Whites of 3 eggs, beaten stiff
1 1/2 cups granulated sugar
vanilla
1 cup shredded cocoanut
2 1/2 cups corn flakes

Drop on buttered sheet and bake slow.

One can salmon, 1 1/4 cups cracker crumbs, 1 egg, 1 teaspoonful salt, 1 cup milk, 1 tablespoonful butter on top. Bake 45 minutes.

One and a half cups grated mild cheese
whites of 3 eggs
1 tablespoonful flour
1/4 teaspoonful salt
cracker dust
few grains cayenne

Mix cheese with flour and add seasoning. Beat whites of eggs until stiff and add to first mixture. Shape in small balls, roll in cracker dust, fry in deep fat and drain on brown paper. Serve with salad course.

Pepper and salt to taste, a small quantity of oil. Mackerel should never be washed when intended to be broiled but merely wiped very clean and dry, after taking out the gills and inside. Open the back, and put in a little pepper, salt, and oil; broil it over a clear fire, turn it over on both sides, and also on the back. When sufficiently cooked, the flesh can be detached from the bone, which will be in about ten minutes for a small mackerel. Chop a little parsley, work it up in the butter, with pepper and salt to taste, and a squeeze of lemon-juice, and put it in the back. Serve before the butter is quite melted.

Mode: Scale and clean the pike, and fasten the tail in its mouth by means of a skewer. Lay it in cold water, and when it boils, throw in the salt and vinegar. The time for boiling depends, of course, on the size of the fish; but a middling-sized pike will take about half an hour. Serve with Dutch or anchovy sauce, and plain melted butter.

Mackerel baked will be found palatable. Clean and trim the fish nicely, say four large ones, or half a dozen small ones, bone them and lay neatly in a baking dish, or a bed of potato chips well dusted with a mixture of pepper and salt; on the potatoes, place a few pieces of butter. Dust the fish separately with pepper and salt, and sprinkle slightly with a diluted mixture of anchovy sauce and catsup. Bake three quarters of an hour.

Gather up the trimmings from left-over pastry and roll to a thickness of 1/2 inch. Sprinkle 1/2 with finely grated cheese, salt and a little paprika. Fold, press edges together and roll as before. Repeat this progress two or three times, depending on the amount of cheese you wish to use. Then roll out thin, cut in strips 5 or 6 inches long and 1/4 inch in width. Place in a shallow pan and bake in a hot oven.

Use 6 oysters to a dish; 1 tablespoonful horseradish, 1 tablespoonful Worcestershire sauce, 1 tablespoonful lemon juice, 1 tablespoonful vinegar, 2 tablespoonfuls tomato catsup, 1/4 tablespoonful tabasco sauce.

Take pulp from 3 grape fruit, remove maraschino cherries from a small bottle, cut fine, add the cherries with their juice to the grape fruit, then add 1 cup sugar. Let stand an hour, chill and serve in cocktail glasses.

One pineapple
1 cup sugar
1/2 cup orange juice
1/2 cup water
1/2 cup grape fruit juice
pink color paste

Boil sugar and water 3 minutes; cool, add fruit juices and color a delicate pink. Cut fresh pineapple cylinders, using an apple corer, and cut cylinders in half inch lengths; put in glasses and cover with the syrup.

Skin and bone 1 small box of sardines and separate into pieces.

2 tablespoonfuls tomato catsup
1/2 teaspoonful Worcestershire sauce
1 tablespoonful horseradish
Juice 1/2 lemon.

Season with salt and thoroughly chill.

Skin and bone 1 small box of sardines and separate into pieces.

2 tablespoonfuls tomato catsup
1/2 teaspoonful Worcestershire sauce
1 tablespoonful horseradish
Juice 1/2 lemon.

Season with salt and thoroughly chill.