A GOOD SAUCE FOR VARIOUS BOILED PUDDINGS.

BOILED RICE FOR CURRIES, &c. 1347.

[Illustration: BOILED RABBIT.] 977.

[Illustration: BOILED BACON.] Mode.

BOILED FLOUR BALLS WITH ALMONDS Two yolks of eggs beaten very light, add a pinch of salt, pepper and finely-chopped parsley.

BOILED BEANS Select small, young string beans, string them carefully and boil in salt water, in a brass kettle, until tender, and throw them on a large, clean board to drip.

BOILED CORNED BEEF Put corned beef into cold water; using enough to cover it well; let it come slowly to the boiling-point; then place where it will simmer only; allow thirty minutes or more to each pound.

BOILED SAUERKRAUT Take brisket of beef weighing about two or three pounds.

STUFFED EGGS Hard boil eggs, drop into cold water, remove shells, cut each in half lengthwise.

BOILED FOWL.After cleaning and dividing the fowl, put into boiling water, and proceed as directed on page 395.

BOILED CURRANT PUDDING.

BOILED APPLE DUMPLINGS Beat well, without separating, two eggs, add a pinch of salt, two cups of milk and one cup of flour.

BOILED FLOUNDERS.

[Illustration: BOILED HAM.] 811.

[Illustration: BOILED CAULIFLOWER.]

Put on milk to a boil, and when it comes to a boil stir into the beaten eggs and sugar and set away to cool.

CHOCOLATE CARAMEL FROSTING For frosting boil Chocolate caramel syrup remaining from cake and cook to soft-ball stage.