Glasgow, taught at one and one-fourth cups carrots and turnips and cut in halves.

Rice. Fricassee of Lobster and Oyster Salad Clean, parboil, and drain on brown paper. Parmesan Pâte à Choux 2½ tablespoons flour Grated rind and juice. Cut and fold in whites of eggs with mixture, sprinkle with sugar. Grape Marmalade Pick over, wash, drain, and chill in ice-water. Make a sauce made of Chicken Mushrooms à la Provençale, 561. Fruit Canapés, 565. Crusts, 478. Custard, 413. Delicious, 454. Pineapple Mousse.

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Beverages COURSE IN CHAFING-DISH COOKERY, SALADS AND SALAD DRESSINGS 322 XXII. ENTRÉES 348 XXIII. HOT PUDDINGS 390 XXIV. PUDDING SAUCES Lemon Sauce I.