_Another Way._—4 hard-boiled eggs, 1 oz. butter, 1 teaspoonful chopped tarragon, beetroot cut into fancy shapes, mustard and cress. Halve the eggs, take out the yolks, mix these smoothly with the butter and tarragon. Fill the whites with the mixture, ornament with beetroot, and arrange on a dish with the cress round. Stewed Peas and Eggs. Time—¾ hour. ¼ peck peas, 1 dessertspoonful oil, 1 small onion, 1 teacupful boiling water, 2 lumps sugar, a little fresh mint, 3 eggs; salt and pepper to taste. Fry the onion in the oil, with some salt and pepper. Pick the peas over carefully, wash and drain them, put them in the saucepan with the oil and onion, add the water, sugar and mint. Cook till the peas are tender (about ½ hour), then break the eggs into a cup, and slip them carefully on to the peas. Cook till they are set, and dish up. Stirred or Buttered Eggs. Time—10 minutes. 2 eggs, 1 oz. butter, salt and pepper to taste, 2 slices hot buttered toast. Break the eggs into a small stew-pan, add the salt, pepper and butter. Put the stew-pan over a moderate fire, and stir with a wooden spoon, keeping every particle in motion, until the whole has become a smooth and delicate thickish paste. Pour the eggs on to the toast, and serve at once. Hominy. Time—3¼ hours. The day before it is required, place half a teacupful of hominy in a basin with 1 pint of water and a good pinch of salt. Put it in a moderate oven to soak for 3 hours, adding more water if required. Next morning warm it up with about ½ pint of milk, and add sugar to taste. Macaroni Cheese—¾ hour. ¼ lb. macaroni, ½ pint milk, 3 oz. grated cheese, 1 oz. butter, ½ oz. flour; salt and a little cayenne pepper to taste. Put the macaroni with one teaspoonful salt into boiling water and boil till tender, about 20 minutes; take it out, cut it up into lengths of about 2 inches, and throw the water away; melt the butter, stir in the flour, add the milk and seasoning. Boil well, put in the macaroni, let it cool a little, then add half the cheese. Place in a pie-dish, sprinkle with the rest of the cheese and bake 10 minutes. Mushrooms. Time—¾ hour. ½ lb. mushrooms, ½ pint milk, 1 oz. butter, 1 tablespoonful flour, 1 tablespoonful mushroom ketchup, pepper and salt to taste. Wash and peel the mushrooms and cut them into pieces. Stew them about ½ hour in the milk, add the flour, the butter melted, ketchup, pepper and salt, and serve on toast. _Another Way._—Peel the mushrooms, put them in a pie-dish with 1 oz. butter, pepper and salt, and bake about 20 minutes. Risotto. 1½ pint water, ¼ lb. Carolina rice, 1 gill tomato purée, 2 oz. grated cheese, salt and pepper to taste, 1 oz. butter.