With the approach of spring appetites often grow capricious and it is worth while to spend a little extra time on novelties for the table Children will respond quickly to something that is a "surprise" or "looks pretty" and grown-ups are not unappreciative of a change. Tiffin dishes are} often a perplexity, especially at this between-seasons time so these suggestions are offered.
Tasse Ham.
6 Hard-boiled Eggs Cupful Milk 4 Cupful Bread- Teaspoonful Mus-crams tard 1 Cupful Cooked Teaspoonful Cay-am, Chopped " anne Parsley.
Remove the shells from the eggs, shave a thin slice from each end, cut in half crosswise and carefully remove the yolks: Put where they will keep warm Cook the bread-crumbs and milk together until they form a paste, add the ham, season lightly with mustard and cayenne, beat one egg and add gradually until the mixture can be molded into balls; form into balls the size of the yolks and put one in each cup.
Make one pint of cream sauce from any tested recipe and arrange the stuffed whites around the edge of a hot platter, pour the sauce in the center and press the yolks which have been seasoned with salt and pepper through a vegetable press over the cream sauce.
Place in the oven a few minutes; garnish with parsley and serve at once. This is an attractive looking dish.
Marsamattow Sweer Porarors.
1 Pt, Sweet Pota- 12 Marshmallows toes Teaspoonful Melt. 1 ed Drippings or; Tablespoonful Sirup Butter Substitute 1 Teaspoonful Cupful Chopped Ground Cinnamon Nuts Beat potatoes until light, beating into them all flavouring except nuts and marshmallows. Put in lay-! er using one-half of potatoes. Beat: nuts into the remaining potatoes. Put in layer of mixture using one-Falf, Deb over with marshmallows. Put in remaining mixture, dot! with marshmallows. Cover baking-dish and bake 10 minutes. Take off cover, brown and serve while it is still piping hot.
Text read from the printed page and cleaned; old type leaves the occasional error.