Show seasonable DISHES when h there are afew a few oysters left bad and not at enough I 1 for a meal put one y in each cake of Ba sa usage ming s pat out until quite thin e j then cook a aa I 1 usual I 1 th the a sausage 9 will flavor ever the oster end and the oyster flu fla vora vars the u ga so sausages g with bill chest cheat nuts roast chestnuts and it take taka the akin alisna on off try fry six 1 email if flat oval 1 coke cakes of x go meet meat when well browned take them out and pour oft off nearly all of the fat mix it with a tablespoonful of fl flur flour ur and cook until brown add a pint of strong beef stock or gravy a glass of grape jelly some savory herbs herba salt bait pepper and paprika to taste bring to the boll boiling ng point lay in the sell sau sages and the chestnuts chestnut and ad adew to very gently tor for an hour heap the chestnuts in the center of a hot plat ter arrange the rho latu sausage round around them and ad pour the strained rained Bt gravy over all solve serve lor very Y hot ot sausages served h with fri fried it b banana Is another a well liked daili add a glass of orange in mar A maldo malade to your year mincemeat ica meat if it seems to lack something which you cannot define ripe olles stoned atoned and chopped mixed with apple and celery served with do mavon onci nalae all dr dressing 1 is another good combination mock meal chicken send salad cook a boum poum of veal vast with a small piece of onion and ad celery until tender in boiling we wa ter chop the meat add a cupful ol of finely cut eel celery ry half a dozen stuffed halve olives lives cut til in halves magrinat ma 1 rinat to well all 1 in F reach dressing to which 1 is added a tile little worcestershire sauce mold in ice cream cones cone and berve car on lettuce letter garnish with olives at the be base of the 1 cona I savory very choose cheese to a fourth of a pound ad of at roquefort efort add a ere cream am cheese put through aricer a acer add olive oil if or cm cream to on make am it taft boft season with a tablespoonful of grated onion a to b lo spoonful of finely chopped pars par ley lay and it a red pepper put through a A love bleve A finely chopped green pepper me may be add salt it suit and my cay enne care mix well press into a small mail mold I 1 lined ined with waxed paper serve aided on a plate with toasted boosted rocker crackers served with it atu THY |