For the comfort of the family

Macaroni and tomato sauce, hot and tempting, is served with the slices of veal loaf, as the former is a dish which may be prepared early, ready for the final browning at night. We have thin brown bread sandwiches with this, and a rather rich dessert of Banbury tarts. These also are made in the morning, and are slipped into the oven for a moment before serving. To make: chop one cup of seeded raisins ; add two teaspoons of very thinly sliced citron, one-half cup of sugar, the grated rind and juice of one lemon, one egg beaten light, ^ and one-eighth teaspoon of salt. Cut rounds of pastry, place spoonful of mixture on one side, moisten edges of round with water, fold, press edges together, and bake. One day when I opened a cookbook which had belonged to my grandmother I saw, in her fine writing, ''Spiced Mackerel." In a flash the years rolled back, and I was a little girl again trying to peer over the edge of her kitchen table at the mass of tinkles which lay glistening there in all their bravery of silver, green and red. The memory made me ambitious. I tried spicing some mackerel, and they were greeted with such acclaim that I will here record the method. Clean and wash small mackerel. Put them in layers in a crock with a little salt and cayenne pepper sprinkled between each layer. Mix one even tablespoon of mustard, two of brown sugar, salt to taste — I am quoting Grandmother — quarter cup of pepper corns, stick of cinnamon, and four cloves. Cover crock with an old plate and simmer in oven one hour. These are to be served cold and will keep in the crock, if kept cool, for two weeks. As creamed potatoes, save for the final browning, can be prepared in the morning, they are very delicious to serve with the mackerel and cold bran muffins sliced and buttered; and jelly roll for dessert makes a well-balanced meal. After breakfast lettuce may be washed, dried and placed in cheesecloth bag on the ice, cooked vegetables diced, and French dressing mixed for the supper salad. To serve with this, some time try stuffed eggs creamed. Put six eggs in boiling water in top of double boiler with boiling water in bottom part; let stand over low fire thirty-five minutes. Cool eggs and remove shells. Cut eggs in half, mash yolks with one teaspoon of melted butter (or olive oil) ; one teaspoon of anchovy paste and a few grains of cayenne, and a bit of paprika. Fill whites with this mixture, dip edges in beaten white of egg and press together. Line bottom of buttered baking dish with the yolk mixture left; arrange stuffed eggs in dish; pour over them white sauce; cover with buttered crumbs and put in cool place till ready to brown and heat in oven. This takes about fifteen minutes. Thin white bread and butter, or slices of nut bread buttered, seem to fit in with this supper, and prune pudding makes a delicious dessert. To make: cook one-half pound of soaked prunes with one-quarter cup of sugar and two cups of water; when primes are soft, drain, stone and chop; add meats from eight prune stones to mixture ; heat two cups of the liquor and add to two tablespoons of granulated gelatine which has been dissolved in one-quarter cup of cold water; add juice of one lemon or orange and two teaspoons of sherry; mix with chopped prunes; turn into individual molds and chill. Unmold on lace paper doilies and surround with whipped cream. Sometimes, after consomme in cups, we have Italian salad. This is a wicked dish, but so delectable that its sins of indigestibility are forgiven. In the morning marinate cubes of cold boiled potatoes with French dressing, in which lemon juice has been used instead of vinegar. Keep in a cold place. When ready to serve, heap potatoes on a platter; coat with