What to eat, how to serve it

The truth, often reiterated, that women cook only for men, and that a woman would never take the trouble to prepare anything for herself beyond a cup of tea and a slice of toast, is strongly emphasized by the carelessness many of them manifest in the matter of luncheon. Of course, when there are several in the family the needs and tastes of others have to be consulted ; but when the mistress of the house has to sit down to a solitary meal, or at best to one that is the nursery dinner for two or three children whose diet is of the simplest, she is apt to let her luncheon consist of little more than a " cold bite," and the — almost — invariable cup of tea. Such a course must aflfect the health sooner or later, and is a species of carelessness of self against which a woman must guard if she does not wish to reap its fruits in headaches, dyspepsia, and general depression of the system. Without getting up a troublesome menu, she may yet devise divers tempting little dishes which will coax her appetite. She will feel happier and work better for a substantial although not heavy meal in the middle of the day. Luncheon is pre-eminently the meal at which to make use of potted meats, sardines, pates and the like. There are many of these from which to make a choice. A luncheon is not to be despised that begins with a cup of bouillon, or with a plate of soup left over from last night's dinner, continues with fresh rolls or biscuit or muifins, or toasted crackers, or good cold bread — white or brown — cut in delicate slices, and one of the pates put up by certain French and American companies, or a Gotha liver sausage, or a few sardines, accompanied by a cup of tea or cocoa, and concludes with some simple sweet, such as marmalade, jam, or fruit. Eut luncheon need not be confined to cold delicacies that must be bought outright. It is the time for using up left-overs, for trying new recipes for side-dishes and entrees, for the housekeeper to learn for herself and to teach her cook the daintiest methods of utilizing those remnants which the uninitiated might stigmatize as "scraps.'' Great is the variety of styles in which these may be employed. That bit of cold fish from last evening's dinner may be picked to shreds, stirred into a white sauce, and baked in a scallopshell. Or it may be mixed with half as much mashed potato, moistened with boiling water and a little melted butter, and tossed up into a dish of creamed fish. The scraps of pastry left from pie-making and the sausage or two that were, spared at breakfast may compose a sausage-roll, the cold potato and the fragment of steak may be turned into a hash, and odd slices of cold lamb, mutton, or veal are just the thing for croquettes and fritters. And of the odds and ends of poultry what delicious compounds may be made ! Croquettes, scallops, minces, fritters, filling to pates^ salad enough for one or two if eked out with lettuce, and a dozen other dainty plate. Or a tiny omelet, either baked or sautee^ may be prepared ; and when one begins to count up the appetizing dishes which may be made of eggs, the list seems without an end. Even when several people are to partake of the meal a variety of little 'dishes may take the place of a single large one for which new material would have to be purchased. In the cultivation or creation of a talent as a rechauffeuse true economy consists. In some homes luncheon is a quite elaborate affair, and comprises several courses, including, perhaps, a soup or bouillon, a meat course, a salad, and fruit or sweets. In the majority of establishments owned by people of moderate means, however, the meal is simpler, but need be no less delightful. Many people can eat muffins, griddle-cakes, and