The daily morning journal and courier., 1906-12-08

beaten eggs, pour in a shallow but
 tered dish and steam slowly until firm.
 when cold turn out and stamp in
 tlny fancy shapes. A few of these are
 to be dropped into each plate.
 Have ready a gallon of water bo!l- ing rapidly; tint it red with some of
 the color paste, add half teaspoon ful of salt and scant cupful of washed rice. Keep at a galloplng boil until the rice is tender then drain. Put in double boiler, add a half cup ful Of clear veal or chicken stock and a high seasoning of salt, pepper and onion juice When the stock is ab- sorbed add two beaten eggs, cook one minute and set away When cold form in tiny balls, egg and crumb them. These are to be cooked in deep hot fat just before the dinner.
 For the outlets make thick sauce with two tablespoonfuls each of but ter and flour, one egg and one cunful of milk Season well with salt, pap- rika, and chopped parsley; add one cupful of canned lobster drained, chopped fine and cprinkled with lemon juice. Set aside and when cold mold into outlets; this will make nine Egg and crumb them ready for frying. Paprika added to the cream sauce will give it delicate tinge.
 Raw pared potatoes are cut in small balls and simmered in salted water until barely tender They are then drained, placed in a saucepan at the side of the fire and from time to time a spoonful of melted and seasoned butter Is poured over them; they are occasionally shaken slightly until they have absorbed about third of cup ful of butter. Sprinkle parsley over them after dishlns.
 The butcher will cut the mutton properly and pin the side flaps. As it should be rather rare a good sized saddle will be sufficiently roasted In d little less than an hour and a half pro- viding the oven is very hot Baste frequently. Make good brown gravy with clear stock and to a pint add 1 three tablespoonfuls of currant jelly or port wine.
 When fresh sweet red peppers are not to be had buy a can pimiemtos. | Rinse and drain carefully. Fill them | with a highly seasoned mince made | with chopped meat and bread crumbs | made rich with melted butter Sprink- | le the top with crumbs and brown in hot oven.
 Boil a quart each of eranberries and | water until the berries can be rubbed l through a sieve Make a syrup with i one pint each of water and sugar; boil | ten minutes; add to the pupped frui! | with one tablespoonful of lemon juice. 1 Chill and freeze to mush. Add two | tablespoonfuls of brandy, repack and | set aside for a full two hours. Serve | in punch glasses.
 Clean eight squab put in each a half teaspoonful of butter and two chopped pimolas. Truss and roast thinty minutes. Serve on heart shaped | croutons.
 Soak one quarter of package of | granulated gelatine in four table, -spopnfuls of cold water, stand over hot water until melted. Whip one pint of very heavy cream to solid | froth Lightly stir into one third of a cupful of powdered sugar and the melbud gelatine. As it thiekens add one teaspoonful of vanilla. l two tablespoonful of kirsch and two thirds of a cupful of candied cherries which have been cut fine and soaked In two tablespoonfuls of sherry. Turn nto eight individual molds and put in a cold place to stiffen.
 CoRNELLA c. BEDFORD.