SPINACH BORDER MOULD. Prepare the spinach as in recipe for spinach pudding, butter a border mould, dust it with bread crumbs, and press the spinach mixture into it, put the mould into a pan of hot water in the oven, cover it to prevent browning, and bake about twenty minutes. A FILLING FOR THE CENTER OF MOULD OF SPINACH. Break two eggs in a bowl, add a little salt and four tablespoonfuls of cream and beat them slightly. Turn into a buttered tin cup and stand in a saucepan with a little boiling water in it on the stove, cover and cook until stiff--about three or four minutes--remove from the fire, turn out of the mould and cut in half-inch slices and then into stars or any fancy-shape preferred, or into dice. Make a cream sauce, turn the spinach mould out on a platter, put a little of the sauce in the center, then some of the egg stars, then the rest of the sauce, and finish with the egg stars. MOCK COD FISH BALLS. Six medium sized potatoes, washed, peeled and boiled for ten minutes in salted water. Drain and grate them while hot and stir in two heaping tablespoonfuls of butter; mix thoroughly. Season with salt, cayenne pepper to taste, and add a teaspoonful of grated onion and a saltspoonful of mace. Beat two egg yolks light and stir well into it with two heaping tablespoonfuls of cracker crumbs. Fry brown in small balls in boiling fat without crowding them in the basket, drain on kitchen paper and serve very hot on a platter, garnish with parsley. MOCK FISH BALLS IN CURRY OR CREAM SAUCE. Five ounces of plain boiled potatoes put through a patent vegetable strainer or mashed very fine. Add three ounces of butter and a slightly heaping tablespoonful of Groult's potato flour, two eggs slightly beaten and stirred in--a little at a time--a few drops of onion juice and salt and pepper to taste. Have a saucepan of boiling salted water over the fire, dip a tablespoon in cold water and then into the mixture and take out in oblong balls as nicely and uniformly shaped as possible, and drop them carefully into the boiling water, which must not boil too violently as the mixture is tender and would cook to pieces. Put them in without crowding and let them cook three minutes, taking them out one after another as they are done. Put in a colander to drain while preparing the curry sauce. Melt in a saucepan a heaping tablespoonful of butter and add to it a heaping teaspoonful of flour, an even teaspoonful of curry powder, stir well and add milk until of the consistency of cream sauce. Put the balls into the sauce and let it come to a boil, remove from the fire, and add a tablespoonful of good Madeira. Serve on a platter, garnish with parsley and serve. The curry powder and wine may be omitted if not liked, and the balls served in plain cream sauce. MOCK FISH (a Norwegian dish).