Spice Cake: Cream a coffee cup of well washed butter, with two cups yellow sugar and one cup black molasses. Add to it one after the other, seven egg-yolks, beating hard between.

Stir three egg-yolks with one-half teaspoon of salt and one-quarter cup of flour, until smooth; add one cup of cold milk gradually, then fold in the beaten whites. Heat pan, add two tablespoons of butter and when hot pour in pancake; let cook slowly and evenly on one side, finish baking in oven.

Wet the flour with the egg-yolks and water, adding them alternately, work smooth, handling as lightly as possible, then roll out half an inch thick, dredge lightly with flour, lay on the ball of cold butter, fold paste over it smoothly, flatten lightly with strokes of the rolling-pin, then roll out as thin as possible without making the butter break through.

Banana Pudding: Slice very thin, crosswise, three medium size bananas, sprinkle thickly with sugar, then add to a batter made by beating up four egg-yolks and two whites, with one cup crumbled rich stale cake, half-cup sugar, cup very rich milk, and the juice of a large lemon.

Real Christmas Pudding: Toast a pint of fine breadcrumbs to a good brown without burning, pour on them half a cup of strong, clear black coffee, and let stand till soft. Beat six egg-yolks very light with two cups of yellow sugar and one of creamed butter, add the soaked crumbs and mix very smooth.

Beat hard five minutes after the flour is all in, then pour in a deep, well greased pan, lined with buttered paper, let rise ten minutes with the oven door open, then bake in quick heat until done through. Marble Cake: Make up egg-yolks into spice cake, beat the whites very light, and add them to three cups of sifted sugar, beaten smooth in a large cup of creamed butter.

Remoulade Dressing: Put three hard boiled egg-yolks into a bowl, mash smooth, add to them half a teaspoonful made mustard, one tablespoonful Tarragon vinegar, with salt and Cayenne to taste. Next add, drop by drop, three tablespoonfuls olive oil, after which put in the yolk of a raw egg, and stir until light. Finish with the juice of half a lemon, added very gradually.

You need for it, two pounds, thrice sifted flour, two pounds well-washed and very cold butter, four egg-yolks well chilled, and half a pint, more or less, of ice water, also a saltspoon of fine salt. Rub four ounces of butter lightly into the flour, shape the rest into a flattish oblong and set on ice.

The potage ought to be better than usual this morning, because I made a liaison for it with three egg-yolks! M. Boursier called his wife, and told her he couldn't eat his potage au riz. It was poisoned. Mme Boursier took a spoonful of it herself, she said, and saw nothing the matter with it. Whereupon her husband, saying that if it was all right he ought to eat it, took several spoonfuls more.