What to eat, how to serve it

Clam Fritters. — Two dozen clams, one egg, one cup milk, two small cups flour, or enough for thin batter, salt and pepper. Chop the clams fine, and stir them into the batter made of the milk, clam liquor, beaten eggs, and the flour. Season to taste, and fry by the spoonful in very hot lard. English Muffins, — Two cups milk, one tablespoonful butter, one teaspoonful sugar, saltspoonful salt, half of a yeast-cake. Four cups flour, or enough to make a very stiff batter. Set to rise for about three hours, or until the batter is like a honeycomb, then bake on a soapstone griddle in very large muffin-rings. Make them the day before they are wanted, and, when ready to use them, split, toast lightly, butter, and eat hot. Oranges. Large Hominy. Fried Smelts. Moulded Potato. Hasty Muffins. Tea. Coflfee. Moulded Potato, — Press cold mashed potato into small teacups ; turn out, brush over with yolk of egg put a bit of butter on top of each, and brown in the oven. Hasty Muffins. — Two cups flour, two eggs, one tablespoonful mixed butter and lard, two teaspoonfuls white sugar, one teaspoonf ul baking-powder, saltspoonful salt, one cup milk. Into the eggs, beaten very light, stir the melted shortening, the sugar, the milk, and the flour, well mixed with the salt and baking-powder. Stir well, and bake in thoroughly greased tins. Grapes. Cerealine cooked in Milk. Egg Timbales with Cheese. Lyonnaise Potatoes. Wheat Puffs. Egg Timbales with Cheese, — Six eggs, one gill milk, salt and pepper to taste, two tablespoonfuls grated cheese. Beat the eggs well without separating the yolks and whites, add the milk and seasoning, stir in the cheese, and pour into well-greased little tin pans Avith straight sides ; set these in a pan of hot water, and bake in the oven ; when the egg is firm, turn out on a flat dish, and pour a white sauce over them. Lyonnaise Potatoes. — Slice cold boiled potatoes into neat rounds ; cut a medium-sized onion into thin slices, and put it with a good tablespoonful of butter or bacon dripping into the frying-pan ; when the onion is colored, add the potatoes, about two cupf uls, and stir them about until they are a light brown. Strew with chopped parsley, and serve. Wheat Puffs — Two cups milk, two eggs, two cups flour. Beat hard and very smooth, and bake in greased and heated gem-pans or earthenware cups. Eat at once. AWOED may be said here anent the cooking of porridges. There are as many theories about this apparently simple affair as there are denominational differences in theological circles. One housekeeper soaks the oatmeal overnight ; another puts it on when the fire is made ; another fifteen minutes before breakfast. Mrs. A. soaks hers in cold water, Mrs. B. uses boiling, while Mrs. C. inclines to having the water just hot. One stirs the porridge frequently ; another says it is ruined if touched with a spoon. On general principles, one may say that oatmeal is never the worse for a soaking, although some varieties need it less than others ; that unless carefully and evenly cooked it is apt to become lumpy without stirring or beating ; and that the degree of stiffness to which it should be brought must de- pend upon the taste of those who are to eat it. Oranges. Graham Mush. Sausage Rolls. Byo Mufllns. Baked Potatoes. Tea. Coffee.