What to eat, how to serve it

in salad oil drop by drop with a Dover eggbeater, beating for nearly a minute after each addition. After ten minutes, add two or three drops at a time, and when the dressing once begins to tliicken, the quantity can be increased even more. If too thick, add a little vinegar to thin it. A pint of oil can be used to every egg. When done, season with salt and white pepper. Just before serving, stir into it the whipped Avhite of an egg. The bowl, egg-beater, and materials must all be very cold, and the dressing when made must be kept on ice until used. Eggs a la Creme. Raw Tomatoes. Rice Crumpets. Sliced Peaclies. Eggs d la Creme. — Eight eggs boiled hard, one cup white sauce, two tablespoonf uls fine crumbs, tablespoonful butter. Slice six of the eggs, and put them in a pudding -dish with the white sauce. Rub the yolks of the other two eggs through a sieve, mix them with the bread-crumbs, and sprinkle them over the top of the dish. Put bits of butter here and there, garnish the dish around the sides with points of buttered toast and the extra whites of the eggs cut in rings, and set the dish in the oven untU browned on top. Rice Crumpets. — One cup rice, two cups flour, one cup milk, one tablespoonf ul butter, one tablespoonf ul sugar ; quarter of a yeastcake, dissolved in warm water; pinch of salt. Set to rise early in the morning. When light, fill muffin-pans ; let them stand fifteen minutes, and bake. Deviled Chicken. French Rolls. Broiled Tomatoes. Berries. Deviled Chicken. — Select a young and tender chicken, score it with a knife, rub it well with the sauce described in the last chapter (see "Deviled Mutton"), and broil over a clear fire. Broiled Tomatoes. — Slice, but do not peel, fresh tomatoes. Broil them on a toaster over the fire ; remove to a hot dish ; put a little butter, pepper, and salt on each one, and let them stand a minute before serving. FAMILY LUNCHES FOB SUMMER . Poached Eggs, with Anchovy Toast. Sardines. Boston Brown-Bread. Water-cress. Nutmeg Melons. Poached Eggs, with Anchovy Toast — Prepare slices of anchovy toast as already described, and lay on each slice a poached egg. Pour over all a cup of drawn butter in which has been stirred a teaspoonful of chopped parsley. Boston Brown-Bread, — Put a loaf of Boston brown-bread into the inner vessel of a double boiler, and boiling water in. the outer vessel, and steam the bread until it is hot through. "" 6. Game Pate. Cold Tongue, sliced. Bread-and-Butter. Radishes. Hot Crackers. Cream Cheese. Game Pate. — Several varieties of game pdtes are put up by French and American companies, and all are admirable for summer lunches or teas. Fried Pickerel. New Potatoes. Brown Bread. Celery and Radish Salad. Fried PicJcerd. — These fish are very delicious when perfectly fresh. Each fish should be rolled in flour and fried quickly in hot dripping. Take them out of the pan as soon as done. Celery and Radish Salad. — Cut the celery into inch lengths, and toss it up with a French dressing. Heap it in a bowl, and arrange half-peeled radishes around the mound. Pour over all a mayonnaise dressing prepared according to the directions already given. The combination of the cool celery and the pungent radishes will be found very pleasing. Jellied Tongue. Fried Bananas Asparagus Biscuit. Peaches and Cream. Jellied Tongue. — One cup of the liquor in which the tongue was cooked, two cups good FAMILY LUNCHES FOE SUMMER