A bill of fare for every day in the year ...

Fried potatoes, hominy and mush aside, the ordinary American breakfast is destitute of vegetables. In the Southern and Middle states some cooks have become acquainted with the merits of fried or broiled tomatoes as a breakfast dish, and sometimes egg-plant is so served. As a matter of fact a vegetable properly fried is a great help toward an economical breakfast, giving the zest called for by a languid appetite when meat seems too substantial. A very narrow list will allow for the change of seasons, variety being secured by alternating the methods of frying ; for instance, one morning rolling the vegetable in dry flour seasoned with salt and pepper, and frying it in only just fat enough to prevent burning; the next time breading it and frying it like doughnuts; another day frying it in batter. Summer and winter squash, pumpkin, sugar beets, egg-plant, potatoes, cucumbers, parsnips, oyster-plant, green corn, green and ripe tomatoes ; any boiled vegetables remaining from dinner, minced and warmed with a little cream or butter, or heated in white sauce, make an agreeable variety for breakfast, and dispose of portions not large enough to serve at dinner the second time. — Good Housekeeping. Worcestershire sauce mixed with the " juice of mutton chops" is said to improve them very materially. COFFEE DROPS. For this fashionable candy you require extract of coffee, which is made as follows : Grind a tablespoonful of finest Java coffee as fine as corn meal. Set a small funnel in a cup; put the coffee on a piece of fine flannel, and place this in the funnel. Pour rather over a quarter of a pint of water slowly through the coffee, taking care to moisten it all. The process should take place on the stove, and the cup, if not of tin, should have been made hot; gently press the flannel to get out all the extract you can, and then pour what has run into the cup back through the coffee; press it again, but do not squeeze, or the extract will be thick. This is the extract. Although there is only a very little dark liquid it will flavor a good deal of candy. There are two ways of making the drops. I will give you both. No. i.-Take a large tablespoonful of almond paste and one of confectioners' sugar; then pour coffee extract, drop by drop, till the sugar forms a stiff paste; blend with the almond till they are equally mixed. If too wet, use more sugar, just as you would use flour if you were working dough; make into small balls or almond-shaped rolls, and dip as hereafter directed. No. 2. — Take some firm fondant candy; add enough coffee extract to flavor it rather strongly, then work in enough confectioners' sugartomake it again into a stiff paste. Make this into balls or little rolls, and dip.