The housewife's aid

One-half pint milk or cream, one large tablespoonful of butter, two large tablespoonfuls of flour, one large tablespoonful of chopped parsley, and salt to taste; one-fourth teaspoonful of nutmeg, cayenne pepper to taste. Take a quarter of a pound of chicken and a sprig of parsley and boil together; when done, chop chicken fine. Put milk in a farina boiler, rub the butter and flour to smooth paste, and add to the boiling milk; stir until very thick; take from fire, add the chicken and seasoning and beat until mixed; spread on a dish to cool. Shape and dip in beaten egg and bread crumbs. Fry in boiling lard. SALMON CROQUETTES Drain liquor from one can salmon, mince fine, add an equal quantity of mashed Irish potatoes, season with pepper and salt, shape into rolls, not too large; let stand two hours. Roll in fine cracker crumbs, then in beaten eggs, then in cracker crumbs again. Fry in hot lard a delicate brown. Garnish the dish with parsley and sliced lemon.—Mrs. B. R. Taylor. SALMON CROQUETTES One can of salmon, the yolks of six hard boiled eggs, two cupsful mashed potatoes; mix and season to taste with pepper and salt, and lemon juice. Shape mixture and roll in one raw egg, then in cracker dust. Brown in hot lard.—Mrs. Hunter Fleming. RICE CROQUETTES 1 large cupful of cooked rice 1% cupful milk 1 egg 1 tablespoon sugar A slight grating of nutmeg Put milk on to boil and add rice and seasoning. When it boils up, add the egg, well beaten. Stir one minute, then take off and cool. When cold, shape and roll in egg and crumbs as directed. Serve very hot. RICE CROQUETTES WITH CHEESE SAUCE Cook rice with water, then add milk. When done stir in two tablespoons butter and a well beaten egg, season with salt, 14 teaspoon onion juice, %4 teaspoon pepper and paprika, allow to cool, form into croquets, roll in beaten eggs and bread crumbs. Fry in plenty of smoking fat. In a sauce pan blend two tablespoons of butter and 1 tablespoon flour, add a cupful of milk, stir until mixture begins to thicken, then add 4 tablespoons of grated cheese, ¥% teaspoon salt and pepper, bring to boiling point and serve hot. —Mrs. R. BE. Copeland. SWEET POTATO CROQUETTES Bake sweet potatoes. As soon as they are soft break apart, scrape out pulp and pass through a coarse sieve. To each pint of pulp add one teaspoonful of salt, two tablespoonfuls of butter, one beaten egg, one cup of nuts, and hot milk to make of consistency to handle. Form into shape, egg and bread crumb and fry in deep fat.—Mrs. Hunter Fleming. VEGETABLES CORN PUDDING 4 eggs, 1 can corn, 1 cup milk, a piece of butter size of a walnut, tablespoonful flour mixed with a little of the milk and black pepper and salt to the taste. Bake in a moderate oven.—Mrs. Atwood Bizzell. CARAMELED SWEET POTATOES Pare and slice five large sweet potatoes and cook in salted water for ten minutes. Drain and spread a layer in the bottom of a baking dish. Add a layer of sliced sweet apple and diced dates and sprinkle with brown sugar and dots of butter. Continue until the dish is filled, sprinkling brown sugar over the top. Bake three-quarters of an hour in a hot oven. POTATOES AND GREEN PEPPERS Line the bottom of a baking pan with Irish potatoes sliced thin, then a layer of onions, and a layer of green pepper, and so on until the pan is filled. To this add 1 or 2 cupfuls of sweet milk, piece of butter; black pepper and salt to taste. Bake until tender. FRIED PEPPERS WITH CHEESE Large green peppers Lard, bacon fat, or vegetable oil Salt Cream cheese Cream sauce Use large green chili peppers, blister in a very hot oven and