rill. Garnish and serve with tomato
sauce.--Janet M. Hill, in "Boston Cooking School Magazine."

2.--Mutton Stew with Canned Peas.

Cut a breast of mutton into small pieces; dredge with flour and saute to
a golden brown in drippings or the fat of salt pork; cover with boiling
water and let simmer until tender, seasoning with salt and pepper during
the latter part of the cooking. Take out the meat, skim off the fat and
add one can of peas drained, reheated in boiling water, and drained
again; add more seasoning, if needed, and pour over the mutton on the
serving-dish.--Janet M. Hill, in "Boston Cooking School Magazine."

3.--Potato Souffle.

Bake 4 large potatoes; when soft scoop out the inside and rub through a
fine sieve. Boil an oz. of butter and a quarter of a pint of milk; add
the yolks of three eggs, one by one, beating well together with a wooden
spoon. Beat the whites of the eggs and a pinch of salt in another dish,
mix all together carefully, and bake in a well-greased tin, in a hot
oven until it rises well, and is a pale brown in color. The tin should
be only 1/2 full. If it is desired for a dessert add 15 drops of
vanilla, and sugar to taste.

4.--Stewed Kidney with Macaroni.

Take 3 kidneys, skin them, remove the fat and cut into thin slices,
season with salt, cayenne, and minced herbs; fry on both sides in
butter, then stew in 1/2 a pt. of gravy flavored with tomatoes. Turn in
a dish and cover the top with 2 ozs. of boiled macaroni; sprinkle some
Parmesan cheese over the top and brown.

5.--Hot Ham Sandwiches.

Spread bread cut for sandwiches with chopped ham, season with a little
made mustard and press together in pairs. Beat an egg, add 1/2 a cup of
rich milk, and in the mixture soak the sandwiches a few moments. Heat a
tablespoonful of butter, and in this brown the sandwiches, first on one
side and then on the other. Drain on soft paper and serve at
once.--Janet M. Hill, in "Boston Cooking School Magazine."

6.--Friars' Eggs.

Cook 1/3 of a cupful of stale bread-crumbs in 1/3 of a cupful of milk to
a smooth paste. Add to it 1 cup lean ham, chopped fine, 1 teaspoonful
made mustard, 1/2 a saltspoonful cayenne pepper, and mix smooth with 1
raw egg. Remove the shells from 6 hard-boiled eggs, and cover them with
this mixture. Fry in hot fat until brown, drain, and serve hot or cold
on a bed of parsley.

7.--Lobster in a Chafing Dish.

Cut a small boiled lobster into small pieces, pou