What to eat, how to serve it

Fried Egg-Plant, — Peel and cut the eggplant into slices less than half an inch thick an hour before it is to be cooked ; lay the slices in salted iced water, with a plate over them to keep them from floating. Just before dinner wipe each slice dry, lay it in beaten egg, and then roll it in salted and peppered cracker-crumbs. Have ready lard or really good dripping in a frying-pan, and fry the slices brown. FAMILY DINNERS FOR AUTUMN Cocoanut Custards, — Three eggs, three cups milk, half -cup sugar, half a cocoanut grated, one teaspoonful vanilla. Heat the milk to boiling ; pour it upon the beaten eggs and sugar ; return to the fire, and cook the custard until it thickens. When it reaches the right consistency take it from the stove, and when it has partially cooled stir in the vanilla and cocoanut. Fill small cups with this, set them in a pan of boiling water in the oven, and bake until set. Veal Soup. Stewed Lamb a la JardinUre. Creamed Potatoes. Sliced Peach Pie. Veal Soup. — Two pounds lean veal from the leg (cut into small pieces), a few veal bones well broken, two quarts cold water, one onion, two stalks celery, a little parsley, two tablespoonfuls rice, salt and pepper to taste. Slice the onions, and frv them in the soup-pot to a good brown in a little dripping; put the meat in on them, and when this has browned add the veal bones, the celery, the parsley, and water. Let all simmer gently for several hours. Set the soup aside with the meat in it until cool ; skim, strain, and return to the pot, with the raw rice and the seasoning. Let the soup cook slowly until the rice is tender, and then serve. Pass grated cheese with this soup. Stewed Lanib d la Jardiniere. — Select a good-sized breast of lamb, and lay it in a saucepan ; pour over it enough cold water to nearly cover it, and put a closely fitting lid on the pot. While it is simmering gently, parboil half a cupful of string or Lima beans, half a cupful of green pease (fresh or canned), two small carrots cut into neat, thin slices, and a few clusters of cauliflower. When the lamb is nearly done, lay these vegetables on it ; put with them two tomatoes sliced, and cook about fifteen minutes. In serving this dish arrange the vegetables around the meat, and pour over them the gravy, which should be thickened with browned flour after the meat and vegetables have been taken from it. Sliced Peach Pie. — Line a pie-plate with a good paste, and cover it with peaches, FAMILY DINNEBS FOB AUTUMN sliced, but not peeled ; sprinkle thickly with sugar, and bake in a steady oven. There must be no top crust, but a meringue may be added when the pie is nearly done, and lightly browned. This pie is very good. Tomato Soup Maigre, Baked White-Fish. Mashed Potatoes. Fried Oyster-Plant. Rice-and-Pear Pudding-. Tomato Soup Maigre. — Fry a sliced onion brown in butter or good dripping in the bottom of the soup-pot; pour in the chopped contents of a can of tomatoes and two cups of boiling water; stew until tender, rub through a colander, return to the fire ; add a half -cupful of boiled rice; thicken with a tablespoonf ul of butter rubbed smooth with one of flour ; boil up, and serve. Baked White-Fish. — Select a good-sized fish, and stufp it with a dressing of breadcrumbs well seasoned and moistened with a little melted butter. Sew the fish up carefully ; pour a cupful of boiling water over it after it is laid in the dripping-pan, and bake 15 225 (covered) for an hour, basting several times with butter. Kemove the threads before sending to table.