What to eat, how to serve it

minced, one tablespoonful chopped parsley, enough boiling water to cover all the ingredients after they are in the pot. Out up the fish, the pork, and the potatoes (which should have been peeled and parboiled) into pieces less than an inch square. Place in a pot or saucepan first a layer of pork, then one of fish strewn with onions and parsley, then one of potatoes ; repeat the layers in this order until all the materials are used. Pour in the water, cover closely, and let it cook slowly a full hour. Split and butter half a dozen Boston crackers ; let them soak in the cupful of milk over the fire for five minutes ; take them out, and lay them in the tureen, and pour the chowder over them. Pass lemon with it. This chowder is even better the second day than the first, although there is rarely much left over. Strawberry Meringue. — Line a pie -dish with puff paste, bake this carefully, and then place in it a thick layer of hulled strawberries ; rather small ones are best for this purpose. Sprinkle them with powdered sugar, and heap over them a meringue made of the whites of four eggs whipped stiff with half a cup of powdered sugar. Just before putting it in stir lightly into it a cupful of the berries. Set the pie-plate containing the meringue in the oven long enough to brown delicately, and eat when perfectly cold. Asparagus 8oup. Boiled Chicken. Green Pease. Summer Squash. Raspberry Pudding. Asparagus Soup. — Boil a bunch of asparagus until it is very tender. When done, cut off the green tips, and put them aside, and rub the stalks in a colander, getting all of them through that you can. Heat four cups of milk in a double boiler, add the strained asparagus to this, and thicken with a tablespoonful of butter rubbed in one of flour. Season to taste with salt and pepper, add the asparagus tops (which should have been kept hot), and serve. Raspberry Pudding, — Two cups raspberries (red or black), three cups flour, three FAMILY DINNERS FOR SUMMER eggs, two cups milk, one tablespoonful butter, two teaspoonfuls baking-powder, saltspoonful salt. Beat the eggs very light, and mix with the butter, melted, and the milk. Stir into this the flour sifted with the salt and baking-powder, taking care that the batter does not lump. Dredge the berries with flour, add them to the pudding, and boil this in a plain pudding mould, set in a pot of boiling water, for three hours. Take care that the water does not come over the top of the mould. Serve with hard sauce. Egg Soup. Roast Lamb. Mint Sauce. Beets. Succolash. Green Pease. Melons. Egg Soup. — One quart milk, four eggs, one onion sliced, one tablespoonful flour, one tablespoonful butter, salt and. pepper to taste. Heat the milk to scalding in a double boiler with the onion. Thicken the milk with the flour and butter, and season to taste. Poach the eggs in boiling water, lay them in the bottom of the tureen, and strain the soup upon them. Simple and nutritious. Mint Sauce, — Four tablespoonfuls vinegar, one tablespoonful mint chopped very fine, one tablespoonful white sugar, a very little salt and pepper. Pour the vinegar upon the sugar and mint, and let them stand in a cool place a full hour before using. Add the salt and pepper just before sending to table. For the benefit of those who are sometimes unable to procure the fresh herb, it may be stated that the dried mint sold in bottles is an excellent substitute. Cheese Soup. Beef d la Mode. Fried Cucumbers. Cauliflower. Green Corn. Fresh Fruit.