gg beaten light. Remove from the fire, turn into a deep plate, let it
get cold, then form in the shape of chops, dip in egg and roll in dried
bread or cracker crumbs and fry a nice brown in boiling fat. Arrange on
a platter and serve with tomato sauce, or place around a dish of stewed
tomatoes.

SAVORY FRIED BREAD.

Cut slices of stale home-made bread about half an inch thick, shape them
like chops, soak the slices in a rich, well seasoned vegetable stock
until nearly saturated with it--don't allow them to become too
soft--then dip in beaten egg mixed with a little milk and fry in butter
in a spider until a nice brown. Serve with tomato sauce, or around a
dish of stewed tomatoes.

MOCK FISH CHOPS.

Pare three good sized potatoes, cut fine and throw them into cold water
to prevent them from turning dark. When all are cut drain them from the
water and chop very fine--there must be two cupfuls. Have a cup of
boiling milk in a saucepan and put the potatoes into it, cook until
tender, but not soft, and be careful not to let them burn; when done add
two generous heaping tablespoonfuls of butter, two heaping
tablespoonfuls of French carrots, previously cooked in as little water
as possible, and chopped very fine, one heaping teaspoonful of green
pepper, one of parsley, one heaping teaspoonful of grated onion, a
heaping saltspoonful of powdered mace, a dash of cayenne pepper and salt
to taste. Measure two tablespoonfuls of tomatoes--after all the water
has been pressed from them--chop fine and add to it one whole egg and
one egg yolk beaten light, stir this into the potato mixture while on
the stove, remove at once from the fire, add two heaping tablespoonfuls
of cracker crumbs rolled fine, and two tablespoonfuls of fine Madeira or
sherry. Turnout to cool and then form into chops, roll in egg and
cracker crumbs and fry in boiling fat. Serve with cucumber salad.

FRICASSEE OF SPAGHETTINA.

Take a cupful of spaghettina, broken into small pieces, put in boiling
salted water and cook for three-quarters of an hour. Drain well, have a
cupful of cream sauce and stir the cooked spaghettina into it, let it
come to a boil, season with salt and pepper, and add the well beaten
yolk of an egg, stir well, remove at once, and turn into a hot vegetable
dish and serve.

MUSHROOMS EN COQUILLE.

Wash half a pound of nice, fresh mushrooms, peel them and cut off the
stems, cut the flaps into dice, and put the skins and stems in a