arland and Christine Terhune Herrick.

21.--Bean Croquettes.

Soak 1 qt. of white soup beans over night. In the morning, drain, cover
with fresh cold water, bring to a boil, drain, and cover with 1 qt.
boiling water; boil slowly for about an hour. When the beans are tender
press through a sieve then add 1 tablespoonful of vinegar, 2 of
molasses, 2 of butter, salt and cayenne to taste, let the mixture get
cold, when form into croquettes, dip in egg and in bread crumbs and fry
in boiling fat.

22.--Potato Balls.

Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then
add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2
tablespoonfuls of cream or milk, 1 tablespoonful of butter; mix well,
form into small balls, and egg and bread crumb them. Fry in deep fat.

23.--Bologna Sandwich.

Take off the skin from a bologna sausage. Rub to a paste. Spread slices
of rye bread with butter and if liked, a little French mustard, then a
layer of the bologna. Put two slices together.

24.--Breaded Ham Saute.

Cut cold boiled ham into rather thick slices, cover with a mixture of
pepper, olive oil, and mustard; dip in egg, then in cracker crumbs and
set in a cold place. Fry slices of fat bacon or pork crisp, take them
out and put the breaded ham into the hissing fat. Turn when the lower
side is brown and cook the upper. Garnish with hard-boiled eggs cut in
slices, serving a slice upon each portion of ham.--From "The National
Cook Book," by Marion Harland and Christine Terhune Herrick.

25.--Potato Stew.

Peel and slice 8 large potatoes. Into a deep saucepan put 3 slices of
salt pork cut into small pieces, fry them, and then add the potatoes
with salt, pepper, and 1 large peeled tomato, sliced, cover with water
and let cook until the potatoes are done.

26.--Codfish Hash.

Freshen 1 pt. of salt codfish, add to it 1 qt. chopped, boiled potatoes,
mix well, cut three slices of salt pork in very small pieces and fry
brown; remove half the pork and add the fish and potatoes to the
remainder; let it stand and steam five minutes without stirring; be
careful not to let it burn; then add 1/3 cup of milk, and stir well. Put
the remainder of the pork around the edge of the pan, and a little
butter over it; simmer slowly for 1/2 an hour, until a brown crust is
formed, then turn on a platter and serve.

27.--Sugared Sweet Potatoes.

Boil 6 sweet potatoes, peel them, and let them get col