Cut the puff-balls in slices half an inch in thickness, season with salt and pepper, dip in egg and bread crumbs, and saute in the blazer to a golden brown.
=Mushrooms and Macaroni.= (_Italian style._) Put one tablespoonful of butter and one teaspoonful of lemon juice into the blazer; add a dozen peeled mushrooms, broken into pieces and blanched, and cook slowly, covered, five or six minutes.

Then add one cup and one-fourth of milk, and, when scalded, stir in two tablespoonfuls, each, of butter and flour, creamed together.

When the sauce boils, add one-fourth a pound of macaroni, cooked and blanched in the usual manner; heat over hot water, and, just before serving, add one-fourth a cup of grated cheese.
=Canned Peas with Egg.= Rinse, drain, and rinse again in boiling water one can of peas.

Add two tablespoonfuls of butter, one teaspoonful of sugar, half a teaspoonful of salt and a dash of pepper.

Beat the yolk of an egg, dilute with four tablespoonfuls of cream, and stir into the peas.