What to eat, how to serve it

A Fish Left Over — The remains of any cold boiled, broiled, fried, or baked fish ; three hard-boiled eggs, if you have only a half -cupful of fish (two eggs if there is more fish) ; one cup white sauce. Flake the fish, chop the eggs, heat both in the white sauce, season to taste, and serve either on toast or without it. Rice Cakes. — One egg, one cup flour, one and a half cups cold boUed rice, saltspoonful salt, three cups milk. If this amount of milk thins the batter too much, add more flour. Roast Spanish Chestnuts. — Cut a bit off of each, and roast them in the oven. Peel, and eat with butter and salt. FAMILY LUNCHES FOR WINTER Curried Oysters. Rice Croquettes. Cold Slaw. Crackers and Cheese. Curried Oysters. — Heat to boiling the liquor from one quart of oysters ; lay the oysters in it, and let them simmer just long enough to plump them. Take them out with a skimmer, put them where they will keep hot, and thicken the liquor by adding to it a tablespoonful of butter rubbed smooth with two of browned flour. Into this stir a teaspoonful of curry-powder wet up in a little cold water. Salt and pepper to taste, squeeze in the juice of a lemon, return the oysters to the sauce, and serve. Rice Croquettes. — Two cups cold boiled rice, one well -beaten egg, one teaspoonful butter, one teaspoonful sugar, salt to taste. work the butter, egg, salt, and sugar into the rice, make into croquettes with the floured hands, and fry in deep fat. Cold Slaw. — Shred half a fine white cabbage, and pour over it a dressing made as follows: Four tablespoonfuls vinegar, halfcup milk, one tablespoonful butter, one tablespoonful sugar, one egg, pepper and salt. Beat the egg\ stir the melted butter, the milk, salt, pepper, and sugar into this. Put the vinegar boiling hot into it, a little at a time. Pour the sauce over the cabbage, and let it become ice-cold before serving. Turkey Hash. Fried Potatoes. MUk Toast. . Macaroons. Cocoa. Turkey Hash, — Eemove the meat from the bones of a turkey, and cut it into neat bits ; stir two cups of this into two cups of white sauce ; season to taste. Make the stuffing of the turkey into neat cakes, fry them, and arrange them on the dish around the hash. Macaroons. — One and a half cups powdered sugar, whites of two eggs, six ounces almond paste. Beat the whites very stiff; FAMILY LUNCHES FOR WINTER add the sugar and the almond paste, the latter chopped fine. Make into balls with the fingers, and bake in very well greased pans in a moderate oven. Take out when they are a delicate brown, but do not remove them from the pans until they are perfectly cold. These little cakes are ^ delicious and so easily made that it is strange they are not more generally manufactured at home. Jellied Chicken. Hominy Croquettes. Toasted Muffins. Orange Cake. Jellied Chicken, — Cut up a chicken as for fricassee, and stew until the meat slips from the bones. Take out the chicken, and cut it into neat pieces when it has become cold. Let the gravy simmer half an hour with an onion sliced, a small bunch of parsley, a couple of stalks of celery, and a bay-leaf. Strain it, and return it to the fire with the white and freshly broken shell of an egg. Let it boil up, and strain it again, this time through a cloth. While still hot pour three cups of this liquor upon a half-box of gelatine \fhich has