* * * * * POTATOE SHAVINGS. Take four fine large potatoes, and having peeled them, continue to cut them up as if peeling them in ribbons of equal width; then throw the shavings into a frying-pan, and fry of a fine brown; they must be constantly moved with a silver fork to keep the pieces separate. They should be laid on a cloth to drain, and placed in the dish lightly. * * * * * THE FRENCH WAY OF DRESSING SPINACH. Wash and boil till tender, then squeeze and strain it; press it in a towel till almost dry; put it on a board, and chop it as finely as possible; then return it to the saucepan, with butter, pepper, and salt; stir it all the time, and let it boil fast. * * * * * STEWED SPINACH. Scald and chop some spinach small; cut up an onion; add pepper and salt and brown sugar, with a little vinegar, stew all together gently; serve with poached eggs or small forcemeat fritters. This forms a pretty side-dish, and is also a nice way of dressing spinach to serve in the same dish with cutlets. * * * * * TO STEW SPANISH BEANS AND PEAS. Soak the beans over night in cold water; they must be stewed in only sufficient water to cover them, with two table spoonsful of oil, a little pepper and salt, and white sugar. When done they should be perfectly soft and tender. * * * * * PEAS STEWED WITH OIL. Put half a peck of peas into a stew-pan, half a lettuce chopped small, a little mint, a small onion cut up, two table-spoonsful of oil, and a dessert-spoonful of powdered sugar, with water sufficient to cover the peas, watching, from time to time, that they do not become too dry; let them stew gently, taking care that they do not burn, till perfectly soft. When done they should look of a yellowish brown. French beans, brocoli, and greens, stewed in the above manner will be found excellent. * * * * * CUCUMBER MANGO. Cut a large cucumber in half, length ways, scoop out the seedy part, and lay it in vinegar that has been boiled with mustard-seed, a little garlic, and spices, for twenty-four hours, then fill the cucumber with highly-seasoned forcemeat, and stew it in a rich gravy, the cucumber must be tied to keep it together. * * * * * CABBAGE AND RICE. Scald till tender a fine summer white cabbage, then chop it up small, and put it into a stewpan, with a large cup of rice, also previously scalded, add a little water, a large piece of butter, salt and pepper; let it stew gently till thoroughly done, stirring from time to time, and adding water and butter to prevent its getting too thick; there should be no gravy in the dish when served. * * * * * PALESTINE SALAD.