What to eat, how to serve it

bread into neat squares or rounds, removing the crusts; toast and butter it, spread it with the caviare, and set it in the oven five minutes before serving. Scalloped Cod. Oatmeal Gems. Boiled Potatoes. Guava Jelly and Crackers. Scalloped Cod. — Two cupfuls picked codfish, one cupful drawn butter (with an egg beaten in it), one teaspoonful minced sour pickle, one tablespoonful Worcestershire sauce, fine bread-crumbs. Have the drawn butter hot, stir the fish into it, add the pickle and sauce, pour into a buttered baking-dish, sprinkle with crumbs, dot with bits of butter, and bake. Oatmeal Gems. — Two cups of the finest oatmeal, two cups milk, two eggs, one tablespoonful butter, one tablespoonful sugar, one saltspoonful salt. Scrambled Eggs with Asparagus. Bread and Butter. Cheese Biscuit. Lettuce Salad. Scrambled Eggs with Asparagus. — Six eggs, one tablespoonful butter, two tablespoonfuls milk, salt and pepper to taste, green tips of a bunch of asparagus boiled tender. Put the butter and the milk into a frying-pan, break the eggs into this, and stir until they begin to thicken ; put in the asparagus tops, season, and remove to a hot dish. Cheese Biscuit. — One cup grated cheese, one cup flour, one egg, pinch of salt, dash of Cayenne. Mix all together, roll into a sheet, cut into rounds, and bake to a light brown. Lobster Croquettes. Graham Bread. Saratoga Potatoes. Strawberries and Cream. Lobster Croquettes. — Meat of one large boiled lobster, half pint white sauce, two eggs, juice of a lemon, salt and Cayenne to taste. Mince the meat fine, stir it into the white sauce, add the eggs well beaten, and, last, the lemon juice. Turn out on a plate to cool. When perfectly cold, form into small croquettes with the hands, roll in beaten egg, then in fine cracker crumbs, and fry in deep fat. FAMILY LUNCHES FOR SUMMER IN hot weather a comfortable room is essential to the enjoyment of a meal. The salle a manger must be cleared of food, the soiled dishes removed, all crumbs brushed up, and the flies beaten out the moment breakfast is over, if the apartment is to be pleasant at noon. If blinds and doors are kept closed, the room may be deliciously cool and fresh by lunch-time. With such surroundings, good digestion is much more prone to vrait on appetite than in a stuflfy, fly-infested room, where neither heat nor light is excluded. Among the pleasantest recollections of at least one woman are those connected with the lunches she has eaten in midsummer in a certain city dining-room, where the subdued light, the daintily arranged table, the carefully prepared and seasonable food, and the noiseless serving inclined one to feel that there were many worse fates than being obliged to spend the summer in town. Anchovy Toast. Chicken Salad. Brcad-and-Buttcr. Berries and Cream. Iced Tea. Anchovy Toast. — Spread crustless slices of toast first with butter, then with anchovy paste. Set in the oven five minutes, and send to table. Chicken Salad. — Cut into small neat pieces half the contents of a can of boned chicken or part of a cold boiled or roast chicken. Mix this with half as much celery, if you can get it ; if not, arrange it in the midst of crisp lettuce leaves. Stir into it a French dressing of two tablespoonf uls of oil, as much vinegar, and a little pepper and salt, and pour over it a mayonnaise dressing. Mayonnaise Dressing, — Into a bowl set in an outer vessel of cold or iced water place the yolk of an egg. Be careful that no vestige of the white gets in. Begin whipping FAMILY LUNOH^ FOB SUMMEB