in the blazer over hot water.
Cream the butter and add the yolks of the eggs, beating them in well;
add the parsley and seasonings, mix thoroughly, and, when the potatoes
are hot and have absorbed part of the milk, stir the egg and butter into
them; add the lemon juice and serve at once.

=White Hashed Potatoes.=

Butter the blazer and put into it about three cups of cold chopped
potato, salted during the chopping. Pour over the potato a little hot
stock, or water, and scatter some bits of butter over the top. Cover,
and cook slowly, without stirring or browning, until thoroughly heated.

=String Beans a la Lyonnaise.=

Melt three tablespoonfuls of butter in the blazer; add a fine-sliced
onion and saute to a delicate brown; add a quart of string beans,
cooked, a dash of pepper, a grating of nutmeg and a little salt; heat
thoroughly, tossing the beans occasionally; add a teaspoonful of chopped
parsley, a tablespoonful of lemon juice and another tablespoonful of
butter, in bits, and serve at once.

=Tomato Sandwich.=

INGREDIENTS.

6 shredded-wheat biscuit.
4 medium-sized tomatoes.
1/2 a teaspoonful of salt.
8 teaspoonfuls of sugar, or
8 teaspoonfuls of mayonnaise dressing.

_Method._--Peel the tomatoes, cut in small pieces, add the salt, and
sugar, if used, and set aside in a cool place. Split the biscuits, dip
the inside lightly into cold water without wetting the outside, put the
halves together, and arrange in a buttered blazer; cover, and heat over
hot water; then separate the halves, and, using a knife dipped in hot
water, spread with butter. Put a layer of tomatoes on the bottom half,
if sugar has not been used, add the salad dressing, and cover with the
top of the biscuit, pressing it down lightly.

=Kornlet Oysters.=

To one cup of kornlet add two well-beaten eggs, two tablespoonfuls of
flour, a scant half teaspoonful of salt and a dash of paprica. Drop, by
spoonfuls, into a hot, well-oiled blazer and cook to a golden brown,
turn, and brown the other side.

=Kornlet Oysters, No. 2.=

To one can of kornlet add a teaspoonful of soda, two well-beaten eggs,
salt and pepper, and enough fine cracker crumbs to hold the mixture
together. Drop from a spoon and cook as above.

RECHAUFFES AND OLLA-PODRIDA

"Take heed of enemies reconciled and meats twice
cooked."

=Suggestions Concerning Rechauffes.=

Many of the