Fried Potatoes. Time—½ hour. Brush the potatoes, peel them very thin, slice them, dry them, and fry them a light brown in hot fat. Mashed Potatoes. Time—1 hour. Boil the potatoes, mash them through a sieve, or beat them with a fork. Add a little dripping or butter, and brown in the oven. Boiled Rice. Time—½ hour. ½ lb. rice, ¼ teaspoonful salt, 4 quarts boiling water. Well wash the rice in cold water, then put it into the boiling water with the salt, and let it boil fast 15 to 20 minutes. When it is quite tender, strain it into a colander, turn the cold water tap on to it for 2 or 3 seconds. Then place it in a dry saucepan by the side of the fire, with the lid half on, to dry and get hot. Shake it occasionally to prevent it burning, and serve. Spanish Onions. Time—¾ hour. Wash them, throw them into boiling water _with their skins on_, and boil until tender. Remove the outer skin. Serve with pepper, salt, gravy or butter. Turnip Tops or Spinach. Time—¾ hour. 2 lbs. turnip tops, 2 oz. clarified fat, pepper and salt. Wash well in several waters, strip off the leaves and place them in a saucepan of cold water with a little salt, and boil till tender. Strain and squeeze them as much as possible, chop very fine on a board, put back in the saucepan with the dripping, pepper and salt, and mix well till thoroughly hot. Serve decorated with hard-boiled eggs cut in quarters. Fried Vegetable Marrow. Time—¾ hour. 1 vegetable marrow, 2 oz. flour, ½ gill tepid water, 1 dessertspoonful salad oil, salt, white of 1 egg. Put the flour into a basin with a pinch of salt, add the oil and tepid water gradually, then the white of egg, well beaten. Peel the marrow, put it into boiling water, and boil until tender. Cut it into slices, remove the seeds, dip each piece in the batter, and fry in hot fat or oil a golden brown. ------------------------------------------------------------------------ SALADS AND PICKLES. Bean Salad. Time—¾ hour. 1 lb. cold boiled French beans, or 1 lb. cold boiled haricot beans, 2 tablespoonfuls salad oil, 3 tablespoonfuls vinegar, ½ teaspoonful ground ginger; pepper and salt to taste. Boil the beans, strain and allow them to get cold (haricot beans must be soaked 12 hours before boiling). Mix the ginger, pepper, salt, oil and vinegar carefully together, and pour this dressing over the beans. _Cauliflowers_ and _cabbages_ can also be treated this way. German Celery or Celeriac. Time—1 hour. 1 root German celery, ½ gill white wine vinegar; pepper and salt to taste. Wash the celery well, and boil it off cold; peel it, cut it into rather thick slices, pour the vinegar over it, and sprinkle with pepper and salt. Lettuce Salad. Time—½ hour.