What to eat, how to serve it

Risen Muffins, — Two cups milk, two eggs, one tablespoonful lard, one tablespoonful sugar, saltspoonful salt, half yeast cake dissolved in a little warm water, flour enough for batter. Set a sponge of aU the ingredients except the eggs to rise overnight. In the morning beat these light, add them to the batter, and bake the muffins in tins in a quick oven. FAMILY BBEAKFASTS FOR WINTEB « Wheat Germ-Meal Porridge. Broiled Ham. Canned Pea Pancakes. Buttered Toast. Baked- Apples. Cocoa. Coffee. Canned Pea Pancakes. — One can of green pease, one egg^ one cup milk, two teaspoonf uls melted butter, half cupful flour, half teaspoonful baking-powder, salt to taste. Open the can several hours before it is to be used, and drain oflf the liquor. Rinse the pease in cold water. Mash them with the back of a spoon, and mix with them the butter and salt. Make a batter of the egg, the milk, and the flour, with the baking-powder. Add the pease, beat well, and bake on a griddle. Tangerines. Rice Porridge. Moulded Eggs. Ham Toast. Baked Potatoes. Tea. Coffee. Moulded Eggs. — On the bottom of well-buttered patty -pans with straight sides sprinkle finely minced parsley and a little pepper and salt. Break an egg into each pan, set them in a large pan filled witH boiling water, and bake until set. Turn out on a flat dish, and pour ^ white sauce over them. Ham Toast — To every cupful of chopped cold boiled ham put a half - teaspoonful of made mustard, as njuch butter., and a little Worcestershire sauce. Trim the crust from slices of bread, toast and butter them, and spread them with the chopped ham. Bananas. Oatmeal. Broiled Smoked Salmon. Breakfast Biscuit. Savory Potatoes. Cocoa. Coffee. Breakfast Biscuit. — Two cups milk, half cake yeast dissolved in warm water, two teaspoonfuls white sugar, two tablespoonfuls lard, one tablespoonfnl butter, saltspoonful salt, flour for soft dough. Warm the milk, melt the shortening, and set the sponge overnight. The next morning roll into a sheet, FAMILY BREAKFASTS FOB WINTER cut out with a biscuit cutter, let them rise twenty minutes in the pan, and bake. Savory Potatoes. — Two cupfuls cold potatoes sliced, half cup gravy, quarter o{ an onion sliced. Heat the gravy in a fryingpan with the onion, add the potatoes, and leave them until they are brown, stirring often. Serve potatoes and gravy together. Oranges. Cracked Wheat. Lyonnaise Tripe. Boiled Potatoes. Breadand-milk Cakes. Tea. Coffee. Lyonnaise Tripe. — One pound boiled tripe, one onion, one tablespoonful butter, one cupful stewed tomatoes, pepper and salt. Brown the onion in the butter, add the tripe,- cut into neat pieces, add the seasoning. Brown lightly, add the tomatoes, and, when these are hot, serve. Bread-and-milk Cakes. — One cup fine bread crumbs, two cups milk, one egg^ two teaspoonfuls melted butter, saltspoonful salt, two tablespoonfuls flour. Soak the crumbs in the milk ten minutes ; beat in the whipped egg, the butter, the salt, and the flour. Bake on a well-greased griddle. Apples. Graham Flakes. Fried Scallops. Light Loaf. Hashed Potatoes. Tea. Coffee. Fried Scallops. — Stew the scallops five minutes in their own liquor. Take out, drain, and roll first in egg, then in fine cracker crumbs. Fry to a light brown in deep fat, I lay on a sheet of brown paper in a hot colander, and serve on a small napkin laid on a heated dish. Light Loaf. — One cup milk, one tablespoonf ul sugar, one tablespoonful butter two eggs, two cups flour, two teaspoonf uls baking-powder, saltspoonf ul salt. Beat the eggs light ; add the butter, melted, the sugar, salt, milk, and, last, the flour sifted with the baking-powder. Bake in one loaf, and serve hot.