Warm the boiled hominy; add a piece of butter, a little salt, half a pint cream, two eggs, and flour enough to stiffen the mixture. Fry like mashed potatoes.--_Mrs. E._ TO BOIL HOMINY. Soak in hot water the overnight. Next morning wash out in two waters and boil thoroughly. A little milk added to the water whitens and seasons it.--_Mrs. W._ TO STEW, FRY, OR BROIL MUSHROOMS. After you have peeled them, sprinkle with salt and pepper and put them in a stewpan with a little water and lump of butter. Let them boil fast for ten minutes and stir in a thickening of flour and cream. They may be broiled on a gridiron, and seasoned with butter. Fry them also in butter. The large mushrooms are used for the two latter modes of cooking them.--_Mrs. C. C._ SWEETBREAD AND MUSHROOM PÂTÉS. Ten sweetbreads, parboiled, skinned and all the fat removed; cut into small pieces. Add one even teaspoonful salt, one can of French mushrooms. Slice thin, add to juice one teaspoonful salt, one teaspoonful pepper, one saltspoonful powdered mace, lump of butter size of guinea egg. Simmer slowly twenty minutes. Add sweetbreads dredged with one heaping spoonful corn starch, well mixed in the sweetbread. Let it boil up once, stirring to prevent sticking. Serve in puff paste shapes, hot. A little chopped parsley may be added.--_Mrs. R. R._ TO STEW MUSHROOMS. One pint mushroom buttons, three ounces fresh butter, pepper and salt to taste, lemon juice, one teaspoonful flour, cream or milk, a little nutmeg. Pare the mushrooms, put them into a basin of water with a little lemon juice. Take them from the water, put into a stewpan, with the above ingredients. Cover the pan closely and let them stew gently twenty minutes. If the mushrooms are not perfectly tender, stew them five minutes longer; remove every particle of butter which may be floating on top, and serve.--_Mrs. C. C._ BROILED MUSHROOMS. Cleanse the large mushrooms by wiping with flannel and a little salt. Cut off stalks and peel the tops; broil them over a clear fire, turning them once. Arrange on a hot dish. Put a small piece of butter on each mushroom, season with pepper and salt; squeeze over them a little lemon juice. Place before the fire, and when the butter is melted, serve quickly.--_Mrs. C. C._ FONDÉE. 2 ounces butter. 4 ounces bread crumbs. 8 ounces cheese. 1 cup sweet milk. 3 eggs. Cut the butter and cheese into small pieces and place them in a large bowl with the bread; on this pour scalding milk, after which add the yolks well beaten, also a little salt. Mix well together, cover and place on the back of the range, stirring occasionally, till all is dissolved; when add the whites beaten to a stiff froth. Place in a buttered pie-plate and bake in a quick oven for twenty minutes. Serve as soon as taken from the stove. Mustard is considered by some an improvement.--_Mrs. H. H. S._ WELSH RAREBIT.