id="pgepubid00077">STEWED CUCUMBERS.

MRS. DAVID BELL.

Peel a nice straight cucumber, cut in four lengthwise, scoop out all seeds, and cut it in pieces about three inches long; throw these into a saucepan of boiling water with a little salt. When they bend under the touch, they are done, drain in a sieve, then put in a stewpan with a good sized piece of butter, finely chopped parsley salt and pepper. Toss over the fire till thoroughly heated through and serve in a hot dish.

OYSTER CABBAGE.

MRS. D. M. COOK.

Mince fine one half a cabbage, boil for ten minutes and strain off water. Then cover cabbage with milk and let come to a boil, add rolled cracker crumbs, butter size of a walnut, salt and pepper to taste.

CORN OMELET.

Boil one half dozen ears of corn, cut corn from the cob; beat four eggs separately, add to the corn the beaten yolks, salt and pepper, put in the whites last, fry in a pan with plenty of butter.

MACARONI AND CHEESE.

MISS H. BARCLAY.

Boil quarter of a pound of macaroni in water, for half an hour, cool and chop. Make a sauce of one tablespoonful butter, one dessertspoon of flour, half pint milk, one teaspoonful of mustard. Boil one minute; mix all together with three ounces of grated cheese. Put in a shallow dish sprinkling top with cheese. Bake a golden brown and garnish with toast.

MACARONI.

MRS. THOM.

One half pound macaroni, one half pound cheese, one quarter pound of butter, pint of milk, mustard and cayenne. Boil macaroni in salt and water until tender, drain and lay in dish. Put pint of milk on fire, just before boiling, add one tablespoon flour, rubbed smooth in a little cold milk, butter, nearly all the cheese grated, mustard and cayenne. Boil until thick as custard, then pour over macaroni, sprinkle remainder of cheese on top with some small pieces of butter; if used immediately bake twenty minutes, if allowed to get cold one half hour.

CREAM-BAKED ONIONS.

MRS. J. S. THOM.

Pare as many good-sized onions as required and cover with boiling water, boil for ten minutes, then drain. Cover again with boiling water to which add one half teaspoon of salt, and cook till tender. Drain carefully and put the onions in a baking dish, place on each a teaspoon of butter, add pepper and salt to taste, then fill the dish half full of milk and cover with a layer of fine bread-crumbs. Bake till a delicate brown.

CORN OYSTERS.

MRS. FRANK GLASS.

One pint green grated corn, two tablespoons of milk, two eggs, two tablespoons of butter, flour to make a batter. Fry with butter.

OYSTER PANCAKES.

MRS. WADDLE.

One quart of new milk, three eggs, one half dozen green corn grated, one half teacup melted butter, one teaspoon salt and pepper. Flour enough to make a thin batter, fry with butter.

STIRRED POTATOES WITH EGGS.

MISS GRACE MACMILLAN.

Eight cold boiled potatoes chopped fine. Put into the saucepan a piece of butter the size of an egg. When it melts stir in the potatoes, stirring them till brown, then pour in four well beaten eggs, and stir them well through the potatoes. Serve very hot.

SWEET POTATOES STUFFED.

MRS. ARCHIBALD LAURIE.

Four large sized sweet potatoes baked until tender, then cut carefully in two. Cut a piece off each end, so they will stand, then scoop out, leaving the skins perfect. Mash the potato fine with an egg dressing as follows: boil four eggs hard, mash the yolks to a paste with cream to thin, salt and pepper to taste and a little mustard if liked; with this mixture fill the skins, place a piece of butter on top of each, and bake until well browned. Serve in individual saucers with a small doyley under.

POTATO FRILL.

MRS. FRANK GLASS.

Boil and mash some potatoes, working in a little milk and butter but not enough to make the paste soft; while hot add one beaten egg. Shape this paste into a fence on the inside round of a shallow dish, fluting it with the round handle of a knife. Set one minute in a hot oven but not long enough to cause the fence to crack. Glaze quickly with butter and pour the meat carefully within the wall. The mince should not be so thin as to wash away the frill.

POTATO PUFF.

MISS CORDELIA JACKSON.

Take two cupfuls of cold mashed potato, and stir into it six teaspoonfuls of melted butter, beating to a white cream before adding anything else. Then put with this two eggs, whipped very light and a teacupful of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until it is nicely browned. If properly mixed it will come out of the oven light, puffy and delectable.

POTATO PEARS.

MRS. J. S. THOM

Boil six or eight large potatoes, when well done mash thoroughly, adding a little butter, cream, pepper and salt. Mould into shape of pears, putting a clove into stem and brush over with beaten egg, and put into the oven to brown slightly.

POTATO FRICASSÉ.

MRS. J. T. SMYTHE.

Cut into thin slices one half pound of fat salt pork. Place in stewpan, when brown, add an onion sliced and a little cold water, cook a few minutes. Cut up a number of good sized potatoes, add this to onion and pork and one half teaspoon of pepper. Cover well with cold water. Let this boil hard for hours. If about half an hour before serving, it is found not to be thick enough, take off cover and boil until it does thicken.

PEAS WITH CREAM SAUCE.

MRS. STOCKING.

Put one quart of peas in a kettle of salted boiling water and cook fifteen minutes; drain, put a tablespoon of butter in a saucepan, add a tablespoon of flour, mix; add a cup of milk; stir constantly until boiling; add salt, pepper and then the peas; stand over boiling water about five minutes and serve as garnish to baked, broiled or fried sweetbreads.

CREAMED RICE.

MRS. LAWRENCE.

Two thirds cup raw rice, one quart of milk, one half cup sugar, flavor with grated rind of lemon or nutmeg. Cook in a pie dish in moderate oven for one and half hour.