butter. Cover with the top crust; press in the edges with a beaten
egg, and rub the top with butter. Let bake in a moderate oven
until done.


3.--Russian Relish.

Cut some slices of brown bread into fingers half an inch thick; spread
with butter. Mix some Russian caviare with lemon-juice to taste and a
tablespoonful of finely chopped shallots. Spread the fingers with the
mixture and place an oyster in the centre of each. Sprinkle with salt
and a pinch of paprica. Serve. Garnish with thin slices of lemon
and parsley.


4.--Dutch Stuffed Potatoes.

Select fine smooth potatoes; cut off the end of each and scrape out
the inside. Mix this with chopped ham, onion and parsley, and a
tablespoonful of butter. Season with salt, pepper and lemon-juice.
Fill the potato with the mixture and let bake in a moderate oven until
tender and serve hot.


5.--Fish a la Marseilles.

Cut two kinds of fish into slices; season with salt. Mince 2 cloves of
garlic, 2 sprigs of parsley, 2 sprigs of thyme and 2 bay-leaves very
fine. Add a pinch of pepper. Roll the fish in the spice. Then fry 2
sliced onions in butter; add 1 cup of tomatoes, the juice of a lemon