31.--French Lemon Cookies.

Beat the yolks of 4 eggs; add 1 cup of butter and 3 cups of sugar
beaten. Add the whites beaten stiff and a teaspoonful of lemon
extract. Add enough flour with a teaspoonful of baking-powder to make
a stiff dough. Roll out thin; cut into small cookies and bake in a
quick oven to a light brown.




_JUNE._


1.--Italian Stuffed Tomatoes.

Cut tomatoes in halves; take out some of the pulp. Fry 1 large onion
in butter, add the tomato pulp, a piece of beef-marrow, 2 sprigs of
chopped parsley, salt and pepper. Remove from the fire; add a beaten
egg and mix with bread-crumbs and a pinch of nutmeg. Then fill the
tomatoes, sprinkle with buttered bread-crumbs and bake until done.
Serve on a platter with poached eggs. Garnish with croutons.


2.--English Salad.

Pick, wash and drain 2 heads of lettuce and break into pieces. Mix
with some watercress, shredded celery and a few leaves of mint. Put in
a salad bowl, sprinkle with salt, pepper, sugar and lemon-juice and
pour over a salad-dressing. Garnish with slices of hard-boiled eggs