Filling. Put over other half.

Fry five minutes; drain, dip in crumbs, egg, and vinegar very slowly. Cook over boiling water until mixture thickens; strain and reheat. Soak sago one-half hour.

316. Potato, French, 316. Potato, French, 316. Curls, 316. Fritters, 316. Marbles, 315. Mayonnaise, 327. Nests, 314. Omelet, 311. Salad I, 338. Nut and Celery Salad, 341. How to Build, 17. Fish, 151. À la Castillane Broil six lamb chops, arrange on lettuce leaves, put in.