The national course in home economics

Fill the chafing dish lamp with alcohol, light, place over it the lower pan half filled with water; place the top pan in the lower one and all is ready for a dainty meal, SUNDAY NIGHT EGGS. Beat up four eggs as you would for an omelet and put with it four tablespoonfuls of butter, salt and pepper. Stir these well with a spoon. As soon as the eggs begin to stick beat them hard, and when thickened serve immediately. R. Manda Myers. CHICKEN CROQUETTES. Four cups of minced chicken, one cup of bread-crumbs, three eggs, drawn butter. Roll chicken, bread-crumbs, eggs, seasoning and (enough drawn butter to moisten) into pear-shaped balls. Dip these into beaten eggs and bread-crumbs; put into chafing dish and fry a nice brown. A Bachelor. CHICKEN OR VEAL FRITTERS. Cold chicken or veal, one cup of flour, one tablespoonfuJ of baking-powder, one-half cup of milk, two eggs, salt and pepper. Beat eggs thor- oughly, add the milk and pour on the flour and baking-powder sifted together. Beat thoroughly. Cut chicken or veal into thin slices, season with salt and pepper. Dip them into the batter and fry in the chafing dish. E. W. CURRIED EGGS. Two tablespoonfuls of butter, two small onions (minced), two dessertspoonfuls of curry-powder, two tablespoonfuls of flour, one-half pint of veal or chicken stock, two tablespoonfuls of cream, six hard-boiled eggs, cut in slices. Put into chafing dish, butter and onions and cook until they begin to brown; stir in the curry-powder, mix well and add flour, stirring quickly all the time; then add the stock or a tablespoonful of fluid beef dissolved in boiling water. When the mixture has simmered for ten minutes add cream and eggs. When hot, serve. N. J. A. FRICASSEED EGGS. Two tablespoonfuls of butter, one tablespoonful of flour, a sprig of parsley, one-half dozen of minced mushrooms, one-half pint of white stock (veal or chicken), one-half dozen of hard-boiled eggs (sliced). Put the butter into the chafing dish; when melted add flour (stirring constantly), parsley, cut fine, mushrooms and stock. Simmer five minutes and add eggs ; boil up once and serve hot. F. H. CREAMED SWEETBREADS. One pair of sweetbreads, par-boiled, blanched and cut into small pieces, one-half pint of cream, one tablespoonful of butter, one tablespoonful of flour, salt, white pepper and a pinch of nutmeg; melt the butter over boiling water, stir in the flour, and when this is well mixed, the cream ; as soon as the sauce is smooth, put in the seasoning and cook for five minutes. Mrs. C. Kuhlman. WELSH RAREBIT. Take one pound of finely-shaved, good American cheese, one-third of a bottle of beer; put beer into chafing dish and when good and hot add cheese, one-fourth of a teaspoonful of salt, one-half teaspoonful of Coleman's dry mustard, a good dash of red pepper ; mix until perfectly smooth, stirring into cheese and when all is creamed serve on hot buttered toast at once, as it soon spoils if cooked too much. Mrs. Mariojvt Randall. t. Deviled Crabs. (New Jersey Recipe.) t. "Baked 7/hite Fish. (Mackinac Recipe.) 3- Florida i^emons with Dressing. (Excellent Appetizer.) FISH AND SHELL FISH Mrs. Fay's Fish Sauce, (See Page 392.) Mrs. Baldwin's Delicious Fish Balls. (See Page 76.) CHRISTMAS OR BRIDE CAKE ^Directions for Making, see Paee 22s.) GERANIUM OR BIRTHDAY CAKE.