What to eat, how to serve it

Apple Charlotte. — Two eggs, two cups milk, half -cup sugar, two cups rather stiff apple-sauce. Make a boiled custard of the yolks of the eggs, the milk, and the sugar ; whip the whites of the eggs very light, and beat them into the apple sauce, which should have been well sweetened while hot. Heap the sauce and whites in a dish, and pour the custard over it. Set in the ice-box, or some other cold place for half an hour before sending to the table. Mutton and Kice Broth. Roast Mutton. Creamed Parsnips. Mashed Potatoes. Sponge-Cake Trifle. Mutton and Rice Broth, — Strain and skim the liquor in which the mutton was boiled ; put it over the fire with two tablespoonfuls of raw rice, and let it cook about three quarters of an hour, until the rice is soft ; stir into it a cup of boiling milk which has been thickened with a tablespoonful of flour. After this is added to the broth, let it boil up once, and then serve. Creamed Parsnips. — Boil and peel parsnips ; cut them in slices, and, after spreading each slice with butter, lay in a vegetable dish, and pour over them a white sauce made of a cup of boiling milk cooked until thick with two teaspoonfuls of flour and one of butter ; pepper and salt to taste. Sponge-Cake Trifle. — Cut a stale spongecake into slices, and pour over each piece enough sherry to moisten it thoroughly. Spread the cake with raspberry or strawberry jam, and cover all with a pint of whipped cream, slightly sweetened. FAMILY DINNERS FOB SPRING Veal Cutlets. Baked Tomatoes. Creamed Spaghetti. Asparagus Salad. Crackers and Cheese. Coffee. Light Cakes. Baked Tomatoes, — Select fine large tomatoes, and cut a small piece out of the stem end of each. In this hole place a small lump of butter, about half the size of a hickorynut. Bake the tomatoes slowly for half an hour ; take up, and keep hot while you thicken the juice left in the pan with a tablespoonful of flour wet up in a very little cold water. Set the pan on top of the stove, and let its contents boil up once. Season to taste with pepper and salt, and pour this sauce over the tomatoes. Creamed Spaghetti, — One half pound spaghetti boiled tender in two quarts boiling water, slightly salted ; one tablespoonful butter; two teaspoonfuls flour; one cup milk; four tablespoonfuls grated cheese; pepper and salt to taste. Cook the butter 14 209 and flour together; add the seasoning and the cheese. Drain the spaghetti, put it in a deep dish, and pour the sauce over it. Asparagus Salad, — Boil a bunch of asparagus until tender; drain it, and put it on the ice. When perfectly cold, pour over it a half-cupful mayonnaise dressing into which has been stirred a teaspoonful of French mustard. Canned asparagus may be used when the fresh is out of season. Cream Corn Soup. Stewed Pigeons. Baked Potatoes. Fried Bananas. Apricot Fritters. Cream Corn Soup. — One can corn, three cups boiling water, two cups milk, one tablespoonful butter, two tablespoonfuls flour, one egg, pepper and salt to taste. Drain the liquor from the corn, and chop the latter fine; cook it in the boiling water for an hour ; rub it through the colander, and return it to the fire. Have the milk hot in a farina kettle. Thicken it with the flour and butter; season, and pour a little at a time FAMILY DINNERS FOB SPRING upon the beaten egg. Stir this in with the hot corn purée, and serve at once.