ure
into the cavity in the onions, piling a little on the top and bottom so
that none shall be left. Arrange them in a deep pan. Put them in a
steamer over a saucepan of water and steam for one hour and a half. Put
the pan in the oven to brown the tops of the onions, adding one
breakfast cupful of butter to prevent burning. Arrange them tastefully
on a dish, and serve hot.

~POTATO CROQUETTES~--Take four boiled potatoes and add to them half
their weight in butter, the same quantity of powdered sugar, salt,
grated peel of half a lemon and two well beaten eggs. Mix thoroughly and
roll into cork-shaped pieces and dip into the beaten yolks of eggs,
rolling in sifted breadcrumbs. Let stand one hour and again dip in egg
and roll in crumbs. Fry in boiling lard or butter. Serve with a garnish
of parsley.

~CREAMED POTATOES~--Cut into cubes or dices about half a pound of boiled
potatoes and place in a shallow baking pan. Pour over them enough milk
or cream to cover them and put in the oven or on the side of the stove
and cook gently until nearly all the milk is absorbed. Add a
tablespoonful of butter, a teaspoonful each of finely chopped parsley,
and salt, and half a saltspoonful of pepper, mixed well together. When
they have become thoroughly warmed turn into a dish, and serve
immediately.

~APPLES AND ONIONS~--Select sour apples, pare, core and thinly slice.
Slice about half as many onions, put some bacon fat in the bottom of a
frying-pan and when melted add the apples and onions. Cover the pan and
cook until tender, cooking rather slowly. Sprinkle with sugar, and serve
with roast pork.

~BACON AND SPINACH~--Line a pudding dish with thin slices of raw bacon.
Take boiled spinach, ready for the table, season with butter, salt and
pepper. Take also some boiled carrots, turnips and onions. Whip up the
yolk of an egg with pepper and salt, and stir into the carrots and
turnips. Arrange the vegetables alternately in the dish and partially
fill with boiling water. Steam for an hour. Turn out on a flat dish, and
serve with a rich brown gravy.

~BOILED CELERY~--Trim off the tops of the celery about one-third of
their length, and also trim the roots into rounding shape. Save the tops
for making cream of celery and for garnishes, cook the celery in salted
water until tender, drain, lay on toast, and pour a cream sauce over.

~BOSTON BAKED BEANS~--Pick over a quart of small pea beans, wash
thoroughly and soak over night