What to eat, how to serve it

Hominy boiled in Milk. Poached Eggs. Fried Bacon. Raspberry Shortcake. Tea. Cocoa. Raspberry Shortcake. — Four cups flour, two cups milk, two tablespoonfuls lard, or lard and butter, three teaspoonfuls baking-powder, salt, one quart raspberries. Roll out a little more than half the dough into a sheet to cover the bottom of a deep biscuit-pan. Spread the berries thickly on this, sprinkle with sugar, and of the remaining dough make a top crust. Bake in a steady oven, cut into squares, and eat hot with butter and sugar, or with sugar and cream. Oranges. Cracked Wheat. Broiled Chicken. Saratoga Potatoes. Boston Brown Bread. Coffee. Chocolate. Boston Brown Bread. — One cup Indianmeal, one cup rye-meal, half -cup white flour, one cup milk, half-cup molasses, pinch salt, one small teaspoonful soda. Sift the meal, flour, soda, and salt together, work in the milk and molasses, pour into a well-greased brownbread mould, and boil two hours, taking care that the water in the outer vessel does not come to the top of the mould. Unless you have a late breakfast, it is well to cook the bread the day before, and warm it the next morning. AS the season advances and the warm weather becomes settled, the preference should be given to fish and egg dishes rather than to those containing meat. For a sultry morning a breakfast of which fruit makes an important part is welcome generally to both palate and digestion. The many kinds of delicious fresh fish that may easily be procured should hold a prominent place in summer bills of fare; while eggs, usually plentiful and cheap at this season, may be prepared in various tempting fashions. Strawberries. Moulded Cerealine. Broiled Shad. New Potatoes. Rye Gems. Tea. Cocoa. Strawberries. — When served as a first course at breakfast, it is better to have them unhulled, and to eat them with the fingers, dipping each berry into powdered sugar. Moulded Cerealine. — Prepare the cerealine as usual the day before, and fill small cups with it. Turn it out the next morning, and eat cold, with cream. Rye Gems. — Three cups rye-flour, three cups milk, three eggs, one tablespoonful sugar, one tablespoonful butter. Beat hard and bake quickly. Red Raspberries. Oatmeal. Shad Roes in Ambush. Potato Croquettes. Dry Toast. Radishes. Tea. Coffee. Shad Roes in Ambush, — Two shad roes, four hard-boiled eggs, one cup milk, one tablespoonful flour, two teaspoonfuls butter; pepper and salt to taste. Lay the roes in boiling water, and let them simmer for ten minutes. Drain this off, pour cold water upon them, and let them stand in this for ten minutes; then take them out, and set them aside until wanted. Separate the whites and yolks of the boiled eggs, chop the whites coarsely, and rub the yolks through a sieve. Make a white sauce by heating the milk and thickening it with the butter and flour rubbed together. Rub the shad roes to pieces with the back of a spoon, taking care not to crush the eggs too much. Stir them into half of the white sauce, season, let them stand on the fire long enough to be heated through, and pour into a pudding-dish. Mix the whites of the eggs with the rest of the sauce, and cover the shad roes with this; last, strew the powdered yolks over the top. Cover closely, and set in a hot oven for three minutes. Boiled Hominy. Chicken Mince. Raw Tomatoes. Green Corn Fritters. Blackberries and Cream. Tea. Cocoa. Chicken Mince. — From the bones of a cold roast, boiled, or fricasseed chicken cut FAMILY BREAKFASTS FOB SUMMEB