of egg, roll into balls, and fry with fresh butter over a clear fire.
Meat shred finely, bacon or ham may be added.

POTATO SAUTEES.--These are even more agreeable with meat than fried
potatoes. Cold boiled potatoes are sliced up, and tossed up in a
saucepan with butter, mixed with a little chopped parsley, till they
are lightly browned. Pure goose or other dripping is by many cooks
preferred to butter for this purpose.

POTATO SOUFFLES.--The delicious blistered potatoes are prepared as
follows: The potatoes, if small, are simply cut in halves; if large,
cut in three or more slices; these are fried in the usual way, but are
taken out before they are quite done, and set aside to get cold; when
wanted they are fried a second time, but only till they are of a light
golden color, not brown.

TOMATOES.--Cut ripe tomatoes into slices, put them in a buttered
dish with some bread crumbs, butter, pepper and salt, and bake till
slightly brown on top.

FORCED TOMATOES.--Prepare the following forcemeat: Two ounces of
mushrooms, minced small, a couple of shalots, likewise minced, a small
quantity of parsley, a slice of lean ham, chopped fine, a few savory
herbs, and a little cayenne and salt. Put all these ingredients into
a saucepan with a lump of butter, and stew all together until quite
tender, taking care that they do not burn. Put it by to cool, and then
mix with them some bread crumbs and the well beaten yolks of two eggs.
Choose large tomatoes, as nearly of the same size as possible, cut a
slice from the stalk end of each, and take out carefully the seeds
and juice; fill them with the mixture which has already been prepared,
strew them over with bread and some melted butter, and bake them in
a quick oven until they assume a rich color. They are a good
accompaniment to veal or calf's head.

TO MASH TURNIPS.--Boil them very tender. Strain till no water is left.
Place in a saucepan over a gentle fire, and stir well a few minutes.
Do not let them burn. Add a little cream, or milk, or both, salt
butter and pepper. Add a tablespoonful of fine sugar. Stir and simmer
five minutes longer.

TO BOIL OR STEW VEGETABLE MARROW.--This excellent vegetable may be
boiled as asparagus. When boiled, divide it lengthways into two, and
serve it upon a toast accompanied by melted butter; or when nearly
boiled, divide it as above, and stew gently in gravy like cucumbers.
Care should be taken to choose young ones not exceeding six inches in