HOUSEKEEPING. 
Potato Croquettes. 
Fresh mashed potatoes are best, though cold ones will 
answer. For a half-dozen potatoes allow one egg beaten 
very light. Mash them fine, season with white pepper 
and salt, add enough sweet milk and butter to make them 
just soft enough to shape into rolls or balls. Be careful 
to have the surface of the rolls very smooth. Dip them 
in e Sg. then in crumbs and fry in hot lard or suet. Drain 
on brown paper and serve very hot. 
Escalloped Potatoes. 
Take medium-sized potatoes, pare them and cut them 
in slices a little thicker than for Saratoga potatoes ; let 
them lie in cold water an hour or more, then dry them. 
Butter a pudding-dish and put a layer of potatoes in the 
bottom, season them with salt and pepper and put bits of 
butter over them, then put in another layer and continue 
in this way till the dish is full. Make a sauce, using half 
cream and half milk, thicken to the consistency of ordi¬ 
nary sauces and pour over the potatoes till the dish is al¬ 
most full. Finish the top with bread-crumbs and bake 
in a moderate oven from one to two hours. 
Potato Salad. 
Four large cold boiled potatoes, sliced, and two raw 
onions. Season with salt and pepper. Make a dressing 
of one cup of vinegar, the yolks of two eggs and one 
tablespoon of butter. Boil till thick, and then add half a 
teaspoon of made mustard, and pour it over the potatoes 
and onions. 
Salad Dressing without Oil. 
One small cup of butter, the yolks of three eggs, one 
teaspoon of mustard, one-half teaspoon of salt and a 
pinch of cayenne pepper, one cup of cream, the juice of 
one lemon, and half a cup of vinegar. Cream the butter 
and stir it into the beaten yolks of the eggs. Then add 
the mustard, salt and pepper, then the cream slowly, and 
last the lemon and vinegar. 
Spanish Cream. 
One quart of milk, three eggs, one cup of sugar, one- 
third of a box of gelatine, one teaspoon of vanilla. Put 
the gelatine in a bowl with half a cup of cold water. 
When it has stood an hour, add to it a pint and a half of 
the milk and put it into a saucepan which will hold two 
quarts, and set this into a kettle or pan of boiling water. 
Beat the yolks of the eggs with the sugar and a quarter 
of a teaspoon of salt. Beat the whites to a stiff froth. 
Add the half-pint of milk reserved from the quart to the 
yolks and sugar, and stir all into the saucepan of scalding 
milk. Cook five minutes, stirring all the time. Then 
add the whites, and remove from the fire; add vanilla, 
and pour into molds. Place on the ice to harden. 
Pineapple Cake. 
One cup of butter, one cup of milk, three cups of flour, 
whites of six eggs and yolks of four, three teaspoons of 
baking powder sifted with the flour, or three scant tea¬ 
spoons of cream-tartar and one level teaspoon of soda 
mashed fine. Cream the butter, gradually stir in the 
sugar, add the yolks well beaten, then the milk a little at 
a time. The cake can now stand until the whites are 
beaten; then the flour should be added and the cake 
thoroughly beaten ; last, gently stir in the whites. Bake 
in layers. For the filling, grate a small pineapple, sprinkle 
it with sugar, and spread between the layers. Reserve 
two tablespoons of the pineapple to stir in the frosting for 
the top. Mrs. C. G. Herbert. 
On another page is an announcement of the “ Triumph 
Soap,” of which a good judge of soap has said: “ Dob¬ 
bin’s ‘Electric’ was best, ‘Triumph’ is better than 
Dobbin’s—therefore ‘ Triumph ’ is better than the best.” 
NOTES AND COMMENTS. 
The Flower Market is in a very unsatisfactory con¬ 
dition for the florist, or rather for the flower growers. 
The term “ florist,” by common consent, means the one 
who sells the flowers to the consumers. The low price of 
flowers is to him a boon, providing there is sufficient de¬ 
mand to keep him partially busy, for the first-class florist 
does not materially change his prices as the wholesale 
prices fluctuate. Good flowers were never before so 
cheap in the wholesale market. At the present writing, 
such roses as Mermets, Cooks, Sunset, Pearl of the Gar¬ 
den, and others equally good, and all as fine as ever grew, 
are selling as low as $2 per 100—prices that do not begin 
to pay the cost of production. Like all other kinds of 
merchandise, flowers must submit to the inevitable law of 
supply and demand for the regulation of prices. Stimu¬ 
lated by the large profits of the past few years, the rose- 
growers have increased their productions to such an ex¬ 
tent as to make their business a losing instead of a profit¬ 
able one. The depression that is so marked in all busi¬ 
ness operations is doubly strong in the cut-flower trade. 
Flowers are luxuries, and their uses depend largely upon 
the caprice of fashion, and fashion can easily regulate ex¬ 
penditures, so as to make them conform to necessities. 
. * 
* 
The Garden. —Activity is now the order of the day in 
all farming and gardening operations. Every vegetable 
form is striving to surplant every other form; each is at 
war with the other for the best place, and the worm has 
declared war against them all; and the gardener, in turn, 
has or must declare war against insects, winged and 
