RICE CROQUETTES.

Put three-quarters of a cup of milk in a saucepan
over the fire, with a generous tablespoonful of butter,
a heaping teaspoonful of sugar, and when it comes
to a boil add a cup and a half of boiled rice, a salt-
spoonful of powdered cinnamon or nutmeg, if pre-
ferred, and salt to taste. Mix well, let it come to a
boil and add a beaten egg, remove from the fire, turn
into a plate to get cold, forni into cylinders and cook
in boiling fat.

FRICASSEE OF CELERIAC.

Wash and peel the celery roots, cut them into
dice and cook until tender in as little water as possi-
ble, and when nearly done add a little salt. Make a
sauce of two tablespoonfuls of butter and one table-
spoonful of flour cooked together until smooth with-
out browning. Then add a cup of rich milk, and
when this boils turn the celery dice with the water in
which they were boiled into the sauce, season to
taste with salt and pepper. When ready to serve
beat one egg yolk with a tablespoonful of cream and
stir carefully into it, remove at once from the fire,
pour into a vegetable dish, sprinkle with a little
parsley minced fine, and serve.

YELLOW TURNIP RAGOUT.

Take one large yellow turnip, peel, wash and
wipe dry, cut in oblong pieces. Brown a good lump
of butter in a spider, simmer the turnip slices in this
until nicely browned, taking care not to burn them.
Put all into a saucepan with only water enough to
cook them tender, cover tightly, when done, brown
a little butter and flour together to make the gravy
the proper consistency, season with pepper and salt
and serve.

TOMATOES STUFFED WITH CHEESE.

Cut six tomatoes in half, scoop out part of the
inside and put this in a saucepan and cook until
nearly all the water has been absorbed, then add
half a teaspoonful of sugar, one heaping tablespoon-
iul of butter, two heaping tablespoonfuls of grated
cheese, two heaping tablespoonfuls of dried bread
crumbs, pepper and salt to taste, and a few drops of
onion juice. Sprinkle the tomatoes with salt, pepper,
a little sugar and grated cheese, then fill them with
the dressing, dot them with tiny bits of butter and
sift over them a few bread crumbs. Melt half a tea-
spoonful of butter in a baking pan, put the tomatoes
in and bake twenty or twenty-five minutes. Take
them out carefully when done, arrange on a dish,
make a little gravy in the pan in which they were
baked by adding a little more butter, half a cupful of
milk, a heaping teaspoonful of flour, and salt and
pepper to taste. Serve in a sauceboat.

JERUSALEM ARTICHOKES.

Wash and peel a dozen artichokes, selecting them
as nearly the same size as possible. Cover with boil-
ing water and cook until tender, drain at once and
pour over them a cream sauce, sprinkle a little finely
chopped parsley over them and serve.

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