. American cookery . k, put a strip ofbacon above, cover and let cook an hourand a half, basting three or four off the cabbage leaf, cover thefilling with half a cup of cracker crumbs,mixed with three tablespoonfuls of meltedbutter, and let brown in the oven. Mean-while thicken the broth with flour madesmooth in water, or add the broth to abowl of brown sauce left from roast meat. spread over each omelet with anchovypaste; then roll like jelly rolls, wrap inwaxed paper, and put in the travelerslunch-box. The above quantity shouldmake three or four small omelet rolls. Casserole of Lo
. American cookery . k, put a strip ofbacon above, cover and let cook an hourand a half, basting three or four off the cabbage leaf, cover thefilling with half a cup of cracker crumbs,mixed with three tablespoonfuls of meltedbutter, and let brown in the oven. Mean-while thicken the broth with flour madesmooth in water, or add the broth to abowl of brown sauce left from roast meat. spread over each omelet with anchovypaste; then roll like jelly rolls, wrap inwaxed paper, and put in the travelerslunch-box. The above quantity shouldmake three or four small omelet rolls. Casserole of Lobster Shred with two silver forks the^meat ofa three-pound lobster, and place incasserole where one-half a cup of butterhas been just melted. Dot the lobstermeat with one-fourth a cup of Jmademustard, one-half a cup of tomato catsup,three teaspoonfuls of salt, and one-fourth a teaspoonful of cayenne. Cover,and cook twenty minutes in a hot serving pour over it the juice of SEASOXABLE-AXD-TESTED RECIPES 677. COOKED VEGETABLE SALAD two lemons, and place a half-ouncebutter ball on each serving. This shouldserve four to six persons. (This recipe is said to have been in-vented by the novelist, Thackeray.) Cooked Vegetable Salad Dress cooked kidney beans, peas andballs cut from potatoes, each French dressing, to which a fewdrops of onion juice have been upon a serving-dish and letstand in a cool place an hour or at serving with heart-leaves oflettuce. Pineapple Parfait Chop fine enough slices from a can ofpineapple to fill a cup; with a woodenpestle press this through a gravy strainer(not a sieve); if the pineapple be tenderand fine chopped, the whole of it will passthrough the sieve; add one-fourth a cupof the pineapple syrup, the juice of halfa lemon and three-fourths a cup of sugarand stir until the sugar is dissolved; beat one cup and one-third of creamuntil quite firm throughout; over thispour the pineapple mixture and fold t
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