1.
Lentil Soup.
Fricasseed Chicken.
Rice Croquettes. Buttered Sweet Potatoes.
Peach Brown Betty.

Lentil Soup.—One pint lentils, two quarts cold water, one onion, one tablespoonful flour, two teaspoonfuls butter, pepper and celery-salt to taste. Soak the lentils overnight in cold water; drain them the next morning, and put them over the fire with the two quarts of water and the onion; simmer for several hours until the lentils are very soft. If the water boils away too fast, replenish the amount from the tea-kettle. When the lentils are done, rub them through the colander and return them to the fire; cook the butter and flour together in a small saucepan until the mixture bubbles, and stir into the soup. Season to taste, and pour on tiny squares of fried bread laid in your tureen, and serve.

Buttered Sweet Potatoes.—Boil good-sized sweet potatoes, scrape them, and slice them lengthwise; butter each piece, lay all in a pan, and set them in the oven until the butter is well melted into the potatoes.

Peach Brown Betty.—Stew a pound of evaporated peaches until tender and plump; place a layer of these in the bottom of a pudding dish, sprinkle them plentifully with sugar, and strew them quite thickly with fine bread-crumbs, scattering a little cinnamon over this; then arrange another layer of peaches, more sugar, crumbs, and spice, and so continue until the dish is full. Just before adding the last layer, which should be of crumbs, pour in as much of the liquor in which the peaches were stewed as the dish will hold without "floating" the contents. After the top stratum of crumbs is in place, dot it with bits of butter; bake it covered for half an hour in a moderate oven, uncover and brown. Eat with hard sauce.

Hard Sauce.—One tablespoonful butter, one cup powdered sugar, half-teaspoonful flavoring. Cream the butter and sugar together until very light, flavor, press into a cup or small mould, turn out, and pass with the pudding.

2.
Boiled Mutton, Sauce Soubise.
Mashed Turnips. Baked Hominy.
Apple Charlotte.

Boiled Mutton, Sauce Soubise.—In purchasing your mutton, select a fine large leg, and have it cut in two, in such a way that the knuckle and the lower part of the leg will make a good piece for boiling, leaving the upper part for roasting.

Sauce Soubise.—Four onions chopped, one tablespoonful flour, one tablespoonful butter, one cup of the liquor in which the mutton was boiled; pepper and salt to taste. Stew the onions until very tender; drain them, and rub them through a colander; put the butter and flour together in a little saucepan, cook them until they bubble; add the mutton liquor, which must have been cooled and skimmed; stir all together until thick and smooth; add the pepper, salt, and the strained onions; pass with the boiled mutton. If properly made, this is a very appetizing sauce.

Baked Hominy.—To two cupfuls of cold boiled hominy add a tablespoonful of melted butter, a tablespoonful of white sugar, one egg beaten, a cupful of milk, and a little salt; beat all together until light, and bake in a buttered pudding dish. Serve as a vegetable.

Apple Charlotte.—Two eggs, two cups milk, half-cup sugar, two cups rather stiff apple-sauce. Make a boiled custard of the yolks of the eggs, the milk, and the sugar; whip the whites of the eggs very light, and beat them into the apple sauce, which should have been well sweetened while hot. Heap the sauce and whites in a dish, and pour the custard over it. Set in the ice-box, or some other cold place for half an hour before sending to the table.

3.
Mutton and Rice Broth.
Roast Mutton.
Creamed Parsnips. Mashed Potatoes.
Sponge-Cake Trifle.

Mutton and Rice Broth.—Strain and skim the liquor in which the mutton was boiled; put it over the fire with two tablespoonfuls of raw rice, and let it cook about three quarters of an hour, until the rice is soft; stir into it a cup of boiling milk which has been thickened with a tablespoonful of flour. After this is added to the broth, let it boil up once, and then serve.

Creamed Parsnips.—Boil and peel parsnips; cut them in slices, and, after spreading each slice with butter, lay in a vegetable dish, and pour over them a white sauce made of a cup of boiling milk cooked until thick with two teaspoonfuls of flour and one of butter; pepper and salt to taste.

Sponge-Cake Trifle.—Cut a stale sponge-cake into slices, and pour over each piece enough sherry to moisten it thoroughly. Spread the cake with raspberry or strawberry jam, and cover all with a pint of whipped cream, slightly sweetened.

4.
Veal Cutlets. Baked Tomatoes.
Creamed Spaghetti.
Asparagus Salad.
Crackers and Cheese.
Coffee.
Light Cakes.

Baked Tomatoes.—Select fine large tomatoes, and cut a small piece out of the stem end of each. In this hole place a small lump of butter, about half the size of a hickory-nut. Bake the tomatoes slowly for half an hour; take up, and keep hot while you thicken the juice left in the pan with a teaspoonful of flour wet up in a very little cold water. Set the pan on top of the stove, and let its contents boil up once. Season to taste with pepper and salt, and pour this sauce over the tomatoes.

Creamed Spaghetti.—One half pound spaghetti boiled tender in two quarts boiling water, slightly salted; one tablespoonful butter; two teaspoonfuls flour; one cup milk; four tablespoonfuls grated cheese; pepper and salt to taste. Cook the butter and flour together; add the seasoning and the cheese. Drain the spaghetti, put it in a deep dish, and pour the sauce over it.

Asparagus Salad.—Boil a bunch of asparagus until tender; drain it, and put it on the ice. When perfectly cold, pour over it a half-cupful mayonnaise dressing into which has been stirred a teaspoonful of French mustard. Canned asparagus may be used when the fresh is out of season.

5.
Cream Corn Soup.
Stewed Pigeons.
Baked Potatoes. Fried Bananas.
Apricot Fritters.

Cream Corn Soup.—One can corn, three cups boiling water, two cups milk, one tablespoonful butter, two tablespoonfuls flour, one egg, pepper and salt to taste. Drain the liquor from the corn, and chop the latter fine; cook it in the boiling water for an hour; rub it through the colander, and return it to the fire. Have the milk hot in a farina kettle. Thicken it with the flour and butter; season, and pour a little at a time upon the beaten egg. Stir this in with the hot corn purÉe, and serve at once.

Stewed Pigeons.—Cut pigeons in half, place a layer of salt pork cut in thin strips in the bottom of a saucepan, and lay the pigeons on this; sprinkle with a little chopped onion; pour over them enough hot water to cover them, put a closely fitting top on the pot, and cook them slowly for two hours. Take out the birds and the pork, and keep them hot while you thicken the gravy left in the pot with a little browned flour wet up in cold water; boil up once, pour over the pigeons, and serve.

Fried Bananas.—Select firm bananas, peel them, and slice them lengthwise; dip them in egg, roll them in very fine cracker-crumbs, and fry them in deep fat to a light brown. Serve on a napkin laid in a deep dish.

Apricot Fritters.—Stew evaporated apricots until tender, adding, when half done, sugar in the proportion of two tablespoonfuls to every cupful of juice. When the apricots are tender, take them out, leaving the syrup to reduce by boiling until it is quite thick. Dip each piece of apricot into a frying batter made of a cup of flour, a tablespoonful of melted butter, a small cup of warm water, and the white of an egg beaten light; drop these fritters into boiling deep fat. When done, lay on a piece of brown paper in a colander for a few minutes, transfer to a hot dish, and pour the hot syrup over and around them.

6.
Broiled Shad.
Canned French Pease. New Potatoes.
Lettuce.
Preserved Ginger.
Fancy Cakes.

Canned French Pease.—Drain the pease, and put them in a frying-pan with a tablespoonful of melted butter smoking hot; toss the pease about in this until they are heated through and well coated with the butter; season with pepper and salt, and serve at once.

Lettuce.—Dress on the table with a plain French dressing.