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

Coffee Cream for Covering. — Melt fondant in a cup or bowl set into boiling water, — the fondant must be very firm; — pour into it a few drops of coffee to make it a rich, dark cream color, and stir over the fire till it is smooth and liquid; if, after dipping one or two, it seems too thin, which you can tell by its running off the candy and forming a little circle round it on the paper, let it cool, then put it back on the stove; to save waiting, have a kettle of water boiling, and put fresh boiling water into the saucepan as you need it; stir the candy till the water bubbles round it, and it is creamy again, then dip the coffee balls. For these, as for most other creamed candies, it is better to dip them twice. If you decide only to do them once, you must be careful that they are thoroughly covered and very neatly turned off your fork. TEA DROPS Are very popular in Paris, but less known here. For them you have to make the extract, using two teaspoonfuls of English breakfast tea and one of gunpowder; steep them seven minutes in a gill of boiling water, then filter through flannel. You can, if you prefer, use Oolong tea for the extract. Use the tea extract exactly as directed for coffee drops. COCOANUT CREAM DROPS. Take an equal quantity of cream candy and of dessicated cocoanut; work them together, and, when the nut is all incorporated, break small pieces from the mass and make them into small balls. Melt cream candy in a vessel standing in boiling water, stirring until it is like thick cream; color pink, if you desire it — although white is better, — and flavor with lemon or vanilla very slightly, so as not to cover the delicate cocoanut flavor. Dip each ball in the melted cream candy, and turn neatly on the waxed paper. NOV. Breakfast— California Breakfast Food with Cream. Stewed Kidney. Bread and Butter. Coffee. Dinner— Fricassee Lamb. Potatoes. Canned Peas. Bread and Butter, Pumpkin Pic. Supper — Minced Lamb on Toast. Crumpets. Butter. Fruit. take. Tea. PrMiKiN PiR. — Cut the pumpkin in smnTi pieces and cook slowly in just enough saUed water t" coverf^areiully avoiding scorching. When dry and mealy it i9»done. Rub through a colander and reduce to the proper consistency with rich milk, sweeten and spice to taste. Bake in a hot oven wiili an under crust only, till a rich polden brown. NOV. Breakfast— Wheat Germ with Cream. Lamb Chops. Fried Potatoes. Corn. Bread and Butter. Coffee. Dinner — Fish Chowder. Canned Corn. Celery Salad. Bread and Butter. Fresh Fruit. Supper— Bread Sauted with Maple Syrup. Hot Baked Apples. Cake. Chocolate, Celery Salad, — Two bunches of celery, 2 tablespoonfuls olive oil, 2 of vinegar, salt and pepper. Wash and scrape the celery and lay it in cold water for an hour. Chop coarsely and put in a salad bowl, add the dressing slowly and mix thoroughly, putting in the vinegar last. Garnish with olives and the light celery tops. NOV. Breakfast— Oatmeal with Cream. Warmed-over Chowder. Bread and Butter. Buckwheat Cakes. Maple Syrup. Coffee. Dinner— Broiled Beef Steak. Mashed Potatoes. Stewed Tomatoes. Bread and Butter. Apple Pie. Cheese. Supper— Baked Beans. Boston Brown Bread. Stewed Fruit. Currant Cake. Tea.