Take a dozen fine Jerusalem artichokes, boil till tender, let the water strain off, and when cold cut them in quarters, and pour over a fine salad mixture; the artichokes should lay in the sauce half an hour before serving. This salad is a very refreshing one, and has the advantage of being extremely wholesome. * * * * * A SPRING DISH. Take one quart of young peas, a little mint, a few lumps of sugar, a little salt and white pepper, simmer them gently in one pint of water, when the peas are half done, throw in small dumplings made of paste, as if for short crust, and sweetened with a little brown sugar, beat up two eggs, and drop in a spoonful at a time, just before serving; it will require a deep dish, as the liquor is not to be strained off. Some prefer the eggs poached. * * * * * CARROTS AU BEURRE. Boil them enough to be perfectly tender, then cut them in quarters, and again in lengths of three inches, drain them from the water, and put to them a piece of butter, salt and pepper, and simmer them for a few minutes without boiling; a large piece of butter must be used. French beans are good dressed in the same way. * * * * * PUREE OF VEGETABLES. Take any vegetable that may be approved, boil till well done, drain away all water, reduce the vegetable to a pulp, and add to it any fine sauce, to make it of the consistency of a very thick custard. * * * * * JERUSALEM ARTICHOKES FRIED. Cut in slices after parboiling them, dip in batter, and fry. * * * * * STEWED RED CABBAGE. Clean and remove the outer leaves, slice it as thinly as possible, put it in a saucepan with a large piece of butter, and a tea cup full of water, salt and pepper; let it stew slowly till very tender. * * * * * MUSHROOMS AU NATUREL. Clean some fine fresh mushrooms, put them in a saucepan with a large piece of butter, pepper and salt; let them simmer until tender, and serve them with no other sauce than that in which they have been dressed. Also stewed in a veal gravy, and served with white sauce on a toast, they form a nice and pretty dish. The large flap mushrooms may be stewed in gravy, or simply broiled, seasoned with cayenne pepper, salt, and lemon juice. * * * * * DRY TOMATO SOUP.