To Make Darioles

Savory darioles are suitable either for luncheon or supper and may be made with boiled or roast beef, veal or chicken. Minee the meat, season it with salt, pepper and a little nutmeg; add a small quantity of grated ham (potted ham will answer the purpose) and a few shreds of red pickled cabbage chopped up and moistened sufficiently to form into a paste with some liquid aspicadelly. Fill some individual molds with the mixture, and when set turn out and place each on a rather thick slice of tomato; serve around a pile of finely shredded lettuce dressed with mayonnaise. Almost any kind of ñaky fish can be used in the same way for fllling da? ïole molds, but when this is done a hard boiled egg should be added in place f the ham and the aspic should be whh-ked until frothy with a small quantiiy of mayonnaise, before being mixed with the fish. - Philadelphia Public Ledger.