Baited Oiilong. — Peel ten largo onions withont breaking the layers; boil 

 them for half an honr in well-salted boiling water, and drain them; when 

 cool enough to handle cut a half-inch slice from the top of each, and take out 

 a teaspoonful of the middle part; chop these pieces line, mix them with half 

 a cup of stale bread crumbs, a saltspoonful of salt, quarter of that quantity 

 of pepper and the yelk of a raW egg; use this force meat to stuff the ouionSj 

 lay them on a baking dish, brusli them with the wliite of tlie egg beaten a 

 little, dust them with fine bread crumbs and bake them slowly for forty 

 minutes. Serve them hot. 



Potato Dumplings. — Peel some potatoes and grate tliem into a basin of 

 water; let the pulp remain in the water for a couple of hours, drain it off, 

 and mix with it half its weight of flour; season with pepper, salt and chopped 

 onions. If not moist enough add a little water. EoU into dumpHngs the 

 isize of a large apple, sprinkle them well with flour, and throw tliem into 

 boiling water. When you observe them rising to the top of the saucepan, 

 they will be boiled enoiigh. 



An Appetizing Entree. — Take cold boiled cabbage, choi^ it fine; for a 

 medium-sized pudding dish full add two well-beaten eggs, a tablespoonful 

 of butter, three tablespoonfuls of cream, with pepper and salt (id LibUnm, 

 Butter the pudding dish, put tlie cabbage in and bake un.Il brown. This 

 may be eaten cold, but it is much better il served hot. It is especially good 

 with roast pork or pork chops. 



Fried Caulitlower. — Pick out all the green leaves from a cauliflower 

 and cut ofi" tlie stalk close. Put it, head downward, into a saucepan full of 

 boiling, salted water. Do not over boil it. Drain it on a sieve, pick it out 

 into small sprigs, and place them in a deep dish with plenty of vinegar, 

 pepper and salt. When they have laid about an hour in this, drain them, 

 dip them in batter, and fry in hot lard to a golden color. 



Irisli Ste-vv This is the stew that is mostly made in Ireland. Put some 



slices of boiled corned beef (never fresh) into a stewpan with a good deal of 

 water, or thui stock, two large onions sliced, and some cold boiled potatoes 

 (whole) and a little pepper. Stew gently until the potatoes are quite soft 

 and have taken up nearly all the gravy; some will break; but they should 

 be as whole as possible. Turn all out on a flat dish and serve. 



To Coolt Spinacli.^Boil spinach in the ordinary way; drain it and get 

 off all the water; chop it just as finely as possible— it cannot be divided too 

 much. Take a small onion, slice it very fine and brown it in butter; chcp 

 this fine and mix it with the spinach; have a teacup of milk, a tablespoonful 

 of flour, a dessertspoonful of butter, some salt and pepper; stir in the 

 spinach and cook about ten minutes. 



Tomato Pie. — Peel and sUce enotagh green tomatoes to fill one pie; to 

 this allow four tablespoonfuls of vinegar, one of butter, and three and a halt 

 of sugar, flavor with nutmeg, bake with two crusts very slov.-ly. If you 

 choose you may stew the tomatoes first, and then there is no danger of the 

 pie being too juicy. 



Excellent Way to Coofe Tomatoes — A delicious disli (especially suit- 

 able with cutlets, steaks, broiled ham, or anything served without gravy) 

 may be made by cutting tomatoes into thin slices, and grilling them over a 



