Delicate dishes

A large tablespoonful of butter, stir into it a heaping teaspoonful of flour. Before it browns add i^ cup of white stock, stir a minute, add a little lemon juice, white pepper, salt and ^ cup of cream. Boil up once and add a pint of chicken, cut in small pieces. Reduce the flame and simmer eight minutes. Miss Standart. FROG'S LEGS FRICASSEE. Put 3 pats of butter in the chafing-dish, when melted add a little salt and 2 teaspoonfuls of lemon juice or vinegar. Put in 3 dozen frog's legs, cover the dish and cook 13 minutes but do not burn. Drain off the juice, [illustration: VALENTINE & COMPANY. Coach and Car Varnishes and Colors.] add i}i cupfuls of white sauce, and if too thick, thin with the juice. Cook three minutes and serve. L. F. E. SCRAMBLED EGGS AND SARDINES. Take 6 eggs and 2 small.pats of butter and scramble together. When almost done, add 4 tablespoonfuls of cream and % of Worcestershire sauce. Drop in 6 skinned sardines, broken into small pieces. E. S. W. SALMON CREAMED. Into a pint of boiling milk stir slowly i}4, tablespoonfuls of butter, with the same quantity of flour rubbed in, adding ^ teaspoonful of salt, 2 eggs, well beaten, then a pint of cold boiled salmon, broken into pieces. Simmer five minutes. CREAMED EGGS. Hard boiled yolks, having half as many bread crumbs as eggs, and half as much cheese, season with salt and pepper, melted butter. Make into balls, put on platter, cover with creamed sauce, sprinkle over with bread crumbs and cheese. Put into oven and brown; seasoned with onion improves. This is a good way to use yolks after making angel cake. Miss Standart. If you would have delicious cake. The greatest care, friend, you must take, Both how you mix and how yon bake. Separate beat the eggs, you know. The whites quite light, to look like snow, And in the flour, put Cameo. With heat intense, should oven glow, A pan of cold water will temper it so That your cake will never burn, ah! no! A COLONIAL DAME'S RECIPE FOR CONNECTI- CUT LOAF CAKE. (150 years old.) Three pounds flour, 2 pounds butter, 2 pounds sugar, 6 eggs, 2 pounds of fruit, raisins and citron, nutmeg to taste, y^ pint wine and brandy mixed. Make sponge over night with ^ pint best yeast, mix in i^ the butter. Mrs. E. L. Hale. MRS. HENDERSON'S SPONGE CAKE. Ten eggs, i pound pulverized sugar, ^ pound flour, juice and grated rind of ^ a large lemon. Have [illustration: VALENTINE & COMPANY. Coach and Car Varnishes and Colors.] one person beat the yolks with y^ the sugar and another the whites of the eggs for i^ an hour. Then beat the yolks into the whites, stir in lightly the remainder of the sugar, then the flour and lemon by degrees, i pound of sugar is 3 cupfuls, ^ pound flour is 2^ cups. Mrs. J. P. MoNTROss. ENGLISH SEED CAKE. Stir I cake yeast into i pint warm milk, rub 4 ounces of butter lightly into 2 pounds flour; add i ounce caraway seed, y^ ounce allspice and ^ pound sugar; add the milk to this, mixing well and kneading into a light dough. Line 2 cake tins with buttered paper, pour in the cake and let it stand in a warm place for more than an hour, then bake in a well heated oven i^ hours. Mrs. J. H. R. Bond. SUNSHINE CAKE.