HOUSEKEEPING. 
Potatoes Warmed in Gravy. 
Chop a quart of cold boiled potatoes quite fine, season 
them with salt and pepper. Melt a little butter in the 
frying-pan, put in the potatoes, add a cup of gravy and 
stir with a fork until they are hot and brown, but do not 
stir them enough to make them pasty. Chicken gravy is 
especially nice. 
Codfish Balls. 
Soak one pound of codfish over-night in cold water. 
In the morning, pour off the water and add enough tepid 
water to cover it, and let it stand three hours more, 
then scrape off any fat or rusty-looking portions, and 
put the codfish in a saucepan with some warm water, 
and let it simmer—not boil—for two hours. Remove 
from the fire and pick out all the bones. When cold 
chop it in a wooden bowl. Boil some potatoes and mash 
them very smooth; add plenty of butter, salt to taste, 
and milk enough to make it sufficiently soft, and the 
beaten yolk of one egg. Now put in the fish, a little at 
a time, and mix all together, having it as soft as can be 
conveniently handled and made into cakes. If it is too 
stiff add more milk. The potatoes should be in the pro¬ 
portion of two cupfuls to one of fish. When all is ready, 
flour your hands, and taking out a spoonful at a time, 
shape it into flat cakes, if they are to be fried on a grid¬ 
dle, or into balls, if they are to be fried in hot lard. 
Egg Sauce. 
The ingredients for this delicious sauce are three eggs, 
one cup of powdered sugar and a teaspoon of vanilla or 
lemon extract. Beat the whites to a very stiff froth, then 
with a silver spoon gently and slowly stir into them the 
cup of sugar and the flavoring, and last stir in the yolks, 
having previously beaten them very light. The direc¬ 
tions must be followed exactly and the sauce not allowed 
to stand after making, or the result will not be satisfac¬ 
tory. It is particularly nice over boiled or steamed rice. 
Mayonnaise Dressing with One Egg. 
One-half cup of olive oil, one scant cup of whipped 
cream, one tablespoonful of vinegar, one tablespoonful of 
lemon juice, as much cayenne pepper as can be taken up 
on the point of a penknife, one-quarter of a teaspoonful of 
salt and the yolk of one egg. Beat the yolk with the salt 
and pepper until it is light and creamy, then add the oil, a 
few drops at a time, until about half of it is used. Add the 
remainder of it in larger quantities. As the sauce thick¬ 
ens, add the vinegar slowly, and then the lemon, and last 
the cup of whipped cream. This will be sufficient for a 
pint and a half of fish or shrimps and three small heads 
of lettuce. 
Egg Salad. 
Boil six eggs twenty minutes, then lay them in cold 
water. When they are thoroughly cold, take off the shells 
and cut the eggs into halves ; remove the yolks, and when 
they have been thoroughly mashed and are light and 
smooth, add to them one tablespoonful of butter, one of 
vinegar, a little salt and pepper, and then heap them in 
the halved whites; arrange them on a flat dish with sprigs 
of parsley around the edge. 
Coffee Ice Cream. 
One pint of sugar and one of water; boil twenty min¬ 
utes ; then add a half-pint of strong clear coffee and the 
yolks of five eggs, and beat until it begins to thicken like 
soft custard; then set away to cool. When cold, add a 
quart and a half of cream, and freeze. 
Stuffed Tomatoes. 
Select large smooth tomatoes; for a dozen there will be 
needed a cup of bread-crumbs, one tablespoonful of but¬ 
ter, one of sugar, a teaspoonful of onion juice—obtained 
by peeling and grating an onion—a teaspoonful of salt 
and a little pepper. Cut a thin slice from the top of each 
tomato, and, with a small silver spoon, scoop out all the 
soft part that can be spared without spoiling the shape. 
Mix this pulp with the other ingredients and fill the to¬ 
matoes with it; then replace the slices taken from the top 
of the tomatoes, put them in a granite-iron or earthen 
baking dish and bake them slowly three-quarters of an 
hour. They must be removed to a platter with a pan¬ 
cake turner, so as not to destroy the shape. 
Mrs. C. G. Herbert. 
NOTES AND COMMENTS. 
The Society of American Florists.—The annual con¬ 
vention of this society, recently held at Cincinnati, was a 
surprise to everyone present. A large attendance and a 
good time generally was expected ; but no one thought of 
seeing so many of the leading florists of the country in 
council together; no one expected so many admirable 
papers read on subjects vital to the interests of the trade 
in general; neither did they expect to hear them so fully 
and ably discussed. The florists of the country were, in a 
great measure, strangers to each other, and they sadly un¬ 
derrated each other’s powers for usefulness. No one 
florist suspected so much talent in his brother florist as 
was manifested, and a good many of them did not ima¬ 
gine for a moment there was so much in themselves to 
interest and instruct. No one suspected the florists of 
Cincinnati had sufficient heart-room to entertain in so 
princely a manner all the other florists of the country. It 
was still a greater surprise to have a railroad company 
give all the delegates and their friends a free excursion to 
the National Soldiers’ Home, near Dayton, and return, as 
