FRENCH CARROTS AND PEAS.

Take a pint of young peas and two bunches of French carrots, cut in
slices or fancy shapes (stars or clover leaves), cook each vegetable by
itself in as little water as will cook them. When they are both tender
put them together into a saucepan, add a heaping tablespoonful of butter
and half a tablespoonful of flour rubbed together, and if there is not
enough water left, add enough to make a gravy. Canned instead of fresh
peas may be used; drain the water from the peas and stew the carrots in
it, and follow the recipe as above.

SPINACH PUDDING.

Make a sauce of one ounce and a half of butter, one ounce of flour, a
scant half cup of rich milk, half a teaspoonful of sugar, a grating of
nutmeg, if liked, and salt and pepper to taste. When this comes to a
boil, add an even cupful of spinach that has been cooked and finely
chopped, and from which the water has been well pressed out. Remove from
the stove, and stir into it two beaten eggs. Grease a mould, sprinkle it
with dried and sifted bread crumbs, turn the pudding into this, set the
mould in a pan of hot water, put in the oven, cover it to prevent
browning and bake nearly three-quarters of an hour. Turn out on a
platter, have ready a cream sauce to pour around the pudding, garnish
with hard-boiled eggs, cut in quarters lengthwise, and parsley. If any
is left over, cut in slices, and warm over in a cream sauce and serve
for luncheon. It will keep for days.

SPINACH BALLS.

Put a slightly heaping tablespoonful of butter, a tablespoonful of
cream, and half a teaspoonful of sugar into a saucepan on the stove, mix
well, and when it boils add a heaping tablespoonful of flour--as much as
will stay on the spoon--let it come to a boil, and then add
three-quarters of a cup of cooked and finely chopped spinach, beat well
and remove from the fire. When cold add two eggs, one at a time, season
with salt and pepper to taste and half a saltspoonful of powdered mace.
Have a saucepan of boiling water, slightly salted, on the stove; dip a
tablespoon in cold water, and then take up enough of the spinach mixture
to make an oblong cake, in shape like an egg cut in half lengthwise,
then dip the spoon in the boiling water and let the cake float off. Use
all the mixture in this way. The balls will cook in four or five
minutes, and they must not boil too fast or they will break. Let them
drain in a colander while making a cream sauce, and when the sauce is