The national course in home economics

Gather freshly grown dandelions when the dew is on them. Use equal amounts of dandelion and spinach; pick over carefully, throw into cold v/ater and wash in several waters previously salted. Plunge the dandelion into boiling water, cook one-half hour before adding the spinach; continue the cooking until tender; then drain, add one tablespoonful of butter, a little salt and pepper. Mix well, turn on warm dish and garnish with hard-boiled egg. The addition of spinach prevents the bitterness of the dandelion from predominating, and the union will be found very palatable. It cannot be too well recommended for its healthfulness. Mrs. Maude Blanchard. SPINACH FRITTERS. Boil spinach thoroughly, drain and mince it well; add some grated bread, one grate of nutmeg and a small piece of sugar. Add as much cream or yolks and whites of eggs as will make the preparation of the consistence .of batter; drop the batter into a frying pan of boiling lard. When the fritters rise take out, drain and send to table. E. S. CELERY. Celery makes a pretty ornament to the table and is most healthful as well. The smaller the stalks the more tender. Serve in celery boats, with just enough of the leaves to look pretty. Put in cold water one hour before serving to make it crisp. If necessary to keep for any length of time wet it thoroughly, wrap in a cloth and place in the refrigerators or cellar. In this way it can be kept a week if perfectly fresh when packed away, E. T. CREAM CELERY. Bring one pint of milk to a boil, add the celery chopped fine, then some butter mixed with a little flour, cream and crackers; season to taste and serve. F. P. RICE. Rice has come to be one of the main vegetable dishes of the present day. Wash the rice thoroughly, then put on with just enough cold water to prevent it from burning to the pot (a double boiler is best) which must VEGETABLES 473 have a close-htting cover and be set on a moderate fire; add salt to ♦laste. The rice is steamed rather than boiled, until it is nearly done, then the cover is removed and a small lump of butter added. Served plain or with cream, sugar and nutmeg. Mrs. Stanley Arnold. FRIED APPLES. Pare and core the apples, keeping them whole, cut into slices crosswise, sprinkle with cinnamon, sugar and a little lemon juice. Stand aside for fifteen minutes, then dip each slice into a batter and slide quickly into the hot coconut, fry on one side, turn, and fry on the other. G. R. POTATO CROQUETTES. One pint of mashed potatoes, a pinch of white pepper, one-half teaspoonful of celery salt, one and one-half tablespoonfuls of coconut, one-half teaspoonful of salt and the yolks of two eggs. Mix together all the ingredients, except the egg, and beat until light, then add the yolks of the eggs and mix well. Rub through sieve and add one teaspoonful of chopped parsley. Shape into smooth balls, then into cylinders. Dip in bread-crumbs, then in beaten eggs, then roll in crumbs again. Fry in deep hot coconut. Drain on paper and serve on a hot dish. E. T. CREAMED PEAS. Melt two tablespoonfuls of coconut in a saucepan, add ten drops of onion juice, three tablespoonfuls of flour, one teaspoonful of salt, onequarter teaspoonful of paprica and one pint of hot milk. Serve in shredded wheat baskets. R. R. FLAKED BEAN CROQUETTES.