d handle of a knife. Set one minute in a hot oven but not
long enough to cause the fence to crack. Glaze quickly with butter and
pour the meat carefully within the wall. The mince should not be so thin
as to wash away the frill.

POTATO PUFF.

MISS CORDELIA JACKSON.

Take two cupfuls of cold mashed potato, and stir into it six
teaspoonfuls of melted butter, beating to a white cream before adding
anything else. Then put with this two eggs, whipped very light and a
teacupful of cream or milk, salting to taste. Beat all well, pour into a
deep dish, and bake in a quick oven until it is nicely browned. If
properly mixed it will come out of the oven light, puffy and delectable.

POTATO PEARS.

MRS. J. S. THOM

Boil six or eight large potatoes, when well done mash thoroughly, adding
a little butter, cream, pepper and salt. Mould into shape of pears,
putting a clove into stem and brush over with beaten egg, and put into
the oven to brown slightly.

POTATO FRICASSE.

MRS. J. T. SMYTHE.

Cut into thin slices one half pound of fat salt pork. Place in stewpan,
when brown, add an onion sliced and a little cold water, cook a few
minutes. Cut up a number of good sized potatoes, add this to onion and
pork and one half teaspoon of pepper. Cover well with cold water. Let
this boil hard for hours. If about half an hour before serving, it is
found not to be thick enough, take off cover and boil until it does
thicken.

PEAS WITH CREAM SAUCE.

MRS. STOCKING.

Put one quart of peas in a kettle of salted boiling water and cook
fifteen minutes; drain, put a tablespoon of butter in a saucepan, add a
tablespoon of flour, mix; add a cup of milk; stir constantly until
boiling; add salt, pepper and then the peas; stand over boiling water
about five minutes and serve as garnish to baked, broiled or fried
sweetbreads.

CREAMED RICE.

MRS. LAWRENCE.

Two thirds cup raw rice, one quart of milk, one half cup sugar, flavor
with grated rind of lemon or nutmeg. Cook in a pie dish in moderate oven
for one and half hour.

TO BOIL RICE.

MISS M. SAMPSON.

Have enough boiling water with a pinch of salt to more than cover the
rice, boil for twenty minutes, do not stir, strain through a collander
when cooked, and serve.

SPINACH ON TOAST.

MRS. FRANK GLASS.

Cook twenty minutes in boiling salted water. Drain and chop fine. Put a
tablespoon of butter into a saucepan with a teaspoon of sugar, a pinch
of nutmeg, pepper