A dish of what is frequently called fried apple sauce will be found very acceptable for lunch. Quarter, core and pare the apples. In a thick skillet slowly cook a large table- spoonful of butter until it is a pale brown. Pack in the apples, drop a half spoonful of 23 Febrndfy. butter in bits over the top, cover closely and place somewhat to one side of the fire that the cooking may not be too fast. When the apples are fairly tender sprinkle over them as much sugar as you think will make them fairly sweet✪ Fried Apple Sauce, but do not stir. When done turn carefully into a serving dish and send hot to the table with a pitcher of cream. IX. — Veal Kidney Stew. Trim 2 or 3 small veal kidneys and cut fine. Put into a saucepan with i heaping tablespoonful of butter and stand over a hot fire, stirring occasionally, until lightly col- ored. Add I heaping tablespoonful of flour and slightly brown, then stir in >^ of a cup- ful of thick strained tomato, i tablespoonful of tomato catsup, 10 drops of Worcestershire and ^ of a cupful of beef stock✪ Veal Kidney Stew. Stir and simmer for five minutes. 12. — Baked Sweetbreads* When partially cooled remove the prepared sweetbreads from the cold water, lay on a platter, cover with a second dish and weight it so as to flatten the meat. When cold brush with butter and place on a shallow pan. If d4 Febmaty^ desired they may first be larded ; in lieu of this lay on top of each a thin slice of fat salt pork. Place in a very hot oven for thirty minutes✪ Baked Sweetbreads, basting twice with rich stock. Serve with any good brown sauce. 13. — Fruit Pinwheels. The base is a dough put together as for baking powder biscuit in the proportions of 2 tablespoonfuls of butter, i scant tea- spoonful of salt, I tablespoonful of sugar, i egg, and 2 teaspoonfuls of baking powder to each quart of flour, sufficient sweet milk to make a soft dough. This is rolled out half an inch thick, spread with a thin layer of soft butter, and currants, chopped citron, raisins and granulated sugar in as large or small quantities as will suit the family taste. After rolling up as closely as possible inch slices are cut off with a very sharp knife, laid on greased pans and baked in a hot oven. 14.— Meat Puffs. Chop fine sufficient lean roast meat to measure i cupful. Beat 2 eggs until well mixed, add ^ of a cupful of milk, ^ of a 26 Febmaiy^ teaspoonful of salt, the chopped meat and sufficient flour to make a drop batter. Lastly stir in 2 scant teaspoonfuls of baking powder✪ Fruit Pinwheels, fill greased muffin pans two-thirds full and bake in a quick oven. 15.— Potted Fish. From such cold fish as is on hand remove skin and bones, chop fine, then pound it to a paste. For each cupful of this paste allow ^ of a teaspoonful of made mustard, a dash of cayenne, i teaspoonful of salt and i table- spoonful of butter. Melt the butter and in- corporate it with the seasonings ; if quite dry add a little more butter. Pack solidly in small jars. Stand in a steamer and steam for half an hour, then press again in the jars, and when cold cover the top of each with a quarter of an inch layer of melted butter. If put away in a cold place this will keep for several weeks. 16.— Waldorf Salad. With a sharp knife cut up fine sufficient crisp, well-bleached celery to measure 2 cup- fuls. Cut fine some pared tart apples and add 26 Febmafy^ I cupful to the celery, then dress with a French dressing. Select a number of red apples of uniform size and shape, take off the tops, scoop out the centres, and cut the upper rims in points. Heap with the prepared salad and serve each apple-cup in a nest of bleached lettuce leaves. 17.— Creamed Codfish. ✪ Potted Fish

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A dish of what is frequently called fried apple sauce will be found very acceptable for lunch. Quarter, core and pare the apples. In a thick skillet slowly cook a large table- spoonful of butter until it is a pale brown. Pack in the apples, drop a half spoonful of 23 Febrndfy. butter in bits over the top, cover closely and place somewhat to one side of the fire that the cooking may not be too fast. When the apples are fairly tender sprinkle over them as much sugar as you think will make them fairly sweet, but do not stir. When done turn carefully into a serving dish and send hot to the table with a pitcher of cream. IX. — Veal Kidney Stew. Trim 2 or 3 small veal kidneys and cut fine. Put into a saucepan with i heaping tablespoonful of butter and stand over a hot fire, stirring occasionally, until lightly col- ored. Add I heaping tablespoonful of flour and slightly brown, then stir in >^ of a cup- ful of thick strained tomato, i tablespoonful of tomato catsup, 10 drops of Worcestershire and ^ of a cupful of beef stock. Stir and simmer for five minutes. 12. — Baked Sweetbreads* When partially cooled remove the prepared sweetbreads from the cold water, lay on a platter, cover with a second dish and weight it so as to flatten the meat. When cold brush with butter and place on a shallow pan. If d4 Febmaty^ desired they may first be larded ; in lieu of this lay on top of each a thin slice of fat salt pork. Place in a very hot oven for thirty minutes, basting twice with rich stock. Serve with any good brown sauce. 13. — Fruit Pinwheels. The base is a dough put together as for baking powder biscuit in the proportions of 2 tablespoonfuls of butter, i scant tea- spoonful of salt, I tablespoonful of sugar, i egg, and 2 teaspoonfuls of baking powder to each quart of flour, sufficient sweet milk to make a soft dough. This is rolled out half an inch thick, spread with a thin layer of soft butter, and currants, chopped citron, raisins and granulated sugar in as large or small quantities as will suit the family taste. After rolling up as closely as possible inch slices are cut off with a very sharp knife, laid on greased pans and baked in a hot oven. 14.— Meat Puffs. Chop fine sufficient lean roast meat to measure i cupful. Beat 2 eggs until well mixed, add ^ of a cupful of milk, ^ of a 26 Febmaiy^ teaspoonful of salt, the chopped meat and sufficient flour to make a drop batter. Lastly stir in 2 scant teaspoonfuls of baking powder, fill greased muffin pans two-thirds full and bake in a quick oven. 15.— Potted Fish. From such cold fish as is on hand remove skin and bones, chop fine, then pound it to a paste. For each cupful of this paste allow ^ of a teaspoonful of made mustard, a dash of cayenne, i teaspoonful of salt and i table- spoonful of butter. Melt the butter and in- corporate it with the seasonings ; if quite dry add a little more butter. Pack solidly in small jars. Stand in a steamer and steam for half an hour, then press again in the jars, and when cold cover the top of each with a quarter of an inch layer of melted butter. If put away in a cold place this will keep for several weeks. 16.— Waldorf Salad. With a sharp knife cut up fine sufficient crisp, well-bleached celery to measure 2 cup- fuls. Cut fine some pared tart apples and add 26 Febmafy^ I cupful to the celery, then dress with a French dressing. Select a number of red apples of uniform size and shape, take off the tops, scoop out the centres, and cut the upper rims in points. Heap with the prepared salad and serve each apple-cup in a nest of bleached lettuce leaves. 17.— Creamed Codfish.

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