Breakfasts and teas

Name the Jeweler's cake. (Gold.) Name the Lover's cake. (Kisses.) Name the Author's cake. (Short cake.) Name the Pugilist's cake. (Pound.) Name the Office-seeker's cake. (Washington.) Name the Idler's cake. (Loaf.) Many others can be added by the clever hostess. Breakfast and Tea for Christmas or Thanksgiving. Breakfast. Oranges and Grapes Farina with Dates and Cream and Sugar Chicken Croquettes Oysters in Potato Balls Rice Muffins with Maple Syrup Coffee Chocolate with Whipped Cream 20 Breakfasts and Teas Tea. Scalloped Oysters Turkey Salad Cheese Balls Bread and Butter Sandwiches Strawberry Trifle Gypsy Jelly with W hipped Cream Lemon Cocoanut Cake Meringues filled with Preserved Walnuts Tea Cocoa with Whipped Cream Oysters in Potato Balls. Cook the potatoes the day before. While hot mash them, season nicely with salt, paprika and a little celery salt. Add a generous lump of butter, and one or two lightly beaten eggs. Form into little balls with the hands floured. The next morning scoop out a hollow large enough to hold two or three nicely seasoned oysters, press over the part removed, egg and breadcrumb, and fry in a wire basket in deep hot fat. Drain a minute on unglazed paper, and serve at once. Rice Muffins. Sift together half a teaspoonful of salt, a heaping teaspoonful of baking powder, and two cupfuls of flour. Add two well-beaten eggs to one cupful of sweet milk, and stir into the flour, with one teaspoonful of melted butter and one cupful of dry boiled rice. Beat thoroughly, and bake in buttered pans for thirty-five minutes. Serve with maple syrup. Turkey Salad. Cut the cold turkey meat into dice and mix it with twice the quantity of diced celery and one cupful of Breakfasts and Teas 21 broken walnut meats. Mix all well together and moisten with a good boiled dressing. Serve in a nest of bleached lettuce. Cheese Balls. Roll rich pastry out very thin, cut it into circles with a small tumbler, put two teaspoonfuls of grated cheese in the center of each, add a dash of cayenne and a teaspoonful of finely chopped walnut meats, then draw the edges of the paste together over the cheese, pinching it well to form a little ball. Bake in a hot oven to a very pale brown. Before serving reheat in the oven. Strawberry Trifle. Cut one large stale sponge cake in horizontal slices the whole length of the loaf. They should be half an inch thick. Beat the whites of four eggs to a stiff snow, divide it into two portions ; into one stir two level tablespoons of powdered sugar and one-half of a grated cocoanut; into the other stir the same amount of powdered sugar and one-half pound of sweet almonds blanched and pounded. Spread the slices of cake with these mixtures, half with the cocoanut and half with the almond, and replace them in their original form. The top crust should be cut off before slicing the cake as it is used for a lid. Hold the sliced cake firmly together and with a sharp knife cut down deep enough to leave only an inch at the bottom, and take out the center, leaving walls only one inch thick. Soak the part removed in a bowl with one cupful of rich custard 22 Breakfasts and Teas