1.
Cauliflower Soup.
Roast Beef.
Baked Tomatoes and Corn. Boiled Sweet Potatoes.
Fried Egg-Plant.
Cocoanut Custards.

Cauliflower Soup.—Cut a medium-sized cauliflower into small clusters, chop all except two bunches, and put all on the fire in four cups of boiling water with a minced onion and a couple of sprigs of parsley; cook until tender. Remove the unchopped bunches, and lay them aside, while you rub the chopped and boiled portion through a colander; return what comes through the sieve to the stove. Have ready in a double boiler a pint of scalding milk; thicken this with a tablespoonful of butter rubbed smooth with an equal quantity of flour, and then mix with the strained cauliflower. Season to taste, drop in the reserved clusters cut into small bits, and serve the soup immediately.

Baked Tomatoes and Corn.—Cut a slice from the top of each of several large firm tomatoes; scoop out about two thirds of the pulp, taking care not to break the sides; fill the cavities thus left with green corn, boiled, cut from the cob, and chopped fine with a little butter, pepper, and salt; arrange the tomatoes thus stuffed in a baking-dish, put a few bits of butter here and there between them, and bake half an hour. If you have a half-cupful of good gravy, pour this over them instead of putting the butter between them.

Fried Egg-Plant.—Peel and cut the egg-plant into slices less than half an inch thick an hour before it is to be cooked; lay the slices in salted iced water, with a plate over them to keep them from floating. Just before dinner wipe each slice dry, lay it in beaten egg, and then roll it in salted and peppered cracker-crumbs. Have ready lard or really good dripping in a frying-pan, and fry the slices brown.

Cocoanut Custards.—Three eggs, three cups milk, half-cup sugar, half a cocoanut grated, one teaspoonful vanilla. Heat the milk to boiling; pour it upon the beaten eggs and sugar; return to the fire, and cook the custard until it thickens. When it reaches the right consistency take it from the stove, and when it has partially cooled stir in the vanilla and cocoanut. Fill small cups with this, set them in a pan of boiling water in the oven, and bake until set.

2.
Veal Soup.
Stewed Lamb À la JardiniÈre.
Creamed Potatoes.
Sliced Peach Pie.

Veal Soup.—Two pounds lean veal from the leg (cut into small pieces), a few veal bones well broken, two quarts cold water, one onion, two stalks celery, a little parsley, two tablespoonfuls rice, salt and pepper to taste. Slice the onions, and fry them in the soup-pot to a good brown in a little dripping; put the meat in on them, and when this has browned add the veal bones, the celery, the parsley, and water. Let all simmer gently for several hours. Set the soup aside with the meat in it until cool; skim, strain, and return to the pot, with the raw rice and the seasoning. Let the soup cook slowly until the rice is tender, and then serve. Pass grated cheese with this soup.

Stewed Lamb À la JardiniÈre.—Select a good-sized breast of lamb, and lay it in a saucepan; pour over it enough cold water to nearly cover it, and put a closely fitting lid on the pot. While it is simmering gently, parboil half a cupful of string or Lima beans, half a cupful of green pease (fresh or canned), two small carrots cut into neat, thin slices, and a few clusters of cauliflower. When the lamb is nearly done, lay these vegetables on it; put with them two tomatoes sliced, and cook about fifteen minutes. In serving this dish arrange the vegetables around the meat, and pour over them the gravy, which should be thickened with browned flour after the meat and vegetables have been taken from it.

Sliced Peach Pie.—Line a pie-plate with a good paste, and cover it with peaches, sliced, but not peeled; sprinkle thickly with sugar, and bake in a steady oven. There must be no top crust, but a mÉringue may be added when the pie is nearly done, and lightly browned. This pie is very good.

3.
Tomato Soup Maigre.
Baked White-Fish.
Mashed Potatoes. Fried Oyster-Plant.
Rice-and-Pear Pudding.

Tomato Soup Maigre.—Fry a sliced onion brown in butter or good dripping in the bottom of the soup-pot; pour in the chopped contents of a can of tomatoes and two cups of boiling water; stew until tender, rub through a colander, return to the fire; add a half-cupful of boiled rice; thicken with a tablespoonful of butter rubbed smooth with one of flour; boil up, and serve.

Baked White-Fish.—Select a good-sized fish, and stuff it with a dressing of bread-crumbs well seasoned and moistened with a little melted butter. Sew the fish up carefully; pour a cupful of boiling water over it after it is laid in the dripping-pan, and bake (covered) for an hour, basting several times with butter. Remove the threads before sending to table.

Rice-and-Pear Pudding.—Three cups boiled rice, two eggs, one cup sugar, one cup milk, stewed or canned pears. Stir the beaten eggs, the sugar, and the milk into the rice; put a layer of this in the bottom of a pudding mould, and cover this with a stratum of pears; follow this with more rice, then more pears, and continue thus until all the materials are used; set the mould in boiling water, and boil for an hour. Eat the pudding with a hot custard sauce.

4.
Potato PurÉe.
Beef's Heart, Stuffed. Stewed Sweet-Potatoes.
Scalloped Squash.
MÉringued Apples.

Potato PurÉe.—Two cups mashed potato, one onion, four cups boiling water, one stalk celery, one cup milk, one teaspoonful butter, one tablespoonful flour, pepper and salt to taste. Cook the potato, onion, and celery in the water for half an hour; rub through a colander, return to the fire; add the milk, thicken, and season.

MÉringued Apples.—Eight fine large apples, peeled, cored, and quartered; two tablespoonfuls butter, juice of a large lemon, one cup white sugar, nutmeg to taste, whites of three eggs, half-cup powdered sugar. Heat the butter, sugar, lemon juice, and nutmeg in a double boiler; drop the quartered apples into this, and let them cook until tender; take them out and lay in a glass dish, cover with a mÉringue made of the whites of the eggs and the powdered sugar, and pass the syrup from the apples in a little pitcher, with the mÉringued fruit.

5.
Julienne Soup.
Irish Stew.
Creamed Carrots. Stewed Corn.
Peach-and-Tapioca Pudding.

Peach-and-Tapioca Pudding.—One small cupful tapioca, one can peaches, half-cup sugar. Soak the tapioca overnight in three cupfuls of water; the next day arrange the canned peaches in a dish, pouring over them about a cupful of the liquor from the can; sprinkle them well with sugar, pour the tapioca on them, and bake until this is clear. Eat hot with hard sauce.

6.
Salmon Soup.
Mutton Chops.
Baked Onions. Stuffed Egg-Plant.
Cream Rice Pudding.

Salmon Soup.—One can salmon, one cup bread-crumbs, one quart water, two cups milk, one teaspoonful butter, pepper and salt to taste. Pick to pieces the contents of a can of salmon, removing the bones, bits of skin, etc.; put over the fire with the water and seasoning, and cook half an hour; stir in the butter, the milk, and the crumbs, and serve. Pass sliced lemon with this.

Stuffed Egg-Plant.—Boil an egg-plant thirty minutes, cut it in half, and scrape out the inside; mash this up with two tablespoonfuls of butter, and pepper and salt to taste; fill the two halves of the shell, sprinkle with crumbs, and brown in the oven.

Cream Rice Pudding.—Three cups milk, three tablespoonfuls rice, one cupful sugar, one teaspoonful vanilla. Wash the rice, put it with the milk, sugar, and flavoring into a pan, and bake in a slow oven for three or four hours. Every time a crust forms on top, stir it in, until just before taking it from the oven. Eat cold.