Supper.— Hot Buttered Toast. Chipped Beef. Hot Baked Ap- ples. Cake. Tea. Sour Milk Griddle Cakes.— One pint flour, one-half tea- spoonful salt, one teaspoonful soda, one pint sour milk, one egg✪ Sour Milk Griddle Cakes, well beaten. Baked on a hot, well-greased griddle. Turn when full of bubbles and bake on the other side till they stop puffing. Use one-half or one-third fine corn meal or Graham flour, to make a variety. THURSDAY, NOV. 30 Breakfast — Wheat Germ with Cream. Omelet. Hot Buttered Toast. Coffee. Dinner— Tomato Soup. Bread and Butter. Roast Turkey. Gib- lei Gravy. Chicken Pie. Mashed Potato. Turnips. Squash. Cranberry Jelly. Celery Salad. Apple Pie. Pumpkin Pie. Mince Pie. Cheese. OUves. Salted Almonds. Fruit. Nuts and Raisins. Coffee, Supper— Thin Bread and Butter, jelly. Tea. Sai.tkm .'\i.iinM)s.— Shell almonds, taking care not to break the meat, and puur boiling water over them and leave for a few min- utes, then rub the brown skin off and let dry. To each 5-2 pint of almonds add 1 tablespoonful melted butter and i teaspoonful salt✪ Salted Almonds. Stir, spread in a shallow cake pan and bake in a very moderate oven ^o minutes or till brown. Spread on a plate to cool. PREPARING POTATOES. Practical Propositions to Ponder Previous to Pre- PARiNr. Potatoes to Please Particular People. A good potato, when cut, will show a light cream color, and a white froth will be the result of rubbing the cut surfaces together. Reject that variety where drops of water appear. Another test is to put potatoes into a solution of salt; the good will sink, the poor float. The juice of the potato is disagreeable, if not absolutely poisonous, and should always be removed. This poisonous element escapes in the steam when ihr potato is baked, and remains in the water where they are boiled; hence that should not be used for yeast, as is sometimes recommended, or for any food. For soups, etc., potatoes should be sliced, covered with cold water and allowed to stand some time before using. The water draws out the juice, and keeps the slices from turning dark, as they would if exposed to the air, it also extracts the starch from the little albu- minous cells, opened by cutting, which is desirable to render fried potatoes crisp. Sc ect those of uniform size to cook together, unless it is desired to have some done before the others. Much of the saline virtue of the potato is lost by re- moving the skins before boiling; still, when old, an equal advantage is gained if, after paring, the vegeta- bles are left in the water. Cook in boiling salted wa- ter, not allowing the boiling to stop when once begun until the potatoes are done; then pour off the water, uncover the kettle, allowing the steam to escape, there- by rendering the potatoes mealy. The secret in mashing potatoes is to have all the utensils used, as hot as possible, and to beat the mass till light instead of pressing down smooth and solid, adding cream, butter and salt at will. A desirable re- sult is reached by rubbing the mashed potato through a hot colander and leaving it just as it falls into the dish.

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Supper.— Hot Buttered Toast. Chipped Beef. Hot Baked Ap- ples. Cake. Tea. Sour Milk Griddle Cakes.— One pint flour, one-half tea- spoonful salt, one teaspoonful soda, one pint sour milk, one egg, well beaten. Baked on a hot, well-greased griddle. Turn when full of bubbles and bake on the other side till they stop puffing. Use one-half or one-third fine corn meal or Graham flour, to make a variety. THURSDAY, NOV. 30 Breakfast — Wheat Germ with Cream. Omelet. Hot Buttered Toast. Coffee. Dinner— Tomato Soup. Bread and Butter. Roast Turkey. Gib- lei Gravy. Chicken Pie. Mashed Potato. Turnips. Squash. Cranberry Jelly. Celery Salad. Apple Pie. Pumpkin Pie. Mince Pie. Cheese. OUves. Salted Almonds. Fruit. Nuts and Raisins. Coffee, Supper— Thin Bread and Butter, jelly. Tea. Sai.tkm .'\i.iinM)s.— Shell almonds, taking care not to break the meat, and puur boiling water over them and leave for a few min- utes, then rub the brown skin off and let dry. To each 5-2 pint of almonds add 1 tablespoonful melted butter and i teaspoonful salt. Stir, spread in a shallow cake pan and bake in a very moderate oven ^o minutes or till brown. Spread on a plate to cool. PREPARING POTATOES. Practical Propositions to Ponder Previous to Pre- PARiNr. Potatoes to Please Particular People. A good potato, when cut, will show a light cream color, and a white froth will be the result of rubbing the cut surfaces together. Reject that variety where drops of water appear. Another test is to put potatoes into a solution of salt; the good will sink, the poor float. The juice of the potato is disagreeable, if not absolutely poisonous, and should always be removed. This poisonous element escapes in the steam when ihr potato is baked, and remains in the water where they are boiled; hence that should not be used for yeast, as is sometimes recommended, or for any food. For soups, etc., potatoes should be sliced, covered with cold water and allowed to stand some time before using. The water draws out the juice, and keeps the slices from turning dark, as they would if exposed to the air, it also extracts the starch from the little albu- minous cells, opened by cutting, which is desirable to render fried potatoes crisp. Sc ect those of uniform size to cook together, unless it is desired to have some done before the others. Much of the saline virtue of the potato is lost by re- moving the skins before boiling; still, when old, an equal advantage is gained if, after paring, the vegeta- bles are left in the water. Cook in boiling salted wa- ter, not allowing the boiling to stop when once begun until the potatoes are done; then pour off the water, uncover the kettle, allowing the steam to escape, there- by rendering the potatoes mealy. The secret in mashing potatoes is to have all the utensils used, as hot as possible, and to beat the mass till light instead of pressing down smooth and solid, adding cream, butter and salt at will. A desirable re- sult is reached by rubbing the mashed potato through a hot colander and leaving it just as it falls into the dish.

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