easpoonful of fine-minced parsley, one pint of
cooked artichokes cut into small cubes, half a teaspoonful of salt, a
dash of cayenne and half a pint of rich, sweet cream. Let boil up once
and put out the flame; add a teaspoonful of lemon juice and half a
teaspoonful of the grated rind of a lemon (or omit the grated rind);
stir well and serve at once.

=Puff-balls Sauted.=

Heat three tablespoonfuls of butter or oil in the blazer. Cut the
puff-balls in slices half an inch in thickness, season with salt and
pepper, dip in egg and bread crumbs, and saute in the blazer to a golden
brown.

=Mushrooms and Macaroni.=

(_Italian style._)

Put one tablespoonful of butter and one teaspoonful of lemon juice into
the blazer; add a dozen peeled mushrooms, broken into pieces and
blanched, and cook slowly, covered, five or six minutes. Then add one
cup and one-fourth of milk, and, when scalded, stir in two
tablespoonfuls, each, of butter and flour, creamed together. When the
sauce boils, add one-fourth a pound of macaroni, cooked and blanched in
the usual manner; heat over hot water, and, just before serving, add
one-fourth a cup of grated cheese.

=Canned Peas with Egg.=

Rinse, drain, and rinse again in boiling water one can of peas. Add two
tablespoonfuls of butter, one teaspoonful of sugar, half a teaspoonful
of salt and a dash of pepper. Beat the yolk of an egg, dilute with
four tablespoonfuls of cream, and stir into the peas. Serve as soon as
the egg thickens slightly.

[Illustration: Mushroom Cromeskies.

(_Ready for cooking._)

(See page 197)]

[Illustration: Prune Toast.

(See page 217)]

=Curried Vegetables.=

Make a sauce of one-fourth a cup, each, of butter and flour, one
tablespoonful of curry powder, half a teaspoonful of salt, a dash of
pepper and a pint of milk; add half a teaspoonful of onion juice, one
cup of cooked peas, half a cup, each, of potato balls, turnips cut into
cubes or fanciful shapes, and carrots cut into straws.

=Potatoes a la Maitre d'Hotel.=

INGREDIENTS.

1 pint of potato balls, cut with French cutter, and
cooked tender, may be used either hot or cold.
1 cup of milk.
2 tablespoonfuls of butter.
2 yolks of eggs.
1 tablespoonful of lemon juice.
1 tablespoonful of parsley, finely chopped.
1/2 a teaspoonful of salt.
A dash of pepper.

_Method._--Heat the milk and potatoes