ion with three zepherettes or small
square crackers, then add the hot potatoes and chop all together, season
with a dash of cayenne pepper, a saltspoonful of mace, a little salt and
pepper. Make a sauce with a large heaping tablespoonful of butter, a
heaping teaspoonful of flour rubbed well together in a saucepan over the
fire; when smooth add three-quarters of a cup of rich hot milk, when it
boils add the potato mixture, let it get thoroughly hot and stir into it
a well-beaten egg, remove from the fire, turn it out to get cool. Form
into cylinders, dip in egg, roll in bread crumbs, fry in boiling fat,
and serve with either Hollandaise or tartar sauce.

WALNUT CROQUETTES.

Put half a pint of bread crumbs and a gill of milk in a double boiler,
place over the fire and stir until thick and smooth, add a pinch of
salt, three-quarters of a cup of chopped nuts and a tablespoonful of
sherry. When the mixture is hot stir into it the well-beaten yolks of
two eggs and remove from the fire at once. Set the mixture away to get
cold, then form in any shape preferred for croquettes; dip them in egg
and then in dried bread or cracker crumbs, fry in boiling fat and serve
with a sauce piquante.

RAGOUT OF MUSHROOMS.

Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into
dice. Put the stems and skins in water to cover and stew them for twenty
minutes; strain and put the mushrooms into this broth with a generous
tablespoonful of butter, a teaspoonful of finely chopped onion, season
with salt and pepper, cook until tender; when done add two well-beaten
yolks of eggs, stir briskly and remove at once from the fire, turn out
on a platter, sprinkle with a little very finely minced parsley and
serve very hot.

MOCK CHICKEN CROQUETTES.

Two cups of rye bread--home-made is the best--chopped fine, one cup of
chopped English walnuts. Mix together and chop again with a
tablespoonful of butter, an even tablespoonful of grated onion, a scant
teaspoonful of ground mace. Melt a heaping tablespoonful of butter in a
saucepan with half a tablespoonful of flour and add gradually to it a
cupful of rich milk; when this comes to a boil add the other
ingredients, salt and pepper to taste, then stir in two well-beaten
eggs, remove from the fire and add a tablespoonful of lemon juice; turn
out on a platter to cool, form into cylinders, dip in egg and bread
crumbs, as usual, and fry in boiling fat.

Vegetables.

Vegetabl