A WORD may be said here anent the cooking of porridges. There are as many theories about this apparently simple affair as there are denominational differences in theological circles. One housekeeper soaks the oatmeal overnight; another puts it on when the fire is made; another fifteen minutes before breakfast. Mrs. A. soaks hers in cold water, Mrs. B. uses boiling, while Mrs. C. inclines to having the water just hot. One stirs the porridge frequently; another says it is ruined if touched with a spoon.

On general principles, one may say that oatmeal is never the worse for a soaking, although some varieties need it less than others; that unless carefully and evenly cooked it is apt to become lumpy without stirring or beating; and that the degree of stiffness to which it should be brought must depend upon the taste of those who are to eat it.

1.
Oranges.
Graham Mush.
Sausage Rolls. Rye Muffins.
Baked Potatoes.
Tea. Coffee.

Sausage Rolls.—Make a good pastry by chopping into two cups of flour four tablespoonfuls of butter, making this to a paste with half a cup of ice-water, and rolling out three times. Have the ingredients and utensils very cold, and handle the paste as little and as lightly as possible. Cut the pastry with a sharp knife into strips about three inches square. On one of these lay cooked and minced sausage-meat, and cover it with another square of the same size. Pinch the edges together, and bake in a moderate oven. Proceed thus until all the materials are used.

Rye Muffins.—One cup white flour, two cups rye flour, two eggs, two teaspoonfuls baking-powder, one tablespoonful butter, one tablespoonful sugar, saltspoonful salt, milk enough for stiff batter. Beat well, and bake in muffin-tins.

2.
Mandarins.
Boiled Hominy.
Pork Tenderloins. Apple Sauce.
Crumpets.
Coffee. Cocoa.

Crumpets.—Two cups milk, three cups flour, three tablespoonfuls butter, saltspoonful salt, half yeast-cake dissolved in warm water. Warm the milk; beat in the salted flour, the melted butter, and the yeast. Let this sponge stand in a warm place until light. Bake in greased muffin-rings on a hot griddle, or in muffin-pans in the oven. In either case fill the pans or rings only half full, as the crumpets will rise in baking.

3.
Oatmeal.
Veal Croquettes. Stewed Potatoes.
Sour-milk Muffins.
Stewed Prunes.
Tea. Coffee.

Veal Croquettes.—One cup cold veal, minced fine; tiny bit of onion, scalded and chopped; half teaspoonful parsley; one cup milk, or half milk, half soup stock; one tablespoonful flour; one tablespoonful butter; pepper and salt to taste; one egg. Cook the butter and flour together until they bubble; pour the milk or milk and stock on them, and stir until they thicken. Remove from the fire, and pour upon the beaten egg; then stir in the meat, seasoned with the onion, parsley, pepper, and salt. Set this aside until cold enough to handle, then form into croquettes between the floured hands. Roll in egg, and then in fine cracker crumbs, and drop into boiling lard. They are better prepared an hour before frying.

In making veal croquettes, oyster liquor may be used in place of the stock, and a few oysters chopped with the veal will improve the flavor.

Sour-milk Muffins.—One egg, two cups sour milk, half teaspoonful salt, half teaspoonful soda dissolved in hot water; flour to make a stiff batter. Beat hard, and bake quickly.

4.
Bananas.
Wheat Flakes.
Apples and Bacon. Loaf Corn Bread.
Saratoga Potatoes.
Tea. Coffee.

Apples and Bacon.—Fry thin slices of bacon crisp in its own fat. Take up the bacon and keep hot while you fry in the fat left in the pan apples sliced across and cored, but not peeled. Arrange the apples in the centre of the dish, the bacon around the sides.

Loaf Corn Bread.—Two eggs, two cups milk, two cups corn meal, one cup flour, one tablespoonful lard, one tablespoonful sugar, two teaspoonfuls baking-powder, saltspoonful salt. Beat the eggs light, add the melted lard, the milk, the flour, and meal, sifted with the baking-powder and salt, and beat very hard. Bake in a round tin, one with a tube in the middle, if you have it.

5.
Grapes.
Cerealine.
Broiled Salt Mackerel À la MaÎtre d'HÔtel.
Stewed Potatoes. Risen Muffins.
Tea. Cocoa.

Broiled Salt Mackerel À la MaÎtre d'HÔtel.—Soak the mackerel overnight. In the morning wipe it dry, broil, lay on a hot dish, and anoint plentifully with maÎtre d'hÔtel butter, made by directions given in the preceding chapter.

Risen Muffins.—Two cups milk, two eggs, one tablespoonful lard, one tablespoonful sugar, saltspoonful salt, half yeast cake dissolved in a little warm water, flour enough for batter. Set a sponge of all the ingredients except the eggs to rise overnight. In the morning beat these light, add them to the batter, and bake the muffins in tins in a quick oven.

6.
Wheat Germ-Meal Porridge.
Broiled Ham. Canned Pea Pancakes.
Buttered Toast.
Baked Apples.
Cocoa. Coffee.

Canned Pea Pancakes.—One can of green pease, one egg, one cup milk, two teaspoonfuls melted butter, half cupful flour, half teaspoonful baking-powder, salt to taste. Open the can several hours before it is to be used, and drain off the liquor. Rinse the pease in cold water. Mash them with the back of a spoon, and mix with them the butter and salt. Make a batter of the egg, the milk, and the flour, with the baking-powder. Add the pease, beat well, and bake on a griddle.

7.
Tangerines.
Rice Porridge.
Moulded Eggs. Ham Toast.
Baked Potatoes.
Tea. Coffee.

Moulded Eggs.—On the bottom of well-buttered patty-pans with straight sides sprinkle finely minced parsley and a little pepper and salt. Break an egg into each pan, set them in a large pan filled with boiling water, and bake until set. Turn out on a flat dish, and pour a white sauce over them.

Ham Toast.—To every cupful of chopped cold boiled ham put a half-teaspoonful of made mustard, as much butter, and a little Worcestershire sauce. Trim the crust from slices of bread, toast and butter them, and spread them with the chopped ham.

8.
Bananas.
Oatmeal.
Broiled Smoked Salmon. Breakfast Biscuit.
Savory Potatoes.
Cocoa. Coffee.

Breakfast Biscuit.—Two cups milk, half cake yeast dissolved in warm water, two teaspoonfuls white sugar, two tablespoonfuls lard, one tablespoonful butter, saltspoonful salt, flour for soft dough. Warm the milk, melt the shortening, and set the sponge overnight. The next morning roll into a sheet, cut out with a biscuit cutter, let them rise twenty minutes in the pan, and bake.

Savory Potatoes.—Two cupfuls cold potatoes sliced, half cup gravy, quarter of an onion sliced. Heat the gravy in a frying-pan with the onion, add the potatoes, and leave them until they are brown, stirring often. Serve potatoes and gravy together.

9.
Oranges.
Cracked Wheat.
Lyonnaise Tripe. Boiled Potatoes.
Bread-and-milk Cakes.
Tea. Coffee.

Lyonnaise Tripe.—One pound boiled tripe, one onion, one tablespoonful butter, one cupful stewed tomatoes, pepper and salt. Brown the onion in the butter, add the tripe, cut into neat pieces, add the seasoning. Brown lightly, add the tomatoes, and, when these are hot, serve.

Bread-and-milk Cakes.—One cup fine bread crumbs, two cups milk, one egg, two teaspoonfuls melted butter, saltspoonful salt, two tablespoonfuls flour. Soak the crumbs in the milk ten minutes; beat in the whipped egg, the butter, the salt, and the flour. Bake on a well-greased griddle.

10.
Apples.
Graham Flakes.
Fried Scallops. Light Loaf.
Hashed Potatoes.
Tea. Coffee.

Fried Scallops.—Stew the scallops five minutes in their own liquor. Take out, drain, and roll first in egg, then in fine cracker crumbs. Fry to a light brown in deep fat, lay on a sheet of brown paper in a hot colander, and serve on a small napkin laid on a heated dish.

Light Loaf.—One cup milk, one tablespoonful sugar, one tablespoonful butter, two eggs, two cups flour, two teaspoonfuls baking-powder, saltspoonful salt. Beat the eggs light; add the butter, melted, the sugar, salt, milk, and, last, the flour sifted with the baking-powder. Bake in one loaf, and serve hot.

Hashed Potatoes.—Chop cold potatoes fine, have ready in a pan a tablespoonful of bacon dripping made very hot, stir into this two cupfuls of the potatoes, and toss about until well browned.