THESE menus for simple home lunches, given as were those for breakfasts—ten for each season—are not designed to serve as exact guides, but merely as suggestions to the housekeeper. They may easily be improved upon or altered. To some they will doubtless appear much too simple, while others may condemn them as being too elaborate. Certain selected recipes will accompany them.

1.
Baked Cheese Omelet. Toasted Crackers.
Strawberry Jam.
Cocoa.

Baked Cheese Omelet.—Two eggs, two cups milk, one small cup grated cheese, one small cup fine bread-crumbs, salt and Cayenne pepper to taste, one tablespoonful melted butter. Soak the crumbs in the milk, in which you have dissolved a tiny pinch of soda; beat the eggs light, and add to the bread and milk; stir in the butter, the seasoning, and, last of all, the cheese. Bake in a well-greased pudding-dish, and eat at once, before it falls.

Toasted Crackers.—Split and toast Boston crackers. Butter them well on the inside, lay the two halves together, and serve them in a hot covered dish. They are not nearly so good when they are cold.

2.
Ham Fritters. Baked Bananas.
Bread-and-Butter.
Ginger Snaps.
Tea.

Ham Fritters.—Two cups minced cold ham, one egg, half-pint good stock, saltspoonful dry mustard, teaspoonful Worcestershire sauce, tiny bit of scalded onion (chopped), half-teaspoonful minced parsley, one tablespoonful butter, one teaspoonful flour. Heat the stock to boiling, and thicken it with the butter and flour rubbed together; stir into it the ham, seasoned with the mustard, onion, Worcestershire sauce, and parsley; add the beaten egg. Pour the mixture on a flat plate to cool. When cold and firm, make into flattened balls about the size of a small plum; drop each into a batter made of a cup of flour, two teaspoonfuls of melted butter, a small cup of warm water, the beaten white of an egg, and a little salt. Lay each fritter out of the batter into boiling fat. They will puff up at once, and should be of a delicate brown.

Baked Bananas.—Select large ripe bananas, and bake them in the oven as you would potatoes. When the skin begins to split at the seams they are done. Take them out, and serve one to each person, as a vegetable. They should be peeled, and eaten with butter and a little salt.

Bread-and-Butter.—Butter bread a day old on the loaf, and cut into thin slices. Double, the buttered side inward.

Ginger Snaps.—Two eggs, two cups sugar, one cup butter, two teaspoonfuls ginger, one teaspoonful cinnamon, flour to make a stiff dough. Roll into a thin sheet, cut into rounds, and sprinkle with granulated sugar before baking. Watch closely or they will burn.

3.
A Scrap Hash. Rice Bread.
Oranges.

A Scrap Hash.—Two cups cold beef (roast, boiled, corned, or fresh), one or two cold sausages, two or three slices cold bacon, one cup cold potato, four olives, tablespoonful Worcestershire sauce, a little cold stewed tomato (if you have it), half an onion minced fine, one cup gravy or soup stock, or one cup boiling water and a tablespoonful of butter. Heat the gravy or stock to boiling in a frying-pan; stir into it the other ingredients chopped fine; simmer for fifteen minutes, stirring constantly. You can either serve the hash soft or let it brown on the bottom. Olla-podrida though it seems, it will be savory, and will be relished by nearly every one.

Rice Bread.—Two cups milk, two cups boiled rice, one cup white corn-meal, three eggs well beaten, two tablespoonfuls butter, teaspoonful salt. Bake in a hot oven, in rather shallow pans.

4.
Liver Toast. Rusk. Radishes.
Stewed Pie-plant.
Light Cakes.

Liver Toast.—One cupful cold boiled or stewed liver, half cupful brown gravy of any sort, enough mustard, salt, pepper, and Worcestershire sauce to season the liver highly, several squares of buttered toast. Rub the liver smooth with the back of a spoon, add the seasoning, heat to boiling with the gravy, and heap or spread upon the toast. Set in the oven two minutes before sending to table.

Rusk.—Two cups milk, two eggs, two and a half cups flour, half cup butter, one cup sugar, half a yeast-cake dissolved in warm water. Set a sponge made of the milk, the yeast, and part of the flour—enough to make a good batter. Let this rise all night. In the morning work in the beaten eggs, the sugar, butter, and the rest of the flour. Knead well, and make into balls with the hands. Set these together in the pan, let them rise until light, and bake in a steady oven. Just before taking them out brush the tops with molasses and water.

5.
Panned Oysters. Lunch Biscuit.
Stewed Prunes.
Ginger Snaps.

Panned Oysters.—Cut small rounds of toast to fit the bottom of deep, straight-sided patty-pans. Prettier than these are the little "nappies," or china fire-proof dishes, that come for this purpose. Moisten each piece of toast with a spoonful of oyster liquor, lay on it as many oysters as the pan will easily hold, sprinkle with pepper and salt, lay a small piece of butter on top, and set in the oven for a few minutes until the oysters begin to crimp. Serve in the pans.

Lunch Biscuit.—Two cups flour, half cup milk, one egg, one tablespoonful butter, one tablespoonful baking-powder, saltspoonful salt. Chop the shortening into the salted flour, pour in the beaten egg and milk, making a soft dough, roll out, cut into rounds, and bake.

6.
Deviled Mutton. Hashed Potatoes.
Hot Loaf Bread.
Orange Marmalade.

Deviled Mutton.—Rub slices of rare mutton with a mixture made as follows: One teaspoonful Worcestershire sauce, one teaspoonful vinegar, one teaspoonful made mustard, tablespoonful melted butter. Let the meat lie in this for an hour. Then dip each slice in a frying batter made as directed in recipe for "ham fritters," and fry in deep fat. Or the deviled meat may simply be boiled over a clear fire. In either case serve very hot.

Hot Loaf Bread.—Set a loaf of French bread in the steamer for fifteen minutes, then in a hot oven for five minutes. Serve wrapped in a napkin, and cut on the table.

7.
Caviare Toast. Cold Meat.
Baked Potatoes.
Strawberries, unhulled.

Caviare Toast.—Buy the Russian caviare, which comes in small tin cans. Cut your bread into neat squares or rounds, removing the crusts; toast and butter it, spread it with the caviare, and set it in the oven five minutes before serving.

8.
Scalloped Cod. Oatmeal Gems.
Boiled Potatoes.
Guava Jelly and Crackers.

Scalloped Cod.—Two cupfuls picked codfish, one cupful drawn butter (with an egg beaten in it), one teaspoonful minced sour pickle, one tablespoonful Worcestershire sauce, fine bread-crumbs. Have the drawn butter hot, stir the fish into it, add the pickle and sauce, pour into a buttered baking-dish, sprinkle with crumbs, dot with bits of butter, and bake.

Oatmeal Gems.—Two cups of the finest oatmeal, two cups milk, two eggs, one tablespoonful butter, one tablespoonful sugar, one saltspoonful salt.

9.
Scrambled Eggs with Asparagus. Bread and Butter.
Cheese Biscuit.
Lettuce Salad.

Scrambled Eggs with Asparagus.—Six eggs, one tablespoonful butter, two tablespoonfuls milk, salt and pepper to taste, green tips of a bunch of asparagus boiled tender. Put the butter and the milk into a frying-pan, break the eggs into this, and stir until they begin to thicken; put in the asparagus tops, season, and remove to a hot dish.

Cheese Biscuit.—One cup grated cheese, one cup flour, one egg, pinch of salt, dash of Cayenne. Mix all together, roll into a sheet, cut into rounds, and bake to a light brown.

10.
Lobster Croquettes. Graham Bread.
Saratoga Potatoes.
Strawberries and Cream.

Lobster Croquettes.—Meat of one large boiled lobster, half pint white sauce, two eggs, juice of a lemon, salt and Cayenne to taste. Mince the meat fine, stir it into the white sauce, add the eggs well beaten, and, last, the lemon juice. Turn out on a plate to cool. When perfectly cold, form into small croquettes with the hands, roll in beaten egg, then in fine cracker crumbs, and fry in deep fat.