once.

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Petite Marmite

(To serve ten)

AVE a marrow bone sawed into pieces about two inches in length, one for each person to be served. Wrap the bone in a piece of thin cheese cloth, and set into the soup kettle with four pounds of lean beef from the leg or breast, cut up in small pieces. Pour on three and one-half quarts of cold water and let heat to the boiling point; skim and let simmer very slowly to keep the liquid clear. After four or five hours add the necks, pinions (ends of the wings), and giblets of several fowl, olive shapes, cut from a carrot of good size, as many similar shapes, cut from a turnip, an onion, or the white part of three leeks, cut in thin slices, with the heart of a head of celery, cut in thin slices, and let simmer about one hour. In a separate dish cook onefourth a head of very white cabbage in broth or water with a little bacon fat. When ready to serve the soup, remove all fat and serve in petite marmites, individual, small-eared pots. Serve some of

each vegetable in each pot. Serve, also, on separate plates, a bit of the cabbage, a marrow bone and small pieces of hot

toast.

Sunday-Morning Codfish Balls

Put hot boiled potatoes through a ricer to make two cups; have ready one cup of salt codfish, picked very fine, covered with cold water, heated very slowly till the water looks milky, then dried in a cloth. Mix the potato, fish, a tablespoonful of butter, one-fourth a teaspoonful of paprika, and a few drops of scraped onion juice. Beat with a slitted wooden spoon until light and fluffy. Shape in balls; roll in a beaten egg, mixed with three or four tablespoonfuls of cold water, then in soft, sifted bread crumbs. Fry one or two minutes in deep fat. Make the day before and leave uncovered till ready to cook.

Salt Codfish-and-Potato Souffle

Into a cup of hot mashed potato (well pressed down) beat one tablespoonful of

butter, one-fourth a teaspoonful of black pepper, one-third a cup of cream and one, cup of fine-shredded fish (soaked in cold water an hour or longer and drained). When beaten very light, beat in the wellbeaten yolk of one egg, then fold in the well-whisked whites of two. Bake in a well-greased dish and serve hot with egg or pickle sauce.

Creamed Shrimps au Gratin

Shrimps may be used, or part shrimps. and part fresh fish separated in flakes. Allow three-fourths a cup of cream sauce - two tablespoonfuls, each, of butter or fat and flour, one-fourth a teaspoonful, each, of salt and pepper, one cup of milk to each cup of solid material. Set in a greased baking dish in layers, with layers, with buttered cracker crumbs on top. Bake until the contents are hot throughout and the crumbs are browned.

or sliced, and a cup of celery in slices; stir one-fourth a cup of flour with cold water to a smooth consistency, then stir into the hot liquid; stir until boiling, adding more liquid, if needed, to cover the meat and vegetables and let simmer again till the meat is very tender. Add, before serving, one or two tablespoonfuls of tomato or mushroom catsup; serve with horse-radish.

Ham, Modern Style

Cut a slice about two inches thick from the center of a ham. Let stand in cold water about one hour. Drain off the water, sprinkle the ham with half a teaspoonful of mustard, a tablespoonful of sugar and two tablespoonfuls of vinegar. Cover with cold water; let heat very slowly to the boiling point, cover and let simmer until tender. This might be cooked in a fireless cooker.

Stewed Ox-tails

Separate an ox-tail at the joints into pieces about two inches long, wash carefully, dry on a cloth and roll in flour. Shred a slice of fat salt pork or two of bacon, try out the fat, remove the shreds to a stewpan or casserole, and in the fat brown the pieces of meat on all sides; put them with the bacon, cover with beef broth or a bouillon capsule dissolved in boiling water, and let simmer an hour. Skim off the fat, add four onions, whole

Rice-and-Ham Croquettes

Take equal portions of cold, cooked ham, chopped fine, and cooked rice; for a cup, each, of rice and ham melt onethird a cup of butter or fat; in it cook one-third a cup of flour and onefourth a teaspoonful, each, of salt and pepper; add one cup and a fourth of milk, and stir until boiling, then stir in the ham and rice. Spread on a plate to cool. Shape into balls or cylinders, roll in soft, sifted, bread crumbs, then in egg, beaten

and diluted with milk, and again in crumbs. Fry in deep fat; serve with peas or a green salad.

Meat Loaf

Put through a food chopper one pound of raw veal steak, half a pound raw beef from the top of the round and about onefourth a pound of cooked ham. Mix thoroughly; add two eggs, beaten light, a scant teaspoonful of salt, a dash of paprika, two tablespoonfuls of butter, or chicken fat, two Uneeda biscuits, rolled fine, and a little onion juice, chopped parsley or Worcestershire sauce; shape into a loaf. Set the loaf in a greased pan; make a depression in the center, lengthwise, and in it set, end for end, one or two hard-cooked eggs removed from the shell. Cover the eggs, smoothly baste with hot fat and bake about two hours in a moderate oven,

basting often meanwhile. Serve hot or cold, with a sauce made in the pan.

Eggs Scrambled with Dried
Beef and Tomato

Chop, fine, half a cup of smoked beef. Melt two tablespoonfuls of butter or fat in an omelet-pan; add the chopped meat, three-fourths a cup of canned tomato, a few drops of onion juice, half a teaspoonful of salt, and a few grains of paprika; stir until hot, then add three eggs, beaten until well mixed, and cook until the eggs are creamy throughout. Serve on squares of buttered toast or with baked potatoes.

Eggs Shirred with Tomato

Rub over a baking dish with fat, and turn in canned tomatoes mixed with half a teaspoonful of chili powder to cover the bottom; sprinkle on a few soft, sifted, bread crumbs. Break over the crumbs

as many eggs as are desired. Season with pepper, salt and, if approved, a few drops of onion juice. Cover the eggs with a light layer of buttered crumbs. Let cook in a moderate oven about ten minutes, or until the egg-white is "set."

Eggs, Grand Duc

Set carefully poached eggs on squares of toast; for four eggs prepare a cup of cream sauce, and into it stir about onethird a cup of grated cheese and onefourth a teaspoonful of paprika. Pour the sauce over and around the eggs; garnish the dish with cooked asparagus tips. Potatoes with Mint

(To serve with roast lamb)

Cook new potatoes in boiling salted water, to which one or two branches of

the butter; shake on a cool part of the range. Stuffed Onions

Select medium-sized Spanish onions; cut one-fourth the height from the top of each onion; let cook in boiling water till done. Take out the centers to leave a wall one-fourth an inch thick; chop the onion removed and add an equal quantity of mushroom caps, or pealings and stems, as is convenient, cooked in butter or fat till the moisture is evaporated, and enough soft bread crumbs to hold the mixture together. Season with salt, pepper and add a little fine-chopped parsley. Fill the onions with the preparation and set them in a baking dish suitable for the table; add a little, hot, well-reduced broth (or beef extract in water) and let cook in the oven, basting often with the

mint has been added until done; drain, sprinkle with salt and shake over the fire; turn into a hot dish and set a mint leaf upon each potato; either leaves from the saucepan or uncooked leaves.

Peas and Carrots

If the carrots were canned in quarters, slice uniformly, otherwise leave as they are; add a can of rinsed peas. Heat to the boiling point and drain; add a teaspoonful of sugar half a teaspoonful (generous) of salt, one-fourth a teaspoonful of black pepper and three tablespoonfuls of butter or fat; shake the saucepan to mix the ingredients and turn into a hot dish. Do not cook the vegetables in

broth. Onions may be stuffed with cooked-and-sifted spinach, mixed with a few spoonfuls of cream and a few soft, fine bread crumbs, seasoned with salt and pepper. Shape the spinach above the onion, dome-fashion, and baste with melted butter frequently.

Orange, Cress-and-Nut Salad

Remove the peel from seedless oranges, cut the pulp in slices of uniform thickness and set one slice overlapping another in a wreath on a bed of cress; fill the center with shredded endive, and set half a pecan nut-meat on each slice of orange. Serve with French dressing made with lemon juice in place of vinegar.

Vanderbilt Salad

For each service set a slice of pineapple, fresh or canned, on two or three heartleaves of lettuce; on the pineapple set two sections, each, of grapefruit and orange (free of all membrane), to leave an open space in the center; fill this with match-like pieces of crisp Belgian endive; above set a teaspoonful of whipped cream and sprinkle the cream with chopped nuts. Add a few grains of salt to the cream before whipping.

Jellied Date-and-Banana Salad

Pour boiling water over half a package of dates and stir them with a fork while they heat to the boiling point; lift to an agate plate and dry quickly in the oven. Cut each date from the seed in four lengthwise pieces, and use these when cold to line small jelly molds. If the molds are fluted, a section of date pressed into each flute. Melt half a cup of sugar in half a cup of boiling water;

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add the juice of a lemon and three small bananas, cut in slices; let cook until the bananas are hot throughout; add one tablespoonful of gelatine softened in onefourth a cup of cold water and when chilled a little use to fill the prepared molds. Serve with lettuce and a dressing made of half a cup of double cream, onefourth a teaspoonful, each, of salt and ginger and two tablespoonfuls of lemon juice, beaten stiff. If preferred, equal quantities of mayonnaise and whipped cream folded together may be used.

Bran Biscuit

Sift together one cup of wheat flour, half a teaspoonful of salt and three teaspoonfuls of baking powder; mix through this two cups of bran. Cut in two tablespoonfuls of shortening. Beat one egg; add one cup of milk and stir into the dry ingredients with as much more milk as is needed to make a soft dough. Knead slightly, pat and roll into a sheet, and cut into rounds; bake in a quick oven.