Put half a pint of bread crumbs and a gill of milk in a double boiler, place over the fire and stir until thick and smooth, add a pinch of salt, three-quarters of a cup of chopped nuts and a tablespoonful of sherry. When the mixture is hot stir into it the well-beaten yolks of two eggs and remove from the fire at once. Set the mixture away to get cold, then form in any shape preferred for croquettes; dip them in egg and then in dried bread or cracker crumbs, fry in boiling fat and serve with a sauce piquante. RAGOUT OF MUSHROOMS. Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into dice. Put the stems and skins in water to cover and stew them for twenty minutes; strain and put the mushrooms into this broth with a generous tablespoonful of butter, a teaspoonful of finely chopped onion, season with salt and pepper, cook until tender; when done add two well-beaten yolks of eggs, stir briskly and remove at once from the fire, turn out on a platter, sprinkle with a little very finely minced parsley and serve very hot. MOCK CHICKEN CROQUETTES. Two cups of rye bread--home-made is the best--chopped fine, one cup of chopped English walnuts. Mix together and chop again with a tablespoonful of butter, an even tablespoonful of grated onion, a scant teaspoonful of ground mace. Melt a heaping tablespoonful of butter in a saucepan with half a tablespoonful of flour and add gradually to it a cupful of rich milk; when this comes to a boil add the other ingredients, salt and pepper to taste, then stir in two well-beaten eggs, remove from the fire and add a tablespoonful of lemon juice; turn out on a platter to cool, form into cylinders, dip in egg and bread crumbs, as usual, and fry in boiling fat. Vegetables. Vegetables should be cooked in as little water as possible; the better way is to steam them. So much of the valuable salts are washed out by boiling in too much water. All vegetables left over can be warmed again, either in a cream sauce, or put in a double boiler and steamed, adding a little more butter. When pepper is used, it should always be white pepper, especially in white sauces and soups. Never salt vegetables until they are nearly cooked; it hardens them. The water vegetables are boiled in may be utilized in making sauces and soups; the best of the vegetables goes into it. The water Jerusalem artichokes are boiled in becomes quite a thick jelly when cold, and makes an excellent foundation for sauces. TO BOIL POTATOES.