Suppose you are entertaining an English-man and want to give him something "homey." If you are perchance deviling slices of rare roast beef in one chafer, then give him some Brussels sprouts in the other, and he will beam upon you in truth. For Brussels sprouts are to Johnny Bull what rice is to a Chinaman. Wash a quart of sprouts and take off any decayed leaves, then boil until tender in salted water. They cook very quickly. Take out and drain, then melt some good butter in the blazer and saute the sprouts lightly in the pan, dusting lightly with salt and pepper. And no matter how hot your "devil," don't neglect to have English mustard handy for your Briton.

SPAGHETTI. This may properly come under the head of vegetables, and do you know that it can be deliciously cooked in a chafing-dish? Have boiling in the hot-water pan some salted water, and take as much spaghetti as required, a few sticks at a time, and gently slide into the boiling water without breaking. The secret of good spaghetti is in not overcooking it, as Joe of the Cafe Angelo in Boston's Little Italy told me;

and he knows. When it is done, which will be in about fifteen or twenty minutes, drain and put in the blazer some butter - two tablespoonfuls. Into this work a little flour, and, if you want spaghetti with cream, put in a cup of milk and salt and pepper to taste, and when it is smooth and thick, add the spaghetti. Pass grated Parmesan cheese with it when served. If, however, you want it in true Italian fashion, put in a cup of strained tomato juice instead of the milk, and either some button mushrooms cut in slices or some of the dried mushrooms that can be bought at any Italian grocery and soaked out in cold water. A little grated cheese may be stirred in, but it should be passed as well. Lastly, add the spaghetti. If you have any pieces of cold ham, cut fine and add them. They give a delicious flavor.