OTATO WALL, OR EDGING.

Raise a wall of finely-mashed potatoes, of two or three inches high,
round the dish; form it with a spoon to the shape required, brush it
over with egg, and put it in the oven to become hot and brown; if it
does not brown nicely, use the salamander. Rice is arranged the
same way to edge curries or fricassees; it must be first boiled till
tender.

* * * * *

POTATOE SHAVINGS.

Take four fine large potatoes, and having peeled them, continue to cut
them up as if peeling them in ribbons of equal width; then throw the
shavings into a frying-pan, and fry of a fine brown; they must be
constantly moved with a silver fork to keep the pieces separate. They
should be laid on a cloth to drain, and placed in the dish lightly.

* * * * *

THE FRENCH WAY OF DRESSING SPINACH.

Wash and boil till tender, then squeeze and strain it; press it in
a towel till almost dry; put it on a board, and chop it as finely as
possible; then return it to the saucepan, with butter, pepper, and
salt; stir it all the time, and let it boil fast.

* * * * *

STEWED SPINACH.

Scald and chop some spinach small; cut up an onion; add pepper and
salt and brown sugar, with a little vinegar, stew all together gently;
serve with poached eggs or small forcemeat fritters. This forms a
pretty side-dish, and is also a nice way of dressing spinach to serve
in the same dish with cutlets.

* * * * *

TO STEW SPANISH BEANS AND PEAS.

Soak the beans over night in cold water; they must be stewed in only
sufficient water to cover them, with two table spoonsful of oil, a
little pepper and salt, and white sugar. When done they should be
perfectly soft and tender.

* * * * *

PEAS STEWED WITH OIL.

Put half a peck of peas into a stew-pan, half a lettuce chopped small,
a little mint, a small onion cut up, two table-spoonsful of oil, and a
dessert-spoonful of powdered sugar, with water sufficient to cover the
peas, watching, from time to time, that they do not become too
dry; let them stew gently, taking care that they do not burn, till
perfectly soft. When done they should look of a yellowish brown.

French beans, brocoli, and greens, stewed in the above manner will be
found excellent.

* * * * *

CUCUMBER MANGO.

Cut a large cucumber in half, le