rubbers and then the lids, but not tight--only
as you can with the thumb and one finger. Lay thin boards in the bottom
of the boiler and set your can on them; fill to the lids with cold
water. I let them boil two hours after they are fairly at it; then I
take them out one by one, and screw down the tops and set to get cold
before putting away. When we eat them I drain off all the water, put in
a piece of butter and pepper and milk, or any way I want them. I never
lost a can.--Contributed.

NUT LOAF.--Two cupfuls bread crumbs, one cup chopped walnuts, one half
cup butter, one cup strained tomatoes, one small grated onion, one egg,
salt and pepper to taste. Pack in a can and steam one hour.--Mrs. A.
McKay.

POTATOES A LA MAITRE D'HOTEL.--Two cups potato balls or cubes, one cup
hot milk, three level tablespoons butter, yolk of one egg, one half
level teaspoon salt, one eighth level teaspoon paprika, one teaspoon
lemon juice, one level teaspoon chopped parsley. Cook the potato in
boiling salted water until tender. Drain and put into double boiler;
add milk and cook until it is nearly absorbed. Cream the butter, add to
it the egg yolk slightly beaten, add the salt, paprika and lemon juice.
Stir this mixture into the potatoes and as soon as cooked turn into a
hot dish, sprinkle with the parsley and serve.--Contributed.

HOMINY FRITTERS.--Break up two cups of cold cooked hominy with a fork.
Add one scant cup of milk, a pinch of salt, one beaten egg and one half
cup of flour in which one level teaspoon of baking powder is sifted.
Drop by spoonfuls into hot lard and fry until a delicate
brown.--Contributed.

TOMATO SOUFFLE.--One can tomatoes, two level tablespoons butter, two
level tablespoons flour, one half teaspoon salt, one eighth level
teaspoon paprika, one teaspoon onion juice, one fourth cup fine bread
crumbs, three eggs. Drain the tomatoes and cook the liquid down to one
cup. Cut the tomatoes into small pieces using one cup free from seeds.
Melt the butter. Add the flour, salt and paprika and when blended add
the cup of tomato liquid. Stir until thick and smooth. Add the onion
juice, tomato and the bread crumbs. Remove from the fire, and add the
yolks of the eggs beaten very light. Then fold in the white beaten
stiff. Pour into a buttered baking dish and bake in a moderate oven
until light and firm in the center.--Contributed.

POTATO CROQUETTES.--Prepare one pint of hot mashed potatoes seasoned
with one tablespoon