MASHED JERUSALEM ARTICHOKES.

When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt; keep stirring over the fire until the artichokes are quite hot, and serve.

MASHED POTATOES.

INGREDIENTS.Potatoes; to every lb. of mashed potatoes allow 1 oz. of butter, 2 tablespoonfuls of milk, salt to taste.

Sufficient,1 lb. of mashed potatoes for 3 persons.

PUREE DE POMMES DE TERRE, or, Very Thin-mashed Potatoes.

INGREDIENTS.To every lb. of mashed potatoes allow 1/4 pint of good broth or stock, 2 oz. of butter.

A puree should be rather thinner than mashed potatoes, and is a delicious accompaniment to delicately broiled mutton cutlets.

Boiled turnips are usually sent to table with boiled mutton, but are infinitely nicer when mashed than served whole: unless nice and young, they are scarcely worth the trouble of dressing plainly as above.

It is said to have been originally introduced from Hanover, and forms an excellent culinary vegetable, much used all over Europe, where it is either eaten alone or mashed and cooked in soups and stews.

MASHED TURNIPS.

Vegetable marrows are also very delicious mashed: they should be boiled, then drained, and mashed smoothly with a wooden spoon.

Vegetable marrows are also very delicious mashed: they should be boiled, then drained, and mashed smoothly with a wooden spoon.

"Law, Mis' Tutt," expostulated Miranda, his ancient negro handmaiden, as he pushed away the chop and mashed potato, and even his glass of claret, untasted, in his old-fashioned dining room on West Twenty-third Street, "you ain't got no appetite at all!

Potatoes, boiled, steamed or roasted, delightful as they are to an unperverted appetite, are yet thought by many people hardly palatable till they are mashed, and buttered or gravied; or perhaps soaked in vinegar.

No more she said, When poor blind Ball, with stumbling tread, 30 Fell prone; o'erturned the pannier lay, And her mashed eggs bestrewed the way.

It was you that spoiled my aim, falling against the lashings as ye did, so the blasted thing carried away with me and like to mashed my head.

2.To one teacupful of very smoothly mashed, mealy potato, add three teaspoonfuls of white sugar, one teaspoonful of salt, and one cup of lively yeast, or one cake of Yeast Foam, dissolved in a very little water.

A pint of cold mashed potatoes, a cupful of stewed beans, a spoonful or two of boiled rice, stewed tomatoes, or other bits of vegetables and grains, are quite as good for soup purposes as fresh material, provided they have been preserved fresh and sweet.

BEAN AND TOMATO SOUP.Take one pint of boiled or a little less of mashed beans, one pint of stewed tomatoes, and rub together through a colander.

When done, heat three cupfuls of rich milk, part cream if it can be afforded, to boiling, add the celery, salt to season, and thicken the whole with a tablespoonful of flour rubbed smooth in a little cold milk; or add to the milk before heating a cupful of mashed potato, turn through a colander to remove lumps, reheat, add salt and the celery, and serve.

ANOTHER.One half cup of cold mashed potato, one cup each of cooked pearl wheat, barley and dried peas.

ANOTHER.Take three cups of cooked oatmeal, two of mashed white beans, and one of stewed tomato.

Add a pint of hot water, one cup of mashed potato, two cups of strained stewed tomato, and one cup of twelve-hour cream.

A cup and a half of cold mashed potato or a pint of sliced baked potato can be used instead of fresh material; in which case add the milk and heat before rubbing through the colander.