What to eat, how to serve it

Stewed Pigeons. — Cut pigeons in half, place a layer of salt pork cut in thin strips in the bottom of a saucepan, and lay the pigeons on this ; sprinkle with a little chopped onion ; pour over them enough hot water to cover them, put a closely fitting top on the pot, and cook them slowly for two hours. Take out the birds and the pork, and keep them hot while you thicken the gravy left in the pot with a little browned flour wet up in cold water ; boil up once, pour over the pigeons, and serve. Fried Bananas. — Select firm bananas, peel them, and slice them lengthwise ; dip them in egg, roll them in very fine cracker-crumbs, and fry them in deep fat to a light brown. Serve on a napkin laid in a deep dish. Api'icot Fritters. — Stew evaporated apricots until tender, adding, when half done, sugar in the proportion of two tablespoonfuls to every cupful of juice. When the apricots are tender, take them out, leaving the syrup to reduce by boiling until it is quite thick. Dip each piece of apricot into a frying batter made of a cup of flour, a tablespoonful of melted butter, a small cup of warm water, and the white of an egg beaten light; drop these fritters into boiling deep fat. When done, lay on a piece of brown paper in a colander for a few minutes, transfer to a hot dish, and pour the hot syrup over and around them. Broiled Shad. Canned French Pease. New Potatoes. Lettuce. • Preserved Ginger. Fancy Cakes. Canned French Pease, — Drain the pease, and put them in a frying-pan with a tablespoonful of melted butter smoking hot ; toss the pease about in this until they are heated through and well coated with the butter; season with pepper and salt, and serve at once. Lettuce, — Dress on the table with a plain French dressing. FAMILY DINNERS FOR SUMMER Green-Pea Soup. Roast Shoulder of Veal. Boiled Potatoes. Asparagus with Eggs. Cherry DumpliDgs. Green-Pea Soup. — One quart shelled pease cooked until tender, one quart milk, two tablespoonfuls butter, one teaspoonful sugar, one tablespoonful flour, salt to taste. Press the pease, after they have been boiled and drained, through a colander ; put them back on the fire, and stir into them the milk, boiling hot, thickened with the butter and flour and seasoned with the sugar and salt. Boil up once, and serve. Asparagus with Eggs, — One bunch asparagus, two hard-boiled eggs, one cup white sauce. Boil the asparagus until tender ; cut the stalks into inch lengths, rejecting the hard woody portions ; chop the hard-boiled eggs coarsely, and stir with the asparagus into the white sauce, which must be boiling, hot. Serve at once. Cherry Dnmplings, — Make a biscuit crust of two cups of flour, a tablespoonful of butter rubbed into it, a little salt, a teaspoonful of baking-powder, and milk enough to make a soft dough. Roll out into a sheet a quarter of an inch thick, and cut into squares about three inches across. Stone the cherries ; put a spoonful into the centre of each square of paste; spriqkle with sugar, fold the edges across, and pinch them together. Lay them Avith the pinched edges downward in a pan, and bake to a light brown. Eat with a hard sauce made as directed in the preceding chapter. Fish Chowder. Broiled Lamb Chops. Raw Tomatoes. Young Onions Stewed. Strawberry Meringue. Fish Chowder, — Two pounds fresh fish, two good-sized potatoes, one cup milk, a quarter of a pound of salt pork, one onion FAMILY DINNERS FOR SUMMER