What to eat, how to serve it

the water, and pour over the onions a cupful of soup or gravy ; let the onions simmer in this for ten minutes ; then take them out, and keep them hot while you thicken the gravy with browned flour. Pour over the onions just before sending to the table. Orange Eoly-Poly. — Two cups flour, one and a half cups milk, one tablespoonful butter, one tablespoonful lard, two teaspoonfuls baking-powder, one saltspoonful salt, four fair-sized sweet oranges, half-cup sugar. Sift the baking-powder and the salt with the flour ; rub the butter and lard into it ; add the milk, and roll out the dough into a sheet about half as wide as it is long; spread this with the oranges peeled, sliced, and seeded ; sprinkle these with sugar ; roll up the dough with the fruit inside, pinching the ends together, that the juice may not run out ; tie the pudding up in a cloth, allowing it room to swell ; drop it into a pot of boiling water, and boil it steadily for an hour and a half ; remove from the cloth, and lay on a hot dish. Eat with hard sauce flavored with lemon. Turkey Soup. Boast Pork. Apple-Sauce. Boiled Potatoes. Stewed Tomatoes. Chocolate Custards. Turkey Soup. — Break up the carcass of the cold turkey after all the meat has been cut from it, and put it, with bits of skin and gristle and the stuffing, over the fire in enoagh water to cover it ; cook gently for several hours, and then let the soup get cold on the bones ; strain it off, skim it, and put it back on the fire. Have ready in a saucepan two cupfuls of milk, thickened with a tablespoonf ul of butter and two of flour ; stir this into the turkey liquor, boil up, and serve. Chocolate Custards. — Four cups milk, four eggs, one cup sugar, four tablespoonfuls grated chocolate, two teaspoonfuls vanilla. Put the chocolate over the fire in a double boiler with part of the milk, and let it cook until smooth ; add the rest of the milk, and, when this is hot, pour it upon the sugar mixed with the beaten yolks of the eggs. Eeturn to the stove, and cook until the cus- FAMILY DINNERS FOR WINTER tard begins to thicken ; when cool, pour into glasses or small cups, and heap on the top of each a meringue made of the whites of the eggs whipped stiff with a little powdered sugar. Oyster Soup. Broiled Steak. Baked Cabbage. Fried Potatoes. Cup Puddings. Oyster Soup. — One quart oysters, two cups milk, one egg, one tablespoonf ul butter, pepper and salt to taste. Strain the liquor from the oysters, and bring it to the boiling-point in one vessel while the milk is heating in another; drop the oysters into the scalding liquor, and leave them there until they begin to crimp. Stir the butter into the milk, and pour this upon the beaten egg ; turn this in with the oysters ; cook together one minute, and serve immediately. Some persons like a pinch of ground mace added to oyster soup. Baked Cabbage. — Wash and quarter a small cabbage ; put it on in plenty of boiling water, and let it boil furiously {uncovered) for twenty minutes. By doing this, and having a cup of vinegar on the stove at the same time, you do away with the disagreeable odor which usually accompanies the cooking of cabbage. Drain it when done, and chop it fine ; add to it a tablespoonf ul of butter, one egg beaten light, a scant half cupful of milk, and pepper and salt to taste. Bake in a pudding dish to a good brown.