_Potato Soup._—Melt a piece of butter the size of an egg in a stewpan. Throw in two pounds of potatoes, weighed after they have been peeled, the white parts of two leeks, and a stick of celery, all cut up. Sweat for a few minutes without browning. Pour on a quart of cold stock or water; boil gently till the vegetables are tender, and pass through a sieve. When wanted, make hot in a clean stewpan, and add salt and pepper. Boil separately half a pint of milk; stir this into the boiling soup. At the last moment sprinkle on the top of the soup a dessertspoonful of chopped parsley. If cream is allowed, the soup will be greatly improved. _Tomatoes Farcies._—Take eight smooth red tomatoes; cut the stalks off evenly, and slice off the part that adheres to them; scoop out the seeds from the centre without breaking the sides. Melt an ounce of butter in a stewpan. Put in two tablespoonfuls of cooked ham chopped, two tablespoonfuls of chopped mushrooms, two shalots, two teaspoonfuls of chopped parsley, pepper and salt, and two ounces of grated Parmesan. Mix thoroughly over the fire, fill the tomatoes with the mixture, and bake on a greased baking tin in a moderate oven for ten or fifteen minutes. The tomatoes should be tender, but not broken. If the ingredients for this forcemeat are not at hand, a little ordinary veal forcemeat may be used, but the taste will be inferior. _Rolled Loin of Mutton._—Get the butcher from whom the meat is bought to bone the loin; spread veal stuffing inside, roll it up, bind it with tape, and bake in the usual way. Thick, smooth gravy should be served with it. This may be made of the bones. _Mashed and Browned Potatoes._—Mash potatoes in the usual way. Prepare beforehand six or eight good sized potatoes of uniform size. Parboil them, then put them into the dripping-tin round the meat for about three-quarters of an hour—less, if small—and baste them every now and then till brown. Pile the mashed potatoes in the middle of the tureen, put browned potatoes round, and sprinkle chopped parsley on the white centre. _Stewed Celery._—Wash the celery carefully, and boil it till tender in milk and water, to which salt and a little butter have been added. The time required will depend on the quality. Young, tender portions will be ready in half an hour or less; the coarse outer stalks will need to boil a long time. Drain thoroughly, dish on toast, and pour white sauce over.