What to eat, how to serve it

WHILE the principal features of the home breakfast remain essentially the same throughout the year, variety is gained by adapting the different articles of food to the season of the year in which they are served. A lighter, less carbon -producing diet is not only more agreeable, but more healthful, in warm weather than one containing much animal food, while the latter is preferable and almost necessary in winter. To this consideration is added the eminent propriety of making one's bills of fare seasonable, and thus achieving fitness and economy. With the desire to aid the housewife in her labors, a few selected menus for each meal and each season will be given, none of them too costly to be beyond the reach of people of moderate means, and appended to each bill of fare will be recipes for the preparation of certain dishes therein mentioned which may possibly be unfamiliar to the readers of these chapters. OraDges. Cracked Wheat. Parsley Omelet. Corn Muffins. Buttered Potatoes. Tea. Coffee. Parsley Ornelet — Five eggs, two tablespoonfuls milk, one tablespoonful butter, one tablespoonful finely minced parsley; pepper and salt to taste. Beat the whites and yolks of the eggs separately and very light ; add the milk to the yolks and stir in the whites, not mixing them in thoroughly, however; season to taste. Pour into the omelet pan in which the butter has been heated, and set over the fire in a moderately hot spot. Keep the omelet from adhering to the pan by slipping a knife between them from time to time. Just before the omelet is " set," sprinkle it thickly with the chopped parsley. When done, fold one half over the 4 49 other, slip to a hot dish, and serve at once, as it falls quickly. Com Muffins, — One and a half cups flour, one and a half cups yellow corn-meal, three tablespoonf uls sugar, two tablespoonf uls butter, two eggs, one and a half cupfuls milk, two teaspoonfuls baking-powder, half teaspoonful salt. Sift the salt and baking-powder with the flour ; beat the eggs light ; add the milk, the butter (melted), and the sugar. Stir in the flour and meal ; beat hard, and bake in muffin-tins. Buttered Potatoes, — SUce cold boiled potatoes, heat them in a steamer, thence transfer them to a hot dish. Put on them a large tablespoonful of butter into which have been worked a teaspoonf ul of chopped parsley and a saltspoonf ul of lemon juice. Set the dish, covered, over hot water for two minutes, and serve. Mandarins. Cerealine Porridge. Creamed Cod, "witli Potatoes. Griddle Muffins. Coffee. Chocolate. Creamed Cod, xoiih Potatoes, — To two cup- fills of * boiled cod, salt or fresh, well picked to pieces, allow one cupful of mashed potato. Season to taste. Put into the frying-pan over the fire with a half-cupful of milk and a large tablespoonful of butter. Stir and beat constantly while it heats, and soften it by adi ing to it boiling water at discretion. When a creamy, smoking mass, transfer it to a hot dish. If you have drawn butter in the house, or sauce tartare, or egg sauce left over from the first appearance of the fish, this may be used in place of the milk and butter. Griddle Muffins, — One egg, one tablespoonful butter, one cupful milk, one teaspoonful baking-powder, pinch of salt, flour enough to make a soft dough. Mix the milk, beaten egg, and melted butter together ; sift the baking-powder and salt into one cupful of the flour ; then add the rest ; roll out the dough as thick as for biscuit, cut into rounds with a biscuit-cutter, and bake slowly on a griddle, turning when done on one side. Tear open, and butter while hot. Graham Brewis. Baked Mince. Feather Muffins. Water Cress.