Luncheon

Cheese Fondu. — Melt an ounce of butter, and whisk into it a pint of boiled milk. Dissolve two tablespoonfuls of flour in a gill of cold milk, add it to the boiled milk, and let it cool. Beat the yolks of four eggs with a heaping teaspoonful of salt, half a teaspoonful of pepper, and five ounces of grated cheese. Whip the whites of the eggs, and add them ; pour the mixture into a deep tin lined with buttered paper, and allow for the rising, say, four inches. Bake twenty minutes, and serve the moment it leaves the oven. Sausages. — Sausages left over from breakfast may be served at lunch, and when served with a water-cress salad they are a very appetizing dish. Sandwiches made from cold sausages, when cut lengthwise, are often served at HAM. mf^7 lunch • the bread should not be much larger or longer than the thin slice of sausage. Ham. — Cold boiled ham becomes monotonous when served in one way continually, and the housewife should study variations. Deviled Ham is appetizing, and, when not too highly seasoned, ladies can enjoy it. Put into a dish a heaping teaspoonful of French mustard; thin it out with a teaspoonful of lemon juice ; add a scant saltspoonful of curry powder, and a dash of cayenne ; mix, and spread it over a slice of cold boiled ham ; broil this a moment, and serve with sliced lemon. Ham in Chafing Dish. — Put into a chafing-dish half a teaspoonful of butter ; light the lamp, and when the butter melts add two tablespoonfuls of fruit jelly, and a dash of cayenne ; simmer, and add a tablespoonful of sherry; simmer a slice of ham in this a few moments, and serve with toast. The ham may be cut fine and cooked as the foregoing if desired. There are many other appetizing forms in which cold ham may be served, and the housekeeper should experiment a little on her own responsibility. Ham a la Russe. — Select a small ham; trim off all rusty-looking parts, and scald the 6S SPARE RIBS WITH APPLE FRITTERS. ham. Let it remain in the hot water five minutes ; drain, and dry with a cloth. Prepare a dough, the same as for bread ; cover the ham with it, and bake in a moderate oven two hours ; remove the dough and the skin, dust a httle sugar over the top, heat the coal shovel in the range, and hold it close enough to the sugar to singe it, then serve with or without sauce. Spare Ribs with Apple Fritters. — Select freshly-cut short ribs, well covered with meat ; cut them so as to have two ribs in each piece. Broil in the usual manner; pour over them a sauce made of lemon juice, salt, pepper, and a little French mustard, and serve with apple fritters. Frankfort Sausages. — These sausages, being smoked, are very appetizing. While they are characteristically a German dish, they may be made more healthful by much longer cooking than is usually given them. Our German brethren are quite satisfied with " Frankfurter '* cooked but a few minutes; but as these sausages contain pork, they, in my opinion, require twenty minutes' boiling. A very nice way of cooking them is to heat them in a hot frying pan a few minutes, then add boiling water, and boil them rapidly until done. If they can be steamed, they will be found excellent. pigs' feet. 69