The table

961. Spaghetti ail Gratin. — Prepare three-quarters of a pound of boiled spaghetti as in No. 959, place it in a saucepan, moistening with half a pint of Allemande sauce (No. 210), and half a pint of bechamel sauce (No. 154). Season with one pinch of pepper, and the third of a pinch of nutmeg, adding a quarter of a pound of grated cheese. Toss well, put it in a baking-dish, sprinkle the top with grated cheese and fresh bread-crumbs; pour over it a very little clarified butter, and place it in the oven. When of a fine golden color, after about fifteen minutes, take from the oven, and serve. 962. Boiled Green Corn. — Pare off the outer leaves and silk of six young and tender ears of corn, and place them in a saucepan, covering them with water. Add half a cupful of milk, half an ounce of butter, and a handful of salt. Cook for twenty minutes, and serve on a folded napkin. 963. Corn Saute il la Creme. — Take six ears of cooked green corn, prepared as for No. 962, drain, cut off the corn from the cobs with a sharp knife, being very careful that none of the cob adheres to the corn. Place it in a sautoire with a gill of hot bechamel sauce (No. 154), half a cupful of cream, and half an ounce of butter; season with half a pinch each of salt and pepper, and the third of a pinch of nutmeg. Cook gently on the stove for five minutes, place in a hot dish, and serve. 964. Corn Saute au Beurre. — Proceed as for No. 963, adding one ounce of butter, but suppressing the other ingredients. Season the same, but cook only for eight minutes, tossing it well. Place in a hot dish, and serve. 965. Corn Fritters. — Prepare four young, tender, good-sized, fresh ears of green corn exactly as for No. 963; after draining it carefully, place it in a china bowl; season with a pinch of salt and half a pinch of pepper, and add two fresh eggs, a quarter of a pound of well-sifted flour, and half a pint of cold milk, Do not beat the mixture, but stir it vigorously with a wooden spoon for five minutes, and it will be sufficiently firm. Butter well a frying-pan, take a kitchen ladle that contains the equivalent of a gill, and with this put the preparation into the pan in twelve parts; be careful they do not touch one another, and let them get a good golden color on each side for four minutes. Dress them on a folded napkin, and serve. 966. Barley Fritters. — The same as in No. 965, substituting boiled barley for corn. 967. Glazed Turnips, with Gravy. — Pare, and cut pear-shaped, twelve equal-sized, small white turnips; parboil them for five minutes, and drain them when done. Butter the bottom of a sautoire capable of holding them, one beside the other, and let them get a golden color, adding half a pint of powdered sugar. Moisten with half a pint of white broth (No. 99), half a pinch of salt, and add a very small stick of cinnamon. Cover with a but-