Beat two eggs, salt, and a cupful of milk and dip thin slices of bread into this, and then plunge into hot butter; fry to a golden brown and serve hot. Mrs. P. LaPoint.
MACAROONS OF NUTS.
Pound the meats of hickory nuts and add nutmeg and allspice. Make a frosting as if for a cake, stirring in the nuts and spices. Butter the hands and work into little balls the size of hickory nuts; place them on buttered tins and bake in a hot oven. They will spread a little on the tins. Pearl Butler.
Two teacupfuls of oatmeal or barley meal sifted with two teaspoonfuls of baking-power; add to two beaten eggs one tablespoonful of sugar and one pint of milk with a little salt, sifting in the oatmeal. Bake on a griddle. M.V.M.
Cut a rabbit into eight pieces, soak in salted water on-half hour and stew until half done in enough water to cover it. Lay slices of pork in the bottom of a pi-dish and upon these a layer of the rabbit. Then follow slices of hard-boiled egg, peppered and bettered. Proceed until the dish is full, the top layer being bacon. Pour in the water in which the rabbit was stewed, and adding a little flour, cover with puff paste, cut a slit in the middle, and bake one hour, laying paper over the top should it brown too fast. Mrs. M. Mausley.