Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

about the consistency of oatmeal. Eat hot, with sugar and cream. Nice breakfast dish. SANDWICH DRESSING. From MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager. Mix two tablespoons mustard with enough hot water to make smooth; three tablespoons olive oil; very little red or white pepper; salt; yolk of one egg; mix with hand and net aside to cool; warm to spread. OYSTERS Blue points are the only proper oysters to serve for luncheon or dinner. They should always be served in the deep shell, and if possible upon "oyster plates," but may be neatly served upon cracked ice, covered with a small napkin, in soup plates. The condiments are salt, pepper, cayenne, Tabasco sauce, and horse radish. A quarter of lemon is also properly served with each plate, but the gourmet prefers salt, pepper, and horse radish, as the acid of lemon does violence to the delicious flavor of the freshly-opened bivalve. Clams should be served in precisely the same way. BOUILLON Bouillon is made of beef, and must be rich and nutritious. Take ten pounds of good clear beef cut from the middle part of the round. Wipe and cut the meat into pieces. Put this into one gallon of water and heat slowly; skim just as the water begins to boil. When this is done place the pot where it will simmer slowly for five or six hours. One hour before removing add two blades of celery, ten pepper corns, six cloves, small stick of cinnamon, and salt. Should one prefer it plain, do not put in the spices. Strain and cool. Before using, take off all fat. It is then ready to heat and serve in cups for luncheons and teas. SOUP The foundation of all excellent soup is a stock made from beef. For a dinner company heavy soup is not so desirable as a good, clear, rich soup, and I add a tried recipe from "Practical Cooking and Dinner Giving," called: AMBER SOUP. A large soup bone (two pounds); a chicken; a small slice of ham; a soup bunch (or an onion, two