The housewife's referee

Plovers' Eggs a la Careme. — Shell some plovers' eggs, cut some truffles in the shape of tiny kites, the same in beetroot, and ornament the eggs alternately with these, sticking them on with a little aspic jelly ; line a mould with aspic jelly and place two tiers of eggs in it ; put it on ice or in the refrigerator to get firm, then pour in a little more nearly set aspic jelly (the mould should have a pipe in it), put on ice again, and when properly iced turn out and fill the interior with an iced vegetable macedoine and mayonnaise sauce, garnish the top with prawns or cray fish and make a thick hash of sprays of chervil round the base and beyond that chopped aspic. Potato Balls.- — Mash some floury potatoes quite smooth, season with pepper and salt, add fresh butter until sufiiciently moist, but not too much so, make into balls, roll them in vermicelli crumbled, or in breadcrumbs — in the latter case they may be brushed with the yolk of egg — fry them a nice brown ; serve. Potatoes a I'ltalienne ; Pomi de Terra all'Italiana. — Boil some potatoes in salted water; when quite cooked, after removing the skins, throw them into a pan and cover them with grated Parmesan cheese, stirring all well together. Form the mixture into balls about the size of potatoes and dip them into the white of an egg, and then into flour. Fry them till they are crisp and of a pale gold colour, drain carefully from fat, sprinkle a little salt over them, and serve quite hot. THE housewife's REFEREE Potatoes a la Macon. — Take cold boiled potatoes and cut up into very thin slices. Put some butter and cream into a saucepan, and when hot add the potatoes. Salt delicately, and let cook till the potatoes have absorbed the cream and butter, stirring very carefully so as to prevent breaking the slices and burning them. Put into a hot dish, dust with pepper and serve with broiled steak. Potatoes a la Milanese {Italian). — Take as many potatoes as required ; choose the largest ; bake them well, and cut off the tops, and scoop out the insides. Pass the potatoes through a sieve, and add a tablespoonf ul of grated Parmesan and gruyere cheese, mixed pepper and salt. Melt a good tablespoonf ul of butter (or more) in a stewpan ; put in the potato mixture and make it hot, then fill the skins of the potatoes with it. Put them in the oven for a few minutes, and serve up very hot. Prairie Oyster. — Put into a wine-glass half a teaspoonful of vinegar, break a new laid egg into it, season with pepper and salt, and sprinkle it with vinegar and one drop of Worcester sauce. Punjab Hot Pot. — Take two quarts of white stock, a little curry powder, a small lobster, half a pound of veal quenelle force-meat, six onions, and a little butter. Slice the onions ; put them into a stewpan ; fry lightly ; add the curry powder ; then, a few minutes after, add the stock and a little salt. Cut the lobster into small, diamondshaped pieces ; poach the quenelles, to which have been added a little curry powder and some lard about the size of half a teaspoon. Serve with lobster and quenelles placed in tureen.