What to eat, how to serve it

rounds, and sprinkle with granulated sugar FAMILY LUNCHES FOB SPBING before baking. Watch closely or they will burn. A Scrap Hash. Rice Bread. OraDges. A Scrap Hash, — Two cups cold beef (roast, boiled, corned, or fresh), one or two cold sausages, two or three slices cold bacon, one cup cold potato, four olives, tablespoonful Worcestershire sauce, a little cold stewed tomato (if you have it), half an onion minced fine, one cup gravy or soup stock, oi' one cup boiling water and a tablespoonful of butter. Heat the gravy or stock to boiling in a frying-pan; stir into it the other ingredients chopped Jme ; simmer for fifteen minutes, stirring constantly. You can either serve the hash soft or let it brown on the bottom. Olla-podrida though it seems, it will be savory, and will be relished by nearly every one. Rice Bread. — Two cups milk, two cups boiled rice, one cup white corn -meal, three eggs well beaten, two tablespoonfuls butter, teaspoonful salt. Bake in a hot oven, in rather shallow pans. Liver Toast. Rusk. Radishes. Stewed Pie-plant. I Light Cakes. Liver Toast, — One cupful cold boiled or stewed liver, half cupful brown gravy of any sort, enough mustard, salt, pepper, and Worcestershire sauce to season the liver highly, several squares of buttered toast. Rub the liver smooth with the back of a spoon, add the seasoning, heat to boiling with the gravy, and heap or spread upon the toast. Set in the oven two minutes before sending to table. Mush — Two cups milk, two eggs, two and a half cups flour, half cup butter, one cup sugar, half a yeast-cake dissolved in warm water. Set a sponge made of the milk, the yeast, and part of the flour — enough to make a good batter. Let this rise all night. In the morning work in the beaten eggs, the sugar, butter, and the rest of the flour. Knead well, and make into balls with the hands. Set these together in the pan, let them rise until light, and bake in a steady oven. Just before taking them out brush the tops with molasses and water. Panned Oysters. Lunch Biscuit. Stewed Prunes. Ginger Snaps. Panned Oysters. — Cut small rounds of toast to fit the bottom of deep, straight-sided pattypans. Prettier than these are the little " nappies," or china fire -proof dishes, that come for this purpose. Moisten each piece of toast with a spoonful of oyster liquor, lay on it as many oysters as the pan will easily hold, sprinkle with pepper and salt^ lay a small piece of butter on top, and set in the oven for a few minutes until the oysters begin to crimp. Serve in the pans. Lunch Biscuit — Two cups flour, half cup milk, one egg, one tablespoonful butter, one tablespoonful baking-powder, saltspoonful salt. Chop the shortening into the salted flour, pour in the beaten egg and milk, making a soft dough, roll out, cut into rounds, and bake. Deviled Mutton. Hashed Potatoes. Hot Loaf Bread. Orange Marmalade. Deviled Mutton, — Rub slices of rare mutton with a mixture made as follows: One teaspoonful Worcestershire sauce, one teaspoonful vinegar, one teaspoonful made mustard, tablespoonf ul melted butter. Let the meat lie in this for an hour. Then dip each slice in a frying batter made as directed in recipe for "ham fritters," and fry in deep fat. Or the deviled meat may simply be boiled over a clear fire. In either case serve very hot. Hot Loaf Bread. — Set a loaf of French bread in the steamer for fifteen minutes, then in a hot oven for five minutes. Serve wrapped in a napkin, and cut on the table. Caviare Toast. Cold Meat. Baked Potatoes. Strawberries, unhuUed. Caviare Toast — Buy the Russian caviare, which comes in small tin cans. Cut your FAMILY LUNCHES FOB SPRING