What to eat, how to serve it

Sausage Rolls. — Make a good pastry by chopping into two cups of flour four tablespoonfuls of butter, making this to a paste with half a cup of ice- water, and rolling out three times. Have the ingredients and utensils very cold, and handle the paste as little and as lightly as possible. Cut the pastry with a sharp knife into strips about three inches square. On one of these lay cooked and minced sausage-meat, and cover it with another square of the same size. Pinch the edges together, and bake in a moderate oven. Proceed thus until all the materials are used. Eye Muffins. — One cup white flour, two cups rye flour, two eggs, two teaspoonfuls baking-powder, one tablespoonful butter, one tablespoonful sugar saltspoonful salt, milk enough for stiff batter. Beat well, and bake in muffin-tins. a. Mandarins. Boiled Hominy. Pork Tenderloins. Apple Sauce. Crumpets. Coffee. Cocoa. Crumpets. — Two cups milk, three cups flour, three tablespoonfuls butter, saltspoonful salt, half yeast-cakedissolved in warm water. Warm the milk ; beat in the salted flour, the melted butter, and the yeast. Let this sponge stand in a warm place until light. Bake in greased muffin-rings on a hot griddle, or in muffin-pans in the oven. In either case fill the pans or rings only half full, as the crumpets will rise in baking. • Oatmeal. Veal Croquettes. Stewed Potatoes. Sour-milk Muffins. Stewed Prunes. Tea. Coffee. Veal Croquettes, — One cup cold veal, minced fine; tiny bit of onion, scalded and chopped; half teaspoonful parsley; one cup milk, or half milk, half soup stock ; onetablespoonful flour ; one tablespoonful butter ; pepper and salt to taste ; one egg. Cook the butter and flour together until they bubble; pour the milk or milk and stock on them, and stir until they thicken. Remove from the fire, and pour upon the beaten egg ; then stir in the meat, seasoned with the onion, parsley, pepper, and salt. Set this aside until cold enough to handle, then form into croquettes between the floured hands. Roll in egg, and then in fine cracker crumbs, and drop into boiling lard. They are better prepared an hour before frying. In making veal croquettes, oyster liquor may be used in place of the stock, and a few oysters chopped with the veal will improve the flavor. /Sour-milk Muffins, — One egg, two cups sour milk, half teaspoonful salt, half teaspoonful soda dissolved in hot water; flour to make a stiff batter. Beat hard, and bake quickly. FAMILY BREAKFASTS FOR WINTER Bananas. Wheat Flakes. Apples and Bacon. Loaf Corn Bread Saratoga Potatoes. Tea. Coffee. Apples and Bacon, — Fry thin slices of bacon crisp in its own fat. Take up the bacon and keep hot while you fry in the fat left in the pan apples sliced across and cored, but not peeled. Arrange the apples in the centre of the dish, the bacon around the sides. Loaf Corn Bread, — Two eggs, two cups milk, two cups corn meal, one cup flour, one tablespoonful lard, one tablespoonful sugar, two teaspoonfuls baking-powder, saltspoonful salt. Beat the eggs light, add the melted lard, the milk, the flour, and meal, sifted with the baking-powder and salt, and beat very hard. Bake in a round tin, one with a tube in the middle, if you have it. 6 81 Grapes. Cerealine. Broiled Salt Mackerel d la MaUre d^H6td. Stewed Potatoes. Risen Muffins. Tea. Cocoa. Broiled Salt Mackerel a la Maitre d^Hbtel. — Soak the mackerel overnight. In the morning wipe it dry, broil, lay on a hot dish, and anoint plentifully with maitre d'hôtel butter, made by directions given in the preceding chapter.