Sift together one cup and a half of flour, and one-third a teaspoonful of salt; gradually add one cup and one-half of milk, so as to form a smooth batter; then add three eggs, which have been beaten until thick and light; turn into a small, hot dripping pan, the inside of which has been brushed over with roast beef drippings; when well risen in the pan, baste with the hot roast beef drippings. Bake about twenty minutes. Cut into squares and serve around the roast. Apple Mint Jelly for Roast Lamb Cut the apples in quarters, removing imperfections. Barely cover with boiling water, put on a cover and let cook, undisturbed, until soft throughout. Turn into a bag to drain. For a quart of this apple juice set one and one-half pounds of sugar on shallow dishes in the oven to heat. Set the juice over the fire with the leaves from a bunch of mint; let cook twenty minutes, then strain into a clean saucepan. Heat to the boiling point, add the hot sugar and let boil till the syrup, when tested, jellies slightly on a cold dish. Tint with green color-paste very delicately. Have ready three to five custard cups on a cloth in a pan of boiling water. Let the glasses be filled with the water; pour out the water and turn in the jelly. When cooled a little remove to table. (English recipe.) Marinaded Cutlets Cut a pound of the best end of neck of mutton into cutlets, allowing two cutlets for each bone, beat them with a cutlet bat and trim them neatly. Let them soak for an hour in a marinade made by mixing six tablespoonfuls of red wine vinegar, one tablespoonful of olive oil, half a teaspoonful of salt, six bruised peppercorns, a minced onion, a sprig of thyme, and a bayleaf. At the end of the hour drain the cutlets, and dredge them with flour to dry them. Brush over each one with beaten egg, and roll it in bread-crumbs; repeat the egging and breadcrumbing a second time, and, if possible, leave them for an hour for the crumbs to dry on. Half fill a deep pan with frying-fat, and when it is heated, so as to give off a pale blue vapor, place the cutlets carefully in the pan, and when they float on top of the fat and are of a rich brown color, they are sufficiently cooked, and must be taken from the fat and drained on kitchen paper before being served _en couronne_, or on a mound of mashed potatoes, green peas, French beans, or Brussels sprouts. [Illustration: RIB ROAST WITH YORKSHIRE PUDDING] Veal cutlets, fillets of beef, fillets of white fish, or cutlets of cod or hake, are excellent when prepared by the same method. (English recipe.) Thanksgiving Corn Cake Sift together two cups of corn meal, two cups of white flour, four _heaping_ teaspoonfuls of baking powder, one LEVEL teaspoonful of soda, one teaspoonful of salt, and one-half a cup of sugar. Add one cup of sour milk (gradually), three-fourths cup of sour cream, four eggs and one-third a cup of melted butter. [Illustration: THANKSGIVING CORN CAKE] Thanksgiving Pudding