1.
Curried Oysters. Rice Croquettes.
Cold Slaw.
Crackers and Cheese.

Curried Oysters.—Heat to boiling the liquor from one quart of oysters; lay the oysters in it, and let them simmer just long enough to plump them. Take them out with a skimmer, put them where they will keep hot, and thicken the liquor by adding to it a tablespoonful of butter rubbed smooth with two of browned flour. Into this stir a teaspoonful of curry-powder wet up in a little cold water. Salt and pepper to taste, squeeze in the juice of a lemon, return the oysters to the sauce, and serve.

Rice Croquettes.—Two cups cold boiled rice, one well-beaten egg, one teaspoonful butter, one teaspoonful sugar, salt to taste. Work the butter, egg, salt, and sugar into the rice, make into croquettes with the floured hands, and fry in deep fat.

Cold Slaw.—Shred half a fine white cabbage, and pour over it a dressing made as follows: Four tablespoonfuls vinegar, half-cup milk, one tablespoonful butter, one tablespoonful sugar, one egg, pepper and salt. Beat the egg; stir the melted butter, the milk, salt, pepper, and sugar into this. Put the vinegar boiling hot into it, a little at a time. Pour the sauce over the cabbage, and let it become ice-cold before serving.

2.
Turkey Hash. Fried Potatoes.
Milk Toast.
Macaroons. Cocoa.

Turkey Hash.—Remove the meat from the bones of a turkey, and cut it into neat bits; stir two cups of this into two cups of white sauce; season to taste. Make the stuffing of the turkey into neat cakes, fry them, and arrange them on the dish around the hash.

Macaroons.—One and a half cups powdered sugar, whites of two eggs, six ounces almond paste. Beat the whites very stiff; add the sugar and the almond paste, the latter chopped fine. Make into balls with the fingers, and bake in very well greased pans in a moderate oven. Take out when they are a delicate brown, but do not remove them from the pans until they are perfectly cold. These little cakes are so delicious and so easily made that it is strange they are not more generally manufactured at home.

3.
Jellied Chicken. Hominy Croquettes.
Toasted Muffins.
Orange Cake.

Jellied Chicken.—Cut up a chicken as for fricassee, and stew until the meat slips from the bones. Take out the chicken, and cut it into neat pieces when it has become cold. Let the gravy simmer half an hour with an onion sliced, a small bunch of parsley, a couple of stalks of celery, and a bay-leaf. Strain it, and return it to the fire with the white and freshly broken shell of an egg. Let it boil up, and strain it again, this time through a cloth. While still hot pour three cups of this liquor upon a half-box of gelatine which has soaked an hour in one cupful of cold water. Stir until the gelatine is dissolved, and add a glass of pale sherry and a couple of tablespoonfuls of vinegar. Pour part of this jelly into a wet mould, and when it begins to form lay in slices of hard-boiled egg and pieces of the chicken. More jelly follows, and more chicken, until all are used up. Turn out when the jelly is perfectly firm.

Hominy Croquettes.—Make as directed for rice croquettes, using hominy instead of rice.

Toasted Muffins.—Split and toast English muffins, and butter them on the inside.

Orange Cake.—Two cups sugar, half cup butter, four eggs, three cups flour, one cup cold water, one large or two small oranges, two teaspoonfuls baking-powder. Work the butter and sugar together; add the yolks of the eggs, the juice and grated peel of the orange, the water, the whites, and the flour with the baking-powder. Bake in small cakes. If you like, reserve one of the whites of the eggs, and make an orange icing by beating with this a cup of powdered sugar and a little orange juice.

4.
Cold Ham. Celery Salad.
Batter Muffins.
Baked Apples with Cream.

Batter Muffins.—Two cups flour, two cups milk, two tablespoonfuls butter, three eggs, the whites and yolks beaten separately; one heaping teaspoonful baking-powder, saltspoonful salt. Put in the whites last of all, and bake the muffins in a quick oven.

5.
Baked Sausages. Stuffed Potatoes.
Toasted Crackers. Cheese. Olives.

Baked Sausages.—Make small cakes of sausage-meat, or prick the sausages, if you use those in skins, before putting them into the baking-pan. Bake until they are of a good brown. Take them out and thicken the fat left in the pan with a tablespoonful of flour, add a small cup of milk, boil up, and pour over the sausages in the dish.

6.
Broiled Oysters. Thin Bread-and-Butter.
Cold Chicken.
Raised Waffles.

Raised Waffles.—One egg, two cups flour, two cups milk, one tablespoonful butter, saltspoonful salt, half yeast cake. Set a sponge early in the morning, and just before baking at noon beat in the butter and egg.

7.
Beefsteak. Baked Sweet Potatoes.
Lunch Cakes. Chocolate.

Lunch Cakes.—One cup milk, four cups flour, two tablespoonfuls butter, half-cup sugar, two eggs, two tablespoonfuls currants, one teaspoonful baking-powder. Cream the butter and sugar, and stir them into the beaten eggs and milk. Add the flour and baking-powder, and last of all the currants, washed, dried, and dredged with flour. Roll out the dough, cut into rounds, and bake in a moderate oven. Split, butter, and eat while hot.

8.
Broiled Sardines on Toast. Omelet.
Nursery Muffins.
Sugar Cakes. Chocolate.

Broiled Sardines on Toast.—Broil the sardines on a fine wire broiler, lay two on each slice of toast, and squeeze over them a few drops of lemon juice.

Nursery Muffins.—Two cups milk, two cups fine bread-crumbs, one cup flour, saltspoonful salt, one egg, one tablespoonful butter, three teaspoonfuls baking-powder. Beat the egg light, stir in the butter, the bread soaked in the milk, and the flour and baking-powder. Bake in a steady oven, greasing the muffin tins well, so that the batter may not stick to them.

Sugar Cakes.—One cup butter, one cup sugar, four cups flour, two eggs, one teaspoonful vanilla. Cream butter and sugar, mix with the beaten eggs, add the flour and the flavoring, roll out very thin, and bake in a moderate oven, sprinkling the cakes with granulated sugar just before baking.

9.
Veal Hamburg Steaks. Light Rolls.
Apple-Sauce. Jumbles.

Veal Hamburg Steaks.—One pound lean veal, chopped fine; two teaspoonfuls onion juice; salt and pepper to taste. Mix all well, form with the hands into flattened cakes, and broil over a clear fire. Lay on each a half-teaspoonful of maÎtre d'hÔtel butter, or a bit of butter the size of a hickory nut, first squeezing a few drops of lemon juice on the meat. Let them stand covered a minute before serving.

Jumbles.—Half-cup butter, three quarters of a cup of sugar, one heaping cup flour, two eggs (the yolks only), two tablespoonfuls sherry, extract of rose to taste. Beat the yolks, cream the butter and sugar; mix these, and add the flour and the flavoring. Make into round balls with the fingers, and place them on a well-buttered tin so far apart that when they flatten they may not run into each other. Stick a raisin, a slip of citron, or a blanched almond on top of each. Bake in a steady oven to a pale yellow. Do not brown. While still warm, loosen them from the pan with a sharp knife, as they become very brittle when cold.

10.
Ham and Eggs. Baked Potatoes.
Graham Biscuit.
Stewed Prunes. Fancy Cakes.