300 Tff:S ilOUSEHOLD. 



Scalloped Potatoes — Pare the potatoes, cover the bottom of a baking- 

 dish with bread crumbs, then add a layer of shced potatoes, then bits of 

 butter, salt and pepper, fill the dish with the alternate layers, wet the whole 

 with milk, and bake the whole for an hour and a half. 



Lima Bt;atts witli Cream._Put a pint of the shelled beans into just 

 enough boiling salted water to cover them, and boil them tender; then drain 

 off the water; add a cup of boiling milk (or better, cream), a little piece of 

 butter, pepper and salt. Let the beans simmer a minute in the milk before 

 serving. 



Corn witli Tomatoes._Cut the corn from tlie cob and put it with an 

 equal quantity of tomatoes that have been sliced and peeled; stew these 

 together for half an hour; then season to taste witli salt and pepper and a 

 little sugar; stir in a liberal piece of butter and simmer a few minutes 

 longer. 



Bro^vned Potatoes. — Steam or boil small-sized potatoes, peel and place 

 them in a stewpan with some melted butter, shake occasionally, and when all 

 are well browned serve upon thin slices of toast which have been dipped in 

 Chili sauce that has been thinned with a little weak vinegar. 



Tomato Saiice. — Pare, slice and stew the tomatoes for twenty minutes. 

 Strain aud rub through a colander, leaving the hard and tough parts behind. 

 Put into a sauce-pan with a little minced onion, parsley, pepper, salt and 

 sugar. Bring to a boil; stir in a good spoonful of butter rolled in flour. Boil 

 up and serve. 



Baked Tomatoes for Breakfast. — Take a quart of cold stewed toma- 

 toes, beat into it two eggs, two tablespoonfuls of bread crumbs, a tablespoon- 

 ful of eliopped parsley, a little more salt and pepper, and bake for twenty 

 minutes in a quick oven. 



Potato Snow. — Take large white potatoes and boil them in their skins 

 until tender, drain and dry them near the fire, and peel; put a hot diah 

 before the fire and rub the potatoes through a coarse sieve into it; do not 

 touch afterwards or the flakes will fall; serve immediately. 



Potato PutTs. — Take any outside slices of cold meat, chop and season 

 with pepper, salt and cut pickles. Mash potatoes, making them into paste 

 with an egg; roll cut with a dust of flour; cut round mth a saucer. Put the 

 seasoned meat on one-half and fold like a puff. Fry a light brown. 



Potato Fritters—Grate six cold boiled potatoes, add to them one 

 pint of cream or new milk, and flour enough to make as stiff a baiter as for 

 other fritters, the yelk of three eggs, then the beaten whites, salt, and fry in 

 sweet butter. 



Frie<l Egg Plant. — Peel and parboil five minutes, cut sUces crosswise, 

 season with popper and salt, roll the slices in the beaten egg, then in fine 

 breadcrumbs (or they may be dipped in batter); fi-y a light brown in hot 

 lard. 



Horsnradislii Sauce—Grate the horseradish, boil an egg hard, pound 

 the yolk, and add to the above a little raw oream, mustard and vinegar added 

 the last thing. It must all be mixed cold and then heated. 



