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

Any of the white meats, such as veal, lamb or poultry, freed from bone or gristle, make excellent mince ; if the fat is abundant cut it off, chop separately, heat it so that it will yield its drippings without browning, and use it as the basis of a white sauce made as elsewhere directed ; if more than two tablespoonfuls of drippings are produced, save them unless the quantity of mince requires more than a pint to moisten it ; a pint of sauce is enough for two pounds of meat ; let the chopped fat remain in the saucepan after pouring out the excess of drippings; it will add to the savor of the mince. After the sauce is properly made, add the meat, which should be finely chopped, season the mince, and let it simmer gently while toast is being made to put under it on the dish. The toast for mince may be made over the fire or in the oven, but it must be delicately cut, and carefully watched to prevent burning. Serve the mince on a hot dish. Any gravy or special sauce that remains from the first service of the meat may be used in the mince. The usual seasoning for white meats are salt, white pepper, nutmeg or mace, parsley, lemon and the lighter table sauces; the strongest sauces and most pungent condiments are most suitable for dark meats; onions may be used sparingly and mushrooms plentifully. MINCED MEAT WITH BROWN SAUCE. Such dark meats as beef, mutton, ham and game make delicious mince, but if there is any considerable quantity of game it deserves to be made into a salmi or pasty. For a mince, the treatment is the same as that given for white sauce, except that a brown sauce is made, or the meat is cut in large pieces, browned in drippings or butter, and then finished in brown sauce, or cold brown gravy heated. When there is only a little meat, use an equal quantity of cold chopped potatoes in making the mince. New tins should be set over the fire with boiling water in them for several hours before the food is put in them. Breakfast- Oatmeal with Creatn. Omelet. Hot Buttered Toast. Coffee. Dinner— Baked Blue Fish. Hollandaise Sauce. Potatoes. Corn. Bread and Butter. Grapes and Peaches. Supper —Scalloped Tomatoes. Bread and Butter, Lemon Jelly. Cake. Tea. Lemon Jelly. — Soak % box gelatine in i scant cup water till soft, shave lemon rind thin, steep it with a little stick cinnamon and I pint boiling water lo minutes, then add soaked gelatine, 1 cup sugar and '; cup lemon iuice and when dissolved, strain. Breakfast— California Breakfast Food with Cream. Creamed Fish. Bread and Butter. Coffee. Dinner— Raw Oysters. Hamburg Steak. Potatoes. Lima Beans. Bread and Butter. Molasses Pudding. Supper— Baked Beans. Boston Brown Bread. Cut up Peaches. Cake. Tea, Raw Oysters.— Season slightly with salt and pepper and let stand where it is cold. Serve on half shell with sliced lemon, as a first course. PRESERVING FRUIT. Damson Plums. — Wash, drain and weigh them, put them in a kettle, and add the same amount of sugar, and to six pounds a pint of water. Boil them gently an hour. The syrup can be used for ornamental purposes.