WESTERN BALLS

Put ½ a pound of boiled potatoes through a sieve, mix with them 2 ozs. of grated ham, a little butter, a well-beaten egg, cayenne and salt to taste; if not moist enough, add a little cream, form into small balls, egg and bread crumb them and fry a golden brown in deep fat.

LOBSTER CREAM

Whip ½ a pint of cream stiff, season it highly with cayenne and salt. Cut up ½ a boiled lobster and mix with the cream. Put into cases. Garnish with parsley and some of the lobster coral.

Collared Head

Boil ½ a pig's head until the meat comes from the bone, chop it fine and add salt and pepper and a slice of onion minced very fine. Stir all well together and turn into a mould. Serve cold.

CLAM PIE

Clam Pie

(An old New England seashore dish.)

Chop the clams if large, saving the liquor that runs from them. Heat, strain, and season this and cook the chopped clams for 10 minutes in it. Have a thick top crust of good pastry, but none at the bottom of the bake dish. Fill with alternate layers of the minced clams, season with salt, pepper, a few drops of onion juice, some bits of butter and a few teaspoonfuls of strained tomato sauce, and thin slices of boiled potatoes. Dredge each layer of clams with flour. Lastly, pour in a cupful of clam juice, put on the crust and bake half an hour in a quick oven.

CORN CAKE

Sift together 2 cups of pastry flour, 1½ cups of granulated yellow corn-meal, ½ a cup of sugar, ½ a teaspoonful of salt, and 1 teaspoonful of soda. Beat 2 eggs without separating, add 2 cups of thick sour cream or milk, and three tablespoonfuls of melted butter, and stir into the dry mixture. Beat thoroughly and bake in a large shallow pan for 25 minutes.

ONION SOUP

Simmer 2 finely minced onions for ¾ of an hour in a qt. of stock. Rub through a colander and put back again on the stove. Stir 2 tablespoonfuls each of flour and butter together until smooth; add to the soup. In another saucepan heat a cup of milk and a pinch of soda, add this to the stock, beat in the white of an egg, season with salt and pepper, and minced parsley.

GERMAN WAY OF COOKING CHICKEN

German Way of Cooking Chickens.

Stuff the chickens with a force meat made of French rolls, a little butter, egg, finely-chopped onion, parsley, thyme, and grated lemon peel; then lard and bread crumb them, putting a piece of fat over the breasts that they may not become too brown. Place them in a stewpan with 1 oz. of butter, leave uncovered for a short time, then cover and bake about 1½ hours. Half an hour before serving add a small cup of cream or milk and baste thoroughly over a hotter fire.