POTATOES AND ONIONS SAUTED—­Take an equal amount of small new potatoes and onions of equal size, peel and place in a saute pan with a good-sized piece of butter, tossing them over the fire for a quarter of an hour, being careful not to let them burn.  Put in enough water to half cover the vegetables, add a little salt and pepper, place the lid over the pan and stew gently for half an hour, then squeeze a little lemon juice in it and turn on a hot dish, and serve.

POTATOES LYONNAISE—­Cut into round slices eight boiled potatoes, lay in a frying-pan with an ounce and a half of butter and the round slices of a fried onion, seasoning with a pinch each of salt and pepper.  Cook for six minutes, or until they become well browned, tossing them all the while.  Sprinkle over with a small quantity of chopped parsley, and serve.

STEWED MUSHROOMS—­Peel and remove the stalks from some large mushrooms, wash and cut them into halves; put two ounces of butter into a small lined saucepan with two tablespoonfuls of flour and stir this over the fire, then mix in by degrees one and one-half breakfast cupfuls of milk; while boiling and after being thickened, put in the mushrooms.  Season to taste with salt, pepper and a small quantity of powdered mace, and stew gently on the side of the fire until tender.  When cooked turn the mushrooms on to a hot dish, garnish with some croutons of bread that have been fried to a nice brown, and serve.

STUFFED ONIONS, STEAMED—­Peel eight large onions and boil for ten minutes, and salt them slightly.  Remove them from the fire, drain quite dry, push about half the insides out; chop the parts taken out very small, together with a little sausage meat; add one teacupful of breadcrumbs, one egg, and salt and pepper to taste.  Put this mixture into the cavity in the onions, piling a little on the top and bottom so that none shall be left.  Arrange them in a deep pan.  Put them in a steamer over a saucepan of water and steam for one hour and a half.  Put the pan in the oven to brown the tops of the onions, adding one breakfast cupful of butter to prevent burning.  Arrange them tastefully on a dish, and serve hot.

POTATO CROQUETTES—­Take four boiled potatoes and add to them half their weight in butter, the same quantity of powdered sugar, salt, grated peel of half a lemon and two well beaten eggs.  Mix thoroughly and roll into cork-shaped pieces and dip into the beaten yolks of eggs, rolling in sifted breadcrumbs.  Let stand one hour and again dip in egg and roll in crumbs.  Fry in boiling lard or butter.  Serve with a garnish of parsley.

CREAMED POTATOES—­Cut into cubes or dices about half a pound of boiled potatoes and place in a shallow baking pan.  Pour over them enough milk or cream to cover them and put in the oven or on the side of the stove and cook gently until nearly all the milk is absorbed.  Add a tablespoonful of butter, a teaspoonful each of finely chopped parsley, and salt, and half a saltspoonful of pepper, mixed well together.  When they have become thoroughly warmed turn into a dish, and serve immediately.