Miss Parloa's kitchen companion

come in several sizes, and balls can be made from the size of a large pea to that of a hickory nut. The large scoops are chiefly used for potato balls when the balls are to be served alone, either boiled, fried, or sauted. The small scoops are for all kinds of vegetables when they are used as a garnish in soups and entrees. The vegetables must be pared carefully, T, the surface being kept Vegetable-scoops. smooth and rounded. Put them in cold water as fast as they are pared. When all are ready, begin making the balls. Take the vegetable in the left hand, and the scoop in the right. Select the most rounding part of the vegetable, and press the scoop into it. Work the scoop with a twisting motion until it is nearly buried in the vegetable. Now turn the scoop to the right, and then to the left, and the piece of How to Make Vegetable Balls. vegetable will come out perfectly round. Drop the balls in a bowl of cold water. When all the pieces possible have been taken from the vegetable, drop what remains in cold water, — it can be used for stews or soups, or it may be boiled and mashed. How and "When to Serve Olives. The most attractive way to serve olives is to drain them, and then place them on a bed of broken ice in a small fancy dish. Olives are served at luncheons, dinners, and suppers. They are usually placed on the table at the beginning of the meal, and remain to the end. How to Serve Sardines. For serving sardines small covered dishes come in pretty designs and various qualities of china; but if one lack such dishes, any small fancy dishes will answer the purpose. Drain the oil from the fish, and place them in the dish. Cover them with fresh olive oil or not, as you please. Tastes differ as to serving them with or without the fresh oil. Place a dish of quartered lemons near the sardines. How to Butter and Roll Bread. Cut off all the crust of a loaf of fresh bread. Spread a thin layer of butter on one end of the loaf. Cut off this buttered end in as thin a slice as possible. Koll up this slice, having the buttered side inward, and lay it on i napkin. Continue buttering and making the rolls until nearly all the loaf has been used. Draw the napkin firmly around the rolled bread, and pin it. Put it in a cold place for several hours. Rolled bread is nice to serve with raw oysters, or at a supper or a luncheon party. How to Make and Bake a M6ringue. Meringues are used constantly on pies, puddings, and various dishes for dessert, and yet not one cook in a hundred is ever sure of the result. Beat the whites of the eggs to a stiff, dry froth. Take out the beater, and with a silver spoon beat in powdered, sugar. Sprinkle a small quantity of sugar on the egg, and beat it in with the spoon, taking long upward strokes. Continue this until all the sugar has been beaten in ; then add the flavor, if there be any. This also must be beaten in. When done, the meringue should be light, firm, and comparatively dry. Use one table-spoonful of sugar to each white of an egg.