Miss Parloa's kitchen companion

Butter the bottom of a shallow cake-pan very lightly. Drop the cooled mixture into the pan in balls about the size of a pea. Bake in a moderately hot oven for ten minutes ; then take them from the pan, and put away until the time for serving in the soup. They should not be put into the tureen until after the soup has been poured in. If a delicate flavor of cheese be liked, one-fourth of a teaspoonful of grated Parmesan cheese may be added to the butter and water when they are put on to boil. Effective Combinations of Vegetables. With a fillet of beef any of the following-named preparations of vegetables may be used as a garnish : Potatoes à la parisienne, peas, stuffed onions, stuffed tomatoes, vegetables à la jardinière, macédoine of vegetables, mushrooms, stuffed, stewed, or broiled, fried sweet potatoes, and Brussels sprouts. Beef, veal, and lambs' tongues all may be served with a mound of mashed potatoes, or with a purée of spinach, turnip, carrot, cabbage, tomato, or cauliflower, or with artichokes, turnips, stewed carrots, vegetables à la jardinière, macédoine of vegetables, boiled rice, Turkish rice, or macaroni. Chops and cutlets of veal, lamb, or mutton may be arranged around a mound of mashed potatoes, a timbale of potatoes, a mound of thin fried or French fried potatoes, a mound of peas, beans, asparagus, Brussels sprouts, spinach, salsify, or okra ; or they may be disposed on a border of mashed potatoes, and another vegetable, like peas, beans, tomatoes, or cauliflower, may be heaped in the centre; or, again, there may be a combination of vegetables, as à la jardinière, or the macédoine ; or a sauce may be poured in the centre. Carrots and peas, singly or together, afford most effective combinations in garnishes, because of their beautiful colors. Cutlets of game require the same kinds of vegetables that would be served with cutlets of mutton, lamb, or veal. The vegetables suitable with cutlets or chops may be served with almost any kind of entree made of cold meat. When the made dishes are in the form of croquettes, timbales, cutlets, or quenelles, the vegetables should be served as a purée, or in a simpler sauce, or with only a seasoning of salt and butter. Heap the vegetable in the centre of the dish, and arrange the entree around it ; or a macédoine, or vegetables à la jardinière, may be placed in the centre, and the entree be disposed on the border. Purges of Vegetables. When a purée of vegetables is designed for a garnish, it must be made so dry that it will not spread over the dish when poured upon it ; yet it must be moist enough to be served almost as a sauce. In making a purée, one must pare the vegetable used, if it have any skin, and boil or stew it until tender; then mash it fine, and rub it through a purée sieve; season it, and moisten with stock, or milk, cream, or perhaps some of the water in which it was boiled ; and at serving-time make it very hot, and serve it on a warm dish in the form and size desired. The hot entree should be placed upon the purée, and the dish be served at once. A purée of potatoes does not, however, need to be pressed through a sieve. It is spoiled by standing, and should therefore be served as soon as made. Here are receipts for a few purees : — Pure"e of Cauliflower.