made put the balls into it and let them come to a boil, turn out on a
platter and garnish with parsley.

TOMATOES AND MUSHROOMS.

Put on a pint of tomatoes in a saucepan and cook for fifteen or twenty
minutes until nearly all the water has evaporated, season with salt and
pepper, add a generous tablespoonful of butter, a tablespoonful of bread
crumbs and half a pint of fresh mushrooms chopped fine. Cook until the
mushrooms are tender. Have some bread cut in nice slices toasted and
slightly moistened with warm milk. Pour the tomatoes and mushrooms over
it and serve very hot.

TO BOIL RICE PLAIN.

Wash half a cupful of rice, drain from the water, have on the fire a
very large saucepan nearly full of salted boiling water. Turn the rice
into this and boil hard for twenty minutes, pour all into a colander,
drain well, and put the rice in a smaller saucepan on the back of the
stove, where it will be kept warm, without cooking, until all the
moisture has evaporated. Then serve.

CAULIFLOWER WITH DRAWN BUTTER.

Select a nice white cauliflower, take off all the leaves, and cut enough
of the stem off to allow it to stand well in the dish it is to be served
in. Put it into a saucepan, cover with boiling water, and when it is
nearly done add salt, as cooking it long with salt turns it brown. The
usual time to cook a cauliflower is about twenty minutes. Try it with a
fork, and if it is tender remove carefully from the water, let it drain
in a colander while preparing a drawn butter. Then put into a hot
vegetable dish, pour the sauce over and serve.

FOR THE DRAWN BUTTER.--Melt a large heaping tablespoonful of butter, and
stir into it a heaping teaspoonful of flour, let them cook together
without browning and add by degrees a cup of hot milk.

ESCALLOPED CAULIFLOWER.

Cut a cauliflower into flowerettes, cover with boiling water into a
saucepan and cook until tender, let them drain in a colander while the
sauce is being prepared. Make the usual cream sauce, enough to cover the
cauliflower. When the sauce is done add two heaping tablespoonfuls of
American Edam or grated Parmesan cheese, put the flowerettes into a
baking dish, pour the sauce over them, sprinkle the top with a little of
the cheese, and stand the dish in the oven for a few minutes to brown.

ESCALLOPED SPAGHETTINA.

Put a good half cupful of spaghettina, broken in bits, into a saucepan
of boiling water with an even tablespoonful of salt, boil three