_SEPTEMBER._


1.--Dutch Biscuits.

Make a soft biscuit dough; then put on a well-floured baking-board and
roll out one-half inch thick. Sprinkle with sugar, cinnamon and grated
lemon peel and pour over some melted butter. Then roll up the dough
and cut into inch thick slices; lay in a well-buttered baking-pan and
let bake in a hot oven until done.


2.--Hindoo Oyster Fritters.

Boil large oysters in their liquor; season with salt, pepper and
curry-powder. Let come to a boil; then drain, and spread the oysters
with highly seasoned minced chicken. Dip them in a seasoned egg batter
and fry in deep hot lard to a golden brown. Serve hot, garnished with
fried parsley and lemon slices.


3.--Jewish Chrimsel.

Soak 1/2 loaf of bread in milk; add 1 cup of sugar, 1/2 cup of
raisins, 1/2 cup of pounded nuts, the grated peel of a lemon and a
pinch of cinnamon. Then mix with the yolks of 4 eggs and the whites
beaten stiff and fry by the tablespoonful in hot fat until brown.