pan with enough water to cover them. Boil 30 minutes. Drain off the water and pound the nuts until very fine; add * I tablespoonful of the butter and pound until well mixed; add balance of butter and the salt and pound lo minutes, then add the cream, a little at a time. When it is all worked in rub the mixture through a sieve. Beat 3 eggs until light and stir into that which has been strained. Place in a double boiler and cook 8 minutes, stirring con- stantly. It should by this time be smooth and thick, if the water in the outer boiler has been boiling rapidly. Spread on a large platter to cool. When cold butter the hands and mold into balls or cones. Dip into the fourth egg, then into the bread crumbs; fry a minute and a half. Arrange on a warm napkin and serve. Mrs. Bates. TRIPE A LA CONTANCE. One pound of thin tripe, Yt, pound of bacon, i small carrot, juice of 5^ lemon, i small onion, bouquet garni, parsley, « ounces of butter, i tablespoonful of Worcester- shire sauce, I ounce of flour, i pint of stock. Wash the tripe in cold water and then blanch it — that is, put it on in cold water and let it come to a boil — take it out of the stew pan, throw the water away, dry it with a clean cloth and cut it into strips 2 inches wide and 4 inches long. Cut the bacon into very thin slices the 'same size as the strips of tripe. Chop up the parsley fine, lay the strips of bacon on A.N.Warner&Go.}LAGES. -^^ LUNCHEON. 7B the tripe, sprinkle a little parsley on each, roll them up to- gether and tie round with string. Cut up the onion and carrot and put them with the bouquet garni into a stewpan with the rolls of tripe and i pint of stock, and let all sim- mer for 2 hours, then take out the rolls of tripe. Mix 2 ounces of butter and i ounce of flour ✪ Tripe a la Constance together in a stewpan, strain the stock into it, stir till it thickens, add the lemon juice and Worcestershire sauce, also the rolls of tripe, long enough to get hot through. Arrange the tripe in a circle around mashed potatoes and pour the sauce around. Selected. FISH OMELET. Cook together i level tablespoonful of flour and i of butter; add gradually ^ cup of hot milk and a little pepper. Pour boiling water on a ^ cup of shredded cod- fish, drain and mix with the thickened milk, then add 2 cups of cold boiled potatoes chopped fine. Melt table- spoonful of butter in a spider; when hot turn in fish and cook slowly until a thick crust has formed; then fold over and serve on hot platter. A. R. LITTLE PIGS IN BLANKETS. Season large oysters with salt and pepper. Cut fat English bacon in very thin slices, wrap an oyster in each WALEUTINro VALENTINE & GOMPflNY. VMr n ISHLv Coach and Car Yarnisbes and Colors. 74 LUNCHEON. slice and fasten with a wooden toothpick. Heat a frying pan and put in the little pig. Cook just long enough to crisp the bacon, about two minutes. Place on slices of toast that have been cut into small pieces. Do not remove the skewers; garnish with parsley. Have the pan very hot before the pigs are put in and shake continually; do not not burn. EGGS POACHED IN MILK. ✪ Fish Omelet

AI-modernized reading of the original text

pan with enough water to cover them. Boil 30 minutes. Drain off the water and pound the nuts until very fine; add * I tablespoonful of the butter and pound until well mixed; add balance of butter and the salt and pound lo minutes, then add the cream, a little at a time. When it is all worked in rub the mixture through a sieve. Beat 3 eggs until light and stir into that which has been strained. Place in a double boiler and cook 8 minutes, stirring constantly. It should by this time be smooth and thick, if the water in the outer boiler has been boiling rapidly. Spread on a large platter to cool. When cold butter the hands and mold into balls or cones. Dip into the fourth egg, then into the bread crumbs; fry a minute and a half. Arrange on a warm napkin and serve. Mrs. Bates. TRIPE A LA CONTANCE. One pound of thin tripe, Yt, pound of bacon, i small carrot, juice of 5^ lemon, i small onion, bouquet garni, parsley, « ounces of butter, i tablespoonful of Worcestershire sauce, I ounce of flour, i pint of stock. Wash the tripe in cold water and then blanch it — that is, put it on in cold water and let it come to a boil — take it out of the stew pan, throw the water away, dry it with a clean cloth and cut it into strips 2 inches wide and 4 inches long. Cut the bacon into very thin slices the 'same size as the strips of tripe. Chop up the parsley fine, lay the strips of bacon on [illustration: A. N. Warner & Co. advertisement] -^^ LUNCHEON. 7B the tripe, sprinkle a little parsley on each, roll them up together and tie round with string. Cut up the onion and carrot and put them with the bouquet garni into a stewpan with the rolls of tripe and i pint of stock, and let all simmer for 2 hours, then take out the rolls of tripe. Mix 2 ounces of butter and i ounce of flour together in a stewpan, strain the stock into it, stir till it thickens, add the lemon juice and Worcestershire sauce, also the rolls of tripe, long enough to get hot through. Arrange the tripe in a circle around mashed potatoes and pour the sauce around. Selected. FISH OMELET. Cook together i level tablespoonful of flour and i of butter; add gradually ^ cup of hot milk and a little pepper. Pour boiling water on a ^ cup of shredded codfish, drain and mix with the thickened milk, then add 2 cups of cold boiled potatoes chopped fine. Melt tablespoonful of butter in a spider; when hot turn in fish and cook slowly until a thick crust has formed; then fold over and serve on hot platter. A. R. LITTLE PIGS IN BLANKETS. Season large oysters with salt and pepper. Cut fat English bacon in very thin slices, wrap an oyster in each [illustration: VALENTINE & COMPANY advertisement] slice and fasten with a wooden toothpick. Heat a frying pan and put in the little pig. Cook just long enough to crisp the bacon, about two minutes. Place on slices of toast that have been cut into small pieces. Do not remove the skewers; garnish with parsley. Have the pan very hot before the pigs are put in and shake continually; do not burn. EGGS POACHED IN MILK.

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Tripe a la ConstanceTripe with SauceFish OmeletLittle Pigs in BlanketsEggs Poached in Milk

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