What to eat, how to serve it

Meat Loaf. — Two pounds raw or underdone beef or veal, minced fine; quarter-pound ham, also minced ; two eggs ; half -cup fine bread-crumbs ; one tablespoonf ol melted butter; pepper, salt, chopped onion, and herbs for seasoning to taste. Work all the ingredients well together, and press closely into a brick-shaped tin. Cover this, set it in a pan of boiling water, and bake an hour and a half, taking care that the boiling water does not cook away. Turn out and slice when cold. Fried Bread. — Beat one egg into a cup of milk ; soak in this slices of stale bread from which the crust has been trimmed. Cook on a griddle, as you would cakes. Hot Cake, — One cup buttermilk, two eggs, three tablespoonfuls butter, one and a half cups sugar, half teaspoonf ul soda, flour for a good batter (about two heaping cupfuls). Bake in a loaf, and eat warm. Broiled Smelts. Hashed Potatoe& Raised Muffins. Cerealine Fritters. Raised Muffins. — Two eggs, two cups milk, one tablespoonful butter, one tablespoonful sugar, half yeast-cake, saltspoonf ul FAMILY LUNCHES FOB AUTUMN salt. Make a sponge in the early morning, omitting the eggs ; at lunch-time add these, well beaten, and bake the muffins in a quick oven. Cerealine Fritters. — One and a half cups cerealine, two cups milk, saltspoonful salt. Cook the cerealine in the milk, beat it up light, and set it aside to cool in a shallow pan; cut it into squares or rounds when cold, and fry in deep fat; sprinkle with powdered sugar, and put a spoonful of jelly on top of each just before sending to table. 4 Stewed Kidneys. Potatoes au Ch'otin, Plain Muffins. Sliced Oranges. Stewed Kidneys. — Soak two kidneys in salt and water half an hour ; take out the core, and cut the remainder into small pieces. Brown a tablespoonful of butter and one of flour together with a quarter of an onion sliced ; lay the pieces of kidney in this, and let them cook five minutes. Add a cup of good gravy ; or, if this is lacking, half a cup of boiling water. Let the kidneys simmer in this ten minutes ; take out, and serve on slices of toast, pouring the gravy over and around them. Potatoes au Gratin. — Two cupfuls of raw potatoes cut into dice, half-cup fine breadcrumbs, two tablespoonfuls butter. Let the potato dice lie in cold water several hours, drain them, season with salt and pepper, and put them in a well-greased pan ; dot them thickly with bits of butter, sprinkle them with the crumbs, and add more butter. Bake, covered, for half an hour ; uncover, and brown. Plain Muffins. — One egg, two cups milk, one tablespoonf ul lard, saltspoonful salt, half yeast-cake, flour for batter. Set them early in the morning, and let them rise until noon. Toasted Bacon. Poached Eggs. Buttered Toast. Quick Crullers. Cream Cheese. Quick Crullers, — One and a half cups sugar, one cup butter, four eggs, ccinnamon and nutmeg to taste, flour for a stiff dough; roll FAMILY LUNCHES FOR AUTUMN out) and cut into fancy shapes, and fry in deep fat. Creamed Lobster. Thin Breadand-Butter. Salad of Cold Lamb. Crackers and Cheese. Creamed Lobster. — One cup milk, half-cup cream, meat of a large lobster, two tablespoonfuls butter, one tablespoonful flour, salt and Cayenne pepper to taste, juice of a lemon. Heat the milk to boiling, and thicken with the flour and butter. Mince the lobster with a sharp knife; never chop it. Stir it into the milk, and let it become well heated; add to it the raw cream, stir up once, and take from the fire; season, add the lemon juice, and serve in small silver or china shells. A Fish "Left Over." Stewed Potatoes. Rice Cakes. Roast Spanish Chestnuts.