The national course in home economics

Put two dozen oysters and their juice in the pan with one-half a pint of water and a little pepper. As soon as they boil up remove them, skim, add one pint of milk, two tablespoonfuls of butter and heat them once more, Pour into a hot dish. Mrs. J. Hurie. MACARONI WITH EGGS. One-half of a cupful of cold boiled macaroni, two tablespoonfuls of canned mushrooms cut in slices, three eggs, butter the size of a walnut and one-half cup of milk, salt and pepper to taste. Heat the milk in the chafing dish, add the butter, then the eggs, which have been well mixed together, then the macaroni, mushrooms and salt. Stir over the boiling water six or eight minutes. Serve with hot milk biscuits buttered. H. B. ROE OF SHAD. The ingredients are: shad roe, two tablespoonfuls of butter, one tablespoonful of lemon juice, yolks of two hard-boiled eggs, one cup of grated bread, parsley (chopped), pepper, salt. Put the butter into the chafing dish, add the roe (after boiling it ten minutes in salted water), and break up lightly with a fork, add the eggs, mashed fine, bread-crumbs, parsley, pepper and salt, stirring till mixed; add lemon juice just before serving. Hannah Smith. LOBSTER A LA NANTES. It requires a large lobster, one tablespoonful of butter, a gill of wine, three eggs, one-half pint of cream. Take the lobster, cut in small slices, put in chafing dish with butter, season well with pepper and salt. Now pour the wine over it, cook ten minutes, add the beaten yolks of eggs and the cream; let all come to a boil and serve immediately. Fannie G. OHELET, Four eggs, one teaspoonful of butter, four tablespoonfuls of milk. Put butter in the chafing dish and when it is heated pour in the eggs after thoroughly whipping them with the milk. When cooked roll the edge quickly over until all is rolled upo Georgiana LaR FINNAN HADDIB. Take one-half of a finnan haddie, pick-up and cook in fresh butter, adding a cup of pure cream, one hard-boiled egg cut in small squares, the yolk of a raw Q,gg and one teaspoonful of grated cheese. Thicken with a cream sauce, season with salt and pepper. Cook slowly for ten minutes. Serve in a chafing dish with small pieces of dry toast. B. O, Ho SCALLOPED OYSTERS, Melt one tablespoonful of butter in the chafing dish and add onequarter of a cup of cream. Put in a layer of oysters drained, and sprinkle over them rolled crackers, add another layer of oysters and a layer of crackers and some small pieces of butter Season with salt and pepper. Cover and cook ten minutes G- A. Lillv ANCHOVY TOAST, Previously prepare thin slices of buttered toast with anchovies spread upon them. Keep hot Put into the chafing dish a tablespoonful of butter with which is mixed a teaspoonful of dry mustard, two tablespoonfuls of tomato sauce; one teaspoonful of mushroom sauce As soon as thoroughly mixed lay in this sauce, which should be of smooth texture and rich in color, slices of four hard-boiled eggs, with a little salt and cayenne pepper strewn over them. When heated, pour over the anchovy toast, being careful not to break the slices of eggs. There will be but little sauce, but what there is will be very appetizing. Sarah Bryan. DEVILED EGGS ON TOAST.