What to eat, how to serve it

stock or gravy of any meat except mutton, half-box of gelatine, one gill cold water, one cup boiling water, two tablespoonfuls vinegar, one glass sherry, a cold boiled tongue, sliced. Soak the gelatine in the cold water for two hours. Pour over it the boiling water, the stock or gravy, and the tongue liquor, heated. Unless the gravy is highly seasoned, it is a good plan to boil a bay leaf, a sprig of parsley, a slice of onion, and a few sweet herbs in a cup of water, and then to strain this, and pour it over the gelatine instead of using the plain boiling water. Flavor the jelly with the vinegar, the sherry, pepper, and salt, if the last is needed. Strain all through a cloth. When the jelly begins to harden, pour a little into a brick-shaped mould or tin pan with straight sides, first wetting the mould with cold water. Arrange slices of tongue on this. Pour in more jelly, then place another layer of tongue, and continue thus until the supply of both is exhausted, making jelly the last layer. Set the mould on ice until the jelly is hard ; turn it out and slice on the table. This sounds like a fussy dish, but it is less trouble than appears at first. Asparagus Biscuit. — Scoop out the inside of stale biscuit, leaving side walls and the foundation of crust. Set these hollow shells in the oven until dried. Boil asparagus tender in salted water, cut off the tops, mince and season them, and stir them into a cupful of drawn butter. Fill the hot shells with the mixture, and send to table. Baked Chicken Omelet. Corn Croquettes. Brown Bread. Strawberry Short-Cake. Iced Coffee. Baked Chicken Omelet — Into one cupful of white sauce, made as previously directed, stir a cupful of chicken, minced fine and seasoned to taste. Beat two eggs light, yolks and white separately. Add the yolks to the chicken mixture ; last, stir in the whites lightly, pour into a buttered pudding dish, and bake in a quick oven. Corn Croquettes. — To two cupfuls of green corn, chopped, add one well-beaten egg, a FAMILY LUNCHES FOB SUMMEB teaspoonf ul of butter, one of sugar, salt to taste, and just enough flour to hold the ingredients together. Form into croquettes with floured hands, and fry in deep fat. Pickled Lambs' Tongues. Egg Salad. Boiled Corn-Bread. Loppered Milk. Egg Salad, — Slice hard-boiled eggs, arrange them upon crisp lettuce leaves, and pour over all a mayonnaise dressing. Boiled Corn-Bread, — Two cups sour milk, one cup warm water, one tablespoonf ul lard, one tablespoonful molasses, one teaspoonful soda, one cup flour, two cups corn -meal. Mix the ingredients, beating well ; pour into a Boston brown-bread mould with a tight top ; set in a pot of water ; boil two hours, and turn out. Welsh Rabbit. Cold Corned Ham. Sliced Cucumbers. Rolls. Hot Oatmeal Crackers. Cream Cheese. Welsh Rabbit — One egg, half-cup milk, 10 145 one cup grated cheese ; salt, Cayenne, and made mostard to taste; squares of stale bread toasted and buttered. Heat the milk in a double boiler, melt the grated cheese in this, season, add the egg, and pour the mixture over the toast. If the rabbit seems too thin, add more cheese or a few fine breadcrumbs. FAMILY LUNCHES FOR AUTUMN Sweetbread P&t6s. Raised Corn-meal Muffins. Fried Potatoes. Jelly Toast. Sweetbread Pates. — Scald and blanch a pair of sweetbreads ; remove bits of skin and gristle ; chop rather coarsely, and stir into a cupful of white sauce ; season to taste. Have ready pastry shells made hot in the oven, and fill them with the sweetbreads. Send verv t/ hot to table. A few mushrooms chopped with the sweetbreads are a pleasant addition. Raised Corn-meal Muffins. — Two cups milk, two cups corn-meal, one tablespoonful