What to eat, how to serve it

all the meat, and mince it fine with a sharp knife, chopping with it two hard-boiled eggs. Stir this into a cup of gravy, or, if you have none, use instead a cup of white sauce made as directed in "Shad Eoes in Ambush." Season to taste, fill a puddingdish or scallop-shells with the mixture, and serve very hot. Green-Corn Fritters, — Two cupfuls green corn cut from the cob, two eggs, two tablespoonfuls milk, one tablespoonful melted butter, flour enough for thin batter. Whip the eggs light, beat into these the corn and the other ingredients, adding the flour last of all. Bake on a griddle. Black Raspberries. Wheaten Grits. Broiled Salt Mackerel, Cream Sauce. . Stewed Potatoes. Graham Pop- Overs. Broiled Salt Mackerel, — Soak your fish overnight in cold water, and wipe it dry before putting it on the gridiron. Broil over a clear fire, lay on a hot platter, and pour the sauce over it. Cream Sauce, — Make like white sauce given above, doubling the quantity of butter, seasoning to taste, and using half milk, half cream, if you have the latter. Graham Pop- Overs. — Three eggs, one and a half cups Graham flour, half cup white flour, two cups milk, pinch salt. Beat the eggs very light, whites and yolks together. Add the milk and salt, and sift in the flour rather slowly, to prevent lumping. Strain the batter through a sieve, and fill heated gem -pans. Bake in a quick oven, and eat immediately. o. Melons. Moulded Oatmeal. Sardines au gratin. Fresh Eggs, boiled. Sally-Lunn. Cocoa. Coffee. Sardines au gratin. — Open a box of sardines ; take them out carefully and lay them in a small pie-plate ; squeeze a few drops of a lemon on each fish, sprinkle lightly with fine crumbs, and brown in the oven. Sally-Lunn. — Two eggs, two tablespoon- FAMILY BREAKFASTS FOB SUMMEB fuls melted butter, one cup milk, pinch salt, half yeasts cake, two cups flour. Beat the eggs light ; stir in the butter, salt, and milk, then the flour, and last the yeast cake, dissolved. Let it rise at least six hours in a very well-greased tin; bake, turn out, and eat hot. Graham Flakes. Baked Omelet. Parisian Potatoes. Quick Biscuit. Blackberries and Cream. Coffee. Cocoa. m Baked Omelet. — Five eggs, half cup milk, quarter cup fine bread-crumbs, tablespoonful melted butter; pepperand salt to taste. Soak the crumbs in the milk ten minutes; beat the eggs very light, the whites and yolks separately; stir the soaked crumbs, the milk, the butter, and seasoning into the yolks, and mix the whites in lightly. Pour into a well-greased pudding-dish, and bake in a quick oven. Parisian .Potatoes. — From peeled and washed white potatoes scoop out httle balls with the cutter that conies for this % purpose. Boil them for five minutes, then put them in the frying-pan with two tablespoonfuls of melted butter. Stir them about until every ball is well coated with the butter, pour into a colander, and set them in the oven until brown. Sprinkle with salt and a little minced parsley before serving. Quick Biscuit. — Two cups flour, one tablespoonful mixed lard and butter, one cup milk, one heaping teaspoonful bakingpowder, pinch salt. Handle little, roll out and cut quickly, and bake in a steady oven. Boiled Rice. Fried Pickerel. Stewed Potatoes. Cocoa. Coffee. Peach Short-Cake. Peach Short-Cake, — Make a dough as for quick biscuit, doubling the materials. Roll two thirds of the dough into a sheet to fit the bottom of a baking-pan, spread thickly with sliced peaches, sprinkle with sugar, and lay over these a crust made of the remaining FAMILY BREAKFASTS FOB SUHMES dough. Bake in a steady oven. Split, butter, and eat hot. Farina Porridge. Barbecued Ham. Water-cress. Butter Cakes. Huckleberries. Tea. Coffee.