Fresh Cod or Haddock Sauté

Cut fat salt pork in very thin slices; over it pour boiling water, let stand two minutes, then dip the slices, one at a time, in flour and set into a cast-iron frying pan; let cook slowly until the fat is well drawn out, and the pork nicely browned on one side; turn and brown the other side. Remove the pork and keep it hot. Have the fish removed from the back bone in two long strips; cut these in pieces of a size for serving; roll in flour and cook in the hot fat (not too fast), until brown on one side; turn and brown the other side. Serve on a hot dish with the pork around the fish. The fish will hold its shape better and may be cooked more easily and thoroughly, if made ready as above, rather than when cut in slices across the grain of the fish and through the bone. The head and bones.

should be used at once to make broth for

soup or chowder.

Ham Timbales with Brussels
Sprouts

Beat two eggs; add one cup of cold, cooked ham, chopped fine, one-fourth a cup of sifted bread crumbs, half a teaspoonful of salt, one-fourth a teaspoonful of paprika and one cup and a half of rich milk. Mix thoroughly and turn into molds thoroughly greased and sprinkled with fine-chopped truffles or capers or sifted hard-cooked egg. Let cook surrounded with boiling water (without boiling thereafter), until firm throughout. Unmold on a hot dish; surround with Brussels sprouts, cooked tender and seasoned with butter, salt and pepper, or stirred into a cup and a half of cream

sauce.

Sausage with Mashed Potato
and Apples

Prick the sausage links on all sides, cover with boiling water, let boil five minutes; drain and let cook in the oven. until cooked as desired. The heat of the oven should be moderate or the sausage will be quickly overcooked. Watch and shake the pan often to cook evenly. Mash the potatoes; add hot milk, butter and salt and beat until very light; shape in a mound on a hot dish; surround with the sausage; pipe a little of the potato between the sausage to hold them in place and set cooked quarters of apples around the dish.

sausage. Quite as often the full length of the rib bones is left on the roast, and when served cold the bone is held in the

hand for eating. Cook the meat on a rack, in a very moderate oven, about twenty minutes to the pound. Baste often with the fat in the pan, dredging with flour after each basting; serve with apple sauce. pork was garnished with parsley, and in paper, in a cool dry room in a cellar. sliced tomatoes, ripened, after wrapping

In the illustration the

Oysters, Florentine Style

For two persons heat one dozen cleaned oysters to the boiling point in

Apples to Serve with Sausage

Pare, quarter and core three or four apples; have ready a hot syrup, made by cooking half a cup of sugar or honey in an equal measure of water; set the quarters of apples, separately, into the syrup, and let cook, turning often, till tender and transparent.

Roast Ribs of Pork

The ribs and loin are the choicest cuts of pork for roasting. In the roast of pork, shown in the illustration, the rib bones. were cut short and the meat on the bones cut off and the flank used in making

their own liquid; skim out the oysters and keep them hot in a covered dish. it cook two tablespoonfuls of flour and Melt two tablespoonfuls of butter; in one-fourth a teaspoonful, each, of salt and black pepper until bubbling throughout; add the oyster liquor, with milk or cream, to make one cup in all, and stir until boiling; add the yolk of one egg, beaten and diluted with one teaspoonful of lemon juice, and stir without boiling about two minutes. Set a layer of hot, plain, boiled spinach on a serving dish and spread a layer of sauce over the spinach; on this set the oysters; pour over the rest of the sauce, sprinkle with

two tablespoonfuls of grated cheese and serve at once. The cheese may be omitted.

Risotto All' Artigiana

Put two tablespoonfuls of butter or vegetable oil into a casserole or saucepan; add two ounces (or one-fourth a cup) of fine-chopped ham, bacon or sausage, half a large onion, a small carrot, two branches of parsley, and two inner stalks of celery, all chopped fine; add one pound of veal, lamb or chicken, cut in small pieces, and cook and stir constantly, until all are yellowed a little; add about aquart of boiling water and let the whole simmer very gently until the meat is about

done, adding broth or water as needed; add three-fourths a cup of rice, a teaspoonful of salt and let cook until the rice is just tender, adding broth or water as is needed. When cooked the dish should not be too firm nor yet sloppy. Turn into a hot serving dish; set three tablespoonfuls of butter above, and sprinkle the whole with half a cup or more of grated Parmesan or other cheese.

Apple Shortcake with Honey

Sift together one cup, each, of oat and rye or barley flour, four teaspoonfuls of baking powder, and half a teaspoonful of salt. Work in three tablespoonfuls of shortening, then adding milk as needed,

mix to a soft dough. Spread the dough in two, small-sized, layer-cake pans, carefully greased. Bake about twenty minutes. Spread one layer with butter; cover with apples stewed without sugar and very little water, and pour over strained honey; set the second layer set the second layer above, spread with butter; cover with hot apples, and pour honey over the whole. Syrup may be used instead of honey.

Chocolate Custard

Scald three cups of milk; sift two level teaspoonfuls of cornstarch with one-hait a teaspoonful of salt and two tablespoonfuls of sugar, several times, then stir into the hot milk; continue to stir until the mixture thickens slightly; cover and let

above the custard; add a few bits of fruit jelly to the top of the cream for the color.

Banana Charlotte Russe

Cut half a banana in slices; over it squeeze a little lemon juice, to keep it from discoloring, and set aside in a cool place. Scrape the coarse threads from two bananas and one half, then press through a ricer. There should be one cup of purée. Scald the purée with the rest of the juice from the lemon (over boiling water); add one tablespoonful of granulated gelatine, softened in onefourth a cup of cold water. Put threefourths a cup of corn syrup, and onefourth a cup of sugar in a double boiler with the whites of two eggs. Have the 'water in the lower part of the boiler boil

cook fifteen minutes, stirring occasionally. Have ready one square (ounce) of chocolate, melted over hot water; add two or three tablespoonfuls of the hot mixture, and stir and cook over the fire until smooth, adding more of the mixture, meanwhile, if needed; when smooth, beat into the rest of the hot mixture. Beat two whole eggs, or four yolks; add onethird a cup of syrup, honey or sugar, and beat again, then stir and cook in the hot mixture until the egg is "set."

Flavor with a teaspoonful of vanilla, when cold. Serve in cups with a spoonful of cream, thickened with cremo-vesco,

ing rapidly; beat and cook the mixture constantly seven minutes. Spread onehalf of this frosting on paper, fastened to boards one inch thick, in the shape of lady fingers; dredge with a few grains of sugar and let cook in a very moderate oven till firm and colored slightly. It should take about half an hour; beat the rest of the mixture into the banana mixture. Stir, in ice and water, till the mixture begins to jelly, then fold in one cup of cream, beaten very light. When the mixture will hold its shape, put it by spoonfuls into a mold lined with the slices of banana and the lady-finger meringues.

Snow Apple

Pare, quarter and core tart apples; add boiling water and let cook over a quick fire until tender. Press through a sieve. To two cups of thick pulp add half a cup of honey or sugar, or half of each and the juice and grated rind of half a lemon. Heat to the boiling point; add one tablespoonful and a half of granulated gelatine, softened in one-third a cup of cold water, and stir until the gelatine is melted. Chill and when the mixture begins to jelly, add the stiffly-beaten whites of two eggs, and beat with a Dover egg-beater until very firm. Turn into a mold, and when firm serve, unmolded, with cream or boiled custard.

Cornstarch Blancmange

Scald two cups of milk; mix one-third a cup of cornstarch, half a teaspoonful of salt and two tablespoonfuls of sugar, honey or syrup with half a cup of cold milk to a smooth consistency, then stir it into the hot milk; continue to stir until the mixture thickens, then cover and let cook, stirring occasionally, twenty minutes. Fold in the white of one egg, beaten very light, and when the egg is cooked (about three minutes), turn into one large, or five small molds. Serve when cold and firm, unmolded, with a cold

Compote of Bananas

Make a syrup of half a cup of sugar, syrup or honey and half a cup of water. Peel and scrape two or three bananas, then cut in thin, even slices; add to the syrup and let boil all over, shaking the pan a little to cook all the slices evenly. A little lemon or vanilla extract may be added, or thin lemon or orange rind may be cooked in the syrup. Skim the bananas, as they soften, to a plate. When all are cooked (kept in whole slices), boil down the syrup a little. When cool add the bananas and use.

Christmas Fruit Salad

For each service take a slice of pine