A FILLING FOR PATTIES

Break two eggs in a bowl, add a little salt and
white pepper, a few drops of onion juice and four
tablespoonfuls of cream, beat slightly; turn into a
buttered tin cup, stand in a saucepan with a little
boiling water in it on the stove, cover and cook until
stiff about three or four minutes remove from the
fire, turn out of the cup. When ready to use cut in
half-inch slices and then into stars or any fancy shape
preferred, or into dice. Make a cream sauce thicker
than for other uses, that it may not run through the
pastry ; put them in the sauce, bring to the boiling
point and fill the patties just as they are to be served.

GRUEL OF KERNEL FLOUR OR MIDDLINGS.

Put a pint of boiling water in a saucepan over
the fire ; mix two heaping teaspoonfuls of the flour
with a little cold water and stir into the boiling
water. Let it boil twenty minutes, add a little cream
to it and salt. Very nutritious.

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