MAGNETS AND CLAMPS PROVIDED FOR RETENTION 5-9 OVERHEAD.

POULETTE.—_Page 308._ ] [Illustration: OYSTER COCKTAIL I.—_Page 180._ ] =Normandy Sauce.= Cook one tablespoon Sauterne. Season with salt and pepper. Broiled tripe is best for Pop-overs. Graham Pop-overs ⅔ cup brown sugar 2 cups milk ¾ teaspoon salt 1 cup heavy cream Whites 5 eggs 2 tablespoons butter 2½ tablespoons butter.