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JERUSALEM ARTICHOKES FRIED.

Cut in slices after parboiling them, dip in batter, and fry.

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STEWED RED CABBAGE.

Clean and remove the outer leaves, slice it as thinly as possible, put it in a saucepan with a large piece of butter, and a tea cup full of water, salt and pepper; let it stew slowly till very tender.

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MUSHROOMS AU NATUREL.

Clean some fine fresh mushrooms, put them in a saucepan with a large piece of butter, pepper and salt; let them simmer until tender, and serve them with no other sauce than that in which they have been dressed.  Also stewed in a veal gravy, and served with white sauce on a toast, they form a nice and pretty dish.

The large flap mushrooms may be stewed in gravy, or simply broiled, seasoned with cayenne pepper, salt, and lemon juice.

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DRY TOMATO SOUP.

Brown a couple of onions in a little oil, about two table-spoonsful or more, according to the number of tomatos; when hot, add about six tomatos cut and peeled, season with cayenne pepper and salt, and let the whole simmer for a short time, then cut thin slices of bread, and put as much with the tomatos as will bring them to the consistency of a pudding; it must be well beaten up, stir in the yolks of two or three eggs, and two ounces of butter warmed; turn the whole into a deep dish and bake it very brown.  Crumbs of bread should be strewed over the top, and a little warmed butter poured over.

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DEVILLED BISCUITS.

Butter some biscuits on both sides, and pepper them well, make a paste of either chopped anchovies, or fine cheese, and spread it on the biscuit, with mustard and cayenne pepper, and grill them.

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SAVOURY EGGS.

Boil some eggs hard, put them into cold water, cut them into halves, take out the yolks, beat them up in a mortar with grated hung beef, fill the halves with this mixture, fry lightly, and serve with brown gravy.

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SAVOURY CHEESE CAKES.

Grate finely an equal quantity of stale bread and good cheese, season with a little pepper and salt, mix into a batter with eggs, form into thin cakes and fry.

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SCALLOPED EGGS.

Poach lightly three or four eggs, place them in a dish, pour upon them a little warm butter; sprinkle with pepper, salt, and nutmeg, strew over with crumbs of bread, and brown before the fire.

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MACCARONI AND CHEESE.

Boil some maccaroni in milk or water until tender, then drain them and place on a dish with bits of butter and grated Parmesan cheese; when the dish is filled grate more cheese over it and brown before the fire.