding a litttle English mustard to it. Serve with a border of hard-boiled eggs, cut in slices. 1 Our Medicines are as good as our “ Receipts.. ’ ' , m Physicians Use and Recommend TRASK’S MAGNETIC OINTMENT. Mafiy eminent physicians have introduced the “Magnetic Ointment ” into their practice, and speak in the most enthusi¬ astic terms of its success over a large class of diseases. The following have handed in their names for reference: Drs. Geo. & Wm. Cleveland, Waterville, N. Y. Dr. Bingham, Utica, N. Y. Dr. Buckingham, Marshall, N. Y. Dr. Bronson, Clinton, “ Dr. Preston, Sangerfield, N. Y. Dr. Bisseil, Dr. Winder, Oxford, O. Dr. Gibbs, Oxford, O, Dr. Twitchell, Clearfield, Minn. Dr. Hubbell, Amelia, O.

Ransom's family receipt book, 1886