SALMON KEDGEREE

Take a pound can of salmon, shred fine, three quarters of a pound of boiled rice. Put the fish and rice in a sauce pan with two ounces of butter, two tablespoonfuls of cream, salt, pepper, a tea- spoonful of curry powder, the whites of two hard boiled eggs, chopped fine. Stir all together over the fire until hot. Pass the yolks of the eggs through a sieve over the kedgeree and garnish with lemon.

RICE CROaUETTES.

Wash well one cup of rice and boil in a pint of milk and a pint of water, until quite tender and dry. While hot add a piece of butter the size of an egg and salt. Have ready the yolks of two eggs and some cracker crumbs. Make the rice into rolls as long as your finger and two inches round; dip into

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the egg, then roll in the crumbs and fry in hot lard. Some add the grated rind and juice of a lemon» with two tablespoonfuls of white sugar.

BEEF OlilVES.

Slices of beef one half inch thick and about four inches square, spread with a force meat, made of cold bacon or ham with one cup of bread crumbs, yolks of three eggs, one pint of gravy or stock, a tablespoon catsup, salt and pepper to taste. Roll up the slices of beef, and fasten with tiny skewers. Brush them over with eggy then crumb and brown slightly in the oven. Then put in a stew pan and stew until tender. Serve in the gravy in which they were cooked, with toasted croutons.

VEAIi liOAF.

Three pounds veal chopped fine, three slices salt pork, four rolled crackers, three eggs, three tablespoons cream, two tablespoons sage, two tea- spoons pepper and two of salt. Make into a loaf and bake three hours.

VEAL CROaUETTES.

Chop fine two pounds cold veal, season with one teaspoonful each of pepper, salt and butter. Mix with two eggs and a quarter of cup of water ; form into pear shaped cakes, which, after being dipped in the yolk of two eggs, are fried to a light brown in boiling lard.

liOBSTER A LA NEWBERG.

Split two good sized freshly boiled lobsters. Pick out all the meat from the shells, then cut into one inch pieces. Place in a sauce pan on stove

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42 HARVEST FESTIVAL

with one ounce of butter. Season with one pinch of salt and nearly half saltspoon of cayenne pepper. Cook for five minutes, then add a wine glass of Madeira. Reduce to one half which will take three minutes. Have the yolks of three eggs with a pint of sweet cream beaten well together and add to lobster, let it thicken about two minutes and pour into hot dish and serve.

liOBSTBB CROaUBTTES.

One pint of lobster meat, cut fine, season with one saltspoonful salt and one of mustard with little cayenne. Moisten with one cup thick cream sauce. Cool and shape, roll in crumbs, egg and crumbs again. Fry in hot fat. Drain on paper.

THIOK CBEAM 8AUCB.

One pint hot cream, two even tablespoonfuls butter, little cayenne, two heaping tablespoons corn- starch or flour, one half teaspoon salt, one half pepper, one half celery salt. Scald cream, melt butter and when bubbling add corn starch, stir well, add cream slowly till all is used. Add seasoning and mix while hot.

SOAIiliOPED LOBSTER.

Season one pint of lobster, cut into dice with salt, pepper and cayenne. Mix with one cup of cream sauce, fill the lobster shells using the tail shells of two lobsters. Cover the meat with cracker crumbs, moistened with melted butter. Bake till the crumbs are brown. Put the shells together on a platter with the tail ends out. It may also be served in scallop shells.

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CHBB8E BOVWWLM,

One tablespoonful of butter, one of flour, one half cup milk, stir constantly until thick. Add two tablespoonf uls grated cheese, a little salt and pepper. Take sauce pan from fire add two well beaten yolks of eggs, then whites of two eggs beaten stiff. Stir lightly into the mixture. Turn into buttered pud- ding dish and set in hot oven. As soon as it is golden brown it is done.