DURING the early part of the autumn, and indeed until late in the winter, the supply of fruit is only less abundant than in the summer. Melons and peaches go first, but their place is taken by grapes, pears, apples, bananas, and, later, mandarins, tangerines, and oranges. Meat now begins to be a more necessary article in the bill of fare. By the exercise of a little ingenuity, left-overs from the dinner of the previous day may be rendered even more appetizing than they were in their first estate.

1.
Peaches and Pears.
Oatmeal.
Veal Cutlets À la MaÎtre d'HÔtel.
Potatoes hashed with Cream.
Quick Sally-Lunn.
Cocoa. Coffee.

Veal Cutlets À la MaÎtre d'HÔtel.—Cut veal cutlets into neat pieces, and pound each with a mallet. Broil over a clear fire, transfer to a hot dish, and lay on each cutlet a small piece of maÎtre d'hÔtel butter. Set in a hot corner, covered, for five minutes before sending to table.

MaÎtre d'HÔtel Butter.—Into one cupful of good butter work a tablespoonful of lemon juice and two tablespoonfuls of finely chopped parsley, with a little salt and white pepper. Pack into a small jar, cover, and keep in a cool place. It is useful to put on chops, steaks, or cutlets, or to mix with potatoes.

Potatoes hashed with Cream.—Chop cold boiled potatoes fine, and stir them into a cup of hot milk in which has been melted two tablespoonfuls of butter. Pepper and salt to taste. Let the potatoes become heated through before you serve them. If you have cream, use this and half as much butter.

Quick Sally-Lunn.—Three eggs, half cup butter, one cup milk, three cups flour, two teaspoonfuls baking-powder, half teaspoonful salt. Stir the butter, melted, into the beaten yolks; add the milk, the flour (into which the baking-powder has been sifted), and the whites last. Bake in one loaf, in a steady oven.

2.
Cracked Wheat.
Bananas.
Minced Mutton with Poached Eggs.
Buttered Toast. Baked Potatoes.
Tea. Coffee.

Minced Mutton with Poached Eggs.—Chop cold boiled or roast mutton quite fine. Put two cupfuls of this into the frying-pan with half an onion minced, and a half-cupful of good gravy. If you have none, use instead a gill of hot water and a lump of butter the size of an egg. Just before taking the mince from the fire, stir into it a tablespoonful of Worcestershire sauce or two tablespoonfuls of tomato catsup. Heap the mince on small squares of buttered toast laid on a hot platter, and place a poached egg on top of each mound. Serve very hot.

3.
Apples.
Wheat Granules.
Soused Mackerel. Potato Balls.
Quick Waffles.
Cocoa. Coffee.

Soused Mackerel.—These may be purchased canned at nearly any good grocery, and make an excellent breakfast dish.

Potato Balls.—To two cupfuls cold mashed potato add an egg, a teaspoonful of butter, and salt and pepper to taste. Form with floured hands into small round or long balls, and fry in deep fat.

Quick Waffles.—Three cups flour, one tablespoonful butter, two eggs, two cups milk, two teaspoonfuls baking-powder, a little salt. Beat the eggs light, add the milk, butter, and salt. Stir in the flour with the baking-powder last. Grease your waffle-irons well with a piece of fat pork.

4.
Grapes.
Wheaten Grits.
Broiled Steak with Mushrooms.
Fried Egg-plant. Unleavened Bread.
Coffee. Chocolate.

Broiled Steak with Mushrooms.—Broil your steak over a clear fire. Before you put it on, open a can of mushrooms, take out half of them, and cut each mushroom in two. SautÉ them in a frying-pan with a little butter, unless you have a cup of bouillon or clear beef soup or gravy at hand. If you have, let them simmer in this for ten minutes, and when you dish your steak, pour gravy and mushrooms over it. Leave it covered in the oven five minutes before sending to table.

Unleavened Bread.—Two cups flour, one tablespoonful butter, a pinch salt, enough water to make a dough. Knead this well, roll out very thin, cut in rounds with a biscuit cutter, prick with a fork, and bake in a hot oven.

5.
Pears.
Corn-meal Mush.
Dropped Fish-cakes. Saratoga Potatoes.
Simple Griddle Cakes.

Dropped Fish-cakes.—One cup of salt cod picked very fine, half cup milk, one tablespoonful butter, two teaspoonfuls flour, one egg, pepper to taste. Make a white sauce of the flour, butter, and milk, stir the fish into this, add the egg, beaten light, season, and drop by the spoonful into boiling lard, as is done with fritters.

Simple Griddle Cakes.—Four cups sour milk, one small teaspoonful baking-soda, salt, flour for batter. Stir well and bake quickly.

6.
Grapes.
Rye-meal Porridge.
Broiled Sausages. Stewed Potatoes.
Wheat-flour Gems.

Broiled Sausages.—Make sausage-meat into quite thin cakes with the hands, lay them on a gridiron, and broil them over a hot fire.

Wheat-flour Gems.—Two cups flour, one cup milk, one tablespoonful melted butter, two eggs, saltspoonful salt. Beat the eggs light, stir in the milk, the butter, the salt. Sift in the flour, stir briskly, and bake in gem-pans in a hot oven.

7.
Bananas.
Oatmeal.
Clam Fritters. Boiled Potatoes.
English Muffins.
Tea. Coffee.

Clam Fritters.—Two dozen clams, one egg, one cup milk, two small cups flour, or enough for thin batter, salt and pepper. Chop the clams fine, and stir them into the batter made of the milk, clam liquor, beaten eggs, and the flour. Season to taste, and fry by the spoonful in very hot lard.

English Muffins.—Two cups milk, one tablespoonful butter, one teaspoonful sugar, saltspoonful salt, half of a yeast-cake. Four cups flour, or enough to make a very stiff batter. Set to rise for about three hours, or until the batter is like a honeycomb, then bake on a soapstone griddle in very large muffin-rings. Make them the day before they are wanted, and, when ready to use them, split, toast lightly, butter, and eat hot.

8.
Oranges.
Large Hominy.
Fried Smelts. Moulded Potato.
Hasty Muffins.
Tea. Coffee.

Moulded Potato.—Press cold mashed potato into small teacups; turn out, brush over with yolk of egg, put a bit of butter on top of each, and brown in the oven.

Hasty Muffins.—Two cups flour, two eggs, one tablespoonful mixed butter and lard, two teaspoonfuls white sugar, one teaspoonful baking-powder, saltspoonful salt, one cup milk. Into the eggs, beaten very light, stir the melted shortening, the sugar, the milk, and the flour, well mixed with the salt and baking-powder. Stir well, and bake in thoroughly greased tins.

9.
Grapes.
Cerealine cooked in Milk.
Egg Timbales with Cheese. Lyonnaise Potatoes.
Wheat Puffs.

Egg Timbales with Cheese.—Six eggs, one gill milk, salt and pepper to taste, two tablespoonfuls grated cheese. Beat the eggs well without separating the yolks and whites, add the milk and seasoning, stir in the cheese, and pour into well-greased little tin pans with straight sides; set these in a pan of hot water, and bake in the oven; when the egg is firm, turn out on a flat dish, and pour a white sauce over them.

Lyonnaise Potatoes.—Slice cold boiled potatoes into neat rounds; cut a medium-sized onion into thin slices, and put it with a good tablespoonful of butter or bacon dripping into the frying-pan; when the onion is colored, add the potatoes, about two cupfuls, and stir them about until they are a light brown. Strew with chopped parsley, and serve.

Wheat Puffs.—Two cups milk, two eggs, two cups flour. Beat hard and very smooth, and bake in greased and heated gem-pans or earthenware cups. Eat at once.