h with a wooden spoon, put them in a saucepan with a
tablespoonful of milk or a small lump of butter, and a little salt and
pepper; stir over the fire until thoroughly hot again, turn out on to a
dish, and serve immediately.

~POTATO BALLS~--Mash thoroughly a pound of boiled potatoes and rub them
through a wire sieve. Mix in a quarter of a pound of grated ham, a
little chopped parsley, and a small onion chopped very fine, together
with a small quantity of grated nutmeg, and the beaten yolks of two
eggs. Roll this mixture into balls of equal size, then roll in flour and
egg-breadcrumbs, and fry in dripping or brown them in the oven, and
serve on a hot dish.

~POTATOES AND ONIONS SAUTED~--Take an equal amount of small new potatoes
and onions of equal size, peel and place in a saute pan with a
good-sized piece of butter, tossing them over the fire for a quarter of
an hour, being careful not to let them burn. Put in enough water to half
cover the vegetables, add a little salt and pepper, place the lid over
the pan and stew gently for half an hour, then squeeze a little lemon
juice in it and turn on a hot dish, and serve.

~POTATOES LYONNAISE~--Cut into round slices eight boiled potatoes, lay
in a frying-pan with an ounce and a half of butter and the round slices
of a fried onion, seasoning with a pinch each of salt and pepper. Cook
for six minutes, or until they become well browned, tossing them all the
while. Sprinkle over with a small quantity of chopped parsley, and
serve.

~STEWED MUSHROOMS~--Peel and remove the stalks from some large
mushrooms, wash and cut them into halves; put two ounces of butter into
a small lined saucepan with two tablespoonfuls of flour and stir this
over the fire, then mix in by degrees one and one-half breakfast cupfuls
of milk; while boiling and after being thickened, put in the mushrooms.
Season to taste with salt, pepper and a small quantity of powdered mace,
and stew gently on the side of the fire until tender. When cooked turn
the mushrooms on to a hot dish, garnish with some croutons of bread that
have been fried to a nice brown, and serve.

~STUFFED ONIONS, STEAMED~--Peel eight large onions and boil for ten
minutes, and salt them slightly. Remove them from the fire, drain quite
dry, push about half the insides out; chop the parts taken out very
small, together with a little sausage meat; add one teacupful of
breadcrumbs, one egg, and salt and pepper to taste. Put this mixt