nd fry a delicate brown in boiling fat.

POTATO PAPA (a Mexican Dish).

Wash, pare and boil one dozen small white potatoes, mash while hot and
add to them half a cup of raisins stoned and chopped very fine, twenty
large Queen olives stoned and chopped fine, one tablespoonful of parsley
finely minced, an even teaspoonful of sugar, and salt and pepper to
taste. Mix all well together, form into an oblong shape, leaving the
top rough. Brown a little butter in a spider, put the papa into it, and
after a few moments' frying scatter little lumps of butter over the top
and set in the oven to brown. Garnish with parsley and hard-boiled eggs
cut in quarters lengthwise.

SWEET POTATOES FRIED RAW.

Peel two or three medium-sized potatoes and cut in slices about a
quarter of an inch thick, fry in boiling fat--when they are a nice brown
they are done--drain on paper for a moment before serving.

COOKED SWEET POTATOES FRIED.

Take several sweet potatoes cut in slices lengthwise, not too thin. Dip
each slice in melted butter and then in brown sugar, and fry in a little
butter.

SWEET POTATOES MASHED AND BROWNED.

Boil three sweet potatoes of medium size until done. Peel and squeeze
through the patent vegetable strainer, add a heaping tablespoonful of
butter, salt and pepper to taste, and enough milk to make very soft. Put
in a baking dish, dot it over with tiny bits of butter and bake until
brown. Serve in the dish in which it is baked. If any is left over
remove the thin brown skin, make the potato into small, flat cakes and
brown on both sides in a little butter in a spider.

SWEET POTATO CROQUETTES.

Three medium-sized potatoes baked and mashed very fine and beaten to a
cream with one generous tablespoonful of butter, three tablespoonfuls of
cream, one teaspoonful of sugar, a little salt, one teaspoonful of lemon
juice, a saltspoonful of cinnamon and one egg yolk beaten very light,
and add at the last the white of egg whipped to a stiff froth. Form into
cones or cylinders, dip in beaten egg and bread crumbs and fry in
boiling fat. Drain on kitchen paper, sift a little sugar over them and
serve at once.

BRUSSELS SPROUTS.

Pick off any leaves that may be discolored and wash well a quart of
Brussels sprouts, put into a saucepan with two quarts of boiling water
and a saltspoonful of soda. Boil rapidly until tender--about half an
hour--just before they are done add a tablespoonful of salt. Drain them
in a col