GENEVA WAFERS.

Well whisk two eggs ; put them into a basin and stir to them
three ounces butter, which must be beaten to a cream ; add three
ounces flour and sifted sugar gradually, and then mix all well
together. Butter a baking sheet, and drop on it a teaspoonful
of the mixture at a time, leaving a space between each. Bake
in a cool oven ; watch the pieces of paste, and when half done,
roll them up like wafers, and put in a small wedge of bread or
piece of wood to keep them in shape ; place them in the oven
again until crisp. Before serving, remove the bread ; put a
spoonful of preserve in the widest end and fill up with whipped
cream.

CHICKEN JELLY.

Take the leg of a fowl, and, after skinning and scalding it, re-
move all fat and wash it clean in cold water ; then put it into a
saucepan, with one breakfast-cupful of water, and salt to taste ;
boil slowly to pieces, strain into a cup, or let it stand till jellied.

POTATOES A LA LYONNAISE.

SLce an onion finely, and fry it in butter till it begins to take
color ; add four or five cold boiled potatoes cut in slices three-
eighths of an inch thick, salt and pepper to taste, and keep
shaking the saucepan till they are quite hot and also begin to
brown. Beef dripping, if properly clarified, may be used in-
stead of butter.

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