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Six potatoes, three eggs, one table- spoonful of butter, one of salt, half a cupful of boiling milk. Pare, boil and mash the potatoes. When fine and light, add the butter, salt and pepper and two well-beaten eggs. Butter the border mould and pack the potato in it. Let this stand on the kitchen table ten minutes ; then turn out on a dish and brush over with one well-beaten egg. Brown in the oven. Fill the centre with a curry, fricassee, salmis or blanquette. To Make a Crust Ade. The bread for the crdustade must not be too light, and should be at least three days old. If the loaf is round, it can be carved into the form of a vase, or if long, into the shape of a boat. Have a very sharp knife, and cut slowly and carefully, leaving the surface as smooth as possible. There are two methods by which it can be browned : one is to plunge it into a deep pot of boiling fat for about one minute ; the other is to butter the entire surface of the bread and put it into a hot oven, being careful not to let it burn. Care must be taken that the inside is as brown as the outside ; if not, the sauce will soak through the crust ade and spoil it. Creamed oysters, stewed lobster, chicken, or any kind of meat that is served in a sauce, can be served in the crdustade. Cheese Souffle. Two table-spoonfuls of butter, one heaping table- spoonful of flour, half a cupful of milk, one cupful of grated cheese, three eggs, half a teaspoonful of salt, a speck of cayenne. Put the butter in a sauce-pan, and when hot, add the flour, and stir until smooth, but not browned. Add the milk and seasoning. Cook two minutes ; then add the yolks of the eggs, well beaten, and the cheese. Set away to cool. When cold, add the whites, beaten to a stiff froth. Turn into a buttered dish, and bake from twenty to twenty-five minutes. Serve the moment it comes from the oven. The dish in which this is baked should hold a quart. An escalop dish is the best. Rissoles. Roll the trimmings from pie crust into a sheet about a sixth of an inch thick. Cut this in cakes with the largest patty cutter. Have any kind of meat or fish prepared as for croquettes. Put a heaping teaspoonful on each cake. Brush the edges of the paste with beaten egg, and then fold and press together. When all are done, dip in beaten egg and fry brown in boiling fat. They should cook about eight minutes. Serve hot. Fritter Batter. One pint of flour, half a pint of milk, one table-spoonful of salad oil or butter, one teaspoonful of salt, two eggs. Beat the eggs light. Add the milk and salt to them. Pour half of this mixture on the flour, and when beaten light and smooth, add the remainder and the oil. Fry in boiling fat. Sprinkle with sugar, and serve on a hot dish. This batter is nice for all kinds of fritters. Fritter Batter, No. 2. One pint of flour, one teaspoonful of salt, one of sugar, one of cream of tartar, half a teaspoonful of soda, one tablespoonful of oil, one egg, half a pint of milk. Mix the flour, salt, sugar, cream of tartar and soda together, and rub through a sieve. Beat the egg very light, and add the milk. Stir half of this on the flour, and when the batter is light and smooth, add the remainder, and finally the oil. Chicken Fritters.