What to eat, how to serve it

Stewed Prunes. Tea. Cocoa. Graham Brewis, — Two cups milk, one tablespoonful butter, one saltspoonful salt ; Graham, bread crumbs at discretion. Heat the milk in a double boiler, stir in the butter and salt, and add the Graham crumbs until the brewis is as thick as ordinary oatmeal porridge; cook ten minutes, and eat with butter, or butter and sugar. Baked Mince, — Two cups chopped beef, one cup mashed potato, half an onion minced, one cup gravy or one cup boiling water, and a tablespoonful of butter, two teaspoonfuls Wor6estershire sauce; pepper and salt to taste. Mix the ingredients well together, and put into a greased pudding-dish ; sprinkle a few fine crumbs over the top; set in the oven and brown. Feather Muffins, — One cup flour, one cup milk, lump of butter the size of an egg, one teaspoonful baking-powder, pinch of salt, two eggs. Beat the eggs light, the whites and yolks separately. Into the latter stir the milk, the flour, with which has been sifted the salt and baking-powder, and the butter, melted. Last, add the whipped whites, and bake in a quick oven. Fruit. Oatmeal Porridge. Scallop Patties. Graham Gems. Baked Potatoes. Tea. Coffee. Scallop Patties, — Cook a pint of scallops in their own liquor for ten minutes. Take out the scallops and add to the liquor a tablespoonful of butter rubbed smooth with one of flour, and pepper and salt to taste. Return the scallops to this sauce, and let it just come to a boil. Fill scallop-shells with the mixture, sprinkle fine crumbs over them, dot with bits of butter, and brown in the oven. Pass lemon with this. Graham Gems.— Two cups Graham flour, two cups milk, two eggs, two teaspoonfuls butter, two teaspoonfuls sugar, pinch of salt. Melt the butter, warm the millc, and stir these into the unbeaten eggs. Add the flour and salt, and beat well before baking in heated gem-pans in a hot oven. Fruit. Corn-meal Hasty Pudding. Broiled Fresli Mackerel. Saratoga Potatoes. Buttered Toast. Tea. Coffee. Wbeat-Qerm Meal. Curried Eggs. Rice Muffins. Strawberries and Cream. Tea. Cocoa. Curried Eggs. — One cup good gravy, six hard-boiled eggs, one teaspoonful curry-powder. Heat the gravy ; stir into it the curry-powder wet up in a little cold gravy or water, and lay the eggs, each sliced in three, in the scalding gravy. Set the saucepan at the side of the stove where it will not boil, and let it stand ten minutes before sending to table. Rice Muffins. — One cup boiled rice, two eggs, two cups flour, one tablespoonful melted butter, pinch salt, three cups milk. Stir together the milk, eggs, butter, and salt; beat in the rice and flour ; bake quickly. Fruit. Graham Porridge. Broiled Steak. Stewed Potatoes. Omelet Bread. Coffee. Cocoa. Omelet Bread, — Half -cup flour, three eggs, one tablespoonful melted butter, one teaspoonful sugar, pinch of salt, milk enough to make thick batter. Beat the whites and yolks of eggs separately, and very light ; stir the butter, flour, milk, salt, sugar, and yolks together, and add the frothed whites; pour into a well-greased tin pan, and bake, covered, on the top of the stove ; uncover and brown in the oven ; eat immediately. Fruit. Wheatena. Crisped Smoked Beef. Brown Biscuit. Chopped Potatoes. Coffee. Chocolate. Crisped Smoked Beef, — Boil slices of smoked beef for five minutes; take them out, dry, and put into the frying-pan with a tablespoonful of butter; stir about until crisp, but not too dry. Brown Biscuit — One cup white flour, two cups Graham flour, two tablespoonfuls lard, two teaspoonfuls baking-powder, a little salt, milk enough to make a soft dough. Handle the dough as little as possible, and bake quickly.