Take three or four large white potatoes. Wash and peel them and boil until only half done. Grate them, and take only the part that has passed through the grater--that it may be light. Then weigh out half a pound. Beat the yolks of three eggs very light with a quarter of a cup of cream, mix with the potatoes and add three ounces of butter melted, half a teaspoonful of grated white onion, a dash of cayenne pepper, and salt to taste. Butter a mould well, sprinkle it with dried and sifted bread crumbs, put the mixture in it, and set the mould in a pan of boiling water in the oven, cover the mould and bake half an hour. Turn out carefully on a platter, pour a cream or Hollandaise sauce around it, and garnish with parsley. Serve very hot with a cucumber salad with French dressing, as a fish course. MOCK MEAT. Put three-quarters of a cup of milk and three ounces of butter in a saucepan on the fire. When it boils stir in three ounces of dried and rolled bread crumbs and a slightly heaping tablespoonful of flour, and half a teaspoonful of sugar. Let it cook until it no longer adheres to the pan, then remove from the fire. When it is cool, add three eggs, one at a time, beating until smooth, then add one heaping tablespoonful of chopped walnut meats, salt and pepper to taste, and a few drops of onion juice. Make into flat cakes, a little less than half an inch thick, like sausage cakes, dip them in flour, put them into a saucepan of boiling salted water and cook for three or four minutes. Take them up, drain them from the water, dip in flour again, and brown them in hot butter in a spider. Set them one side to keep hot. In another spider make a sauce. Put in a heaping tablespoonful of flour, a generous heaping tablespoonful of butter, and a heaping tablespoonful of chopped walnut meats, let them all brown nicely together, then stir in a vegetable stock that has been strained until the gravy is as thick as cream. SPAGHETTINA CHOPS. Spaghettina is finer than spaghetti, and for sale at Italian groceries. Half a cup of milk, half a cup of spaghettina, broken into bits, three tablespoonfuls of grated cheese, one tablespoonful of butter, half a tablespoonful of flour, and one egg. Put the spaghettina on in boiling salted water, boil for three-quarters of an hour, drain well in a colander. Make the sauce by melting the butter and stirring the flour into it until smooth, then add the cheese and milk and the spaghettina. Let it come to a boil and stir in quickly the beaten egg, let it thicken, remove at once from the fire, turn it out in a deep plate, and when cold form it into chops, dip them in beaten egg, then in bread crumbs and fry in boiling fat. They are very nice served with a tomato sauce, but good without it. TOMATO CHOPS.