Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

of what would otherwise be an almost tasteless vegetable. The codfish should, of course, be removed before sending to the table. CAULIFLOWER WITH TARTAR SAUCE. From MRS. MYRA BRADWELL, of Chicago, Lady Manager. Serve the cauliflower with one cup of drawn butter in which has been stirred the juice of a lemon, and a half teaspoonful of French mustard, mixed up well with the sauce. SCALLOPED POTATOES. From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice- President, Board of Lady Managers. Slice six raw potatoes as thin as wafers. This can be done with a sharp knife, although there is a little instrument for the purpose, to be had at the house furnishing stores, which flutes prettily as well as slices evenly. Lay in ice water a few minutes; then put a layer in the bottom of a pudding dish, and over this sprinkle salt and pepper and small bits of butter; then another layer of potatoes and so on until the dish is full. Pour over this a pint of milk, stick bits of butter thickly over it, cover the dish, set it in the oven, bake half an hour. Remove the cover if not sufficiently brown. ESCALLOPED SWEET POTATOES. From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager. Take large sweet potatoes; parboil them slightly and cut them in transverse slices. Prepare a deep baking dish and cover the bottom with a layer of slices; add a little butter, a very little sugar and nutmeg. Strew over this a few bits of orange peel and add a little juice of the orange. Fill the dish in like manner, finishing with fine shred of orange peel. Bake until tender and you will have a dish to satisfy an epicure. POTATO PUFF. (A la Geneve) From MRS. H. F. BROWN, of Minnesota, Lady Manager. Whip mashed potatoes light and soft, with milk, butter and two raw eggs; season with pepper and salt, and beat in a few spoonfuls of powdered cheese. Pile upon a bake-dish and brown nicely. Serve in dish. POTATO CROQUETTES. From MRS. FRANCES P. BURROWS,