Delicate dishes

Boil 3 eggs 2o minutes, separate the yolks and chop the whites fine. Toast 4 slices of bread, cut 1/2 into squares and 1/2 into triangles. Make a sauce of i cup of cream or milk, i teaspoonful of butter, i (heaping) of flour, ^ of salt, i saltspoonful of pepper. Stir the whites into the sauce and while hot, pour it over the toast. Rub the yolks through a fine strainer over the whole, garnish with toast triangles and put a bit of parsley in the center. Miss Edith A. Stevens. CAULIFLOWER. A new way of cooking cauliflower. Divide the [illustration: A. N. Warner & Co. Underwear.] vegetable into little boquets and cook in salted water. Strain and cool. Season with salt, white pepper, chopped parsley and sprinkle with flour. Dip in beaten egg and plunge into boiling lard. BOSTON SANDWICHES. Boil I pint of chestnuts and 2 large chicken livers until tender. Remove the brown skin from the nuts by pouring over them boiling water after they are shelled. Pound to a paste and season with salt, lemon juice and pepper. Spread upon thin slices of white bread. Mrs. J. E. Brown. BEACH SAUSAGES. Two pounds of veal, 1/2 pound of fat salt pork, chopped very fine. Add i pint of oysters and chop. Dredge in a little flour and pepper and fry. . Mrs. M. E. Brown. LUNCHEON NEST. Chop fine whatever cold meat, fowl or fish you have. Season and add half as much again mashed potato; moisten with gravy, if possible, or rich milk; mold into egg shape, then dip into beaten egg, roll in cracker or bread crumbs; fry a delicate brown. Fill a hot dish with enough fried potatoes, sliced like straws, to represent a nest. Lay your croquettes in this and serve at once. S. F. A. [illustration: VALENTINE & COMPANY. Coach and Car Varnishes and Colors.] OYSTER SHORTCAKE. Make a rich but delicate shortcake dough, using sweet milk and Cameo baking powder. Bake in jelly cake tins, in rather thin layers and lightly butter each as it comes from the oven. Drain i quart of oysters, putting the liquor on to scald. Heat a cup and a half of milk and a tablespoonful of butter. Rub smooth a tablespoonful of flour in a little cold milk, and add this to the scalding milk, stirring until it thickens. If half a cup of cream can be had add it to the milk; it is a great improvement. Put a teaspoonful of butter into the oyster juice after it is skimmed, salt and pepper to taste, add the oysters, let them scald until they "ruffle," which will be very soon. Then take them out, lay them on a layer of shortcake; pour the juice into the milk, stir well, put a spoonful of this filling over the oysters, lay on another layer of shortcake, then add more oysters , pouring the hot filling over the whole. The dish should be very hot, and it should not stand a minute after being prepared and served. If the cakes are very thin and crisp, three layers may be used instead of two. Selected. SAUSAGE DUMPLINGS. Cook some sausages until thoroughly done, but do not brown too much. Then roll out a crust; cut in squares. On each square lay a sausage; fold the corners across, pressing them together. Then place in a pan and bake in [illustration: A.N. Warner & Co.] SUPPLIES.