What to eat, how to serve it

Cup Puddings. — One cup sugar, two tablespoonfuls butter, one cup milk, two eggs, two cups flour, two small teaspoonfuls baking-powder, one saltspoonful salt. Beat the yolks of the eggs light, and mix with the creamed butter and sugar ; add the milk and the flour, mixed well with the salt and baking-powder ; bake in small cups or deep patty-pans, and serve one to each person. Eat with either hard or liquid sauce. Corned-Beef Soup. Stewed Rabbits. Baked Corn. Fried Sweet Potatoes. Plain Fruit Pudding, Corned-Beef Soup. — Heat to boiling with a FAMILY DINNERS FOR WINTER sliced onion three cups of the liquor in which a piece of corned-beef was boiled ; just before it begins to bubble drop into it the freshly broken shell of an egg, boil up once, and strain. Put the cleared soup back on the fire, and when it boils again add to it two cups of milk in which have been dissolved two tablespoonf uls of flour ; pour a little of this on a beaten egg, and return all to the fire for a minute before serving. Baked Corn. — Two cups canned corn chopped fine, one egg, half-cupful milk, one tablespoonful butter, pepper and salt to taste. Beat the egg light, stir this and the milk into the corn, season, and bake in a buttered pudding dish until firm. Plain Fruit Pudding. — One cup molasses, one cup milk, one and a half cups flour, quarter-cup seeded raisins, quarter-cup currants washed and dried, quarter-cup shredded citron, one cup suet, one saltspoonful salt, one small teaspoonful soda. Chop the suet into the flour, first mixing the latter with the salt and soda; add the milk and molasses, and beat thoroughly ; dredge the \ fruit and stir it into the pudding ; boil in a brown-bread mould two hours and a half. Serve hard sauce with it. Roast Duck. Canned Green Pease. Boiled Potatoes. I Lettuce. Crackers and Cheese. Lemon Tarts. Canned Green Pease. — Turn the pease from the can into a colander; pour over them several quarts of cold water, so as to rinse the pease thoroughly from the liquor in which they were canned ; after this, pour i as much boiling water over them, and set the colander over a pot of boiling water, covering the pease; let them steam there until heated through, dish, and put on them a couple of teaspoonfuls of butter, and pepper and salt to taste. Lemon Tarts. — Line small patty-pans with a good puff paste, and fill them with the following mixture: Half -cup butter, one cup granulated sugar, three eggs, juice and grated rind of a lemon, two tablespoonfuls 236 * FAMILY DINNERS FOR WINTER brandy, nutmeg to taste. Beat the yolks into the creamed butter and sugar ; add the lemon, spice, brandy, and whites ; bake in a steady oven, and eat when cold. Black Bean Soup. Halibut Steak. Browned Potato. Scalloped Cauliflower. Coffee Jelly. Black Bean Soup. — Two cups black beans, six cups cold water, one onion, two sprays parsley, four or five cloves, one teaspoonful mixed thyme and sweet-marjoram, one quart corned-beef liquor. Pick the beans over carefully, wash them, and put them in soak in the cold water ; let them stand all night, and in the morning transfer them to the soup kettle. Put with them the onion, herbs, and cloves, and simmer all together gently until the beans are soft ; rub them through a colander, return to the fire, add the cornedbeef liquor, and boil for an hour ; pour the soup on two hard-boiled eggs, quartered, and a few thin slices of lemon, laid in the tureen. Scalloped Cauliflower. — Boil the cauli-