Modern cookery for private families

white pepper or cayenne, and mix with them plenty of minced parsley, and a small quantity of green onions, or eschalots; add sufficient yolks of eggs to bind the mixture together, roll it into small balls, and fry them in plenty of lard or butter over a moderate fire, or they will be too much browned before they are done through. Ham, or any other kind of meat finely minced, may be substituted for the herbs, or added to them. POTATOES À LA MAÎTRE D’HÔTEL. Boil in the usual manner some potatoes of a firm kind, peel, and let them cool; then cut them equally into quarter-inch slices. Dissolve in a very clean stewpan or saucepan from two to four ounces of good butter, stir to it a small dessertspoonful of flour, and shake the pan over the fire for two or three minutes; add by slow degrees a small cupful of boiling water, some pepper, salt, and a tablespoonful of minced parsley; put in the potatoes, and toss them gently over a clear fire until they are quite hot, and the sauce adheres well to them: at the instant of serving add a dessertspoonful of strained lemon-juice. Pale veal gravy may be substituted for the water; and the potatoes after being thickly sliced, may be quickly cut of the same size with a small round cutter. POTATOES À LA CRÈME. Prepare the potatoes as above, and toss them gently in a quarter of a pint or more of thick white sauce or of common _bechamel_, with or without the addition of the minced parsley. KOHL CANNON, OR KALE CANNON. (_An Irish Receipt._) Mix in about equal proportions (these can be varied to suit the convenience of the moment) some smoothly mashed potatoes, and some young sprouts or greens of any kind, first boiled quite tender, pressed very dry, and chopped a little if needful. Mash up the whole well together, add a seasoning of pepper and salt, a small bit of butter, and a spoonful or two of cream or milk; put a raw onion into the middle of