Good Things to Eat as Suggested by Rufus

FRIED PARSLEY— Carefully pick the stems from the parsley, dry it on a cloth, put into a frying basket, then into hot fat. Be careful that the fat is not too hot. Fry for a few minutes. BEEF MARROW QUENELLES— Put one-half pound beef marrow into a basin, with an equal quantity of breadcrumbs, add two tablespoons of flour; salt and pepper to taste. Work it into a smooth paste with the yolks of six eggs and the whites of one. Take it out a little at a time and poach in boiling salted water, drain, trim, and serve very hot. CALF'S LIVER QUENELLES— Steep a thick layer of bread in milk, until well soaked, then squeeze and mix with half a pound of finely ground calf's liver, and season with parsley, chives and lemon peel in small quantities, and all finely ground. Dust in salt and pepper and a tablespoonful of flour. Bind the mixture with beaten eggs. Divide the mixture with a tablespoon into small quantities and shape each one like an oval. Plunge the ovals into a saucepan of boiling water and boil for a half an hour. Chop some bacon, place it in a frying-pan with a lump of butter and fry until brown. When the quenelles are cooked pour the hot bacon and fat over them, and serve. CHICKEN QUENELLES— Mix together one teacupful each of breadcrumbs and finely pounded cooked chicken. Season highly with salt and cayenne and bind with raw egg yolks. Mold into pieces about the size and shape of an olive, between two spoons. Roll in egg and cracker dust and fry them, or poach them in boiling broth or water until they float, and use them as desired. BEAUREGARD EGGS— Two level tablespoons butter, two level tablespoons flour, one-half level teaspoon salt, one cup milk, four hard-boiled eggs. Make a white sauce of the butter, flour, salt and milk, and add the whites of the eggs chopped fine. Cut buttered toast in pointed pieces and arrange on a hot plate to form daisy petals. Cover with the sauce and put the egg yolks through a ricer into the center. EGG AND POTATO SCALLOP— Fill a buttered baking dish with alternate layers of cold boiled potatoes sliced thin, hard-boiled eggs also sliced, and a rich white sauce poured over each layer. Cover the top with buttered crumbs and set in the oven until the crumbs are browned. EGGS SCRAMBLED IN MILK— Half pint of milk, five eggs. Heat the milk in a saucepan and when it is just at the boiling point stir in the eggs, which should have been beaten enough to mix them thoroughly. Stir steadily until they thicken, add a half teaspoonful of salt and serve at once.