Good Things to Eat as Suggested by Rufus

STUFFED POTATOES— Select smooth, even sized potatoes and bake until done. Remove one end, carefully scrape out the center of each mash and season with salt and butter, add a generous portion of nut meat and fill the shells with the mixture. Cover with the piece that was cut off, wrap each potato in tissue paper and serve. CORN STEWED WITH CREAM— Select a half dozen ears of Indian corn, remove the silks and outer husks, place them in a saucepan and cover with water. Cook, drain, and cut the corn off the cobs with a sharp knife, being very careful that none of the cob adheres to the corn. Place in a stew-pan with one cup of hot bechamel sauce, one-half breakfast-cupful of cream and about one-quarter of an ounce of butter. Season with pepper and salt and a little grated nutmeg. Cook gently on a stove for five minutes, place in a hot dish and serve. CUCUMBER SAUCE— Pare two good sized cucumbers and cut a generous piece from the stem end. Grate on a coarse grater and drain through cheese cloth for half an hour. Season the pulp with salt, pepper and vinegar to suit the taste. Serve with broiled, baked or fried fish. GHERKIN SAUCE— Put a sprig of thyme, a bay-leaf, a clove of garlic, two finely chopped shallots, and a cayenne pepper, and salt into a saucepan, with one breakfast cup of vinegar. Place pan on fire and when contents have boiled for thirty minutes, add a breakfast cup of stock or good broth. Strain it through a fine hair sieve and stir in one and one-half ounces of liquefied butter mixed with a little flour to thicken it. Place it back in the saucepan and when it boils stir in it a teaspoonful or so of parsley very finely chopped, two or three ounces of pickle gherkins, and a little salt if required. GIBLET SAUCE — Put the giblets from any bird in the saucepan with sufficient stock or water to cover them and boil for three hours, adding an onion and a few pepper-corns while cooking. Take them out, and when they are quite tender strain the liquor into another pan and chop up the gizzards, livers, and other parts into small pieces. Take a little of the thickening left at the bottom of the pan in which a chicken or goose has been braised, and after the fat has been taken off, mix it with the giblet liquor and boil until dissolved. Strain the sauce, put in the pieces of giblet, and serve hot. GOOSEBERRY SAUCE— Pick one pound of green gooseberries and put them into a saucepan with sufficient water to keep them from burning, when 'soft mash them, grate in a little nutmeg and sweeten to taste with moist sugar. This sauce may be served with roast pork or goose instead of apple sauce. It may also be served with boiled mackerel. A small piece of butter will make the sauce richer. HALF-GLAZE SAUCE— Put one pint of clear concentrated veal gravy in a saucepan, mix it with two wine-glassfuls of Madeira, a bunch of sweet herbs, and set both over the fire until boiling. Mix two tablespoonfuls of potato flour to a smooth paste with a little cold water, then mix it with the broth and stir until thick. Move the pan to the side of the fire and let the sauce boil gently until reduced to two-thirds of its original quantity. Skim it well, pass it through a silk sieve, and it is ready for use.