ful of butter, one half teaspoonful of salt, one half
teaspoonful onion juice. Beat all together until very light, and when
slightly cool add the yolk of one egg. Mix well and put through a sieve
to be sure there are no lumps, as it is almost impossible to get them
out by mashing the potato. And one teaspoonful of chopped parsley. Shape
into smooth round balls. Roll them in bread crumbs, then dip into beaten
egg, then roll them in crumbs again. Fry in smoking hot lard one minute,
drain on soft paper and serve in the form of a pyramid.--Contributed.

MUSHROOM AND POTATO CROQUETTES.--Take one pound of mushrooms (the fresh
are preferred to the canned), break in small pieces after rinsing, drop
into three tablespoonfuls of hot butter, dust with half a teaspoonful
of salt and a trifle of pepper, cover and steam slowly for ten minutes;
add to three small cupfuls of seasoned mashed potato, beat in two eggs
and a tablespoonful of chopped parsley: form into cones, egg and crumb
and fry in hot fat.

GERMAN FRIED POTATOES.--Or fried raw potatoes make an appetizing dish
for breakfast. Slice raw potatoes as thin as an egg shell and put them
into a frying pan in which an equal amount of butter and lard is
boiling. Sprinkle them over with salt and pepper and cover with a close
fitting lid and let the steam partly cook them. Fry until golden color.

FRENCH SPINACH.--Boil one half peck spinach until tender in salted
water. Drain, throw into a colander and drench well with cold water.
This gives it a certain firmness and delicacy. Shake free from water,
chop fine and put in a hot sauce pan, salt delicately and heat with
butter and cream. Then heap in a vegetable dish and garnish with
poached or boiled eggs.

WILTED LETTUCE.--Pick fresh, young garden lettuce when it is just big
enough to eat. Wash it and shred it, sprinkle with salt, pepper and a
little sugar. Minced young green onions may be mixed with it if liked.
Cut four or five slices of bacon into cubes or as much ham and fry it
brown in its own grease. Add two tablespoons of vinegar and the yolk of
an egg beaten together and heat in the grease; turn hot over the
prepared lettuce and stir quickly with a fork. Same dressing is nice on
young cooked string beans.--Mrs. Whitehead.

BUTTERED ASPARAGUS.--Cut the tough ends from a bunch of asparagus
(white variety preferred) or the canned may be used. Leave it in five
inch stalks and boil it tender in salted water. Drain, melt three
f