into the form of a vase, or if long, into the shape of a boat. Have a
very sharp knife, and cut slowly and carefully, leaving the surface as
smooth as possible. There are two methods by which it can be browned:
one is to plunge it into a deep pot of boiling fat for about one
minute; the other is to butter the entire surface of the bread and put
it into a hot oven, being careful not to let it burn. Care must be
taken that the inside is as brown as the outside; if not, the sauce
will soak through the croustade and spoil it. Creamed oysters, stewed
lobster, chicken, or any kind of meat that is served in a sauce, can
be served in the croustade,


Cheese Souffle.

Two table-spoonfuls of butter, one heaping table-spoonful of flour,
half a cupful of milk, one cupful of grated cheese, three eggs, half a
teaspoonful of salt, a speck of cayenne. Put the butter in a sauce-
pan, and when hot, add the flour, and stir until smooth, but not
browned. Add the milk and seasoning. Cook two minutes; then add the
yolks of the eggs, well beaten, and the cheese. Set away to cool. When
cold, add the whites, beaten to a stiff froth. Turn into a buttered
dish, and bake from twenty to twenty-five minutes. Serve the moment it
comes from the oven. The dish in which this is baked should hold a
quart. An escalop dish is the best.


Rissoles.

Roll the trimmings from pie crust into a sheet about a sixth of an
inch thick. Cut this in cakes with the largest patty cutter. Have any