1.
Sweetbread PÂtÉs. Raised Corn-meal Muffins.
Fried Potatoes.
Jelly Toast.

Sweetbread PÂtÉs.—Scald and blanch a pair of sweetbreads; remove bits of skin and gristle; chop rather coarsely, and stir into a cupful of white sauce; season to taste. Have ready pastry shells made hot in the oven, and fill them with the sweetbreads. Send very hot to table. A few mushrooms chopped with the sweetbreads are a pleasant addition.

Raised Corn-meal Muffins.—Two cups milk, two cups corn-meal, one tablespoonful white sugar, one tablespoonful lard, quarter yeast-cake. Heat the milk to boiling, and pour it upon the meal. While this is warm, beat in all the other ingredients except the lard. Let it rise six hours. Add the lard. Fill muffin tins, and let the batter rise twenty minutes before baking.

Jelly Toast.—Cut stale bread into neat rounds or squares; fry each slice in boiling deep fat; spread it thickly with some fruit jelly, and serve very hot.

2.
Deviled Ham. Sliced Potatoes.
Rye Biscuit.
Crackers and Cheese.

Deviled Ham.—Cut cold boiled corned or smoked ham into rather thick slices, rub well with a sauce made as described on page 134 for "Deviled Mutton," and broil the ham over a clear fire.

Sliced Potatoes.—Cut six boiled potatoes into neat slices, warm them in a steamer, transfer to a dish, and put on them a tablespoonful of butter and a teaspoonful of chopped parsley. Let them stand five minutes before serving.

Rye Biscuit.—Two cups rye flour, one cup white flour, one and a half cups milk, one tablespoonful sugar, one tablespoonful lard, one tablespoonful butter, two teaspoonfuls baking-powder, saltspoonful salt. Rub the shortening into the flour after sifting the salt and baking-powder with it; add the sugar and the milk; roll the dough out quickly, and bake the biscuit in a brisk oven.

3.
Bouillon.
Cold Chicken Pie. Potato Salad.
Cold Bread.
Gingerbread. Cocoa.

Cold Chicken Pie.—Stew a grown chicken until tender, putting it on in cold water, and cooking very slowly; arrange the pieces in a deep pudding dish, laying in with them two hard-boiled eggs cut into slices; pour over all a cupful of the gravy, which should be well seasoned; cover the pie with a pastry crust, and bake in a moderate oven. Add to two cups of the remaining gravy a quarter-box of gelatine soaked in a little cold water, a small glassful of sherry, and a tablespoonful of vinegar; when the pie is done, pour this gravy into it through an opening which should have been left in the top. Make this pie the day before it is to be eaten. It is an excellent dish for Sunday lunch or tea.

Potato Salad.—Slice cold boiled potatoes; with three cups of these mix one sliced beet, one onion braised, and three or four stalks of celery; pour over them four tablespoonfuls of salad oil and three of vinegar, with pepper and salt to taste. Let all stand in a cold place at least an hour before serving.

Gingerbread.—Two cups milk, half-cup sugar, half-cup molasses, one teaspoonful ground ginger, one teaspoonful cinnamon, one tablespoonful butter, two teaspoonfuls baking-powder; flour enough to make a good batter. Beat hard, and bake in a steady oven.

4.
Apples and Bacon. Brown-Bread Toast.
Canned Peach Short-Cake.

Brown-Bread Toast.—Cut stale Boston brown-bread into slices, and toast, taking care not to scorch it. Butter rather liberally, and send hot to table.

Canned Peach Short-Cake.—Make a short-cake according to previous directions; cover canned peaches with sugar, and stew them gently for half an hour in the syrup thus made; lay the sliced peaches between the layers of short-cake, and pour the syrup over each piece after it is split and buttered.

5.
Broiled Blue-Fish. Baked Potatoes.
Cold Bread.
Corn-meal Griddle-Cakes.
Maple Syrup.

Corn-meal Griddle-Cakes.—Two cups corn-meal, one cup flour, one cup boiling water, one tablespoonful lard, one tablespoonful molasses, two cups sour milk, one teaspoonful soda, saltspoonful salt. Scald the corn-meal; add the shortening, the milk and soda, the molasses, and the salted flour. Beat hard.

6.
Meat Loaf. Baked Tomatoes.
Fried Bread.
Hot Cake.

Meat Loaf.—Two pounds raw or under-done beef or veal, minced fine; quarter-pound ham, also minced; two eggs; half-cup fine bread-crumbs; one tablespoonful melted butter; pepper, salt, chopped onion, and herbs for seasoning to taste. Work all the ingredients well together, and press closely into a brick-shaped tin. Cover this, set it in a pan of boiling water, and bake an hour and a half, taking care that the boiling water does not cook away. Turn out and slice when cold.

Fried Bread.—Beat one egg into a cup of milk; soak in this slices of stale bread from which the crust has been trimmed. Cook on a griddle, as you would cakes.

Hot Cake.—One cup buttermilk, two eggs, three tablespoonfuls butter, one and a half cups sugar, half teaspoonful soda, flour for a good batter (about two heaping cupfuls). Bake in a loaf, and eat warm.

7.
Broiled Smelts. Hashed Potatoes.
Raised Muffins.
Cerealine Fritters.

Raised Muffins.—Two eggs, two cups milk, one tablespoonful butter, one tablespoonful sugar, half yeast-cake, saltspoonful salt. Make a sponge in the early morning, omitting the eggs; at lunch-time add these, well beaten, and bake the muffins in a quick oven.

Cerealine Fritters.—One and a half cups cerealine, two cups milk, saltspoonful salt. Cook the cerealine in the milk, beat it up light, and set it aside to cool in a shallow pan; cut it into squares or rounds when cold, and fry in deep fat; sprinkle with powdered sugar, and put a spoonful of jelly on top of each just before sending to table.

8.
Stewed Kidneys. Potatoes au Gratin.
Plain Muffins.
Sliced Oranges.

Stewed Kidneys.—Soak two kidneys in salt and water half an hour; take out the core, and cut the remainder into small pieces. Brown a tablespoonful of butter and one of flour together with a quarter of an onion sliced; lay the pieces of kidney in this, and let them cook five minutes. Add a cup of good gravy; or, if this is lacking, half a cup of boiling water. Let the kidneys simmer in this ten minutes; take out, and serve on slices of toast, pouring the gravy over and around them.

Potatoes au Gratin.—Two cupfuls of raw potatoes cut into dice, half-cup fine bread-crumbs, two tablespoonfuls butter. Let the potato dice lie in cold water several hours, drain them, season with salt and pepper, and put them in a well-greased pan; dot them thickly with bits of butter, sprinkle them with the crumbs, and add more butter. Bake, covered, for half an hour; uncover, and brown.

Plain Muffins.—One egg, two cups milk, one tablespoonful lard, saltspoonful salt, half yeast-cake, flour for batter. Set them early in the morning, and let them rise until noon.

9.
Toasted Bacon. Poached Eggs.
Buttered Toast.
Quick Crullers. Cream Cheese.

Quick Crullers.—One and a half cups sugar, one cup butter, four eggs, cinnamon and nutmeg to taste, flour for a stiff dough; roll out, and cut into fancy shapes, and fry in deep fat.

10.
Creamed Lobster. Thin Bread-and-Butter.
Salad of Cold Lamb.
Crackers and Cheese.

Creamed Lobster.—One cup milk, half-cup cream, meat of a large lobster, two tablespoonfuls butter, one tablespoonful flour, salt and Cayenne pepper to taste, juice of a lemon. Heat the milk to boiling, and thicken with the flour and butter. Mince the lobster with a sharp knife; never chop it. Stir it into the milk, and let it become well heated; add to it the raw cream, stir up once, and take from the fire; season, add the lemon juice, and serve in small silver or china shells.

11.
A Fish "Left-Over." Stewed Potatoes.
Rice Cakes.
Roast Spanish Chestnuts.

A Fish "Left-Over."—The remains of any cold boiled, broiled, fried, or baked fish; three hard-boiled eggs, if you have only a half-cupful of fish (two eggs if there is more fish); one cup white sauce. Flake the fish, chop the eggs, heat both in the white sauce, season to taste, and serve either on toast or without it.

Rice Cakes.—One egg, one cup flour, one and a half cups cold boiled rice, saltspoonful salt, three cups milk. If this amount of milk thins the batter too much, add more flour.

Roast Spanish Chestnuts.—Cut a bit off of each, and roast them in the oven. Peel, and eat with butter and salt.