POTATO SOUP.

One pound potatoes cut in pieces; soup vegetables also
cut; boil all together in one quart of salted water until
quite soft, then put all through a fine sieve and add
boiling milk enough to make it thin enough. Put in a
large piece of butter and chopped parsley. Season well
and let boil up once.

CREAM OF ASPARAGUS.

Two pounds asparagus, boil in one quart of salted
water until very tender. Save one pint of the water;
add to it one pint of cream; salt to taste; rub the aspar-
agus through a sieve; add a little thickening, if needed;
return all to the fire and heat. Serve in bouillon cups.

DEVILLED CRAB.

One crab, two hard boiled eggs, two tablespoonfuls of
bread crumbs, juice of one lemon, three tablespoonfuls
of sherry, rod pepper, salt, mix well, melted butter, size
of an egg, flour to thicken, cook then with milk, and
season with mustard and mace, mix with the crab, sift
over browned bread crumbs and bits of butter; heat in
the oven.