All must be fresh.

Bring the water slowly to the boiling-point and let simmer an hour, then add, for each quart of water, one tablespoonful, each, of chopped onion and carrot, a sprig of parsley and one teaspoonful of sweet herbs, sauted delicately in two tablespoonfuls of butter.

Season to taste with salt and cayenne.
=Aspic Jelly from Bouillon Capsules, Etc.= Put over the fire one-fourth a cup, each, of onion and carrot, sauted in two tablespoonfuls of butter, two stalks of celery, a bay leaf, half a dozen peppercorns and two or three cloves, with one quart of water; add three bouillon capsules, or three teaspoonfuls of beef extract (not home-made) dissolved in two cups of boiling water; let simmer about half an hour, then add one box of gelatine softened in one cup of cold water, any additional flavoring desired, and the slightly beaten white and crushed shell of one egg (more shells will be advantageous).

Bring slowly to the boiling-point, stirring constantly meanwhile, and let simmer five minutes; let stand in a hot place ten minutes, then skim and strain through a cheese-cloth folded double.
=White Chaud-froid Sauce.= (_For coating joints of fowl or game, or medallions of fowl, tongue or sweetbreads._) To one pint of white sauce, made of white stock, add three-fourths a cup of aspic jelly and one tablespoonful of lemon juice; let simmer until reduced to the consistency of very thick cream; remove the butter from the top and let cool slightly before using.
CHEESE DISHES SERVED WITH SALADS.
_Digestive cheese and fruit there sure will be._ -- BEN JONSON.
CHEESE DISHES SERVED WITH SALADS.
=Cheese Custard.= (MRS.

DIMON.) Butter a baking-dish, put in a layer of bread cut in pieces one inch square with crust removed, sprinkle thin-sliced cheese over the bread, dust with salt and paprica, or a few grains of cayenne.