6.— Carrot Pudding. Chop fine sufficient suet to measure i cup- ful ; add i cupful of scraped and grated car- rot and the same quantity of grated raw potatoes; stir in )^ of a cupful of milk, 2 cupfuls of flour, I cupful each of raisins and currants, i}i teaspoonfuls of baking powder, ^ of a teaspoonful of cinnamon and ^ of a teaspoonful of cloves. ✪ Carrot PuddingSteam for three hours in a buttered mold and serve with a soft sauce. 7. — Baked Creamed Cabbage. Remove the outer leaves from a head of cabbage, cut out the stalk and chop coarsely. Soak in salted water for ten minutes, then put into a kettle, cover with boiling water, add i tablespoonful of salt and keep at a galloping boil, uncovered, for twenty minutes, then drain. Into a saucepan put i^ tablespoon- fuls of butter and i^ tablespoonfuls of flour. Stir over the fire until mixed, then add grad- ually 1}^ cupfuls of hot milk. When smooth and thick add i scant teaspoonful of salt and 140 Septetnbet* ^ of a teaspoonful of white pepper and mix thoroughly with the cabbage. Turn into a buttered baking-dish, sprinkle thickly with buttered bread crumbs✪ Baked Creamed Cabbage and bake in a moder- ate oven until brown. 8.— Steak with 03rsters. At least I dozen oysters, rolled in fine crumbs, will be needed. Cook the steak slightly underdone ; spread quickly over it a spoonful of butter mixed with a drop of tabasco and a little lemon juice. Place on a hot pan, cover with the prepared 0)rsters and run into a very hot oven or under the gas broiler until the 0)rsters are lightly colored. Serve around it a few slices of crisp bacon✪ Steak with Oysters. 9. — Shrimp Chowder. Put 2 tablespoonfuls of finely chopped salt pork in a dish. When well fried out add I teaspoonful of chopped onion and cook until it begins to color. Add i tablespoon- ful of flour and, when mixed, i J^ cupfuls of milk. As soon as thickened add }i can of prepared shrimps and i cupful of diced cold boiled potatoes. Season well, cover and sim- mer for five minutes and serve with crackers. 141 September* za— Fillets of Chicken. Strip the skin from the breast of an un- cooked fowl, and with a sharp knife loosen and remove the white breast meat, taking care to have each half in as good shape as possible. This will give two complete fillets, or, if divided, two major and two minor fillets from one fowl. Dip each into slightly- beaten egg, then into fine bread crumbs. Have ready a kettle of deep fat, smoking hot. Gently drop in two or more of the fillets — according to the size of the kettle — and draw to one side of the fire, that they may cook through without burning. Drain on unglazed paper and serve with bechamel or tartare sauce. If broiling is desired, dip each fillet into melted butter, and arrange on a broiler and broil about six minutes, turn- ing frequently. Garnish with cress and toast points. zi. — Com Oysters. Half of a can of com is put through a chopper and is mixed with a beaten eggs, 2 tablespoonfuls of milk, i tablespoonful of melted butter, a high seasoning of salt and pepper, i teaspoonful of baking powder and 142 September^ sufficient flour to make a thick batter. This is dropped by small spoonfuls in a pan con- taining a little hot fat and fried brown ; from the flavor the little fritters are frequently called com oysters. 12.— Date Roly-Poly. Date roly-poly is a nice dessert. Make a rich biscuit dough, roll it out and spread with dates which have been stoned, chopped and stewed in a very little water until soft. Sprinkle with sugar, roll up, steam for three- quarters of an hour, then place in the oven long enough to dry off the top. Serve with a soft or a hard sauce. 13. — Fried Soft Clams. ✪ Fillets of Chicken

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6.— Carrot Pudding. Chop fine sufficient suet to measure i cup- ful ; add i cupful of scraped and grated car- rot and the same quantity of grated raw potatoes; stir in )^ of a cupful of milk, 2 cupfuls of flour, I cupful each of raisins and currants, i}i teaspoonfuls of baking powder, ^ of a teaspoonful of cinnamon and ^ of a teaspoonful of cloves. Steam for three hours in a buttered mold and serve with a soft sauce. 7. — Baked Creamed Cabbage. Remove the outer leaves from a head of cabbage, cut out the stalk and chop coarsely. Soak in salted water for ten minutes, then put into a kettle, cover with boiling water, add i tablespoonful of salt and keep at a galloping boil, uncovered, for twenty minutes, then drain. Into a saucepan put i^ tablespoon- fuls of butter and i^ tablespoonfuls of flour. Stir over the fire until mixed, then add grad- ually 1}^ cupfuls of hot milk. When smooth and thick add i scant teaspoonful of salt and 140 Septetnbet* ^ of a teaspoonful of white pepper and mix thoroughly with the cabbage. Turn into a buttered baking-dish, sprinkle thickly with buttered bread crumbs and bake in a moder- ate oven until brown. 8.— Steak with 03rsters. At least I dozen oysters, rolled in fine crumbs, will be needed. Cook the steak slightly underdone ; spread quickly over it a spoonful of butter mixed with a drop of tabasco and a little lemon juice. Place on a hot pan, cover with the prepared 0)rsters and run into a very hot oven or under the gas broiler until the 0)rsters are lightly colored. Serve around it a few slices of crisp bacon. 9. — Shrimp Chowder. Put 2 tablespoonfuls of finely chopped salt pork in a dish. When well fried out add I teaspoonful of chopped onion and cook until it begins to color. Add i tablespoon- ful of flour and, when mixed, i J^ cupfuls of milk. As soon as thickened add }i can of prepared shrimps and i cupful of diced cold boiled potatoes. Season well, cover and sim- mer for five minutes and serve with crackers. 141 September* za— Fillets of Chicken. Strip the skin from the breast of an un- cooked fowl, and with a sharp knife loosen and remove the white breast meat, taking care to have each half in as good shape as possible. This will give two complete fillets, or, if divided, two major and two minor fillets from one fowl. Dip each into slightly- beaten egg, then into fine bread crumbs. Have ready a kettle of deep fat, smoking hot. Gently drop in two or more of the fillets — according to the size of the kettle — and draw to one side of the fire, that they may cook through without burning. Drain on unglazed paper and serve with bechamel or tartare sauce. If broiling is desired, dip each fillet into melted butter, and arrange on a broiler and broil about six minutes, turn- ing frequently. Garnish with cress and toast points. zi. — Com Oysters. Half of a can of com is put through a chopper and is mixed with a beaten eggs, 2 tablespoonfuls of milk, i tablespoonful of melted butter, a high seasoning of salt and pepper, i teaspoonful of baking powder and 142 September^ sufficient flour to make a thick batter. This is dropped by small spoonfuls in a pan con- taining a little hot fat and fried brown ; from the flavor the little fritters are frequently called com oysters. 12.— Date Roly-Poly. Date roly-poly is a nice dessert. Make a rich biscuit dough, roll it out and spread with dates which have been stoned, chopped and stewed in a very little water until soft. Sprinkle with sugar, roll up, steam for three- quarters of an hour, then place in the oven long enough to dry off the top. Serve with a soft or a hard sauce. 13. — Fried Soft Clams.

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