Cooks in clover

The Chefs Dressing. — Mix one dessert spoon of | Mayonnaise Dressing. — With the yelk of one egg, dry mustard, half a teaspoon of salt, quarter of a stir in rapidly salad oil until you can cut with a teaspoon of pepper, half a teaspoon of celery salt, knife; add the juice of half a lemon, salt, cayenne with one tablespoon of butter; when it is all pepper and mustard to taste. Put on ice. thorougly stirred together, add the yelks of twoj B. K. — B'dway, N. V. Vegetables. Potato Puff. — Take two large cups of cold mashed potato, and stir into it two tablespoons of melted butter, beating to a white cream before adding anything else. Put with this two eggs beaten very light, and a teacup of cream or milk, salting to taste. Beat all well, pour into a deep dish, and bake in a quick oven until nicely browned. Afiss Elsif B. Oakes. \ for a few minutes. vSweet cream is better than milk. ; Mrs. L. W. \ Potatoes on Half Shell. — Bake six perfect good sized potatoes until done, then cut carefully lengthwise, scoop out the contents — preserving the shells unbroken, beat in a bright tin with a silver fork, season with milk or cream, butter, salt and pepper to taste. Add the beaten whites of three eggs, stir, and Potatoes Creamed. — Ciit into small square pieces j quickly fill the shells evenly six medium sized potatoes; put in a spider, cover j to a golden brown, with salted water and boil until quite soft. Pour off the water and have ready, in a small saucepan, half a pint of milk, slightly thickened with cornstarch, a little salt, and a piece of butter; having come to a boil, pour it over the potatoes and cook all together Bake in a hot oven Pratt's Inst. B'hlyii. Potato Tyrabals. — Eight large potatoes, one tablespoon of salt, two tablespoons of butter, half a teaspoon of white pepper, three eggs, one cup of hot milk, a third of a cup of dry crumbs. Pare the potatoes and boil them in boiling water thirty'minutes, pour off the water, mash and add seasoning, milk and eggs well beaten. Butter the mould and ; sprinkle the bread crumbs on the bottom and sides, put the potatoes in this, and bake in the oven for j half an hour; let it stand for a few minutes and turn it out on a flat dish. Miss Anna Hesse. Potato Cakes. — Peel and cook six medium sized potatoes, mash in butter and milk, then beat in one or two eggs. Make into cakes, and fry in hot fat. Mrs. W. W. Taylor. Asparagus. — Pare each stalk with a sharp knife, beginning with the thin outer skin at a point about an inch below the head, and let the thickness of! the peel increase as you pass down, so that every particle of the fibrous coat, which, when cooked becomes so tough, shall be removed. Lay in cold salted water for a short time. Cook and serve on toast in the usual way. Your dish will be somewhat smaller in bulk for the paring, but if carefully]done, the entire length of the stalk will be as tender and delicious as the top. Mrs. T. R. GooJlatte.