What to eat, how to serve it

Barbecued Ham, — Slice cold boiled corned or smoked ham. Fry in its own fat, remove the slices to another dish, and keep hot while you add to the fat in. the pan a teaspoonful of white sugar, three dashes of black pepper, a teaspoonful (scant) of made mustard, and three tablespoonfuls of vinegar. Boil up once, and pour over the ham. Butter Calces. — Prepare a dough as for quick biscuit, roll it out quarter of an inch thick, and cut into small rounds. Roll each of these out until as thin as cookies, prick with a fork, and bake in a quick oven. When done, butter well. Leave in the oven half a minute longer, and send hot to table. Oatmeal. Omelet with Com. Deviled Tomatoes. Cold Bread. Peaches and Cream. Iced Tea. Coffee. Omelet with Com, — Prepare as you do baked omelet; but at the last, before putting into the pan, add a cupful of green corn cut from the cob. Pour the omelet into a frying-pan containing two tablespoonfuls of butter, and cook, loosening it constantly from the bottom with a knife to prevent its scorching. When done, double over and serve. Deviled Tomatoes, — Cut fresh tomatoes into thick slices, broil on a fine wire gridiron over a clear fire, and when done lay in a dish, and pour over them a sauce like that made for barbecued ham, substituting two tablespoonfuls of olive oil or of melted butter for the ham fat. FAMILY BREAKFASTS FOB SUJOUCB Peaches and Pears. Moulded Hominy, Broiled Bluefish. Stuffed Potatoes. Corn-meal Gems. Tea. Coffee. Stuffed Potatoes. — Bake eight large, fine potatoes until soft; cut off the tops, and scoop out the contents ; add to them one egg whipped light, two tablespoonfuls melted butter, half cup milk, pepper and salt. Beat all together, and return to the skins. Set in an oven, top upwards, long enough to become well heated, and serve. Corn-meal Gems. — Three eggs, two cups milk, two tablespoonfuls butter, two cups corn-meal, one cup flour, two teaspoonfuls baking-powder. Work the butter and milk into the meal, then add the other materials, the flour last. Have your gem-pans very hot, and bake half an hour in a hot oven. DURING the early part of the autumn, and indeed until late in the winter, the supply of fruit is only less abundant than in the summer. Melons and peaches go first, but their place is taken by grapes, pears, apples, bananas, and, later, mandarins, tangerines, and oranges. Meat now begins to be a more necessary article in the bill of fare. By the exercise of a little ingenuity, left-overs from the dinner of the previous day may be rendered even more appetizing than they were in their first estate. Peaches and Pears. Oatmeal. Veal Cutlets d la Maitre cCHotel. Potatoes bashed with Cream. Quick Sally-LuDD. Cocoa. Cofifee. Veal Cutlets a la Maitre d^ Hotel, — Cut veal cutlets into neat pieces, and pound each with a mallet. Broil over a clear fire, transfer to a hot dish, and lay on each cutlet a small piece of maitre d^hdtel butter. Set in a hot corner, covered, for five minutes before sending to table. Maitre d^ Hotel Butter. — Into one cupful of good butter work a tablespoonf ul of lemon juice and two tablespoonfuls of finely chopped parsley, with a little salt and white pepper. Pack into a small jar, cover, and keep in a cool place. It is useful to put on chops, steaks, or cutlets, or to mix with potatoes. Potatoes hashed with Cream, — Chop cold boiled potatoes fine, and stir them into a cup of hot milk in which has been melted two tablespoonfuls of butter. Pepper and salt to taste. Let the potatoes become heated through before you serve them. If you have cream, use this and half as much butter. Quick Sally-Lunn. — Three eggs, half cup