Boil the potatoes, and cut in halves lengthwise. Scoop out the inside with a spoon, leaving the potato shell half an inch thick. Make a " picca dillo " to stuff them with. Chop the beef, put it in a spider with the but ter and tmnato. Cook till the mix ture begins to look dry, add 1 well beaten egg, a dust cayenne, salt, and pepper and 3 olives chopped. Stuff the potato halves with this mixture. Beat 1 egg light, add 1 teaspoonful flour, and in this batter dip the half potatoes. Fry in boiling lard as you would croquettes.
The Remains of a Boiled Dinner.
Winter squash can be served im a pie, sifting and Seasoning it as if boiled for the purpose. Cold cabbage may be put into hot spiced vinegar, served cold with vinegar, or heated with a little butter and pepper, salt, if needed, and just a suspicion of vinegar. Cut it fine, and heat thor oughly. Beets make good pickles. Turnips, carrots, and parsnips can be warmed up. A favorite dish with many people is " red-flannel hash," plain hash containing a little chopped beet. Look over the meat, cutting out all the gristle and soft fat. Chop it fine with some of the hard fat. Mince potatoes which have been boiled in pot liquor. Use three times as much potatoes as meat. Chop with the potatoes a small quantity of the cabbage and some of the beets.
For 2 quarts potatoes use pint cab bage and 1 large beet. Mix thor oughly with the meat. Pour some railk into a frying pan and turn in the hash, using enough to moisten thoroughly. Add 2 tablespoonfuls butter and season with pepper and salt if necessary. Be sure it is heated through. Serve with brown bread and pickles.—H. ANNETTE POOLE.
Tongue Sandwiches.
1 cupful finely chopped tongue, 1 teaspoonful made mustard, 1 tablespoonful soft butter, + teaspoonful paprika, Yolk 1 hard-boiled egg, Juice 4 lemon, Dash nutmeg.
Chop the tongue fine, and mix thor oughly with the other ingredients. Spread between thin slices of bread.
Beef Rissoles.
Roll pie crust as thin as possible and cut into rounds with a large bis cuit cutter. Mince cold beef or steak, season with salt and paprika, and moisten with stock or gravy to make the meat stick together. Put a spoon ful of this mixture into each round of paste, pinching the edges together carefully so that not a partide of the meat may escape. Brush egg over the outside, and fry like doughnuts in deep lard. They will take eight minutes to brown. Drain on thick paper, and serve hot in a folded napkin.