Mrs. JOHN MANNING. SALMON CROQUETTES. One can salmon, six Irish potatoes, four eggs beat together, two tablespoonfuls butter, pinch red pepper, salt to taste✪ Salmon Croquettes; make intosmall cakes and fry brown. Can be served either hot or cold. MRSa aly PRAY. SHRIMP PIE. Put a layer of shrimp in baking pan, then a layer of cracker crumbs, seasoning with salt, pepper and butter✪ Shrimp Pie, then another layer shrimp as before. Let the last layer be crumbs and butter. Mks. KUGENE MOREHEAD. CROQUETTES. One pound cooked salmon, one cup milk or cream, two tablespoonfuls butter, one tablespoonful flour, three Le tea eggs, one pint bread crumbs, pepper and salt; chop the salmon fine, mix the flour and butter together; let the milk come to a boil and stir in the flour, butter, salmon and seasoning; boil for one minnte, stir into it one well beaten egg and remove from the fire. When cold shape and proceed as for other croquettes. Mrs. W. A. Erwin. be wey cal at i x= [79] ICE-CREAM. ITALIAN CREAM. Soak one-third box gelatine half an hour in cold milk; put one quart milk on to boil; when boiling stir in yolks of eight eggs well beaten, add one and half cups sugar✪ Ice-Cream Italian Cream and the gelatine. When custard thickens, take off and pour into a deep dish in which the whites of eight eggs have been beaten to a stiff froth. Mix well and flavor to taste, put into moulds and allow four hours to cool. This cream is excellent and is much easier made in win- ter than summer. Mrs. JOHN MANNING. BISCUIT GLACE (Cream). Dissolve two cupfuls granulated sugar in one cupful boiling water; put over the fire and boil slowly until the syrup will spin a short thread. Pour it slowly over the yolks of six eggs which have been beaten until very light; return to the fire and stir for two minutes or until the mixture will slightly coat the bowl of the spoon. Strain in a bowl, set in a pan of cold water and whip with long even strokes until the mixture is cold and spongy in texture.’ Add one teaspoonful of vanilla and four tablespoonfuls of sherry; whip for five minutes longer, then stir in lightly one pint thick cream✪ Biscuit Glace (Cream) whipped to a solid froth; fill a mold with this; cover and bind with a buttered cloth and pack in ice and salt for three hours or more. This may be put away in shapes with the top dusted with macaroon crumbs and placed ina cave for four hours. MATTIE SOUTHGATE JONES. [ 80 ] FRUIT SALAD. One-half dozen best oranges, one fresh pineapple or a car sliced pineapple, one pound crystalized cherries cut in half, one-half pound green colored crystalized fruit✪ Fruit Salad. The oranges should have all the tissue removed and all should be shreded separately, then mixed together and allowed to stand in the orange and pineapple juice for half an hour before (Servitig gdeiis scale be wsetyvcamin punch cups with the juice. Otherwise it is served with a perforated spoon, in baskets made of orange or egg kisses, with grated cocoanut scattered over the top. MATTIE SOUTHGATE JONES. ICED ARELEHS: Pare and core a dozen or more apples; they should be fine, firm ones. Place in a stew pan and cover with water, and stew until you can pierce with a straw; then remove from the fire and set in a dish to cool. Then fill centers with jelly✪ Iced Apples and ice over as you would a cake. Serve in a glass dish and eat with rich cream or custard. Mrs. TOMLINSON. LEMON SHERBET. ✪ Lemon Sherbet

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Mrs. JOHN MANNING. SALMON CROQUETTES. One can salmon, six Irish potatoes, four eggs beat together, two tablespoonfuls butter, pinch red pepper, salt to taste; make intosmall cakes and fry brown. Can be served either hot or cold. MRSa aly PRAY. SHRIMP PIE. Put a layer of shrimp in baking pan, then a layer of cracker crumbs, seasoning with salt, pepper and butter, then another layer shrimp as before. Let the last layer be crumbs and butter. Mks. KUGENE MOREHEAD. CROQUETTES. One pound cooked salmon, one cup milk or cream, two tablespoonfuls butter, one tablespoonful flour, three Le tea eggs, one pint bread crumbs, pepper and salt; chop the salmon fine, mix the flour and butter together; let the milk come to a boil and stir in the flour, butter, salmon and seasoning; boil for one minnte, stir into it one well beaten egg and remove from the fire. When cold shape and proceed as for other croquettes. Mrs. W. A. Erwin. be wey cal at i x= [79] ICE-CREAM. ITALIAN CREAM. Soak one-third box gelatine half an hour in cold milk; put one quart milk on to boil; when boiling stir in yolks of eight eggs well beaten, add one and half cups sugar and the gelatine. When custard thickens, take off and pour into a deep dish in which the whites of eight eggs have been beaten to a stiff froth. Mix well and flavor to taste, put into moulds and allow four hours to cool. This cream is excellent and is much easier made in win- ter than summer. Mrs. JOHN MANNING. BISCUIT GLACE (Cream). Dissolve two cupfuls granulated sugar in one cupful boiling water; put over the fire and boil slowly until the syrup will spin a short thread. Pour it slowly over the yolks of six eggs which have been beaten until very light; return to the fire and stir for two minutes or until the mixture will slightly coat the bowl of the spoon. Strain in a bowl, set in a pan of cold water and whip with long even strokes until the mixture is cold and spongy in texture.’ Add one teaspoonful of vanilla and four tablespoonfuls of sherry; whip for five minutes longer, then stir in lightly one pint thick cream whipped to a solid froth; fill a mold with this; cover and bind with a buttered cloth and pack in ice and salt for three hours or more. This may be put away in shapes with the top dusted with macaroon crumbs and placed ina cave for four hours. MATTIE SOUTHGATE JONES. [ 80 ] FRUIT SALAD. One-half dozen best oranges, one fresh pineapple or a car sliced pineapple, one pound crystalized cherries cut in half, one-half pound green colored crystalized fruit. The oranges should have all the tissue removed and all should be shreded separately, then mixed together and allowed to stand in the orange and pineapple juice for half an hour before (Servitig gdeiis scale be wsetyvcamin punch cups with the juice. Otherwise it is served with a perforated spoon, in baskets made of orange or egg kisses, with grated cocoanut scattered over the top. MATTIE SOUTHGATE JONES. ICED ARELEHS: Pare and core a dozen or more apples; they should be fine, firm ones. Place in a stew pan and cover with water, and stew until you can pierce with a straw; then remove from the fire and set in a dish to cool. Then fill centers with jelly and ice over as you would a cake. Serve in a glass dish and eat with rich cream or custard. Mrs. TOMLINSON. LEMON SHERBET.

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