AS the season advances and the warm weather becomes settled, the preference should be given to fish and egg dishes rather than to those containing meat. For a sultry morning a breakfast of which fruit makes an important part is welcome generally to both palate and digestion.

The many kinds of delicious fresh fish that may easily be procured should hold a prominent place in summer bills of fare; while eggs, usually plentiful and cheap at this season, may be prepared in various tempting fashions.

1.
Strawberries.
Moulded Cerealine.
Broiled Shad. New Potatoes.
Rye Gems.
Tea. Cocoa.

Strawberries.—When served as a first course at breakfast, it is better to have them unhulled, and to eat them with the fingers, dipping each berry into powdered sugar.

Moulded Cerealine.—Prepare the cerealine as usual the day before, and fill small cups with it. Turn it out the next morning, and eat cold, with cream.

Rye Gems.—Three cups rye-flour, three cups milk, three eggs, one tablespoonful sugar, one tablespoonful butter. Beat hard and bake quickly.

2.
Red Raspberries.
Oatmeal.
Shad Roes in Ambush.
Potato Croquettes. Dry Toast.
Radishes.
Tea. Coffee.

Shad Roes in Ambush.—Two shad roes, four hard-boiled eggs, one cup milk, one tablespoonful flour, two teaspoonfuls butter; pepper and salt to taste. Lay the roes in boiling water, and let them simmer for ten minutes. Drain this off, pour cold water upon them, and let them stand in this for ten minutes; then take them out, and set them aside until wanted. Separate the whites and yolks of the boiled eggs, chop the whites coarsely, and rub the yolks through a sieve. Make a white sauce by heating the milk and thickening it with the butter and flour rubbed together. Rub the shad roes to pieces with the back of a spoon, taking care not to crush the eggs too much. Stir them into half of the white sauce, season, let them stand on the fire long enough to be heated through, and pour into a pudding-dish. Mix the whites of the eggs with the rest of the sauce, and cover the shad roes with this; last, strew the powdered yolks over the top. Cover closely, and set in a hot oven for three minutes.

3.
Boiled Hominy.
Chicken Mince. Raw Tomatoes.
Green Corn Fritters.
Blackberries and Cream.
Tea. Cocoa.

Chicken Mince.—From the bones of a cold roast, boiled, or fricasseed chicken cut all the meat, and mince it fine with a sharp knife, chopping with it two hard-boiled eggs. Stir this into a cup of gravy, or, if you have none, use instead a cup of white sauce made as directed in "Shad Roes in Ambush." Season to taste, fill a pudding-dish or scallop-shells with the mixture, and serve very hot.

Green-Corn Fritters.—Two cupfuls green corn cut from the cob, two eggs, two tablespoonfuls milk, one tablespoonful melted butter, flour enough for thin batter. Whip the eggs light, beat into these the corn and the other ingredients, adding the flour last of all. Bake on a griddle.

4.
Black Raspberries.
Wheaten Grits.
Broiled Salt Mackerel, Cream Sauce.
Stewed Potatoes. Graham Pop-Overs.

Broiled Salt Mackerel.—Soak your fish overnight in cold water, and wipe it dry before putting it on the gridiron. Broil over a clear fire, lay on a hot platter, and pour the sauce over it.

Cream Sauce.—Make like white sauce given above, doubling the quantity of butter, seasoning to taste, and using half milk, half cream, if you have the latter.

Graham Pop-Overs.—Three eggs, one and a half cups Graham flour, half cup white flour, two cups milk, pinch salt. Beat the eggs very light, whites and yolks together. Add the milk and salt, and sift in the flour rather slowly, to prevent lumping. Strain the batter through a sieve, and fill heated gem-pans. Bake in a quick oven, and eat immediately.

5.
Melons.
Moulded Oatmeal.
Sardines au gratin. Fresh Eggs, boiled.
Sally-Lunn.
Cocoa. Coffee.

Sardines au gratin.—Open a box of sardines; take them out carefully and lay them in a small pie-plate; squeeze a few drops of a lemon on each fish, sprinkle lightly with fine crumbs, and brown in the oven.

Sally-Lunn.—Two eggs, two tablespoonfuls melted butter, one cup milk, pinch salt, half yeast-cake, two cups flour. Beat the eggs light; stir in the butter, salt, and milk, then the flour, and last the yeast cake, dissolved. Let it rise at least six hours in a very well-greased tin; bake, turn out, and eat hot.

6.
Graham Flakes.
Baked Omelet. Parisian Potatoes.
Quick Biscuit.
Blackberries and Cream.
Coffee. Cocoa.

Baked Omelet.—Five eggs, half cup milk, quarter cup fine bread-crumbs, tablespoonful melted butter; pepper and salt to taste. Soak the crumbs in the milk ten minutes; beat the eggs very light, the whites and yolks separately; stir the soaked crumbs, the milk, the butter, and seasoning into the yolks, and mix the whites in lightly. Pour into a well-greased pudding-dish, and bake in a quick oven.

Parisian Potatoes.—From peeled and washed white potatoes scoop out little balls with the cutter that comes for this purpose. Boil them for five minutes, then put them in the frying-pan with two tablespoonfuls of melted butter. Stir them about until every ball is well coated with the butter, pour into a colander, and set them in the oven until brown. Sprinkle with salt and a little minced parsley before serving.

Quick Biscuit.—Two cups flour, one tablespoonful mixed lard and butter, one cup milk, one heaping teaspoonful baking-powder, pinch salt. Handle little, roll out and cut quickly, and bake in a steady oven.

7.
Boiled Rice.
Fried Pickerel. Stewed Potatoes.
Cocoa. Coffee.
Peach Short-Cake.

Peach Short-Cake.—Make a dough as for quick biscuit, doubling the materials. Roll two thirds of the dough into a sheet to fit the bottom of a baking-pan, spread thickly with sliced peaches, sprinkle with sugar, and lay over these a crust made of the remaining dough. Bake in a steady oven. Split, butter, and eat hot.

8.
Farina Porridge.
Barbecued Ham. Water-cress.
Butter Cakes.
Huckleberries.
Tea. Coffee.

Barbecued Ham.—Slice cold boiled corned or smoked ham. Fry in its own fat, remove the slices to another dish, and keep hot while you add to the fat in the pan a teaspoonful of white sugar, three dashes of black pepper, a teaspoonful (scant) of made mustard, and three tablespoonfuls of vinegar. Boil up once, and pour over the ham.

Butter Cakes.—Prepare a dough as for quick biscuit, roll it out quarter of an inch thick, and cut into small rounds. Roll each of these out until as thin as cookies, prick with a fork, and bake in a quick oven. When done, butter well. Leave in the oven half a minute longer, and send hot to table.

9.
Oatmeal.
Omelet with Corn. Deviled Tomatoes.
Cold Bread.
Peaches and Cream.
Iced Tea. Coffee.

Omelet with Corn.—Prepare as you do baked omelet; but at the last, before putting into the pan, add a cupful of green corn cut from the cob. Pour the omelet into a frying-pan containing two tablespoonfuls of butter, and cook, loosening it constantly from the bottom with a knife to prevent its scorching. When done, double over and serve.

Deviled Tomatoes.—Cut fresh tomatoes into thick slices, broil on a fine wire gridiron over a clear fire, and when done lay in a dish, and pour over them a sauce like that made for barbecued ham, substituting two tablespoonfuls of olive oil or of melted butter for the ham fat.

10.
Peaches and Pears.
Moulded Hominy.
Broiled Bluefish. Stuffed Potatoes.
Corn-meal Gems.
Tea. Coffee.

Stuffed Potatoes.—Bake eight large, fine potatoes until soft; cut off the tops, and scoop out the contents; add to them one egg whipped light, two tablespoonfuls melted butter, half cup milk, pepper and salt. Beat all together, and return to the skins. Set in an oven, top upwards, long enough to become well heated, and serve.

Corn-meal Gems.—Three eggs, two cups milk, two tablespoonfuls butter, two cups corn-meal, one cup flour, two teaspoonfuls baking-powder. Work the butter and milk into the meal, then add the other materials, the flour last. Have your gem-pans very hot, and bake half an hour in a hot oven.