,what to ,eat      ,how to ,serve it    
,,by      ,,christine ,,terhune         
,,herrick      ,,author ,,of            
,,housekeeping ,,made ,,easy    ,,cradle
 ,,and ,,nursery ,,etc4                 
,illustration        ,,new ,,york       
,,harper  ,,brothers1 ,,franklin        
,,square    #ahia          ,copyright1  
#ahia1 by ,,harper  ,,brothers4    ,all 
rights reserved4          ,,contents    
,,page      ,,the ,,dining-,,room       
#a      ,,at ,,the ,,breakfast-,,table  
#af      ,,more ,,about ,,breakfast     
#bd      ,,the ,,invalid',s ,,breakfast 
#cb      ,a ,,breakfast-,,party         
#dj      ,,family ,,breakfasts ,,for    
,,spring                             #dh
      ,,family ,,breakfasts ,,for       
,,summer                             #eh
      ,,family ,,breakfasts ,,for       
,,autumn                             #fh
      ,,family ,,breakfasts ,,for       
,,winter                             #gg
      ,,at ,,luncheon                   
#hh      ,a ,,small ,,luncheon          

#if      ,a ,,large ,,luncheon          
#ajd      ,a ,,standing ,,lunch         
#aab      ,,the ,,lunch ,,basket        
#abj      ,,family ,,lunches ,,for      
,,spring                                
#abh      ,,family ,,lunches ,,for      
,,summer                                
#acg      ,,family ,,lunches ,,for      
,,autumn                                
#adg      ,,family ,,lunches ,,for      
,,winter                                
#aeg      ,,dinner ,,at ,,night         
#afe      ,,dinner ,,at ,,noon          
#agc      ,,the ,,sunday ,,dinner       
#aha      ,,the ,,small ,,dinner-,,party
                                  #ahh  
,a ,,large ,,dinner                     
#aif      ,,family ,,dinners ,,for      
,,spring                                
#bjd      ,,family ,,dinners ,,for      
,,summer                                
#bac      ,,family ,,dinners ,,for      
,,autumn                                
#bba      ,,family ,,dinners ,,for      
,,winter                                

#bcj      ,,what ,,shall ,,we ,,eat8    
#bci      ,,the ,,children',s ,,table   
#bdg      ,,the ,,family ,,tea          
#bee      ,,afternoon ,,tea             
#bfc      ,,high ,,tea                  
#bga      ,,some ,,hints ,,about        
,,supper                                
#bgi      ,,china ,,and ,,glass         
#bhh      ,,linen ,,and ,,silver        
#bif        ,,index                     
#cje            ,,what ,,to ,,eat       
,,how ,,to ,,serve ,,it          ,,the  
,,dining-,,room      ,the apartment in  
which the members of a family assemble  
three times a  day for meals must be    
pleasant4 ,there is a chance to escape  
from any  other part of the house4 ,the 
business man rarely sees his            
drawing-room  until after the shades are
 drawn and the lamps lighted4 ,the wife 
and  mother divides her time between    
nursery1 sewing-room1 and kitchen1      
while school-children are out of the    
house nearly as much as they are  in    
it--at least during their waking hours4 

,but no matter how widely the  little   
flock may be scattered by their         
different employments1 always  twice and
 often three times a day they are all   
together in this common  rallying-place 
of the home4    ,only in the houses of  
the wealthy1 or of those possessed of   
exceptionally large dwellings1 is there 
found a breakfast-room other  than that 
in which are eaten all the meals of the 
family4 ,english  mansions frequently   
possess both a family and a state       
dining-room1 and  the same custom       
prevails in some of the private palaces 
of our own  millionaires2 but in the    
average ,american home one room must do 
duty  for every repast1 whether simple  
or superb2 and in our large cities  this
 apartment is too likely1 alas6 to be   
situated in the basement4    ,the       
immeasurable superiority of a           
dining-room built above-ground over  one
 even partially beneath it hardly needs 
demonstration--it is more  cheerful1    
more airy1 and as a consequence more    

healthful1 better  lighted1 of finer    
proportions1 and more susceptible of    
effective  decoration and               
furnishing--the advantages might be     
continued ad  infinitum4 ,no one who has
 ever had the pleasure of using an      
up-stairs  dining-room can contentedly  
descend to one below the level of the   
street4 ,apart from every other         
consideration1 such rooms are very      
liable to be damp4 ,it is not uncommon  
to have carpets grow musty and  mouldy  
on their floors1 or to find a           
perceptible dampness on their  walls4   
,these faults may be to some extent     
remedied by a layer of  thick felt paper
 under the carpet1 and by good fires and
 constant and  thorough ventilation4    
,a few housekeepers express their       
preference for basement dining-rooms    
because of the nearness of these to the 
kitchen1 and the work saved  thereby4   
,this is an important consideration in  
houses where but one  maid is kept4 ,her
 work as cook and waitress is almost    

doubled when she  has to run up-stairs  
to remove the dishes from the           
dumb-waiter1 and  then fly back to her  
kitchen between the intervals of waiting
 on the  table4 ,in the country and in  
country towns it is the rule rather than
  the exception to find the kitchen in  
the ,l1 or as an extension1 and on  the 
same floor with the dining-room and     
parlor1 but in the majority of  city    
houses the apartment in which the family
 gathers at meal-times  is a little     
below ground4 ,when this is the case1   
and when there is no  possibility of    
converting the back parlor up-stairs    
into a dining-room  by introducing a    
dumb-waiter and pantry1 or when         
expediency or want  of space precludes  
such a change1 the best must be made of 
existing  circumstances1 and the efforts
 redoubled to render the despised       
basement as pleasant as possible4       
,the wall-paper must never be dark in a 
room like this1 which at the  best of   
times is never too light4 ,choose       

instead a creamy ground well  covered   
with some small figure1 or1 better      
still1 an ingrain paper  of a solid     
color--a soft gray1 a pale green1 a     
cream1 or one of those  indescribable   
neutral tints that make good            
backgrounds1 and furnish  well but not  
obtrusively4    ,unless the room is     
wainscoted with wood1 a very pretty and 
inexpensive  substitute can be made of  
,india matting1 secured at the top by a 
narrow  band of wood moulding4 ,the     
matting can be washed off with salt and 
water whenever it needs cleansing4 ,an  
excellent plan is that of having  the   
walls done in hard finish1 and then     
painting this4 ,the surface can  then be
 scoured as often as it becomes stained 
or specked1 and will  always look neat  
and fresh4 ,an additional coat of paint 
can be put on  when the first becomes   
worn or faded4    ,in a rented house the
 tenants must1 of course1 take what they
 can get1  and in many cases the        
landlord is unwilling to make changes4  

,still1  pretty pictures1 draperies1    
neat furniture1 and a well-set table    
will  do wonders1 even for a room that  
appears unpromising at the outset4      
,it never pays to purchase an expensive 
carpet for the ordinary  dining-room4   
,something durable should be selected1  
like an ingrain of  a mixed color1 or   
with a minute1 closely-set figure4      
,better still is a  rug1 an art square1 
or a ,smyrna rug1 neither of which is   
high-priced1  while either is           
satisfactory both in appearance and in  
wearing  qualities4    ,the floor should
 be stained or painted1 for a distance  
of from two to  three feet from the wall
 all around the room1 in a neat dark    
color4  ,borders of wood-carpeting are  
handsome and last a long time1 but are  
costly1 and one does not often find     
hard-wood floors in a rented house4     
,the rug may be either laid loosely or  
tacked down around the edges4    ,the   
draperies in a dining-room should not be
 heavy4 ,not only do such  darken the   

room1 but they catch and retain the     
odors of food1 and hold  constantly in  
their folds depressing reminders of     
former feasts4 ,scrim1  lace1 or light  
,madras or ,china silk1 decorates the   
room and softens  outlines without      
impeding the entrance of light or air4  
,shades are  essential1 and so should be
 also window-screens from the appearance
 of  the first fly in the spring until  
the last one has vanished in the fall4  
,an open fireplace in a dining-room is  
unsurpassed for cheer and comfort       
there1 as it is everywhere4 ,a screen   
should always be in readiness to  temper
 the glow and glare while the family are
 at meals4 ,the chimney is  a potent aid
 to ventilation1 and helps to disperse  
those odors that  will collect in the   
best-ventilated salles  manger1 and     
which are so  appetizing before meals   
and so unpleasant afterwards4           
,basement dining-rooms are seldom too   
cold4 ,if they are heated by a  register
 or a stove1 or even by a coal fire in  

the grate1 the constant  struggle of the
 housekeeper is to prevent their        
becoming uncomfortably  warm4 ,vicinity 
to the kitchen has much to do with this1
 and is in  summer-time a serious       
draw-back to comfort4 ,an equable       
temperature must  be striven for by     
frequent airing at all seasons1 and     
during the heated  term by shading the  
windows1 and by keeping1 as much as     
possible1 the  doors shut that          
communicate with the kitchen4 ,one      
advantage at least  is possessed by the 
basement dining-room in summer4 ,in     
common with the  cellar1 or with any    
other partially subterranean chamber1 it
 is cooler  than one that is above      
ground and thus unprotected from the hot
 air  without4    ,the best method of   
artificially lighting a dining-room is  
hard to  decide4 ,nothing is prettier or
 pleasanter than candle-light1 and it is
  preferable to gas or lamps in that it 
does not heat a room perceptibly4  ,but 
candles are expensive1 if enough are    

used to produce a respectable           
illumination1 and nothing is more dismal
 than eating by a dim light4  ,good     
candles are costly1 and cheap ones not  
only give a poor light1 but  drip and   
smoke and smell1 and are otherwise      
intolerable4 ,a new style of  candle has
 recently been introduced which is      
pierced through its length  with three  
holes4 ,these tiny pipes are supposed to
 carry off the melted  wax1 and their   
advocates claim that these candles will 
not drip on the  outside4    ,except on 
state occasions1 candles are barred out 
for people of  moderate means1 and they 
must have recourse to lamps or gas4 ,the
 light  should always be suspended above
 the table1 except1 of course1 where    
candles and candelabra or a tall-stemmed
 lamp are used4 ,a side-light  does not 
serve the purpose of a central one1 for 
some one must always  sit with his back 
towards it1 and his plate is thus in a  
perpetual  eclipse4 ,pretty hanging     
lamps come at all prices1 but it never  

pays to  get a cheap one4 ,it may do    
very well for a time1 but before long   
the  burner will be out of order2 the   
machinery by which the wick is turned   
up or down will prove refractory1 and   
repairs will do little good4 ,the  only 
efficient way of mending a poor lamp is 
by buying a new one4    ,among the      
best-known makes of lamps there is one  
with a powerful burner  which gives a   
clear1 steady flame1 equal to two or    
three ordinary  gas-jets4 ,the only     
draw-back connected with it is the      
intense heat it  radiates1 which makes  
it objectionable in summer4 ,such a lamp
 costs  about seven dollars1 is         
furnished with a large ground-glass     
shade1 and  supplied with fixtures and a
 chain1 by means of which it may be     
raised  and lowered at pleasure4        
,whichever is used1 gas or kerosene1 the
 glare should always be softened  by a  
shade of some kind4 ,globes of ground or
 colored glass may be  used on          
gas-burners1 or1 if they are of clear   

glass1 the light may  be subdued by the 
,japanese half-shades1 which can be     
slipped over  the lower half of the     
globe4 ,a pretty fashion is that of     
fastening a  ,japanese umbrella1 stick  
upwards1 under the chandelier1 although 
this  darkens the table too much1 unless
 there is a strong light above it4  ,if 
any member of the family suffers from   
weak eyes1 and is distressed  by the    
light that is none too brilliant for the
 others1 quaint  paper-screen shades1   
also of ,japanese make1 may be hung on  
the side  of the globe towards the      
sufferer4 ,the long pliable wires       
attached to  these shades permit them to
 be twisted at almost any angle4 ,or the
  fancy paper screens which imitate     
roses1 pond-lilies1 sunflowers1 and  the
 like may be hung on the globes4        
,there has been a good deal of          
discussion among furnishers as to what  
style of picture should be hung in a    
dining-room4 ,one declares that  the    
stereotyped paintings and engravings of 

fruit1 fish1 and fowl are  the only     
appropriate works of art for this room2 
while another argues  that it is enough 
to see the food in its prepared         
condition upon the  table1 without being
 forced to contemplate it in its natural
 state  upon the walls4 ,the wise course
 to follow seems to lie between the two4
  ,really pretty pictures of game birds 
or fish1 or of fruit or flowers1  are   
undoubtedly in their place in a         
dining-room1 but there is no reason  why
 every other kind of picture should be  
excluded4 ,pastoral or marine  scenes1  
genre pictures1 almost anything except  
family portraits1  may fitly be placed  
there4 ,their place is in the library1  
the  sitting-room1 or in the large hall1
 if there be one4    ,nothing should    
hang in the dining-room that is not good
 of its kind4  ,a cheap chromo1 a poorly
 executed drawing or water-color1 or an 
indifferent photograph annoys beyond    
words the unfortunate wight who  has to 
sit opposite it for an hour or two each 

day4    ,the furniture of a dining-room 
should be durable1 even if its owners   
cannot afford to have it very handsome4 
,cheap chairs and table are  out of     
place here4 ,even those who cannot      
afford leather-upholstered  chairs and a
 heavy mahogany or black-walnut or oak  
dining-table may  get solid1 durable    
substitutes4 ,cane seats for the chairs1
 and an  unpolished top for the table1  
are better than showy--and              
cheap--elegance4  ,a square table       
generally allows more space to those    
seated about it  than does a round one4 
,almost any amount of money may be      
expended upon  a sideboard1 but a good  
one may be purchased at no great outlay4
 ,in  addition to this1 if space        
permits1 there should be a table1 with a
  shelf or two above it1 to serve as a  
dinner-wagon4 ,this is almost a         
necessity when the vegetables are passed
 instead of being placed on the  table1 
and it is also useful for holding relays
 of clean plates1 etc4    ,the amount of

 furniture that is useful and           
appropriate in a dining-room  is of     
necessity limited4 ,besides the articles
 already named1 there may  be a china   
press or cabinet1 an easy-chair or two1 
or even a sofa4 ,the  last is a boon to 
an invalid or convalescent1 who grows   
weary of a long  sance in a high1       
straight-backed chair4 ,the couch may be
 forced to  serve a double purpose by   
being made in the form of a long box1   
broad  and low1 covered with cretonne1  
denim1 or any other durable material1   
and provided with a hair mattress on the
 top4 ,when two or three square  pillows
 are added to this1 behold a comfortable
 divan1 that will at  the same time be a
 receptacle for the table-linen4 ,some  
such coffer as  this is almost a        
must-have in a dining-room1 unless the  
china closet is  provided with drawers4 
,a wall cabinet for choice pieces of    
china is a pretty ornament for a        
dining-room1 and so is an over-mantel4  
,the latter may consist of two1  three1 

or more shelves1 and should be solid at 
the back1 as small hooks  may then be   
screwed in1 upon which to hang tea or   
coffee cups4 ,these  shelves may extend 
the full length of the mantel1 or occupy
 only part  of the space4 ,in any case  
they are excellent for displaying such  
pieces  of china as one may not wish to 
keep concealed in the depths of a china 
closet4 ,nothing very delicate that will
 be injured by dust should stand  here4 
,a corner cupboard adds to the beauty of
 a room1 and may either be  bought      
ready-made1 or built to fit some        
especial corner4 ,the lower  part of the
 cupboard may have a solid wooden door1 
while glass doors  for the upper part   
permit a view of the glass or silver    
stored there4    ,blessed is that woman 
whose house contains a butler's pantry4 
,too often  the fine china and glass    
must either be washed in the kitchen1 or
 else  in a dish-pan brought into the   
dining-room4 ,when a pantry is lacking1 
there should be a butler's tray to hold 

the solid dishes4 ,such a tray  may be  
closed1 and put out of the way when not 
in use4 ,a folding screen  covered with 
,japanese pictures1 with wall-paper1 or 
with some textile  fabric1 may conceal  
the door to the pantry1 or the slide by 
which  dishes enter the dining-room1 or 
may cut off the corner in which stands  
the butler's tray4    ,to the woman of  
quick wit and ready fingers countless   
are the  opportunities provided for     
beautifying her dining-room4 ,she may   
drape  her mantel and conceal the ugly  
marble1 using for this stamped ,madras1 
or silkolene1 both of which are pretty  
and cheap2 she may make covers  for her 
sideboard1 rich with drawn-work and     
embroidery2 she may set  a box of       
growing plants in the window1 and tend  
them1 so that she may  always have a    
vase of fresh blossoms or of green      
sprays for the centre  of the table2 and
 she may expend boundless energy in the 
manufacture of  doilies1 tray-cloths1   
and the thousand and one dainty pieces  

of linen  dear to the housewife's soul4 
,,at ,,the ,,breakfast-,,table          
,everything in reason should be done to 
make the breakfast a tolerably  pleasant
 meal4 ,very cheerful or jovial it      
seldom is4 ,the father is in  a hurry to
 get to his office or business1 and     
usually buries himself  in the morning  
paper2 the children are burdened with   
the thought of  approaching school      
duties2 the mother is silently mapping  
out the line  of her day's operations1  
and is disinclined to conversation4 ,add
 to  this that all are apt to be more or
 less dominated by the physical         
depression of tone and passive          
discomfort so well known that one  judge
 is fabled to have refused to ordain    
capital punishment for a  man convicted 
of having committed a murder before     
breakfast4 ,until  after that meal1 even
 the best-tempered are prone to         
petulance1 while  those of a taciturn   
nature are quiet to the verge of what   
looks like  sullenness4    ,here1 as    

everywhere1 upon the mother devolves the
 burden of the family  well-being4 ,if  
her face is cast down and gloomy1 its   
reflection is seen  in the countenances 
of all those about her2 while if she is 
bright and  sunny1 there is a           
perceptible rise in the spiritual       
thermometer4 ,only  by making a positive
 duty of cheerfulness is it practicable 
sometimes  for the mother to conquer the
 weariness and languor1 the aching head1
  and the loathing for food1 that are so
 frequently a woman's morning  portion4 
,the discomfort the other members of the
 family know is  increased tenfold in   
her case if a restless child1 an ailing 
baby1 or  worry over financial or       
domestic matters has robbed her of part 
of her  night's sleep4    ,a good deal  
may be done to create an atmosphere of  
pleasantness by due  attention to the   
condition of the room4 ,unless it has   
been left in  spotless order the        
preceding evening1 either the maid or   
one of the  family must bestow some     

attention upon it beyond putting the    
breakfast  on the table4 ,no crumbs from
 the last repast should disfigure the   
carpet2 no dust of yesterday's raising  
should be thick upon the  furniture4    
,the windows should have been open long 
enough to change the  air of the room2  
then1 in cold weather1 been closed a    
sufficient length  of time before the   
entrance of the family to allow the     
atmosphere to  become comfortably       
warmed4 ,the vase of flowers or the     
growing plant  that ought to grace the  
centre of every table should have a     
drink of  fresh water1 and be ready to  
do its part in brightening the board4   
,the table should be carefully set1 the 
food well cooked1 and promptly  served4 
,and1 above all1 there should be a      
sincere and conscientious  endeavor on  
the part of each member of the household
 to sink his own  disagreeable feelings1
 and to do all in his power to          
contribute his  share towards the sum   
total of the family cheerfulness4       

,conversation  on pleasant topics should
 be encouraged1 and the items of morning
 news  distributed to all1 not          
monopolized by the one in possession of 
the  paper4    ,no amount of            
accustomedness should ever induce the   
mistress of the  house to condone       
carelessness on the plea that there is  
no one present  but the family4 ,just   
because it is only home folks1          
everything  should be at its brightest4 
,there is no necessity for urging the   
parade  of pretty china1 the preparation
 of tempting dishes1 when an honored    
guest is to be served4 ,should not even 
more pains be taken to have  everything 
attractive and appetizing when those are
 to be fed who have  not the charm of   
novelty to act as sauce1 and to whom the
 ordinary  methods of cookery may seem  
stale and hackneyed8    ,the table      
should always appear at its best at     
breakfast-time4 ,a colored  cloth is    
economical as well as pretty1 for it    
does not show every spot  or splash with

 the readiness of a white cloth4 ,there 
is a large variety  of these table      
coverings from which the housekeeper may
 make her  selections1 ranging in beauty
 and price from the plain1 comparatively
  cheap red cloth with light figures to 
the exquisite pieces of fine  damask1   
gorgeous with embroidery1 and with a    
lace-like border of  drawn-work4 ,for   
common daily use1 the judicious choice  
will probably  lie somewhere between    
these1 either in a buff1 a buff and     
scarlet1 a  buff and blue1 or one of the
 beautiful ,holbein cloths that come1   
with  the dozen napkins1 at about eight 
dollars the set4 ,the ground in these   
is well covered1 and they have the      
advantage of being nearly as pretty  on 
the wrong side as they are on the right4
 ,another recommendation is  that they  
wear admirably1 one at least within the 
writer's knowledge  having been in      
constant use for between four and five  
years without  showing a sign of old    
age1 except in the thinning of the      

fringe1 while  the body of the cloth    
remained without a break4 ,the delicate 
tints of  the worked pattern will fade  
with frequent washing1 so that blue and 
pink would better be avoided1 and the   
preference given to the scarlets  and   
buffs1 which hold their own well4       
,the cloth is saved by the use of mats  
under dishes4 ,those of straw  or       
wicker-work are apt to become soiled and
 stained1 and are not  readily cleansed4
 ,on the contrary1 those which are      
knitted1 netted1  or crocheted may be   
washed every week1 if necessary4 ,it is 
almost  impossible to find a waitress so
 careful that once in a while a dish    
will not be brought to the table with a 
black rim on the bottom1 or  wet or     
greasy with something spilled where it  
has been standing on the  kitchen-table4
 ,wherever this touches1 the cloth      
beneath is disfigured1  and it is better
 to protect it against such             
misadventures by the use  of mats in the
 first place than to be forced to       

conceal the blemishes  afterwards by    
setting the table to humor the spots4   
,worked and fringed doilies are pretty  
substitutes for mats1 and when  there is
 a cover of felt on the table under the 
damask cloth--as there  should always   
be--they are thick enough to guard the  
varnished table-top  from injury from   
the hot dishes4 ,a carving-cloth should 
be spread under  the meat-platter1 and  
will generally by the close of the meal 
bear upon  its surface eloquent         
testimony to the service it has done in 
saving the  table-cloth4    ,while it is
 no sign of stinginess not to have one's
 best and most  fragile china for       
constant use1 poor judgment is shown    
when only plain  heavy white ware is    
employed for the family when they are   
alone4  ,decorated porcelain is cheap   
nowadays1 and makes a table look        
extremely  pretty4 ,each one of the     
household should have his own especial  
oatmeal  set1 either the bowl1 plate1   
and pitcher1 or one of the deep saucers 

that come for this purpose in dark blue 
and white ware1 with a plate  to match1 
while the cream or milk may be held for 
common use in one  good-sized pitcher1  
to be served by the mother1 or passed to
 each1 as  may seem best4 ,every tea or 
coffee drinker should have his own cup  
and  saucer1 and in his imagination his 
favorite beverage will taste better     
from that cup than from any other4      
,there is little chance to make mistakes
 in setting the breakfast-table4  ,the  
hostess has the tray before her1 and    
serves the tea1 coffee1  or chocolate4  
,at the other end of the table is the   
principal dish1  presided over generally
 by the master of the house1 while      
biscuit1  bread1 muffins1 or            
griddle-cakes and potatoes have their   
posts at the  sides4 ,an oatmeal set    
stands at each place1 accompanied by the
 knife1  fork1 and spoon1 tumbler1      
napkin1 butter-plate--unless the oatmeal
  course is preceded by one of fruit1   
when fruit plates1 with fruit  napkins  

and finger-bowls1 should hold the first 
place4    ,with the fresh room1 the     
bright cloth1 the shining glass and     
silver1  the vase of flowers1 the       
appetizing food1 one must be either very
  dyspeptic or a confirmed pessimist who
 does not feel a slight rise of  spirits
 as he takes his place at the           
breakfast-table4          ,,more ,,about
 ,,breakfast      ,in the majority of   
the homes where fruit is served for     
breakfast  it appears as a first course4
 ,countless are the headaches to which  
this custom has given rise among those  
whose stomachs resent the  introduction 
of the acid as the earliest nourishment 
of the day4 ,the  choice should always  
be given each eater between beginning   
with fruit  or reserving it as a final  
course4 ,when it is served last it acts 
as a  pleasant neutralizer of the solid 
or possibly greasy food that has been   
already consumed1 and sends one from the
 table with what children call  a good  
taste in the mouth4    ,the habit of    

eating some cereal for breakfast is     
happily becoming  almost universal4     
,there are comparatively few households 
in which  porridge of one sort or       
another does not appear on the          
breakfast-table1  and it is usually     
relished by both children and elders4   
,it need  not be always of oatmeal4     
,there are numerous varieties of cereals
  in the market at present1 and an      
occasional change will prevent any      
one's wearying of the wholesome dish4   
,with cracked wheat1 cerealine1         
wheat-germ meal1 wheatena1 wheat1 oat1  
and ,graham flakes1 corn-meal  mush1    
hominy boiled plain1 hominy boiled in   
milk1 and a number of  others to choose 
from1 there is no reason why any one    
should have  occasion to complain of    
monotony4 ,cream adds greatly to the    
toothsome  qualities of any one of these
 preparations1 and may usually1 even in 
the city1 be procured in sufficient     
quantities to allow a modicum for  each 
of the elders4 ,the healthy appetites of

 the children rarely need  this         
encouragement4    ,the tea should always
 be made on the table when it is        
possible1 as by  this means there need  
be no doubt that the water used in its  
concoction  is actually boiling4 ,the   
loud-hissing urn is a decided addition  
to  the beauty and brightness of the    
table1 especially when the urn is  in   
the form of a pretty brass or copper    
kettle1 swinging from one  of the tall  
cranes known as a five-o'clock tea4     
,some people prefer  making the coffee  
on the table too1 and this is possible  
when a ,vienna  coffee-pot or a ,french 
drip coffee-pot is used4 ,the only      
trouble is  that the coffee in the      
latter pot is apt to cool before it has 
stood  long enough to extract the full  
strength of the berry4    ,the tea-cozy 
should never be lacking1 and it is not a
 bad plan to have  a similar wadded cap 
with which to cover the coffee-pot4 ,one
 of the  prettiest and best kinds of    
tea-cozy is the covered ,japanese basket

  with a thick stuffed lining1 in which 
the china teapot is set4 ,these  are not
 costly1 and will outwear the ordinary  
cozy made of silk1  woollen1 or         
chamois-skin4 ,when the lining of the   
basket is worn out1 it  may easily be   
renewed4    ,the substantial part of our
 ,american breakfast is not marked by   
much variety4 ,at nearly all of them    
will be found the steak1 chops1  or     
cutlets1 varied once in a while by fish1
 a hash1 or a stew1  semi-occasionally  
by a dish of eggs4 ,potatoes in some    
form--stewed1  baked1 boiled1 or        
fried--are in order1 and these are      
flanked by a plate  of hot biscuit or   
muffins1 or oftenest by successive      
instalments of  griddle-cakes4    ,there
 is no use in adding further to the     
diatribes that have been  written and   
spoken against the ,american breakfast4 
,such as it is1 it  appears to be here  
to stay1 and it is a waste of time1     
breath1 and  energy to attempt a radical
 reform4 ,all one can hope to do is     

possibly  to modify it1 and lighten its 
sameness by suggesting dishes that may  
please the palate and not impair the    
digestion4 ,the adoption of the         
,continental breakfast has been vainly  
urged1 and it is an open question       
whether or not the habit ever survives  
transportation4 ,the ,american  climate 
and mode of life differ so much from    
those of the ,continent  that other     
fashions must be followed here than     
those which prevail  there4 ,many       
families1 who during a long foreign     
residence have found  quite sufficient  
for their matutinal meal the coffee or  
chocolate1  the rolls and butter1       
possibly supplemented by fresh eggs or a
 little  marmalade1 have conscientiously
 endeavored to pursue the same custom   
upon their return to this country4 ,in  
not a single case within the  writer's  
cognizance has the attempt proved other 
than a failure1  recognized as such at  
the end of a few months4 ,autre pays1   
autres  murs4    ,while the children are

 still young1 the entire family usually 
breakfasts together4 ,the obligation    
upon the younger members of  reaching   
their schools at a given hour forces    
them to be on time1  although there are 
homes in which the wretched practice is 
observed  of permitting the school boys 
and girls to rush in at the last moment 
and gulp down a few mouthfuls1 hurrying 
off to their recitations after  having  
thus successfully sown the seeds of     
future dyspepsia4 ,as the  sons and     
daughters grow into manhood and         
womanhood1 they drift more  and more    
into unpunctual habits4 ,the            
breakfast-table is left standing  well  
on into the middle of the morning1 and  
sundry plats are kept  hot in the oven  
for ,mr4 ,jack or ,miss ,mamie1 who has 
been out late the  night before4 ,often 
the demands of business require the     
young man to be  down in season1 but    
there are no such claims obliging his   
sister to  quit her couch at a--to      
her--unseasonable hour4 ,as a           

consequence1 what  should be one of the 
family gathering-places becomes little  
better  than a hotel breakfast-room1    
where the guests come and go as suits   
themselves4 ,besides all other          
considerations1 the work of the servants
  is increased1 and their own duties are
 crowded out by the necessity of  being 
in readiness to serve these tardy ones4 
,at the first glance it may seem harsh  
to exact the prompt appearance at  the  
breakfast-table of the girl who has     
danced until after one o'clock  in the  
morning1 and whose head has not touched 
her pillow until an  hour or two later4 
,but the habit of self-indulgence       
fostered by such  concessions1 does the 
girl no good4 ,is it any harder for her 
to rise  betimes than it is for the     
weary mother1 whose domestic cares      
forbid  her lying in bed8 ,does not this
 indolence to a certain degree unfit the
  daughter for the duties that will     
devolve upon her when she in turn       
becomes a wife and mother8    ,one      

sensible matron1 who still held the     
reins of family government  as firmly   
when her children were grown as when    
they were first  short-coated1 always   
insisted on promptness at the           
breakfast-table4  ,human beings are     
gregarious1 she would say1 and they     
should eat  together4 ,if you are tired 
and sleepy1 take a nap later in the day1
 but  be on hand at breakfast-time4     
,of course there may be exceptions to   
this rule1 and here the maternal        
judgment must appear4 ,more privileges  
can be allowed to the delicate1  nervous
 girl1 than to the strong1 robust one2  
but then the former  should avoid late  
hours and dissipation4 ,an occasional   
morning nap does  no harm2 but there is 
little rhyme or reason in permitting the
 young1  healthy members of the family  
to be the lie-abeds4    ,without        
encouraging any disposition to          
finicalness concerning food1  special   
attention should be paid to individual  
preferences in catering  for the family 

breakfast4 ,children are apt to take    
whims1 and these  should not be         
fostered2 but when either a child or an 
older person  has a decided distaste for
 some article of food1 he cannot be     
forced  into a fondness for it4 ,better 
is it to humor his idiosyncrasies by    
preparing something that he will eat4   
,in a private family it may be  out of  
the question to cook a separate         
breakfast for each one1 but a  little   
forethought will enable the housekeeper 
to so arrange her menu  that every one  
will have at least one dish to his or   
her taste4 ,this is  not a difficult    
matter1 unless there is the unusual     
combination of a  large family and very 
distinct preferences4 ,generally there  
is so much  in common that trifling     
varieties in the bill of fare will      
accommodate  each person4          ,,the
 ,,invalid',s ,,breakfast      ,for the 
invalid there is often no possibility of
 the slight stimulus  to appetite       
produced by the change of air from one  

room to another4  ,breakfast1 the       
hardest meal of the day to many well    
people1 is doubly  difficult to one who 
must eat it in the same room where she  
has spent  the night--perhaps many      
nights--of feverish restlessness1 that  
has given  her a detestation of the bed1
 the bedroom1 and everything connected  
therewith1 chiefest of all being the    
disgust with herself1 the weary1        
distraught being with aching limbs1     
heavy head1 and ill-tasting mouth4      
,when feasible1 the invalid should be   
taken from bed to eat her regular       
breakfast1 previously strengthening her 
by a cup of beef-tea1 of  chicken or    
oyster broth1 or a glass of hot milk1 or
 of hot milk and  seltzer4 ,first of    
all1 however1 the face and hands should 
be sponged  off in tepid water and dried
 quickly1 and the mouth well rinsed out4
  ,then1 refreshed and stimulated by    
this and the warm draught1 a little     
more elaborate toilet may be made1      
always allowing a few moments for  the  

settling of the stomach after the food  
before the dressing begins4  ,a more    
thorough bathing1 a combing of the hair1
 a change of linen1 the  slipping on of 
a warm dressing-gown1 and the moving to 
another couch or  an easy-chair will not
 be a prolonged piece of work if the    
attendant is  quick and deft1 and has   
everything in readiness for bath and    
toilet4    ,a great advantage is gained 
when the invalid can be wheeled or      
supported into another room1 and have a 
completely changed air and  scene in    
which to take her meal4 ,but when this  
is impracticable the  room should be    
well aired before the patient is taken  
out of bed1 and  as soon as she is      
established on her couch or in her      
chair1 and this  placed as far as       
possible from the bed1 the covers of    
this should be  stripped off and carried
 from the room4 ,every piece of cast-off
 linen1  every receptacle containing    
soiled water1 everything that recalls   
the fact that this is a sleeping-room   

and that can be removed1 should  be     
banished4 ,a screen should be set       
between the patient and the bed1  and if
 the chamber still seems close1 she     
should be bundled up while  another     
draught of fresh1 pure air is allowed to
 rush into the room4  ,after all this1  
when a table bearing an attractive      
breakfast is moved  to the invalid's    
elbow1 she is usually quite ready to    
partake of it4    ,in many cases it is  
out of the question for the patient to  
leave  her bed1 and then the coaxing of 
the appetite is a more difficult  task4 
,the very fact of being in bed seems to 
render eating almost an  impossibility  
to some people4 ,the woman who          
complained petulantly that  everything  
she ate in bed tasted of the blanket and
 pillows1 only  voiced the sentiments of
 a multitude of her sisters4 ,among some
 women1  breakfast in bed is esteemed a 
luxury2 but it is one thing to take it  
there from choice1 and quite another to 
be forced to do so by weakness  or      

ill-health4 ,still1 with due care1 it   
may be made less distasteful  than would
 seem practicable at the first glance4  
,the preliminary sponging1              
mouth-washing1 and hot drink should take
  place in this as in the other case4   
,then1 after a brief rest1 during  which
 the windows should have been opened for
 a few minutes1 and closed  long enough 
to allow the room to regain a           
comfortable temperature1  the task of   
rearranging the bed and its occupant    
should be begun4  ,clean linen and      
pillows should be at hand1 and the      
patient be sponged  off1 have her hair  
combed1 be arrayed in another           
night-dress1 moved  to the other side of
 the bed1 and provided with a fresh     
pillow1 as  expeditiously yet gently as 
may be4 ,then1 when the soiled clothing 
has  been removed1 the room been once   
more aired and warmed1 the patient  may 
be raised on pillows and her breakfast  
brought to her4 ,there is an  admirable 
little table which may be arranged above

 the patient's knees1  and is a great   
comfort to any one compelled to take her
 meals in bed  for any length of time4  
,nothing should be left untried to      
render the invalid's breakfast          
tempting4 ,the tray should be covered   
with a spotless cloth1 the china1       
silver1 and glass should be of the best 
the house affords1 and the same  napkin 
should never be offered a second time4  
,the tea or coffee cup and the egg-glass
 should be filled with boiling  water1  
that they may not cool what is put into 
them4 ,a pretty little  pot should hold 
the tea or coffee1 and there should be a
 tiny cream-jug  and sugar-bowl4 ,a vase
 containing a few flowers1 preferably   
those  without a heavy perfume1 should  
grace the tray1 and in the preparation  
of the food every evidence should be    
given of the loving thoughtfulness  that
 has left unsought no means of          
lightening the discomfort of the        
sufferer4 ,where there is no bed-table1 
there should be another tray1  smaller  

than that in which the breakfast is     
brought4 ,this may then be  placed on a 
stand or chair beside the bed1 while the
 other holds the  cup or plate upon the 
patient's lap4 ,a large napkin or clean 
towel  should always protect the        
bedclothes from food that may possibly  
be  spilled upon them1 for few things   
are more unpleasant to a sick  person1  
especially to one afflicted with a      
squeamish stomach1 than the  sight of a 
spot of egg1 coffee1 or grease on sheet 
or spread4 ,when  such an accident      
occurs1 the stained article should      
always be promptly  exchanged for a     
fresh one4    ,the meal over1 every     
vestige of food and every reminder of   
the repast  should be at once removed1  
the patient's face and hands again      
sponged  off1 the pillows shaken and    
turned1 and the invalid's position      
changed4  ,should any odor of food      
remain1 the room may once more be aired4
    ,peace and quiet must reign while   
the invalid eats4 ,if visitors are  to  

be admitted it must not be at that time4
 ,only one or possibly two  members of  
the family1 and those the quietest ones1
 may be present1 and  the conversation  
must be pleasant and cheery4 ,no        
distressing topics  must be broached1 no
 references except encouraging ones made
 to the  invalid's state of health4 ,in 
the delicately balanced condition of    
nerves which generally afflicts a sick  
person1 very little will serve  to upset
 the equilibrium and to effectually     
banish appetite4    ,all that love's    
ingenuity can suggest should be done to 
provide a  variety of food for the      
invalid4 ,after a little while she      
usually  tires of what impatient men1   
under similar circumstances1 stigmatize 
as slops1 and wearies for something more
 substantial and appetizing  than       
gruels1 broths1 and soft toast4 ,in     
those cases where solid food  is        
forbidden by the physician1 catering is 
more difficult1 but often  a            
convalescent is permitted to eat a      

greater variety of food than  is offered
 her4 ,cream soups1 clear soups1 broiled
 birds1 a bit of  tenderloin steak1 a   
lamb chop1 a tiny baked omelet1 raw1    
stewed1 and  roast oysters1 broiled and 
fricasseed chicken1 poached and         
soft-boiled  eggs1 a bit of venison1    
dishes of rice1 sago1 and tapioca1      
jellies1  custards1 blanc-manges1       
fruits1 plain ice-cream--there is almost
 no end  to the dainty menus that can be
 arranged4 ,every meal should be a      
surprise2 there should be no discussion 
in the invalid's presence of  what she  
can eat1 although every reasonable wish 
she expresses for any  article of food  
should be gratified1 if feasible4 ,the  
sick one's lot  is hard enough at the   
best1 and no expedient should be left   
untried to  ameliorate it4          ,a  
,,breakfast-,,party      ,large         
breakfasts1 or djeners  la fourchette1  
are not a very  common form of          
entertainment in this country1 and yet  
they may be made  charming4 ,unlike     

luncheons1 where there are usually only 
women present1  both men and women may  
be invited to a breakfast4 ,the hour is 
usually  twelve1 although it may be a   
little earlier or later4 ,one o'clock is
  the latest hour which it is advisable 
to set for a breakfast4    ,the number  
of guests invited is optional1 but a    
small party1 consisting  of from six to 
twelve1 is pleasanter than a crush4     
,indeed1 unless one  has an             
exceptionally spacious salle  manger1 it
 is difficult to  accommodate           
comfortably more than a dozen guests1   
and an over-crowded  table is always    
unpleasant4 ,the writer preserves a     
vivid memory of a  dinner she once      
attended where fourteen people were     
packed about a  table of the proper size
 for ten guests4 ,there was hardly room 
for the  waiters to pass the dishes     
between the convives4 ,each one elbowed 
his neighbor1 and what might have been a
 delightful repast became a  struggle at
 close quarters with the difficulties of

 getting through the  courses without   
nudging his next companion1 knocking    
over his glass1 or  materially          
interfering with his eating4    ,at a   
ceremonious breakfast the table should  
be spread with a handsome  breakfast or 
lunch cloth1 either of pure white1      
hem-stitched or adorned  with           
drawn-work1 or one containing more or   
less color4 ,if the table is  very      
handsome1 the cloth may be left off4    
,the floral ornamentation is  less      
formal than at a dinner4 ,there may be a
 bowl of flowers in the  centre of the  
table1 but quite as pretty as this are  
three or four  graceful vases scattered 
here and there1 each holding a few      
choice  blossoms1 and supplemented1 if  
the table is large1 by a few tiny globes
  or little dishes filled with          
short-stemmed flowers that look well1   
massed1 like pansies1 violets1          
primroses1 etc41 mixed with plenty  of  
delicate feathery green4 ,if a central  
ornament for the table is  desired1     

there is nothing prettier than a wicker 
or metal basket filled  with growing    
ferns1 grasses1 or lycopodium1 with     
possibly one or two  plants in bloom    
among them4    ,in setting the table for
 a large breakfast1 a plate1 napkin1    
water-glass1 and a butter-plate holding 
a tiny pat or ball of butter1  are laid 
at each place1 and a salt-cellar also1  
if individual salts  are used4 ,at the  
right of each plate is the silver       
butter-knife1 and  one other knife2 to  
the left is the fork4 ,the taste of the 
hostess  must decide the point of       
placing more small silver than is needed
 at  each course by the plates when the 
table is first spread4 ,laying it  all  
at once saves waiting1 but some good    
authorities ordain that a  waiter should
 bring in a fresh knife and fork with   
each course for  each guest1 while      
others1 equally reliable1 advocate      
placing the knife  and fork upon a cold 
plate in front of each person at the    
beginning  of every course4 ,the guest  

instantly removes them1 and a hot plate 
is  substituted by the waiter for the   
cold one before the next dish is        
passed4 ,this system involves much      
additional waiting1 and should not be   
attempted unless an exceptionally       
well-trained butler is in charge4       
,the little dishes of bonbons1 marrons1 
and glac fruits that  are always en rgle
 at a luncheon should not appear on the 
breakfast-table4 ,there may1 however1 be
 olives1 radishes1 and salted  almonds  
placed here and there4    ,the first    
course should consist of fruit4 ,the    
plates1 holding each its  doily1        
finger-bowl1 fruit-knife1 fork1 and     
spoon1 may be on the table  when the    
guests enter the room1 or be put there  
as soon as they are  seated4 ,the       
variety of fruit offered must be decided
 by the time of  year4 ,when they are in
 season1 nothing could be more delicious
 than big  strawberries1 served         
uncapped4 ,these may be passed in a     
dish1 and each  guest allowed to help   

himself4 ,sugar into which to dip the   
berries may  then be served to each4    
,prettier still is it to place in front 
of each  guest a plate bearing a tiny   
decorated basket filled with the        
berries4  ,the sugar may be in tiny     
individual sugar-cellars or be passed in
 a  bowl4 ,unless the berries are fine  
large ones1 it is better to serve  them 
hulled1 and to eat them with sugar and  
cream4 ,in that case they  are eaten    
from saucers4    ,peaches1 pears1       
apricots1 nectarines1 etc41 in summer1  
and oranges1  apples1 mandarins1        
bananas1 and the like in winter1 all add
 greatly to  the beauty of a            
breakfast-table when they are garnished 
with leaves  and heaped upon a large    
flat salver1 or in a cut-glass bowl1 or 
an  open-work one of china or silver4   
,after the fruit may come a course of   
oysters cooked  la poulette1  broiled1  
steamed1 panned1 or in croquettes4 ,for 
these may be  substituted lobster or    
crab in some form1 if preferred1 or both

 the  oysters and the other may be      
served in successive courses4 ,next may 
come some such entre as sweetbreads     
roasted1 broiled1 fricasseed1 or  in    
vol-au-vent with mushrooms1 or chickens 
may be served in some such  dainty form 
as pts1 timbales1  la marengo1 or au    
suprme4  ,next are chops1 cutlets1 or   
small beef tenderloins1 with potatoes in
  some fanciful style4 ,there should be 
no other vegetable4 ,french bread  or   
rolls must be passed frequently4    ,the
 next course may consist of a game pie1 
either cold or hot1 or  of boned fowl1  
and may be followed by a salad4 ,the    
name of these is  legion1 but the plain 
lettuce salad is better reserved for    
dinner1 and  in its stead at breakfast  
there may be served something like      
tomatoes  and lettuce with mayonnaise   
dressing1 celery mayonnaise garnished   
with  radishes1 and accompanied by      
crackers and cheese1 or a fruit-salad of
  oranges1 grape fruit1 or pineapple4   
,the dessert may be of any cold sweets1 

and if ices are used they  should be of 
the punch order--one of the many        
varieties known as ,roman1  ,siberian1  
creole1 cardinal1 etc4 ,if crackers and 
cheese are not served  with the salad1  
they may be passed at the close of the  
breakfast4 ,brie1  ,gorgonzola1 or      
,roquefort may be used4    ,at a        
breakfast of ceremony the tea or coffee 
tray is never placed on  the table1 but 
breakfast coffee or cocoa is served in  
large cups after  the fruit1 and is     
passed by the butler1 instead of being  
poured by the  hostess4 ,tea may also be
 offered4 ,wines are not strictly selon 
les  rgles at a breakfast1 although     
occasionally claret is served about  the
 middle of the meal4    ,the waiting at 
such a breakfast as this is about as    
ceremonious as  it would be at a        
luncheon4 ,no large dishes are placed on
 the table1  but everything is passed by
 the butler or waitress4 ,each dish may 
go  the rounds1 and the guests be       
allowed to help themselves1 or a plate  

containing a portion may be placed by   
the butler in front of each  person4    
,the guest always helps himself to      
cheese and hors-d'uvres1  but the ices  
are served separately on plates4        
,bouquets de corsage1  boutonnires1     
cards and menus are not necessary at a  
breakfast4    ,a wedding breakfast is   
conducted on much the same line as that 
described above1 except that there are  
usually fewer hot and more cold  dishes 
served1 such as salmon1 lobster1 or     
chicken  la mayonnaise1  boned turkey   
and chicken1 pt-de-foie-gras1 jellied   
tongue and  fowl1 and a greater variety 
of such sweets as creams and jellies4   
,wines1 too1 are quite comme il faut4   
,the giving of a breakfast need not be a
 matter of dread to the hostess  who has
 confidence in her cook and waitress4   
,the menu suggested  may be so modified 
or increased as to make it as simple or 
as  elaborate as preference may dictate4
 ,a breakfast is a pleasant style  of   
entertainment1 for1 while both sexes are

 admitted1 as at dinner1  there is not  
the formality of dress essential at that
 meal1 the men  appearing in morning    
coats1 and the women in handsome        
high-necked and  long-sleeved house or  
calling costumes4          ,,family     
,,breakfasts ,,for ,,spring      ,while 
the principal features of the home      
breakfast remain essentially  the same  
throughout the year1 variety is gained  
by adapting the  different articles of  
food to the season of the year in which 
they  are served4 ,a lighter1 less      
carbon-producing diet is not only more  
agreeable1 but more healthful1 in warm  
weather than one containing much  animal
 food1 while the latter is preferable   
and almost necessary in  winter4 ,to    
this consideration is added the eminent 
propriety of making  one's bills of fare
 seasonable1 and thus achieving fitness 
and economy4    ,with the desire to aid 
the housewife in her labors1 a few      
selected  menus for each meal and each  
season will be given1 none of them too  

costly to be beyond the reach of people 
of moderate means1 and appended  to each
 bill of fare will be recipes for the   
preparation of certain  dishes therein  
mentioned which may possibly be         
unfamiliar to the  readers of these     
chapters4        #a4      ,oranges4     
,cracked ,wheat4    ,parsley ,omelet4   
,corn ,muffins4    ,buttered ,potatoes4 
,tea4      ,coffee4    ,parsley         
,omelet4--,five eggs1 two tablespoonfuls
 milk1 one tablespoonful  butter1 one   
tablespoonful finely minced parsley2    
pepper and salt to  taste4 ,beat the    
whites and yolks of the eggs separately 
and very light2  add the milk to the    
yolks and stir in the whites1 not mixing
 them in  thoroughly1 however2 season to
 taste4 ,pour into the omelet pan in    
which  the butter has been heated1 and  
set over the fire in a moderately hot   
spot4 ,keep the omelet from adhering to 
the pan by slipping a knife  between    
them from time to time4 ,just before the
 omelet is set1  sprinkle it thickly    

with the chopped parsley4 ,when done1   
fold one half  over the other1 slip to a
 hot dish1 and serve at once1 as it     
falls  quickly4    ,corn ,muffins4--,one
 and a half cups flour1 one and a half  
cups yellow  corn-meal1 three           
tablespoonfuls sugar1 two tablespoonfuls
 butter1 two  eggs1 one and a half      
cupfuls milk1 two teaspoonfuls          
baking-powder1 half  teaspoonful salt4  
,sift the salt and baking-powder with   
the flour2 beat  the eggs light2 add the
 milk1 the butter 7melted71 and the     
sugar4 ,stir  in the flour and meal2    
beat hard1 and bake in muffin-tins4     
,buttered ,potatoes4--,slice cold boiled
 potatoes1 heat them in a  steamer1     
thence transfer them to a hot dish4 ,put
 on them a large  tablespoonful of      
butter into which have been worked a    
teaspoonful  of chopped parsley and a   
saltspoonful of lemon juice4 ,set the   
dish1  covered1 over hot water for two  
minutes1 and serve4        #b4          
,mandarins4    ,cerealine ,porridge4    

,creamed ,cod1 with ,potatoes4          
,griddle ,muffins4    ,coffee4          
,chocolate4    ,creamed ,cod1 with      
,potatoes4--,to two cupfuls of boiled   
cod1 salt or  fresh1 well picked to     
pieces1 allow one cupful of mashed      
potato4 ,season  to taste4 ,put into the
 frying-pan over the fire with a        
half-cupful of  milk and a large        
tablespoonful of butter4 ,stir and beat 
constantly  while it heats1 and soften  
it by adding to it boiling water at     
discretion4 ,when a creamy1 smoking     
mass1 transfer it to a hot dish4 ,if    
you have drawn butter in the house1 or  
sauce tartare1 or egg sauce  left over  
from the first appearance of the fish1  
this may be used in  place of the milk  
and butter4    ,griddle ,muffins4--,one 
egg1 one tablespoonful butter1 one      
cupful milk1  one teaspoonful           
baking-powder1 pinch of salt1 flour     
enough to make a  soft dough4 ,mix the  
milk1 beaten egg1 and melted butter     
together2 sift  the baking-powder and   

salt into one cupful of the flour2 then 
add the  rest2 roll out the dough as    
thick as for biscuit1 cut into rounds   
with  a biscuit-cutter1 and bake slowly 
on a griddle1 turning when done on  one 
side4 ,tear open1 and butter while hot4 
#c4      ,graham ,brewis4    ,baked     
,mince4      ,feather ,muffins4         
,water ,cress4    ,stewed ,prunes4      
,tea4      ,cocoa4    ,graham           
,brewis4--,two cups milk1 one           
tablespoonful butter1 one  saltspoonful 
salt2 ,graham bread crumbs at           
discretion4 ,heat the milk in  a double 
boiler1 stir in the butter and salt1 and
 add the ,graham crumbs  until the      
brewis is as thick as ordinary oatmeal  
porridge2 cook ten  minutes1 and eat    
with butter1 or butter and sugar4       
,baked ,mince4--,two cups chopped beef1 
one cup mashed potato1 half  an onion   
minced1 one cup gravy or one cup boiling
 water1 and a  tablespoonful of butter1 
two teaspoonfuls ,worcestershire sauce2 
pepper  and salt to taste4 ,mix the     

ingredients well together1 and put into 
a  greased pudding-dish2 sprinkle a few 
fine crumbs over the top2 set in  the   
oven and brown4    ,feather             
,muffins4--,one cup flour1 one cup milk1
 lump of butter the size  of an egg1 one
 teaspoonful baking-powder1 pinch of    
salt1 two eggs4  ,beat the eggs light1  
the whites and yolks separately4 ,into  
the latter  stir the milk1 the flour1   
with which has been sifted the salt and 
baking-powder1 and the butter1 melted4  
,last1 add the whipped whites1  and bake
 in a quick oven4        #d4            
,fruit4    ,oatmeal ,porridge4          
,scallop ,patties4      ,graham ,gems4  
,baked ,potatoes4    ,tea4      ,coffee4
    ,scallop ,patties4--,cook a pint of 
scallops in their own liquor for ten    
minutes4 ,take out the scallops and add 
to the liquor a tablespoonful of  butter
 rubbed smooth with one of flour1 and   
pepper and salt to taste4  ,return the  
scallops to this sauce1 and let it just 
come to a boil4 ,fill  scallop-shells   

with the mixture1 sprinkle fine crumbs  
over them1 dot  with bits of butter1 and
 brown in the oven4 ,pass lemon with    
this4    ,graham ,gems4--,two cups      
,graham flour1 two cups milk1 two eggs1 
two  teaspoonfuls butter1 two           
teaspoonfuls sugar1 pinch of salt4 ,melt
 the  butter1 warm the milk1 and stir   
these into the unbeaten eggs4 ,add the  
flour and salt1 and beat well before    
baking in heated gem-pans in a hot      
oven4        #e4      ,fruit4           
,corn-meal ,hasty ,pudding4    ,broiled 
,fresh ,mackerel4      ,saratoga        
,potatoes4    ,buttered ,toast4    ,tea4
      ,coffee4        #f4               
,wheat-,germ ,meal4    ,curried ,eggs4  
,rice ,muffins4    ,strawberries and    
,cream4    ,tea4      ,cocoa4           
,curried ,eggs4--,one cup good gravy1   
six hard-boiled eggs1 one  teaspoonful  
curry-powder4 ,heat the gravy2 stir into
 it the curry-powder  wet up in a little
 cold gravy or water1 and lay the eggs1 
each sliced  in three1 in the scalding  

gravy4 ,set the saucepan at the side of 
the  stove where it will not boil1 and  
let it stand ten minutes before  sending
 to table4    ,rice ,muffins4--,one cup 
boiled rice1 two eggs1 two cups flour1  
one  tablespoonful melted butter1 pinch 
salt1 three cups milk4 ,stir  together  
the milk1 eggs1 butter1 and salt2 beat  
in the rice and flour2  bake quickly4   
#g4      ,fruit4    ,graham ,porridge4  
,broiled ,steak4      ,stewed ,potatoes4
    ,omelet ,bread4    ,coffee4         
,cocoa4    ,omelet ,bread4--,half-cup   
flour1 three eggs1 one tablespoonful    
melted  butter1 one teaspoonful sugar1  
pinch of salt1 milk enough to make thick
  batter4 ,beat the whites and yolks of 
eggs separately1 and very light2  stir  
the butter1 flour1 milk1 salt1 sugar1   
and yolks together1 and  add the frothed
 whites2 pour into a well-greased tin   
pan1 and bake1  covered1 on the top of  
the stove2 uncover and brown in the     
oven2 eat  immediately4        #h4      
,fruit4    ,wheatena4    ,crisped       

,smoked ,beef4      ,brown ,biscuit4    
,chopped ,potatoes4    ,coffee4         
,chocolate4    ,crisped ,smoked         
,beef4--,boil slices of smoked beef for 
five minutes2  take them out1 dry1 and  
put into the frying-pan with a          
tablespoonful  of butter2 stir about    
until crisp1 but not too dry4    ,brown 
,biscuit4--,one cup white flour1 two    
cups ,graham flour1 two  tablespoonfuls 
lard1 two teaspoonfuls baking-powder1 a 
little salt1  milk enough to make a soft
 dough4 ,handle the dough as little as  
possible1 and bake quickly4        #i4  
,hominy boiled in ,milk4    ,poached    
,eggs4      ,fried ,bacon4    ,raspberry
 ,short-cake4    ,tea4      ,cocoa4     
,raspberry ,short-cake4--,four cups     
flour1 two cups milk1 two               
tablespoonfuls lard1 or lard and butter1
 three teaspoonfuls  baking-powder1     
salt1 one quart raspberries4 ,roll out a
 little more than  half the dough into a
 sheet to cover the bottom of a deep    
biscuit-pan4  ,spread the berries       

thickly on this1 sprinkle with sugar1   
and of the  remaining dough make a top  
crust4 ,bake in a steady oven1 cut into 
squares1 and eat hot with butter and    
sugar1 or with sugar and cream4         
#aj4      ,oranges4    ,cracked ,wheat4 
,broiled ,chicken4      ,saratoga       
,potatoes4    ,boston ,brown ,bread4    
,coffee4      ,chocolate4    ,boston    
,brown ,bread4--,one cup ,indian-meal1  
one cup rye-meal1 half-cup  white flour1
 one cup milk1 half-cup molasses1 pinch 
salt1 one small  teaspoonful soda4 ,sift
 the meal1 flour1 soda1 and salt        
together1 work  in the milk and         
molasses1 pour into a well-greased      
brown-bread mould1  and boil two hours1 
taking care that the water in the outer 
vessel does  not come to the top of the 
mould4 ,unless you have a late          
breakfast1 it  is well to cook the bread
 the day before1 and warm it the next   
morning4          ,,family ,,breakfasts 
,,for ,,summer      ,as the season      
advances and the warm weather becomes   

settled1 the  preference should be given
 to fish and egg dishes rather than to  
those  containing meat4 ,for a sultry   
morning a breakfast of which fruit makes
  an important part is welcome generally
 to both palate and digestion4    ,the  
many kinds of delicious fresh fish that 
may easily be procured  should hold a   
prominent place in summer bills of fare2
 while eggs1  usually plentiful and     
cheap at this season1 may be prepared in
 various  tempting fashions4        #a4 
,strawberries4    ,moulded ,cerealine4  
,broiled ,shad4      ,new ,potatoes4    
,rye ,gems4    ,tea4      ,cocoa4       
,strawberries4--,when served as a first 
course at breakfast1 it is  better to   
have them unhulled1 and to eat them with
 the fingers1 dipping  each berry into  
powdered sugar4    ,moulded             
,cerealine4--,prepare the cerealine as  
usual the day before1 and  fill small   
cups with it4 ,turn it out the next     
morning1 and eat cold1  with cream4     
,rye ,gems4--,three cups rye-flour1     

three cups milk1 three eggs1 one        
tablespoonful sugar1 one tablespoonful  
butter4 ,beat hard and bake  quickly4   
#b4      ,red ,raspberries4    ,oatmeal4
    ,shad ,roes in ,ambush4    ,potato  
,croquettes4      ,dry ,toast4          
,radishes4    ,tea4      ,coffee4       
,shad ,roes in ,ambush4--,two shad roes1
 four hard-boiled eggs1 one cup  milk1  
one tablespoonful flour1 two            
teaspoonfuls butter2 pepper and salt  to
 taste4 ,lay the roes in boiling water1 
and let them simmer for ten  minutes4   
,drain this off1 pour cold water upon   
them1 and let them stand  in this for   
ten minutes2 then take them out1 and set
 them aside until  wanted4 ,separate the
 whites and yolks of the boiled eggs1   
chop the  whites coarsely1 and rub the  
yolks through a sieve4 ,make a white    
sauce  by heating the milk and          
thickening it with the butter and flour 
rubbed  together4 ,rub the shad roes to 
pieces with the back of a spoon1 taking 
care not to crush the eggs too much4    

,stir them into half of the white       
sauce1 season1 let them stand on the    
fire long enough to be heated  through1 
and pour into a pudding-dish4 ,mix the  
whites of the eggs with  the rest of the
 sauce1 and cover the shad roes with    
this2 last1 strew  the powdered yolks   
over the top4 ,cover closely1 and set in
 a hot oven  for three minutes4         
#c4      ,boiled ,hominy4    ,chicken   
,mince4      ,raw ,tomatoes4    ,green  
,corn ,fritters4    ,blackberries and   
,cream4    ,tea4      ,cocoa4           
,chicken ,mince4--,from the bones of a  
cold roast1 boiled1 or fricasseed       
chicken cut all the meat1 and mince it  
fine with a sharp knife1  chopping with 
it two hard-boiled eggs4 ,stir this into
 a cup of gravy1  or1 if you have none1 
use instead a cup of white sauce made as
 directed  in ,shad ,roes in ,ambush4   
,season to taste1 fill a pudding-dish or
  scallop-shells with the mixture1 and  
serve very hot4    ,green-,corn         
,fritters4--,two cupfuls green corn cut 

from the cob1 two  eggs1 two            
tablespoonfuls milk1 one tablespoonful  
melted butter1 flour  enough for thin   
batter4 ,whip the eggs light1 beat into 
these the corn  and the other           
ingredients1 adding the flour last of   
all4 ,bake on a  griddle4        #d4    
,black ,raspberries4    ,wheaten ,grits4
    ,broiled ,salt ,mackerel1 ,cream    
,sauce4    ,stewed ,potatoes4           
,graham ,pop-,overs4    ,broiled ,salt  
,mackerel4--,soak your fish overnight in
 cold water1 and  wipe it dry before    
putting it on the gridiron4 ,broil over 
a clear fire1  lay on a hot platter1 and
 pour the sauce over it4    ,cream      
,sauce4--,make like white sauce given   
above1 doubling the quantity  of butter1
 seasoning to taste1 and using half     
milk1 half cream1 if you  have the      
latter4    ,graham ,pop-,overs4--,three 
eggs1 one and a half cups ,graham flour1
 half  cup white flour1 two cups milk1  
pinch salt4 ,beat the eggs very light1  
whites and yolks together4 ,add the milk

 and salt1 and sift in the flour  rather
 slowly1 to prevent lumping4 ,strain the
 batter through a sieve1  and fill      
heated gem-pans4 ,bake in a quick oven1 
and eat immediately4        #e4         
,melons4    ,moulded ,oatmeal4          
,sardines au gratin4      ,fresh ,eggs1 
boiled4    ,sally-,lunn4    ,cocoa4     
,coffee4    ,sardines au gratin4--,open 
a box of sardines2 take them out        
carefully  and lay them in a small      
pie-plate2 squeeze a few drops of a     
lemon on  each fish1 sprinkle lightly   
with fine crumbs1 and brown in the oven4
    ,sally-,lunn4--,two eggs1 two       
tablespoonfuls melted butter1 one cup   
milk1 pinch salt1 half yeast-cake1 two  
cups flour4 ,beat the eggs light2  stir 
in the butter1 salt1 and milk1 then the 
flour1 and last the yeast  cake1        
dissolved4 ,let it rise at least six    
hours in a very well-greased  tin2 bake1
 turn out1 and eat hot4        #f4      
,graham ,flakes4    ,baked ,omelet4     
,parisian ,potatoes4    ,quick ,biscuit4

    ,blackberries and ,cream4           
,coffee4      ,cocoa4    ,baked         
,omelet4--,five eggs1 half cup milk1    
quarter cup fine  bread-crumbs1         
tablespoonful melted butter2 pepper and 
salt to taste4  ,soak the crumbs in the 
milk ten minutes2 beat the eggs very    
light1 the  whites and yolks separately2
 stir the soaked crumbs1 the milk1 the  
butter1 and seasoning into the yolks1   
and mix the whites in lightly4  ,pour   
into a well-greased pudding-dish1 and   
bake in a quick oven4    ,parisian      
,potatoes4--,from peeled and washed     
white potatoes scoop  out little balls  
with the cutter that comes for this     
purpose4 ,boil  them for five minutes1  
then put them in the frying-pan with two
  tablespoonfuls of melted butter4 ,stir
 them about until every ball is  well   
coated with the butter1 pour into a     
colander1 and set them in the  oven     
until brown4 ,sprinkle with salt and a  
little minced parsley before  serving4  
,quick ,biscuit4--,two cups flour1 one  

tablespoonful mixed lard and  butter1   
one cup milk1 one heaping teaspoonful   
baking-powder1 pinch  salt4 ,handle     
little1 roll out and cut quickly1 and   
bake in a steady  oven4        #g4      
,boiled ,rice4    ,fried ,pickerel4     
,stewed ,potatoes4    ,cocoa4           
,coffee4    ,peach ,short-,cake4        
,peach ,short-,cake4--,make a dough as  
for quick biscuit1 doubling the         
materials4 ,roll two thirds of the dough
 into a sheet to fit the bottom  of a   
baking-pan1 spread thickly with sliced  
peaches1 sprinkle with  sugar1 and lay  
over these a crust made of the remaining
 dough4 ,bake in  a steady oven4 ,split1
 butter1 and eat hot4        #h4        
,farina ,porridge4    ,barbecued ,ham4  
,water-cress4    ,butter ,cakes4        
,huckleberries4    ,tea4      ,coffee4  
,barbecued ,ham4--,slice cold boiled    
corned or smoked ham4 ,fry in its own   
fat1 remove the slices to another dish1 
and keep hot while you add to  the fat  
in the pan a teaspoonful of white sugar1

 three dashes of black  pepper1 a       
teaspoonful 7scant7 of made mustard1 and
 three tablespoonfuls  of vinegar4 ,boil
 up once1 and pour over the ham4        
,butter ,cakes4--,prepare a dough as for
 quick biscuit1 roll it out  quarter of 
an inch thick1 and cut into small       
rounds4 ,roll each of these  out until  
as thin as cookies1 prick with a fork1  
and bake in a quick  oven4 ,when done1  
butter well4 ,leave in the oven half a  
minute longer1  and send hot to table4  
#i4      ,oatmeal4    ,omelet with      
,corn4      ,deviled ,tomatoes4    ,cold
 ,bread4    ,peaches and ,cream4        
,iced ,tea4      ,coffee4    ,omelet    
with ,corn4--,prepare as you do baked   
omelet2 but at the last1  before putting
 into the pan1 add a cupful of green    
corn cut from the  cob4 ,pour the omelet
 into a frying-pan containing two       
tablespoonfuls of  butter1 and cook1    
loosening it constantly from the bottom 
with a knife  to prevent its scorching4 
,when done1 double over and serve4      

,deviled ,tomatoes4--,cut fresh tomatoes
 into thick slices1 broil on a  fine    
wire gridiron over a clear fire1 and    
when done lay in a dish1 and  pour over 
them a sauce like that made for         
barbecued ham1 substituting  two        
tablespoonfuls of olive oil or of melted
 butter for the ham fat4        #aj4    
,peaches and ,pears4    ,moulded        
,hominy4    ,broiled ,bluefish4         
,stuffed ,potatoes4    ,corn-meal ,gems4
    ,tea4      ,coffee4    ,stuffed     
,potatoes4--,bake eight large1 fine     
potatoes until soft2 cut  off the tops1 
and scoop out the contents2 add to them 
one egg whipped  light1 two             
tablespoonfuls melted butter1 half cup  
milk1 pepper and  salt4 ,beat all       
together1 and return to the skins4 ,set 
in an oven1 top  upwards1 long enough to
 become well heated1 and serve4         
,corn-meal ,gems4--,three eggs1 two cups
 milk1 two tablespoonfuls butter1  two  
cups corn-meal1 one cup flour1 two      
teaspoonfuls baking-powder4 ,work  the  

butter and milk into the meal1 then add 
the other materials1 the  flour last4   
,have your gem-pans very hot1 and bake  
half an hour in a hot  oven4            
,,family ,,breakfasts ,,for ,,autumn    
,during the early part of the autumn1   
and indeed until late in the  winter1   
the supply of fruit is only less        
abundant than in the summer4  ,melons   
and peaches go first1 but their place is
 taken by grapes1 pears1  apples1       
bananas1 and1 later1 mandarins1         
tangerines1 and oranges4 ,meat  now     
begins to be a more necessary article in
 the bill of fare4 ,by the  exercise of 
a little ingenuity1 left-overs from the 
dinner of the  previous day may be      
rendered even more appetizing than they 
were in  their first estate4        #a4 
,peaches and ,pears4    ,oatmeal4       
,veal ,cutlets  la ,matre d',htel4      
,potatoes hashed with ,cream4    ,quick 
,sally-,lunn4    ,cocoa4      ,coffee4  
,veal ,cutlets  la ,matre d',htel4--,cut
 veal cutlets into neat pieces1  and    

pound each with a mallet4 ,broil over a 
clear fire1 transfer to a  hot dish1 and
 lay on each cutlet a small piece of    
matre d'htel  butter4 ,set in a hot     
corner1 covered1 for five minutes before
 sending  to table4    ,matre d',htel   
,butter4--,into one cupful of good      
butter work a  tablespoonful of lemon   
juice and two tablespoonfuls of finely  
chopped  parsley1 with a little salt and
 white pepper4 ,pack into a small jar1  
cover1 and keep in a cool place4 ,it is 
useful to put on chops1 steaks1  or     
cutlets1 or to mix with potatoes4       
,potatoes hashed with ,cream4--,chop    
cold boiled potatoes fine1 and stir     
them into a cup of hot milk in which has
 been melted two tablespoonfuls  of     
butter4 ,pepper and salt to taste4 ,let 
the potatoes become heated  through     
before you serve them4 ,if you have     
cream1 use this and half as  much       
butter4    ,quick ,sally-,lunn4--,three 
eggs1 half cup butter1 one cup milk1    
three  cups flour1 two teaspoonfuls     

baking-powder1 half teaspoonful salt4   
,stir the butter1 melted1 into the      
beaten yolks2 add the milk1 the flour   
7into which the baking-powder has been  
sifted71 and the whites last4  ,bake in 
one loaf1 in a steady oven4        #b4  
,cracked ,wheat4    ,bananas4    ,minced
 ,mutton with ,poached ,eggs4           
,buttered ,toast4      ,baked ,potatoes4
    ,tea4      ,coffee4    ,minced      
,mutton with ,poached ,eggs4--,chop cold
 boiled or roast mutton  quite fine4    
,put two cupfuls of this into the       
frying-pan with half  an onion minced1  
and a half-cupful of good gravy4 ,if you
 have none1  use instead a gill of hot  
water and a lump of butter the size of  
an egg4 ,just before taking the mince   
from the fire1 stir into it a           
tablespoonful of ,worcestershire sauce  
or two tablespoonfuls of tomato  catsup4
 ,heap the mince on small squares of    
buttered toast laid on a hot  platter1  
and place a poached egg on top of each  
mound4 ,serve very  hot4        #c4     

,apples4    ,wheat ,granules4    ,soused
 ,mackerel4      ,potato ,balls4        
,quick ,waffles4    ,cocoa4             
,coffee4    ,soused ,mackerel4--,these  
may be purchased canned at nearly any   
good  grocery1 and make an excellent    
breakfast dish4    ,potato ,balls4--,to 
two cupfuls cold mashed potato add an   
egg1 a  teaspoonful of butter1 and salt 
and pepper to taste4 ,form with floured 
hands into small round or long balls1   
and fry in deep fat4    ,quick          
,waffles4--,three cups flour1 one       
tablespoonful butter1 two eggs1  two    
cups milk1 two teaspoonfuls             
baking-powder1 a little salt4 ,beat the 
eggs light1 add the milk1 butter1 and   
salt4 ,stir in the flour with the       
baking-powder last4 ,grease your        
waffle-irons well with a piece of fat   
pork4        #d4      ,grapes4          
,wheaten ,grits4    ,broiled ,steak with
 ,mushrooms4    ,fried ,egg-plant4      
,unleavened ,bread4    ,coffee4         
,chocolate4      ,broiled ,steak with   

,mushrooms4--,broil your steak over a   
clear fire4  ,before you put it on1 open
 a can of mushrooms1 take out half of   
them1  and cut each mushroom in two4    
,saut them in a frying-pan with a       
little butter1 unless you have a cup of 
bouillon or clear beef soup or  gravy at
 hand4 ,if you have1 let them simmer in 
this for ten minutes1  and when you dish
 your steak1 pour gravy and mushrooms   
over it4 ,leave  it covered in the oven 
five minutes before sending to table4   
,unleavened ,bread4--,two cups flour1   
one tablespoonful butter1 a pinch  salt1
 enough water to make a dough4 ,knead   
this well1 roll out very  thin1 cut in  
rounds with a biscuit cutter1 prick with
 a fork1 and bake  in a hot oven4       
#e4      ,pears4    ,corn-meal ,mush4   
,dropped ,fish-cakes4      ,saratoga    
,potatoes4    ,simple ,griddle ,cakes4  
,dropped ,fish-cakes4--,one cup of salt 
cod picked very fine1 half cup  milk1   
one tablespoonful butter1 two           
teaspoonfuls flour1 one egg1  pepper to 

taste4 ,make a white sauce of the flour1
 butter1 and milk1  stir the fish into  
this1 add the egg1 beaten light1 season1
 and drop by  the spoonful into boiling 
lard1 as is done with fritters4         
,simple ,griddle ,cakes4--,four cups    
sour milk1 one small teaspoonful        
baking-soda1 salt1 flour for batter4    
,stir well and bake quickly4        #f4 
,grapes4    ,rye-meal ,porridge4        
,broiled ,sausages4      ,stewed        
,potatoes4    ,wheat-flour ,gems4       
,broiled ,sausages4--,make sausage-meat 
into quite thin cakes with the  hands1  
lay them on a gridiron1 and broil them  
over a hot fire4    ,wheat-flour        
,gems4--,two cups flour1 one cup milk1  
one tablespoonful  melted butter1 two   
eggs1 saltspoonful salt4 ,beat the eggs 
light1 stir  in the milk1 the butter1   
the salt4 ,sift in the flour1 stir      
briskly1 and  bake in gem-pans in a hot 
oven4        #g4      ,bananas4         
,oatmeal4    ,clam ,fritters4           
,boiled ,potatoes4    ,english ,muffins4

    ,tea4      ,coffee4    ,clam        
,fritters4--,two dozen clams1 one egg1  
one cup milk1 two small cups  flour1 or 
enough for thin batter1 salt and pepper4
 ,chop the clams fine1  and stir them   
into the batter made of the milk1 clam  
liquor1 beaten  eggs1 and the flour4    
,season to taste1 and fry by the        
spoonful in very  hot lard4    ,english 
,muffins4--,two cups milk1 one          
tablespoonful butter1 one  teaspoonful  
sugar1 saltspoonful salt1 half of a     
yeast-cake4 ,four cups  flour1 or enough
 to make a very stiff batter4 ,set to   
rise for about  three hours1 or until   
the batter is like a honeycomb1 then    
bake on a  soapstone griddle in very    
large muffin-rings4 ,make them the day  
before  they are wanted1 and1 when ready
 to use them1 split1 toast lightly1     
butter1 and eat hot4        #h4         
,oranges4    ,large ,hominy4    ,fried  
,smelts4      ,moulded ,potato4         
,hasty ,muffins4    ,tea4      ,coffee4 
,moulded ,potato4--,press cold mashed   

potato into small teacups2 turn  out1   
brush over with yolk of egg1 put a bit  
of butter on top of each1  and brown in 
the oven4    ,hasty ,muffins4--,two cups
 flour1 two eggs1 one tablespoonful     
mixed  butter and lard1 two teaspoonfuls
 white sugar1 one teaspoonful           
baking-powder1 saltspoonful salt1 one   
cup milk4 ,into the eggs1 beaten  very  
light1 stir the melted shortening1 the  
sugar1 the milk1 and the  flour1 well   
mixed with the salt and baking-powder4  
,stir well1 and bake  in thoroughly     
greased tins4        #i4      ,grapes4  
,cerealine cooked in ,milk4    ,egg     
,timbales with ,cheese4      ,lyonnaise 
,potatoes4    ,wheat ,puffs4    ,egg    
,timbales with ,cheese4--,six eggs1 one 
gill milk1 salt and pepper  to taste1   
two tablespoonfuls grated cheese4 ,beat 
the eggs well without  separating the   
yolks and whites1 add the milk and      
seasoning1 stir in  the cheese1 and pour
 into well-greased little tin pans with 
straight  sides2 set these in a pan of  

hot water1 and bake in the oven2 when   
the  egg is firm1 turn out on a flat    
dish1 and pour a white sauce over them4 
,lyonnaise ,potatoes4--,slice cold      
boiled potatoes into neat rounds2  cut a
 medium-sized onion into thin slices1   
and put it with a good  tablespoonful of
 butter or bacon dripping into the      
frying-pan2 when the  onion is colored1 
add the potatoes1 about two cupfuls1 and
 stir them  about until they are a light
 brown4 ,strew with chopped parsley1 and
  serve4    ,wheat ,puffs4--,two cups   
milk1 two eggs1 two cups flour4 ,beat   
hard and  very smooth1 and bake in      
greased and heated gem-pans or          
earthenware  cups4 ,eat at once4        
,,family ,,breakfasts ,,for ,,winter    
,a word may be said here anent the      
cooking of porridges4 ,there are  as    
many theories about this apparently     
simple affair as there are              
denominational differences in           
theological circles4 ,one housekeeper   
soaks the oatmeal overnight2 another    

puts it on when the fire is made2       
another fifteen minutes before          
breakfast4 ,mrs4 ,a4 soaks hers in cold 
water1 ,mrs4 ,b4 uses boiling1 while    
,mrs4 ,c4 inclines to having the water  
just hot4 ,one stirs the porridge       
frequently2 another says it is ruined   
if touched with a spoon4    ,on general 
principles1 one may say that oatmeal is 
never the worse  for a soaking1 although
 some varieties need it less than       
others2 that  unless carefully and      
evenly cooked it is apt to become lumpy 
without  stirring or beating2 and that  
the degree of stiffness to which it     
should be brought must depend upon the  
taste of those who are to eat  it4      
#a4      ,oranges4    ,graham ,mush4    
,sausage ,rolls4      ,rye ,muffins4    
,baked ,potatoes4    ,tea4      ,coffee4
    ,sausage ,rolls4--,make a good      
pastry by chopping into two cups of     
flour  four tablespoonfuls of butter1   
making this to a paste with half a cup  
of ice-water1 and rolling out three     

times4 ,have the ingredients and        
utensils very cold1 and handle the paste
 as little and as lightly as  possible4 
,cut the pastry with a sharp knife into 
strips about three  inches square4 ,on  
one of these lay cooked and minced      
sausage-meat1  and cover it with another
 square of the same size4 ,pinch the    
edges  together1 and bake in a moderate 
oven4 ,proceed thus until all the       
materials are used4    ,rye             
,muffins4--,one cup white flour1 two    
cups rye flour1 two eggs1 two           
teaspoonfuls baking-powder1 one         
tablespoonful butter1 one tablespoonful 
sugar1 saltspoonful salt1 milk enough   
for stiff batter4 ,beat well1 and  bake 
in muffin-tins4        #b4              
,mandarins4    ,boiled ,hominy4    ,pork
 ,tenderloins4      ,apple ,sauce4      
,crumpets4    ,coffee4      ,cocoa4     
,crumpets4--,two cups milk1 three cups  
flour1 three tablespoonfuls  butter1    
saltspoonful salt1 half yeast-cake      
dissolved in warm water4  ,warm the     

milk2 beat in the salted flour1 the     
melted butter1 and the  yeast4 ,let this
 sponge stand in a warm place until     
light4 ,bake in  greased muffin-rings on
 a hot griddle1 or in muffin-pans in the
 oven4  ,in either case fill the pans or
 rings only half full1 as the crumpets  
will rise in baking4        #c4         
,oatmeal4    ,veal ,croquettes4         
,stewed ,potatoes4    ,sour-milk        
,muffins4    ,stewed ,prunes4    ,tea4  
,coffee4    ,veal ,croquettes4--,one cup
 cold veal1 minced fine2 tiny bit of    
onion1  scalded and chopped2 half       
teaspoonful parsley2 one cup milk1 or   
half  milk1 half soup stock2 one        
tablespoonful flour2 one tablespoonful  
butter2 pepper and salt to taste2 one   
egg4 ,cook the butter and flour         
together until they bubble2 pour the    
milk or milk and stock on them1  and    
stir until they thicken4 ,remove from   
the fire1 and pour upon the  beaten egg2
 then stir in the meat1 seasoned with   
the onion1 parsley1  pepper1 and salt4  

,set this aside until cold enough to    
handle1 then  form into croquettes      
between the floured hands4 ,roll in egg1
 and then  in fine cracker crumbs1 and  
drop into boiling lard4 ,they are better
  prepared an hour before frying4    ,in
 making veal croquettes1 oyster liquor  
may be used in place of the  stock1 and 
a few oysters chopped with the veal will
 improve the flavor4    ,sour-milk      
,muffins4--,one egg1 two cups sour milk1
 half teaspoonful  salt1 half           
teaspoonful soda dissolved in hot water2
 flour to make a  stiff batter4 ,beat   
hard1 and bake quickly4        #d4      
,bananas4    ,wheat ,flakes4    ,apples 
and ,bacon4      ,loaf ,corn ,bread4    
,saratoga ,potatoes4    ,tea4           
,coffee4    ,apples and ,bacon4--,fry   
thin slices of bacon crisp in its own   
fat4 ,take  up the bacon and keep hot   
while you fry in the fat left in the pan
  apples sliced across and cored1 but   
not peeled4 ,arrange the apples in  the 
centre of the dish1 the bacon around the

 sides4    ,loaf ,corn ,bread4--,two    
eggs1 two cups milk1 two cups corn meal1
 one  cup flour1 one tablespoonful lard1
 one tablespoonful sugar1 two           
teaspoonfuls baking-powder1 saltspoonful
 salt4 ,beat the eggs light1  add the   
melted lard1 the milk1 the flour1 and   
meal1 sifted with the  baking-powder and
 salt1 and beat very hard4 ,bake in a   
round tin1 one  with a tube in the      
middle1 if you have it4        #e4      
,grapes4    ,cerealine4    ,broiled     
,salt ,mackerel  la ,matre d',htel4     
,stewed ,potatoes4      ,risen ,muffins4
    ,tea4      ,cocoa4    ,broiled ,salt
 ,mackerel  la ,matre d',htel4--,soak   
the mackerel  overnight4 ,in the morning
 wipe it dry1 broil1 lay on a hot dish1 
and  anoint plentifully with matre      
d'htel butter1 made by directions  given
 in the preceding chapter4    ,risen    
,muffins4--,two cups milk1 two eggs1 one
 tablespoonful lard1 one  tablespoonful 
sugar1 saltspoonful salt1 half yeast    
cake dissolved in  a little warm water1 

flour enough for batter4 ,set a sponge  
of all the  ingredients except the eggs 
to rise overnight4 ,in the morning beat 
these light1 add them to the batter1 and
 bake the muffins in tins in a  quick   
oven4        #f4      ,wheat ,germ-,meal
 ,porridge4    ,broiled ,ham4           
,canned ,pea ,pancakes4    ,buttered    
,toast4    ,baked ,apples4    ,cocoa4   
,coffee4    ,canned ,pea                
,pancakes4--,one can of green pease1 one
 egg1 one cup milk1  two teaspoonfuls   
melted butter1 half cupful flour1 half  
teaspoonful  baking-powder1 salt to     
taste4 ,open the can several hours      
before it is  to be used1 and drain off 
the liquor4 ,rinse the pease in cold    
water4  ,mash them with the back of a   
spoon1 and mix with them the butter and 
salt4 ,make a batter of the egg1 the    
milk1 and the flour1 with the           
baking-powder4 ,add the pease1 beat     
well1 and bake on a griddle4        #g4 
,tangerines4    ,rice ,porridge4        
,moulded ,eggs4      ,ham ,toast4       

,baked ,potatoes4    ,tea4      ,coffee4
    ,moulded ,eggs4--,on the bottom of  
well-buttered patty-pans with straight  
sides sprinkle finely minced parsley and
 a little pepper and salt4  ,break an   
egg into each pan1 set them in a large  
pan filled with boiling  water1 and bake
 until set4 ,turn out on a flat dish1   
and pour a white  sauce over them4      
,ham ,toast4--,to every cupful of       
chopped cold boiled ham put a           
half-teaspoonful of made mustard1 as    
much butter1 and a little               
,worcestershire sauce4 ,trim the crust  
from slices of bread1 toast and  butter 
them1 and spread them with the chopped  
ham4        #h4      ,bananas4          
,oatmeal4    ,broiled ,smoked ,salmon4  
,breakfast ,biscuit4    ,savory         
,potatoes4    ,cocoa4      ,coffee4     
,breakfast ,biscuit4--,two cups milk1   
half cake yeast dissolved in warm       
water1 two teaspoonfuls white sugar1 two
 tablespoonfuls lard1 one  tablespoonful
 butter1 saltspoonful salt1 flour for   

soft dough4 ,warm  the milk1 melt the   
shortening1 and set the sponge          
overnight4 ,the next  morning roll into 
a sheet1 cut out with a biscuit cutter1 
let them  rise twenty minutes in the    
pan1 and bake4    ,savory               
,potatoes4--,two cupfuls cold potatoes  
sliced1 half cup gravy1  quarter of an  
onion sliced4 ,heat the gravy in a      
frying-pan with the  onion1 add the     
potatoes1 and leave them until they are 
brown1 stirring  often4 ,serve potatoes 
and gravy together4        #i4          
,oranges4    ,cracked ,wheat4           
,lyonnaise ,tripe4      ,boiled         
,potatoes4    ,bread-and-milk ,cakes4   
,tea4      ,coffee4    ,lyonnaise       
,tripe4--,one pound boiled tripe1 one   
onion1 one tablespoonful  butter1 one   
cupful stewed tomatoes1 pepper and salt4
 ,brown the onion  in the butter1 add   
the tripe1 cut into neat pieces1 add the
 seasoning4  ,brown lightly1 add the    
tomatoes1 and1 when these are hot1      
serve4    ,bread-and-milk ,cakes4--,one 

cup fine bread crumbs1 two cups milk1   
one egg1 two teaspoonfuls melted butter1
 saltspoonful salt1 two  tablespoonfuls 
flour4 ,soak the crumbs in the milk ten 
minutes2 beat  in the whipped egg1 the  
butter1 the salt1 and the flour4 ,bake  
on a  well-greased griddle4        #aj4 
,apples4    ,graham ,flakes4    ,fried  
,scallops4      ,light ,loaf4    ,hashed
 ,potatoes4    ,tea4      ,coffee4      
,fried ,scallops4--,stew the scallops   
five minutes in their own liquor4  ,take
 out1 drain1 and roll first in egg1 then
 in fine cracker crumbs4  ,fry to a     
light brown in deep fat1 lay on a sheet 
of brown paper in a  hot colander1 and  
serve on a small napkin laid on a heated
 dish4    ,light ,loaf4--,one cup milk1 
one tablespoonful sugar1 one            
tablespoonful  butter1 two eggs1 two    
cups flour1 two teaspoonfuls            
baking-powder1  saltspoonful salt4 ,beat
 the eggs light2 add the butter1 melted1
 the  sugar1 salt1 milk1 and1 last1 the 
flour sifted with the baking-powder4    

,bake in one loaf1 and serve hot4       
,hashed ,potatoes4--,chop cold potatoes 
fine1 have ready in a pan a             
tablespoonful of bacon dripping made    
very hot1 stir into this two  cupfuls of
 the potatoes1 and toss about until well
 browned4          ,,at ,,luncheon      
,properly treated1 luncheon may be the  
pleasantest meal of the day4  ,simple or
 elaborate1 as the housekeeper's taste  
may dictate1 always  informal1 it is    
more comfortable than the breakfast     
because less  hurried1 more agreeable   
than the dinner because less            
ceremonious4    ,the table at luncheon  
may either be set as for breakfast1 with
 a pretty  colored cloth to cover it2 or
 a prettier way1 if one has a table with
  a handsome top1 is to spread on this a
 large luncheon napkin that only        
partially conceals the polished surface4
 ,one or more of these napkins  may be  
used1 according to their size and the   
amount of space you wish  covered4 ,a   
fringed doily or a crocheted or netted  

mat may be laid at  each place to       
protect the table-top from the heated   
plate4 ,other mats  should be laid under
 the hot dishes of meat1 etc41 while a  
tile or a  trivet will hold the         
chocolate or teapot4    ,a writer on    
household decoration in a recent article
 in a popular  magazine enlarged upon   
the charming effect produced by painting
 a  table-top white1 and thus producing 
a good background upon which to  display
 old blue-and-white china4 ,this would  
doubtless be extremely  pretty1 but in  
the practical mind the suspicion arises 
that1 by the  time the bare white table 
had held hot dishes during half a dozen 
meals1 its surface would be marked with 
yellow rings that would  leave no choice
 to the housewife but to conceal the    
whole of the  defaced expanse with a    
table-cloth4 ,a good furniture polish1  
or a  simple mixture of sweet-oil and   
turpentine1 applied with a piece of     
flannel1 will restore the beauty of a   
hard-wood table-top1 but it is          

questionable if the white paint could be
 so readily renovated4    ,the flowers  
that should have freshened the breakfast
 board must not  be lacking at          
luncheon-time4 ,the table may be spread 
with a luncheon  set of china1 or1 if   
one does not own this1 with the same    
plates1  etc41 that are used at         
breakfast and at tea4 ,the tea-tray1    
with its  burden of sugar-bowl1         
cream-pitcher1 tea-caddy1 and dainty    
cups and  saucers1 may stand in front of
 the mistress of the house1 while at her
  elbow may be the five-o'clock-tea     
crane bearing its kettle of boiling     
water2 or a smaller hot-water urn in    
brass1 copper1 or silver1 with a        
spirit-lamp under it1 may be on the     
table near her right hand1 with the     
teapot beside it4 ,if the small         
hot-water pot is used1 and the table is 
bare1 a tray should hold the kettle and 
stand1 lest a drop of blazing  alcohol  
should blister the polished surface of  
the wood4 ,when cocoa  or chocolate is  

drunk at luncheon1 the paraphernalia of 
kettle and  spirit-lamp is1 of course1  
unnecessary4    ,there are some brands  
of cocoa for which it is claimed by the 
manufacturers that they are excellent   
when prepared for use by simply  pouring
 the boiling water on the powder4 ,so   
far as the writer's  experience has     
gone1 however1 there is not one of them 
that is not  benefited by being boiled  
for a few minutes before serving4       
,nearly everything that is to compose   
the ordinary luncheon for the  family   
may be put upon the table at one time4  
,of course there must be  an exception  
to this rule when the first course      
consists of soup or  bouillon2 but even 
then all the cold dishes may be in place
 when the  guests are seated4 ,the      
waiting need be only of the simplest1   
unless  formality is desired4 ,those    
about the table may help themselves and 
one  another1 while the duties of the   
waitress may be confined to passing  the
 dishes that are on the sideboard1      

changing the plates1 bringing in  hot   
dishes1 etc4    ,the truth1 often       
reiterated1 that women cook only for    
men1 and that  a woman would never take 
the trouble to prepare anything for     
herself  beyond a cup of tea and a slice
 of toast1 is strongly emphasized by    
the carelessness many of them manifest  
in the matter of luncheon4 ,of  course1 
when there are several in the family the
 needs and tastes of  others have to be 
consulted2 but when the mistress of the 
house has  to sit down to a solitary    
meal1 or at best to one that is the     
nursery  dinner for two or three        
children whose diet is of the simplest1 
she is  apt to let her luncheon consist 
of little more than a cold bite1 and    
the--almost--invariable cup of tea4     
,such a course must affect the health   
sooner or later1 and is a species of    
carelessness of self against  which a   
woman must guard if she does not wish to
 reap its fruits in  headaches1         
dyspepsia1 and general depression of the

 system4 ,without  getting up a         
troublesome menu1 she may yet devise    
divers tempting  little dishes which    
will coax her appetite4 ,she will feel  
happier and  work better for a          
substantial although not heavy meal in  
the middle of  the day4    ,luncheon is 
pre-eminently the meal at which to make 
use of potted  meats1 sardines1 pts1 and
 the like4 ,there are many of these from
  which to make a choice4 ,a luncheon is
 not to be despised that begins  with a 
cup of bouillon1 or with a plate of soup
 left over from last  night's dinner1   
continues with fresh rolls or biscuit or
 muffins1 or  toasted crackers1 or good 
cold bread--white or brown--cut in      
delicate  slices1 and one of the pts put
 up by certain ,french and ,american    
companies1 or a ,gotha liver sausage1 or
 a few sardines1 accompanied by  a cup  
of tea or cocoa1 and concludes with some
 simple sweet1 such as  marmalade1 jam1 
or fruit4    ,but luncheon need not be  
confined to cold delicacies that must be

  bought outright4 ,it is the time for  
using up left-overs1 for trying new     
recipes for side-dishes and entres1 for 
the housekeeper to learn for  herself   
and to teach her cook the daintiest     
methods of utilizing those  remnants    
which the uninitiated might stigmatize  
as scraps4 ,great is  the variety of    
styles in which these may be employed4  
,that bit of cold  fish from last       
evening's dinner may be picked to       
shreds1 stirred into a  white sauce1 and
 baked in a scallop-shell4 ,or it may be
 mixed with half  as much mashed potato1
 moistened with boiling water and a     
little melted  butter1 and tossed up    
into a dish of creamed fish4    ,the    
scraps of pastry left from pie-making   
and the sausage or two that  were spared
 at breakfast may compose a             
sausage-roll1 the cold potato  and the  
fragment of steak may be turned into a  
hash1 and odd slices  of cold lamb1     
mutton1 or veal are just the thing for  
croquettes and  fritters4 ,and of the   

odds and ends of poultry what delicious 
compounds  may be made6 ,croquettes1    
scallops1 minces1 fritters1 filling for 
pts1 salad enough for one or two if eked
 out with lettuce1 and a  dozen other   
dainty plats4 ,or a tiny omelet1 either 
baked or saut1  may be prepared2 and    
when one begins to count up the         
appetizing dishes  which may be made of 
eggs1 the list seems without an end4    
,even when  several people are to       
partake of the meal a variety of little 
dishes  may take the place of a single  
large one for which new material would  
have to be purchased4 ,in the           
cultivation or creation of a talent as a
  rchauffeuse true economy consists4    
,in some homes luncheon is a quite      
elaborate affair1 and comprises  several
 courses1 including1 perhaps1 a soup or 
bouillon1 a meat course1  a salad1 and  
fruit or sweets4 ,in the majority of    
establishments owned  by people of      
moderate means1 however1 the meal is    
simpler1 but need  be no less           

delightful4 ,many people can eat        
muffins1 griddle-cakes1  and other hot  
breads at noon with less                
after-discomfort than at  any other     
season1 and dishes of this sort are     
usually acceptable on  the              
luncheon-table4 ,with their help the    
meal can hardly fail to be  appetizing4 
,a ,,small ,,luncheon      ,luncheons   
are among the most popular forms of     
entertainment that can  be selected1    
when only a limited number are to be    
honored4 ,to these  affairs men are     
seldom invited1 and there are not       
wanting those among  the sterner sex who
 do not hesitate to attribute their     
banishment to  desire on the women's    
part for the opportunity to chat        
uninterruptedly  and unreservedly on    
those subjects presumed dear to their   
hearts--dress1  babies1 and servants4   
,other men go so far as to hint that    
gossip1 and  even scandal1 engage the   
tongues of these much-maligned women1   
while  even the most charitable husbands

 and brothers cannot refrain from       
openly expressing their pity for the    
unfortunate ladies debarred1 for  even a
 limited period1 from the delights of   
the society of the lords of  creation4  
,casting aside the intimations          
respecting gossip or scandal as unworthy
  of notice1 and tracing the animus of  
the other slurs to their source1  in the
 overpowering jealousy on the part of   
their perpetrators that  they are       
excluded from the select assemblages    
they affect to condemn1  it may be said 
in refutation of the last charge that   
there are few  women who do not agree in
 considering a luncheon among the most  
delightful of their social experiences4 
,an invitation to one is usually  hailed
 with joy1 and a woman will undergo a   
good deal of inconvenience  sooner than 
consent to decline it4    ,a luncheon is
 elastic in its nature1 and may be of   
any size the  hostess's fancy or        
judgment dictates4 ,one woman may invite
 another to  share the meal with her1   

and to help form that solitude  deux so 
delightful to two congenial souls4 ,in  
such a case a long and elaborate  menu  
is out of place1 and not in the best    
form4 ,what dishes there are  should be 
wisely selected1 perfectly prepared1 and
 carefully served2  but a multiplication
 of courses or viands is unnecessary1   
and savors of  vulgar display4 ,the same
 principle applies at any small         
luncheon4  ,the definition of size is a 
rather difficult matter1 but a company  
of  this sort of not more than five or  
six persons may fitly be called  small4 
,with every addition to the number the  
need increases for more  items in the   
menu4    ,for a small and unpretentious 
luncheon the invitations should not be  
issued long in advance1 unless the      
hostess finds it necessary to do so  in 
order to secure the presence of some    
especial guests4 ,in that case1  if the 
entertainment is to be very simple1 it  
is as well to inform the  guests of the 
fact when writing to them4 ,either a    

written or a verbal  invitation is      
admissible4 ,it should always be clearly
 understood1  however1 that the         
engagement1 when once made1 is no less  
binding than  if it were a promise to   
attend the largest and most ceremonious 
dinner4  ,indeed1 fidelity to one's     
acceptance and prompt attendance are    
even  more obligatory at a small than at
 a large affair1 because at the  latter 
the defection of one person is less     
noticeable than it would be  were very  
few expected to be present4 ,in either  
case failure to keep  the engagement is 
a grave breach of etiquette4 ,it may be 
said1 in this  connection1 that more of 
a compliment is implied by the request  
to be  one of a small and--by           
inference--select band than is shown    
when the  invitations embrace a larger  
party4    ,an even number is usually    
better than an odd number at a luncheon1
  unless the table is a large round one1
 about which the guests can  gather     
without leaving an awkward gap on one   

side4    ,the covering for the table may
 either be a very pretty luncheon cloth 
with a little color about it1 or else of
 plain white4 ,of course1 should  the   
hostess desire to have any one tint     
predominate in her table  appointments1 
it is better to have the cloth of that  
shade or of white4  ,if artificial light
 is required1 candles give a pleasanter 
light than  anything else1 and one      
candelabrum of several branches is      
generally  enough for a small table4    
,should this not sufficiently illuminate
 the  room1 the gas may be lighted and  
partially turned down1 or a lamp or  two
 may be placed on a mantel-shelf or on a
 bracket4 ,there should  always be      
flowers in the centre of the table1     
preferably a flat or  low dish or vase1 
for where there are few guests they     
should be able  to see each others'     
faces1 instead of being obliged to dodge
 around a  tall ornament that           
effectually conceals those seated on one
 side of  the board from those placed on

 the other4 ,bouquets de corsage1 while 
always pretty1 are not essential at a   
simple luncheon1 nor are cards          
necessary4    ,the table should be      
spread with the daintiest china and     
silver4 ,at each  plate must be the     
usual articles--knife1 fork1 tumbler1   
butter-plate1  and napkin4 ,a knife and 
fork for each course may be laid by     
every  plate1 the knives on the right   
side1 the forks on the left4 ,a roll or 
two or three sticks of bread must lie on
 each napkin4 ,the usual little  dishes 
of olives1 salted almonds1 pea-nuts or  
pistachio-nuts1 radishes1  bonbons1     
etc41 should stand here and there1 and  
by their color or  sparkle add to the   
beauty of the repast4    ,the first     
course may be either beef or chicken    
bouillon4 ,this is served  in           
bouillon-cups1 with covers and saucers1 
if one has them1 or1 if  not1 in tea or 
after-dinner coffee-cups4 ,the latter   
are a trifle small1  but one need not go
 to the other extreme1 as was done at a 

lunch given  not long ago1 where the    
bouillon was served in mugs nearly as   
large  as those commonly used for       
shaving1 and quite as thick and heavy4  
,it  was impossible to help recalling   
the saying of the woman who declared    
that when she took coffee from one of   
the breakfast cups in use at most       
hotels she felt as though she were      
drinking it over the side of a stone    
wall4 ,bouillon is usually sipped with a
 spoon1 however1 although it is  not out
 of the way to raise the cup to the     
lips4    ,the bouillon may either be on 
the table when the guests enter the     
room1  or be brought in as soon as they 
are seated4 ,it is followed by fish  in 
some dainty form1 as creamed fish1      
creamed or buttered lobster1  croquettes
 of lobster1 oysters1 or fish2 or oyster
 or lobster pts4  ,these are not passed 
in the dish1 but are brought in already 
served1  and a plate holding a portion  
placed in front of each guest4 ,rolls1  
,french bread1 or bread and butter are  

then passed4    ,the next course in a   
luncheon of this size need not be an    
entre1  although one may be introduced  
here4 ,sweetbreads1 chicken cutlets1    
timbales of some sort1 a                
vol-au-vent--any one of these will      
answer1  but there is no violation of   
rules if it is omitted altogether at  a 
small luncheon4 ,in that case the next  
course--the pice de  rsistance--may     
follow the fish directly1 and may       
consist of ,french  chops with pease1   
and potatoes daintily prepared1 or      
chicken broiled1  fried1 or cooked in   
some attractive fashion1 or broiled     
tenderloins of  beef with mushrooms1 or 
birds4    ,after this the salad appears1
 and may be of chicken1 lobster1        
shrimps1  oysters1 or tomatoes1         
avoiding1 of course1 any meat or fish   
that has  appeared earlier in the meal1 
even although in another form4 ,the     
olives  should be passed with this1 and1
 indeed1 may have gone the rounds       
during and between the other course1 as 

have the salted nuts and the  radishes4 
,the salad eaten1 the table is cleared  
and crumbed1 and the dessert  brought   
in--ices in some pretty form1           
accompanied by fancy cakes4 ,fruit  may 
succeed this1 or it may be omitted1 and 
the final cup of chocolate  or coffee   
served at once4 ,the bonbons now receive
 attention1 and are  usually carried    
into the drawing-room by the guests1    
who1 being women1  seem to find almost  
as much enjoyment in nibbling these as  
men do in  discussing their             
post-prandial cigars4          ,a       
,,large ,,luncheon4      ,a much more   
ceremonious affair than that described  
in the preceding  chapter is the large  
luncheon1 where there are present       
anywhere from  eight to twenty guests4  
,the invitations for this are issued at 
least  ten days1 and often three weeks  
or more1 previous to the date for which 
the guests are asked1 and should be     
written1 not verbal1 except when  given 
to an intimate friend4 ,the recipient   

should reply at once4 ,the  hour set is 
usually one or half-past one1 and the   
most punctilious  promptness should     
always be observed4 ,nothing short of a 
serious  accident or illness or a death 
in the family can justify any one in    
breaking such an engagement4    ,people 
don't always keep that precept1 says a  
woman1 decidedly4 ,i  can give more than
 one example to the contrary from my own
 experience4  ,here is an instance4 ,i  
had a letter not long ago from a friend 
living  out of town1 begging me to fix a
 time when she could come and see me4   
,she dreaded making the trip into town  
when it was doubtful if she would  find 
me at home4 ,i knew she had few outings1
 so ,i wrote and asked  her to lunch    
with me upon a certain day1 adding that 
there would be  a couple of other old   
friends present whom she would be glad  
to meet  again4 ,the appointed day came1
 and was misty and drizzly4 ,it never   
occurred to me that the weather would   
keep any one housed1 and at the  lunch  

hour 'the guests were met1 the feast was
 set'--or1 at least1 two  of the guests 
were there--but the one in whose honor  
they had been  invited failed to appear4
 ,a whole mortal hour did we wait for   
that  woman4 ,then in despair we sat    
down to a luncheon that had been in no  
ways improved by the delay4 ,it was to  
have been a partie carre1 and  one side 
of the table looked wofully blank and   
bare4    ,but did you not get a         
satisfactory explanation of your        
friend's  absence8 queries an interested
 listener4    ,only a note the next day1
 stating that as it had stormed1 she had
  supposed ,i would not expect her4 ,it 
never seemed to occur to her that  she  
ought at least to have telegraphed4     
,i had an experience that equals that1  
chimes in another4 ,i had  promised a   
young girl friend a lunch party whenever
 she should come to  the city4 ,just    
before the holidays she wrote to me that
 she would be  in town for a week4 ,i   
was run to death with ,christmas        

preparations and  social engagements1   
but ,i sent her a note at once1 asking  
her to fix a  day for her luncheon1 and 
enclosing the list of guests--most of   
them old  school friends--whom ,i would 
invite to meet her4 ,she replied1       
setting  a day4 ,i went to no end of    
trouble and expense to get up the most  
recherch luncheon ,i could devise4 ,just
 before the appointed hour one  of the  
guests1 who had promised to call for my 
young friend and bring  her to my house1
 brought instead a verbal message that  
,jennie 'was not  very well1 and would  
be unable to come4 ,she was extremely   
sorry1' etc4  ,as ,i learned from       
another source that she went to the     
theatre that  night1 ,i concluded her   
indisposition1 whatever it was1 had not 
been  very serious4    ,one marvels at  
the bad habits of good society in       
hearing such tales  as these1 but they  
are unfortunately common4 ,some persons 
appear to  be deficient in a sense of   
good-breeding1 as others are in an eye  

for color or an ear for music1 and all  
the maxims in the world seem  inadequate
 to instil what is missing4    ,one     
general principle may be laid down for  
the following of any woman  who thinks  
of giving a large luncheon--don't       
undertake too much4  ,if you cannot     
afford to engage the most difficult     
dishes from a  caterer1 be very sure    
that your cook is equal to preparing    
them in a  satisfactory manner4 ,better 
have a few things1 and have them well   
done1  than a long menu of indifferently
 cooked viands4 ,a large luncheon is  no
 light undertaking at the best1 except  
to those who have a practised  chef and 
an expert butler1 and a great deal of   
personal supervision  is required to    
make it a success4    ,if the number of 
guests is larger than can be            
conveniently accommodated  at one table1
 two or three smaller ones may be used4 
,one table is  rather prettier1 however1
 as it admits of concentrating1 instead 
of  scattering1 the decoration4 ,the    

cloth should be white1 or something     
very handsome in colors4 ,a centre-piece
 of velvet or plush or satin1  or of    
linen1 embroidered1 painted1 done in    
cut-work or drawn-work1 or  something   
else equally elegant in material or     
ornament1 should be laid  down the      
middle of the table4 ,an exquisite      
centre-piece may be made of             
bolting-cloth1 hand-painted and trimmed 
with lace4 ,on this a mirror is  often  
placed1 bearing the bowl1 basket1 or jar
 of flowers4    ,tall candelabra should 
hold enough candles to light the room   
well1 and  each candle should have its  
tiny paper or silk shade and its glass  
bobche4 ,if the gas must be used1 it    
should be shaded4 ,the dishes           
containing hors d'uvres--bonbons1 glac  
fruits1 etc4--must be many1  and their  
contents of the choicest4    ,the       
arrangement of silver1 glass1 and china 
may be the same as at a  small luncheon1
 except that the amount of silver at    
each place must  be increased4 ,the     

bread sticks on every napkin must be    
tied with a  narrow ribbon matching the 
broad one that ties the bouquet de      
corsage  provided for the guest4 ,cards 
bearing the names of the guests indicate
  their seats1 and may be either        
hand-painted or plain4 ,favors are      
often given1 and should be placed on the
 table before the luncheon is           
announced4    ,oyster or ,little ,neck  
clams compose the first course1 and are 
followed  by bouillon4 ,fish succeeds   
this2 then comes one entre1 and         
sometimes  two4 ,next is a dish of meat1
 with one or more vegetables1 and then  
the  ,roman punch appears4    ,after    
this1 game comes1 and then salad4 ,the  
table then being cleared1  pastry in    
some form1 or ,charlottes or jellies are
 brought in1 and this  course in turn is
 succeeded by ices in pretty or fanciful
 shapes4 ,an  attractive caprice is that
 of ices or cream in the form of fruits 
heaped up in and rolling out of a basket
 of clear ice or spun sugar  placed on a

 salver4 ,ices in small goblets or      
tumblers of clear ice  are often served4
 ,the fruit comes next1 and is          
accompanied by bonbons1  glac fruits1   
marrons1 and the like4 ,last are coffee 
and chocolate4    ,of the following     
menus1 either one is suitable for a     
large luncheon3        #a4      ,raw    
,oysters4    ,chicken ,bouillon4        
,creamed ,lobster4      ,crackers or    
,bread and ,butter4    ,scalloped       
,chicken4    ,sweetbread ,pts4          
,green ,pease4    ,maraschino ,punch4   
,fillet of ,beef1 ,mushroom ,sauce4     
,french ,fried ,potatoes4    ,broiled   
,squabs on ,toast4      ,water-cress4   
,chicken ,salad4    ,strawberries in    
,wine ,jelly1 with ,whipped ,cream4     
,nesselrode ,pudding4      ,biscuit4    
,fancy ,cakes4    ,fruit4      ,bonbons4
    ,coffee4      ,chocolate4        #b4
      ,clams on ,ice4    ,bouillon4     
,halibut ,steaks1 ,cream ,sauce4        
,parisian ,potatoes4    ,ham ,pts4      
,green ,pease4    ,stuffed ,crabs4      

,chicken ,cutlets4    ,broiled ,fillet  
of ,beef1 au ,matre d',htel4            
,asparagus4    ,roman ,punch4    ,quail 
on ,toast4      ,celery ,salad4         
,fried ,mushrooms on ,toast1 with ,sauce
  l',espagnol4    ,frozen ,pudding4     
,whipped ,cream4    ,ices4    ,fruit4   
,coffee4      ,chocolate4    ,with      
either of these menus wine may be       
served1 although there is not  the      
variety of these at a ladies' luncheon  
that there is at a dinner4  ,claret may 
be served with the fish or first entre1 
and drunk during  the luncheon1 or      
brought in with the game1 or with the   
heaviest meat  course4 ,in some cases no
 claret is served1 and the only wine is 
the  small glass of sherry offered late 
in the meal4          ,a ,,standing     
,,lunch4      ,for a long time there was
 a felt need for some form of           
entertainment  that would be more       
general in its character than a dinner  
or a lunch1  less of a full-dress affair
 than an evening party1 and more        

elaborate  than the ordinary kettle-drum
 or afternoon tea4 ,this want was       
finally  supplied by the introduction of
 the standing lunch1 which is in reality
  little more than a regular reception1 
such as usually takes place in  the     
evening1 held in the afternoon4 ,to this
 both ladies and gentlemen  are invited4
    ,the hours for which the guests are 
asked--usually from four to six  or     
seven--preclude the necessity of full   
dress4 ,the men usually wear  morning   
coats1 while the women are arrayed in   
handsome calling  costumes1 and do not  
remove their bonnets4 ,it may be        
remarked1 en  passant1 that the wearing 
of the hat or bonnet is1 or should be1 a
  rule without exception at a ladies'   
lunch4 ,only the hostess or those  of   
the company who are guests in the house 
appear with their heads  uncovered4 ,the
 others wear handsome dressy bonnets1   
such as they would  assume for the      
theatre in the evening or for an        
afternoon reception4    ,the hostess who

 desires to entertain her friends or to 
discharge her  social obligations by a  
standing lunch must issue her           
invitations some  days in advance of the
 date fixed4 ,they should be formal1 and
 are  usually engraved1 although they   
may be written4 ,the former method is   
preferable4    ,at a lunch of this kind1
 as the name implies1 the guests are not
 to  be seated at one large table1 nor  
even at a number of small ones4  ,the   
large dining-room table and sideboard   
are set out with a repast  consisting of
 some hot and some cold dishes4 ,the    
guests move about  the drawing-room1    
seating themselves if they have the     
chance1 as they  would at an evening    
reception1 and are served with plates   
containing  the successive courses1     
either by waiters or by their escorts4  
,not  only is there less formality in   
the conduct of the guests than would be 
observed at an ordinary luncheon1 but   
there is also less precision in  the    
serving of the refreshments4    ,for    

such a lunch the hostess does well when 
she provides a number of  camp-chairs in
 addition to the seats she already has  
in her rooms4 ,it  is always more       
agreeable to eat when one is seated than
 when standing  and endeavoring to      
handle a full plate and a brimming      
coffee-cup at  the same time4 ,such an  
effort is severe even for a man1 who has
 been  obliged to practise it all his   
life1 but it is doubly distressing to a 
woman1 who is in constant terror lest an
 unguarded movement on her own  or her  
neighbor's part should cause an upset   
and a spill that might  fatally damage  
at least one gown1 and possibly more4   
,in preparing for a standing lunch1 or  
for any other large reception1 it  is   
prudent for the hostess to clear her    
parlors of such breakables as  statues1 
tall vases1 piano lamps1 etc41 that rest
 upon pedestals or  easily overturned   
stands4 ,these1 if not taken from the   
room1 should be  moved into corners     
where they will be comparatively safe   

from injury2  while the largest pieces  
of furniture1 such as sofas or lounges  
and  big easy-chairs1 should be wheeled 
back near the wall1 so as not to        
interfere with the movements of people  
through the rooms4 ,light chairs  should
 stand about here and there1 and the    
camp-chairs should be  stacked in some  
convenient closet or in the corner of   
the hall1 whence  they can be produced  
at a moment's notice when the           
refreshments are  served4    ,the floral
 decorations may be either simple or    
ornate1 according to  the wishes of the 
hostess4 ,mantels banked with flowers1  
chandeliers  and brackets draped with   
smilax1 a profusion of roses1 and       
baskets of  choice cut flowers are very 
beautiful1 but the rooms can be rendered
  attractive by less costly means4 ,if  
there is to be a large number of        
guests1 the flowers will be unnoticed by
 many of them unless judgment  be shown 
in the disposition of vases4 ,these     
should be placed on the  mantels1 on    

brackets1 on the top of the piano1 or in
 some other place  where they will be   
seen readily1 rather than on low tables1
 where they  are not only hidden1 but   
are in imminent danger of being knocked 
over4  ,palms or ferns in pots and other
 growing plants decorate pleasingly1    
and can be engaged for the evening from 
a florist1 if the mistress of  the house
 neither owns them nor feels inclined to
 buy them4    ,in preparing the         
dining-room table it should be drawn out
 to a size  that will permit of its     
holding without undue crowding the      
dishes and  plates that will be required
 for the lunch4 ,if the refreshments are
  too numerous to be accommodated here1 
the sideboard should be cleared  for    
their reception1 and even one or two    
side-tables brought in4 ,the  table     
should be spread with a long white      
cloth4 ,a bowl or jar or pot  of flowers
 may be in the centre of the board4     
,very elaborate floral  arrangements are
 unnecessary in the dining-room1 unless 

a good many of  the guests are expected 
to come out here4    ,at each end of the
 table and at intervals along the sides 
spaces should  be left for the dishes   
that are to hold the refreshments4      
,between  these may be the piles of     
plates and the napkins4 ,these may      
either be  separate or arranged         
together1 a napkin being laid on each   
plate and  all placed in piles1 so that 
they may be easily distributed4 ,forks  
and  spoons should also be close at     
hand1 with the necessary utensils for   
serving the different dishes1 that there
 may not be a hurried search  for a     
carving knife or fork or a large spoon  
just at the last moment1  when its      
presence might have saved delay and     
confusion4    ,the side-table should    
hold the coffee and chocolate cups1 the 
wineglasses1 goblets1 or tumblers for   
water1 etc4 ,let it be seen1  by the    
way1 that there is plenty of iced water 
in readiness4 ,many a  guest at a large 
reception has longed for a drink of it  

and found it  apparently the hardest    
thing to get which he could have        
selected4    ,unless the hostess has a  
remarkably well-trained butler1 and one 
or  two other servants who understand   
waiting1 she will be wise if she        
engages hired waiters to take charge of 
the serving of the dishes1 and  has her 
butler and maids confine their services 
to passing plates in  the drawing-room4 
,this is pleasanter than having the     
outside helpers  waiting on the guests1 
while their skill and practice in       
serving render  them most efficient in  
the work of filling plates4    ,the     
first course of a standing lunch is     
usually bouillon1 served in  cups4 ,when
 these have been removed1 a plate is    
brought to each guest  containing       
oysters in some shape1 usually          
fricasseed or creamed1 and  accompanied 
possibly by a lobster croquette or a    
sweetbread or mushroom  pt4 ,the third  
course may comprise chicken croquettes  
or rissoles1  accompanied by lettuce or 

celery salad4 ,both with this and the   
preceding course tiny square or         
three-cornered sandwiches of thin bread 
and butter1 spread with some potted meat
 or fish1 with sardines1 or  with       
lobster mayonnaise1 may have been       
passed4 ,after this course come  the    
sweets--ice-creams or ices in small     
shapes1 biscuit in paper cases1  and    
fancy cakes--followed by coffee or      
chocolate4 ,nothing must be served  that
 cannot be easily eaten with a fork or  
spoon4 ,light wines or a bowl  of punch 
are always in order4          ,,the     
,,lunch ,,basket4      ,to many people  
the lunch basket and its contents are   
quite as important  as any regularly    
set-out meal of the day--more important 
than such  occasional luxuries as       
ceremonious djeners  la fourchette and  
standing lunches4    ,among this number 
are not only the school-children who1   
five days out  of the week1 must carry  
what the ,southern boys and girls would 
term a  snack with them to school1 but  

also the army of men and women whose    
employment takes them to such a distance
 from their homes that it is            
impracticable for them to return there  
for the midday meal4 ,with these  must  
not be forgotten the band of night      
workers who1 in one capacity  or        
another1 have part in making the morning
 papers1 and who1 turning  day into     
night1 find it as essential to take a   
midnight as others do a  midday repast4 
,in a less degree interest is felt in   
the lunch basket by those young  people 
who regard the coming of the summer     
chiefly as the return of  the picnic    
season4 ,all these desire to know of    
something appetizing to  supply their   
needs1 and nearly all agree in          
condemning certain articles  as stale   
and hackneyed1 asserting that they are  
tired to death of them4  ,among these   
are generally ham and tongue sandwiches4
    ,in making suggestions on this      
subject1 the first thing to be          
considered  is the basket1 and to begin 

with1 it should be a basket1 and not  a 
close tin box or pail that cannot be    
sweetened except by scouring  and       
scalding between the times of using4 ,a 
basket1 by permitting the  passage of   
air through its interstices1 prevents   
the food acquiring a  close1 musty      
taste2 and even the basket should have  
frequent airings  and sunnings1 and an  
occasional plunge into hot salt and     
water1  followed by a rinsing in fresh  
hot water1 and a wiping and drying in   
the sun or near the fire4    ,only fresh
 napkins must be used for wrapping about
 the lunch1 and if  their use proves too
 severe a strain upon the linen drawer1 
,japanese  paper napkins may be         
substituted1 or even fresh white        
tissue-paper1  or druggist's paper4 ,the
 daintiness of ribbons to tie the       
different  parcels is all very pretty1  
but it is hardly possible for the       
hurried  house-mother who has to put up 
even one lunch a day1 much less when    
she has two or three to prepare4 ,in    

order to succeed in making them  even   
ordinarily attractive1 she must take    
thought for these lunches  as carefully 
as she does for the other meals of the  
day1 and make  provision accordingly1   
not waiting until the last moment1 and  
then  hastily gathering up whatever odds
 and ends she can find1 and hurriedly   
cramming them all together into the     
basket in a manner that savors          
unpleasantly of the bestowal of broken  
victuals and cold bits upon  the beggar 
at the kitchen door4    ,not until she  
gives the matter serious thought does   
the housewife  appreciate what a variety
 she can select for the lunch basket of 
her  boy or girl1 or of her husband4    
,hot foods are out of the question1  of 
course1 and even hot drinks1 unless a   
tiny alcohol pocket  stove1 filled and  
ready for lighting1 and a tin or        
agate-iron cup1  accompany the outfit4  
,in that case1 many a hot cup of caf au 
lait or  chocolate1 of soup or bouillon1
 may be enjoyed by the luncher4    ,but 

even when this cannot be managed1 cold  
coffee and tea are not to be  despised1 
while cold bouillon is preferred by many
 to the hot beef tea4  ,or1 for a change
 from this1 a small flask of milk or of 
lemonade may  be carried4 ,in any case  
the bottle should be a stout one1 and   
provided  with a good stopper1 that no  
break or leakage may cause the ruin of  
the  rest of the refection4    ,china   
makes the lunch basket too heavy1 and   
takes up too much room4 ,if  a plate is 
required1 let it be one of the little   
wooden butter plates  that can be thrown
 away after using4 ,it is often possible
 to procure  a glass from which to      
drink1 but even when it is not1 a flat  
glass or  a collapsing cup may easily be
 carried in the pocket2 or an ordinary  
flask1 having a cup fitted to the       
bottom1 may be purchased and kept for   
service in the lunch basket4 ,a tiny    
cruet for salt and another for  pepper  
should also be part of the outfit4      
,often it does not seem to occur to the 

housekeeper that it is quite            
practicable to carry a cup custard1 a   
baked apple or pear1 a tiny mould  of   
jelly or blanc-mange1 as well as        
uncooked fruit4 ,while the latter  is   
always wholesome and generally popular1 
there are times when one  wants         
something else4 ,to paraphrase ,miss    
,woolson's words in ,for the  ,major1 ,a
 large cold apple on a winter day is not
 calculated to arouse  enthusiasm4      
,other dainties are easily prepared4    
,every one who has read ,little         
,women--and who has not read it8--will  
remember ,meg and ,jo ,march trudging   
off to their work on frosty mornings1   
each carrying the turnover that  was to 
compose her lunch1 and gaining comfort  
for the cold fingers from  its warmth4  
,a tiny pie baked in a saucer1 a small  
tart1 a diminutive rice or  tapioca     
pudding in a patty-pan1 are not hard to 
make1 and are a welcome  variety at the 
midday snack4    ,while it might        
possibly be an expensive item to provide

 potted meat  for sandwiches for every  
day in the week1 there are often odds   
and  ends that1 with a little doctoring1
 may be made into excellent             
substitutes4 ,the meat on the drumstick 
left from the roast or stewed  chicken  
of last night may be chopped fine1      
moistened with a little  gravy or melted
 butter1 seasoned1 and spread on thin   
slices of buttered  bread4 ,the bit of  
steak that clung to the bone may be     
minced1 and  have stirred into it a     
little ,worcestershire sauce and a      
suspicion of  made mustard2 while the   
slice of cold lamb or veal1 also minced1
 may  be flavored with curry-powder and 
softened with melted butter to make     
filling for sandwiches4    ,the one or  
two cold sausages left in the pantry    
will make an appetizing  sandwich when  
crushed fine with the back of a spoon1  
and laid between  the two sides of a    
buttered roll or biscuit2 while the last
 spoonful  of lobster or chicken salad  
scraped from the bottom of the dish may 

be  spread on buttered bread for yet    
another kind of sandwich4    ,white1    
,graham1 brown1 or whole-wheat bread may
 be used in turn1  with an occasional   
roll or biscuit to still further vary   
monotony4  ,egg sandwiches1 cheese      
sandwiches1 sweetbread sandwiches1      
sardine  sandwiches1 minced ham1 tongue1
 ham and chicken1 chicken and bacon     
sandwiches--their name is legion4       
,but some one may object1 one does not  
want all sandwiches4 ,true  enough1 but 
they are the pice de rsistance of the   
lunch4 ,they  may be supplemented1      
however1 by a piece of cold fowl1 by1   
once in a  while1 a broiled bird1 by a  
few pickled oysters1 by deviled and     
plain  hard-boiled eggs1 by salads      
without number1 by olives1 cheese1 and  
pickles4 ,and for desserts are there not
 the little dishes already  suggested1  
to say nothing of cake1 cookies1        
ginger-snaps1 apples1  oranges1         
mandarins1 bananas1 pears1 grapes1 and  
other fruits8 ,for  school children     

there are such simple dainties as bread 
or rolls spread  with jam1 jelly1       
marmalade1 or apple-sauce4 ,and are not 
crackers and  cheese always at hand1 and
 almost always popular8    ,while all   
this may at first seem to impose        
additional labor upon the  housekeeper1 
she will soon find1 when the habit is   
once established  of providing regularly
 for the lunch1 that she feels it no    
more of  a burden than she does to cater
 for the other meals of the day4 ,let   
her keep on the alert for new fancies1  
and they will come to her more  rapidly 
than she can utilize them4              
,,family ,,lunches ,,for ,,spring       
,these menus for simple home lunches1   
given as were those for  breakfasts--ten
 for each season--are not designed to   
serve as exact  guides1 but merely as   
suggestions to the housekeeper4 ,they   
may easily  be improved upon or altered4
 ,to some they will doubtless appear    
much  too simple1 while others may      
condemn them as being too elaborate4    

,certain selected recipes will accompany
 them4        #a4      ,baked ,cheese   
,omelet4      ,toasted ,crackers4       
,strawberry ,jam4    ,cocoa4    ,baked  
,cheese ,omelet4--,two eggs1 two cups   
milk1 one small cup grated  cheese1 one 
small cup fine bread-crumbs1 salt and   
,cayenne pepper to  taste1 one          
tablespoonful melted butter4 ,soak the  
crumbs in the milk1 in  which you have  
dissolved a tiny pinch of soda2 beat the
 eggs light1  and add to the bread and  
milk2 stir in the butter1 the seasoning1
 and1  last of all1 the cheese4 ,bake in
 a well-greased pudding-dish1 and eat   
at once1 before it falls4    ,toasted   
,crackers4--,split and toast ,boston    
crackers4 ,butter them well  on the     
inside1 lay the two halves together1 and
 serve them in a hot  covered dish4     
,they are not nearly so good when they  
are cold4        #b4      ,ham          
,fritters4      ,baked ,bananas4        
,bread-and-,butter4    ,ginger ,snaps4  
,tea4    ,ham ,fritters4--,two cups     

minced cold ham1 one egg1 half-pint good
  stock1 saltspoonful dry mustard1      
teaspoonful ,worcestershire sauce1 tiny 
bit of scalded onion 7chopped71         
half-teaspoonful minced parsley1 one    
tablespoonful butter1 one teaspoonful   
flour4 ,heat the stock to boiling1  and 
thicken it with the butter and flour    
rubbed together2 stir into it  the ham1 
seasoned with the mustard1 onion1       
,worcestershire sauce1 and  parsley2 add
 the beaten egg4 ,pour the mixture on a 
flat plate to cool4  ,when cold and     
firm1 make into flattened balls about   
the size of a small  plum2 drop each    
into a batter made of a cup of flour1   
two teaspoonfuls  of melted butter1 a   
small cup of warm water1 the beaten     
white of an  egg1 and a little salt4    
,lay each fritter out of the batter into
 boiling  fat4 ,they will puff up at    
once1 and should be of a delicate brown4
    ,baked ,bananas4--,select large ripe
 bananas1 and bake them in the oven  as 
you would potatoes4 ,when the skin      

begins to split at the seams they  are  
done4 ,take them out1 and serve one to  
each person1 as a vegetable4  ,they     
should be peeled1 and eaten with butter 
and a little salt4                      
,bread-and-,butter4--,butter bread a day
 old on the loaf1 and cut into  thin    
slices4 ,double1 the buttered side      
inward4    ,ginger ,snaps4--,two eggs1  
two cups sugar1 one cup butter1 two     
teaspoonfuls ginger1 one teaspoonful    
cinnamon1 flour to make a stiff  dough4 
,roll into a thin sheet1 cut into       
rounds1 and sprinkle with  granulated   
sugar before baking4 ,watch closely or  
they will burn4        #c4      ,a      
,scrap ,hash4      ,rice ,bread4        
,oranges4    ,a ,scrap ,hash4--,two cups
 cold beef 7roast1 boiled1 corned1 or   
fresh71  one or two cold sausages1 two  
or three slices cold bacon1 one cup cold
  potato1 four olives1 tablespoonful    
,worcestershire sauce1 a little cold    
stewed tomato 7if you have it71 half an 
onion minced fine1 one cup  gravy or    

soup stock1 or one cup boiling water and
 a tablespoonful of  butter4 ,heat the  
gravy or stock to boiling in a          
frying-pan2 stir into  it the other     
ingredients chopped fine2 simmer for    
fifteen minutes1  stirring constantly4  
,you can either serve the hash soft or  
let it brown  on the bottom4            
,olla-podrida though it seems1 it will  
be savory1 and  will be relished by     
nearly every one4    ,rice ,bread4--,two
 cups milk1 two cups boiled rice1 one   
cup white  corn-meal1 three eggs well   
beaten1 two tablespoonfuls butter1      
teaspoonful salt4 ,bake in a hot oven1  
in rather shallow pans4        #d4      
,liver ,toast4      ,rusk4              
,radishes4    ,stewed ,pie-plant4       
,light ,cakes4    ,liver ,toast4--,one  
cupful cold boiled or stewed liver1 half
  cupful brown gravy of any sort1 enough
 mustard1 salt1 pepper1 and             
,worcestershire sauce to season the     
liver highly1 several squares of        
buttered toast4 ,rub the liver smooth   

with the back of a spoon1 add the       
seasoning1 heat to boiling with the     
gravy1 and heap or spread upon the      
toast4 ,set in the oven two minutes     
before sending to table4    ,rusk4--,two
 cups milk1 two eggs1 two and a half    
cups flour1 half cup  butter1 one cup   
sugar1 half a yeast-cake dissolved in   
warm water4 ,set  a sponge made of the  
milk1 the yeast1 and part of the        
flour--enough to  make a good batter4   
,let this rise all night4 ,in the       
morning work in the  beaten eggs1 the   
sugar1 butter1 and the rest of the      
flour4 ,knead well1  and make into balls
 with the hands4 ,set these together in 
the pan1 let  them rise until light1 and
 bake in a steady oven4 ,just before    
taking  them out brush the tops with    
molasses and water4        #e4          
,panned ,oysters4      ,lunch ,biscuit4 
,stewed ,prunes4    ,ginger ,snaps4     
,panned ,oysters4--,cut small rounds of 
toast to fit the bottom of  deep1       
straight-sided patty-pans4 ,prettier    

than these are the little  nappies1 or  
china fire-proof dishes1 that come for  
this purpose4  ,moisten each piece of   
toast with a spoonful of oyster liquor1 
lay on it  as many oysters as the pan   
will easily hold1 sprinkle with pepper  
and  salt1 lay a small piece of butter  
on top1 and set in the oven for a few   
minutes until the oysters begin to      
crimp4 ,serve in the pans4    ,lunch    
,biscuit4--,two cups flour1 half cup    
milk1 one egg1 one  tablespoonful       
butter1 one tablespoonful baking-powder1
 saltspoonful  salt4 ,chop the          
shortening into the salted flour1 pour  
in the beaten egg  and milk1 making a   
soft dough1 roll out1 cut into rounds1  
and bake4        #f4      ,deviled      
,mutton4      ,hashed ,potatoes4    ,hot
 ,loaf ,bread4    ,orange ,marmalade4   
,deviled ,mutton4--,rub slices of rare  
mutton with a mixture made as  follows3 
,one teaspoonful ,worcestershire sauce1 
one teaspoonful vinegar1  one           
teaspoonful made mustard1 tablespoonful 

melted butter4 ,let the meat  lie in    
this for an hour4 ,then dip each slice  
in a frying batter made  as directed in 
recipe for ham fritters1 and fry in deep
 fat4 ,or the  deviled meat may simply  
be boiled over a clear fire4 ,in either 
case  serve very hot4    ,hot ,loaf     
,bread4--,set a loaf of ,french bread in
 the steamer for fifteen  minutes1 then 
in a hot oven for five minutes4 ,serve  
wrapped in a  napkin1 and cut on the    
table4        #g4      ,caviare ,toast4 
,cold ,meat4    ,baked ,potatoes4       
,strawberries1 unhulled4    ,caviare    
,toast4--,buy the ,russian caviare1     
which comes in small tin  cans4 ,cut    
your bread into neat squares or rounds1 
removing the crusts2  toast and butter  
it1 spread it with the caviare1 and set 
it in the oven  five minutes before     
serving4        #h4      ,scalloped     
,cod4      ,oatmeal ,gems4    ,boiled   
,potatoes4    ,guava ,jelly and         
,crackers4    ,scalloped ,cod4--,two    
cupfuls picked codfish1 one cupful drawn

 butter  7with an egg beaten in it71 one
 teaspoonful minced sour pickle1 one    
tablespoonful ,worcestershire sauce1    
fine bread-crumbs4 ,have the drawn      
butter hot1 stir the fish into it1 add  
the pickle and sauce1 pour into  a      
buttered baking-dish1 sprinkle with     
crumbs1 dot with bits of butter1  and   
bake4    ,oatmeal ,gems4--,two cups of  
the finest oatmeal1 two cups milk1  two 
eggs1 one tablespoonful butter1 one     
tablespoonful sugar1 one  saltspoonful  
salt4        #i4      ,scrambled ,eggs  
with ,asparagus4      ,bread and        
,butter4    ,cheese ,biscuit4           
,lettuce ,salad4      ,scrambled ,eggs  
with ,asparagus4--,six eggs1 one        
tablespoonful butter1  two              
tablespoonfuls milk1 salt and pepper to 
taste1 green tips of a  bunch of        
asparagus boiled tender4 ,put the butter
 and the milk into a  frying-pan1 break 
the eggs into this1 and stir until they 
begin to  thicken2 put in the asparagus 
tops1 season1 and remove to a hot dish4 

,cheese ,biscuit4--,one cup grated      
cheese1 one cup flour1 one egg1 pinch   
of salt1 dash of ,cayenne4 ,mix all     
together1 roll into a sheet1 cut into   
rounds1 and bake to a light brown4      
#aj4      ,lobster ,croquettes4         
,graham ,bread4    ,saratoga ,potatoes4 
,strawberries and ,cream4    ,lobster   
,croquettes4--,meat of one large boiled 
lobster1 half pint white  sauce1 two    
eggs1 juice of a lemon1 salt and        
,cayenne to taste4 ,mince  the meat     
fine1 stir it into the white sauce1 add 
the eggs well beaten1  and1 last1 the   
lemon juice4 ,turn out on a plate to    
cool4 ,when perfectly  cold1 form into  
small croquettes with the hands1 roll in
 beaten egg1  then in fine cracker      
crumbs1 and fry in deep fat4            
,,family ,,lunches ,,for ,,summer       
,in hot weather a comfortable room is   
essential to the enjoyment of a  meal4  
,the salle  manger must be cleared of   
food1 the soiled dishes  removed1 all   
crumbs brushed up1 and the flies beaten 

out the moment  breakfast is over1 if   
the apartment is to be pleasant at noon4
 ,if  blinds and doors are kept closed1 
the room may be deliciously cool and    
fresh by lunch-time4    ,with such      
surroundings1 good digestion is much    
more prone to wait on  appetite than in 
a stuffy1 fly-infested room1 where      
neither heat nor  light is excluded4    
,among the pleasantest recollections of 
at least one  woman are those connected 
with the lunches she has eaten in       
midsummer  in a certain city            
dining-room1 where the subdued light1   
the daintily  arranged table1 the       
carefully prepared and seasonable food1 
and the  noiseless serving inclined one 
to feel that there were many worse      
fates than being obliged to spend the   
summer in town4        #a4      ,anchovy
 ,toast4       ,chicken ,salad4         
,bread-and-,butter4    ,berries and     
,cream4    ,iced ,tea4    ,anchovy      
,toast4--,spread crustless slices of    
toast first with butter1  then with     

anchovy paste4 ,set in the oven five    
minutes1 and send to  table4    ,chicken
 ,salad4--,cut into small neat pieces   
half the contents of a can  of boned    
chicken or part of a cold boiled or     
roast chicken4 ,mix this  with half as  
much celery1 if you can get it2 if not1 
arrange it in the  midst of crisp       
lettuce leaves4 ,stir into it a ,french 
dressing of two  tablespoonfuls of oil1 
as much vinegar1 and a little pepper and
 salt1  and pour over it a mayonnaise   
dressing4    ,mayonnaise                
,dressing4--,into a bowl set in an outer
 vessel of cold or  iced water place the
 yolk of an egg4 ,be careful that no    
vestige of the  white gets in4 ,begin   
whipping in salad oil drop by drop with 
a ,dover  egg-beater1 beating for nearly
 a minute after each addition4 ,after   
ten minutes1 add two or three drops at a
 time1 and when the dressing  once      
begins to thicken1 the quantity can be  
increased even more4 ,if  too thick1 add
 a little vinegar to thin it4 ,a pint of

 oil can be used  to every egg4 ,when   
done1 season with salt and white pepper4
 ,just  before serving1 stir into it the
 whipped white of an egg4 ,the bowl1    
egg-beater1 and materials must all be   
very cold1 and the dressing when  made  
must be kept on ice until used4         
#b4      ,eggs  la ,crme4    ,raw       
,tomatoes4      ,rice ,crumpets4        
,sliced ,peaches4    ,eggs  la          
,crme4--,eight eggs boiled hard1 one cup
 white sauce1  two tablespoonfuls fine  
crumbs1 tablespoonful butter4 ,slice six
 of  the eggs1 and put them in a        
pudding-dish with the white sauce4 ,rub 
the yolks of the other two eggs through 
a sieve1 mix them with the              
bread-crumbs1 and sprinkle them over the
 top of the dish4 ,put bits of  butter  
here and there1 garnish the dish around 
the sides with points  of buttered toast
 and the extra whites of the eggs cut in
 rings1 and  set the dish in the oven   
until browned on top4    ,rice          
,crumpets4--,one cup rice1 two cups     

flour1 one cup milk1 one  tablespoonful 
butter1 one tablespoonful sugar2 quarter
 of a yeast-cake1  dissolved in warm    
water2 pinch of salt4 ,set to rise early
 in the  morning4 ,when light1 fill     
muffin-pans2 let them stand fifteen     
minutes1  and bake4        #c4          
,deviled ,chicken4    ,french ,rolls4   
,broiled ,tomatoes4    ,berries4        
,deviled ,chicken4--,select a young and 
tender chicken1 score it with a  knife1 
rub it well with the sauce described in 
the last chapter 7see  ,deviled         
,mutton71 and broil over a clear fire4  
,broiled ,tomatoes4--,slice1 but do not 
peel1 fresh tomatoes4 ,broil them  on a 
toaster over the fire2 remove to a hot  
dish2 put a little butter1  pepper1 and 
salt on each one1 and let them stand a  
minute before  serving4        #d4      
,poached ,eggs1 with ,anchovy ,toast4   
,sardines4    ,boston ,brown-,bread4    
,water-cress4    ,nutmeg ,melons4       
,poached ,eggs1 with ,anchovy           
,toast4--,prepare slices of anchovy     

toast as  already described1 and lay on 
each slice a poached egg4 ,pour over all
 a  cup of drawn butter in which has    
been stirred a teaspoonful of chopped   
parsley4    ,boston ,brown-,bread4--,put
 a loaf of ,boston brown-bread into the 
inner  vessel of a double boiler1 and   
boiling water in the outer vessel1 and  
steam the bread until it is hot through4
        #e4      ,game ,pt4      ,cold  
,tongue1 sliced4    ,bread-and-,butter4 
,radishes4    ,hot ,crackers4    ,cream 
,cheese4    ,game ,pt4--,several        
varieties of game pts are put up by     
,french and  ,american companies1 and   
all are admirable for summer lunches or 
teas4        #f4      ,fried ,pickerel4 
,new ,potatoes4    ,brown-,bread4       
,celery and ,radish ,salad4    ,fried   
,pickerel4--,these fish are very        
delicious when perfectly fresh4  ,each  
fish should be rolled in flour and fried
 quickly in hot dripping4  ,take them   
out of the pan as soon as done4         
,celery and ,radish ,salad4--,cut the   

celery into inch lengths1 and  toss it  
up with a ,french dressing4 ,heap it in 
a bowl1 and arrange  half-peeled        
radishes around the mound4 ,pour over   
all a mayonnaise  dressing prepared     
according to the directions already     
given4 ,the  combination of the cool    
celery and the pungent radishes will be 
found  very pleasing4        #g4        
,jellied ,tongue4      ,fried ,bananas4 
,asparagus ,biscuit4    ,peaches and    
,cream4    ,jellied ,tongue4--,one cup  
of the liquor in which the tongue was   
cooked1 two cups good stock or gravy of 
any meat except mutton1  half-box of    
gelatine1 one gill cold water1 one cup  
boiling water1 two  tablespoonfuls      
vinegar1 one glass sherry1 a cold boiled
 tongue1 sliced4  ,soak the gelatine in 
the cold water for two hours4 ,pour over
 it the  boiling water1 the stock or    
gravy1 and the tongue liquor1 heated4   
,unless the gravy is highly seasoned1 it
 is a good plan to boil a bay  leaf1 a  
sprig of parsley1 a slice of onion1 and 

a few sweet herbs in a  cup of water1   
and then to strain this1 and pour it    
over the gelatine  instead of using the 
plain boiling water4 ,flavor the jelly  
with the  vinegar1 the sherry1 pepper1  
and salt1 if the last is needed4 ,strain
  all through a cloth4 ,when the jelly  
begins to harden1 pour a little  into a 
brick-shaped mould or tin pan with      
straight sides1 first wetting  the mould
 with cold water4 ,arrange slices of    
tongue on this4 ,pour in  more jelly1   
then place another layer of tongue1 and 
continue thus until  the supply of both 
is exhausted1 making jelly the last     
layer4 ,set the  mould on ice until the 
jelly is hard2 turn it out and slice on 
the  table4 ,this sounds like a fussy   
dish1 but it is less trouble than       
appears at first4    ,asparagus         
,biscuit4--,scoop out the inside of     
stale biscuit1 leaving  side walls and  
the foundation of crust4 ,set these     
hollow shells in  the oven until dried4 
,boil asparagus tender in salted water1 

cut off  the tops1 mince and season     
them1 and stir them into a cupful of    
drawn  butter4 ,fill the hot shells with
 the mixture1 and send to table4        
#h4      ,baked ,chicken ,omelet4       
,corn ,croquettes4    ,brown ,bread4    
,strawberry ,short-,cake4    ,iced      
,coffee4    ,baked ,chicken             
,omelet4--,into one cupful of white     
sauce1 made as  previously directed1    
stir a cupful of chicken1 minced fine   
and seasoned  to taste4 ,beat two eggs  
light1 yolks and white separately4 ,add 
the  yolks to the chicken mixture2 last1
 stir in the whites lightly1 pour  into 
a buttered pudding dish1 and bake in a  
quick oven4    ,corn ,croquettes4--,to  
two cupfuls of green corn1 chopped1 add 
one  well-beaten egg1 a teaspoonful of  
butter1 one of sugar1 salt to taste1    
and just enough flour to hold the       
ingredients together4 ,form into        
croquettes with floured hands1 and fry  
in deep fat4        #i4      ,pickled   
,lambs' ,tongues4      ,egg ,salad4     

,boiled ,corn-,bread4    ,loppered      
,milk4    ,egg ,salad4--,slice          
hard-boiled eggs1 arrange them upon     
crisp lettuce  leaves1 and pour over all
 a mayonnaise dressing4    ,boiled      
,corn-,bread4--,two cups sour milk1 one 
cup warm water1 one  tablespoonful lard1
 one tablespoonful molasses1 one        
teaspoonful soda1  one cup flour1 two   
cups corn-meal4 ,mix the ingredients1   
beating well2  pour into a ,boston      
brown-bread mould with a tight top2 set 
in a pot of  water2 boil two hours1 and 
turn out4        #aj4      ,welsh       
,rabbit4      ,cold ,corned ,ham4       
,sliced ,cucumbers4    ,rolls4    ,hot  
,oatmeal ,crackers4      ,cream ,cheese4
    ,welsh ,rabbit4--,one egg1 half-cup 
milk1 one cup grated cheese2 salt1      
,cayenne1 and made mustard to taste2    
squares of stale bread toasted and      
buttered4 ,heat the milk in a double    
boiler1 melt the grated cheese in  this1
 season1 add the egg1 and pour the      
mixture over the toast4 ,if the  rabbit 

seems too thin1 add more cheese or a few
 fine bread-crumbs4          ,,family   
,,lunches ,,for ,,autumn        #a4     
,sweetbread ,pts4      ,raised          
,corn-meal ,muffins4    ,fried          
,potatoes4    ,jelly ,toast4            
,sweetbread ,pts4--,scald and blanch a  
pair of sweetbreads2 remove bits  of    
skin and gristle2 chop rather coarsely1 
and stir into a cupful of  white sauce2 
season to taste4 ,have ready pastry     
shells made hot in the  oven1 and fill  
them with the sweetbreads4 ,send very   
hot to table4 ,a few  mushrooms chopped 
with the sweetbreads are a pleasant     
addition4    ,raised ,corn-meal         
,muffins4--,two cups milk1 two cups     
corn-meal1 one  tablespoonful white     
sugar1 one tablespoonful lard1 quarter  
yeast-cake4  ,heat the milk to boiling1 
and pour it upon the meal4 ,while this  
is  warm1 beat in all the other         
ingredients except the lard4 ,let it    
rise  six hours4 ,add the lard4 ,fill   
muffin tins1 and let the batter rise    

twenty minutes before baking4    ,jelly 
,toast4--,cut stale bread into neat     
rounds or squares2 fry each  slice in   
boiling deep fat2 spread it thickly with
 some fruit jelly1 and  serve very hot4 
#b4      ,deviled ,ham4      ,sliced    
,potatoes4    ,rye ,biscuit4            
,crackers and ,cheese4    ,deviled      
,ham4--,cut cold boiled corned or smoked
 ham into rather thick  slices1 rub well
 with a sauce made as described on page 
#acd for  ,deviled ,mutton1 and broil   
the ham over a clear fire4    ,sliced   
,potatoes4--,cut six boiled potatoes    
into neat slices1 warm them  in a       
steamer1 transfer to a dish1 and put on 
them a tablespoonful  of butter and a   
teaspoonful of chopped parsley4 ,let    
them stand five  minutes before serving4
    ,rye ,biscuit4--,two cups rye flour1
 one cup white flour1 one and a  half   
cups milk1 one tablespoonful sugar1 one 
tablespoonful lard1 one  tablespoonful  
butter1 two teaspoonfuls baking-powder1 
saltspoonful  salt4 ,rub the shortening 

into the flour after sifting the salt   
and  baking-powder with it2 add the     
sugar and the milk2 roll the dough out  
quickly1 and bake the biscuit in a brisk
 oven4        #c4      ,bouillon4       
,cold ,chicken ,pie4      ,potato       
,salad4    ,cold ,bread4                
,gingerbread4      ,cocoa4    ,cold     
,chicken ,pie4--,stew a grown chicken   
until tender1 putting it on  in cold    
water1 and cooking very slowly2 arrange 
the pieces in a deep  pudding dish1     
laying in with them two hard-boiled eggs
 cut into slices2  pour over all a      
cupful of the gravy1 which should be    
well seasoned2  cover the pie with a    
pastry crust1 and bake in a moderate    
oven4 ,add to  two cups of the remaining
 gravy a quarter-box of gelatine soaked 
in  a little cold water1 a small        
glassful of sherry1 and a tablespoonful 
of vinegar2 when the pie is done1 pour  
this gravy into it through an  opening  
which should have been left in the top4 
,make this pie the day  before it is to 

be eaten4 ,it is an excellent dish for  
,sunday lunch or  tea4    ,potato       
,salad4--,slice cold boiled potatoes2   
with three cups of these  mix one sliced
 beet1 one onion braised1 and three or  
four stalks of  celery2 pour over them  
four tablespoonfuls of salad oil and    
three of  vinegar1 with pepper and salt 
to taste4 ,let all stand in a cold place
  at least an hour before serving4      
,gingerbread4--,two cups milk1 half-cup 
sugar1 half-cup molasses1 one           
teaspoonful ground ginger1 one          
teaspoonful cinnamon1 one tablespoonful 
butter1 two teaspoonfuls baking-powder2 
flour enough to make a good  batter4    
,beat hard1 and bake in a steady oven4  
#d4      ,apples and ,bacon4            
,brown-,bread ,toast4    ,canned ,peach 
,short-,cake4    ,brown-,bread          
,toast4--,cut stale ,boston brown-bread 
into slices1 and  toast1 taking care not
 to scorch it4 ,butter rather liberally1
 and send  hot to table4    ,canned     
,peach ,short-,cake4--,make a short-cake

 according to previous  directions2     
cover canned peaches with sugar1 and    
stew them gently for  half an hour in   
the syrup thus made2 lay the sliced     
peaches between the  layers of          
short-cake1 and pour the syrup over each
 piece after it is  split and buttered4 
#e4      ,broiled ,blue-,fish4          
,baked ,potatoes4    ,cold ,bread4      
,corn-meal ,griddle-,cakes4    ,maple   
,syrup4    ,corn-meal                   
,griddle-,cakes4--,two cups corn-meal1  
one cup flour1 one cup  boiling water1  
one tablespoonful lard1 one             
tablespoonful molasses1 two  cups sour  
milk1 one teaspoonful soda1 saltspoonful
 salt4 ,scald the  corn-meal2 add the   
shortening1 the milk and soda1 the      
molasses1 and the  salted flour4 ,beat  
hard4        #f4      ,meat ,loaf4      
,baked ,tomatoes4    ,fried ,bread4     
,hot ,cake4    ,meat ,loaf4--,two pounds
 raw or under-done beef or veal1 minced 
fine2  quarter-pound ham1 also minced2  
two eggs2 half-cup fine bread-crumbs2   

one tablespoonful melted butter2 pepper1
 salt1 chopped onion1 and herbs  for    
seasoning to taste4 ,work all the       
ingredients well together1 and  press   
closely into a brick-shaped tin4 ,cover 
this1 set it in a pan  of boiling water1
 and bake an hour and a half1 taking    
care that the  boiling water does not   
cook away4 ,turn out and slice when     
cold4    ,fried ,bread4--,beat one egg  
into a cup of milk2 soak in this slices 
of  stale bread from which the crust has
 been trimmed4 ,cook on a griddle1  as  
you would cakes4    ,hot ,cake4--,one   
cup buttermilk1 two eggs1 three         
tablespoonfuls butter1  one and a half  
cups sugar1 half teaspoonful soda1 flour
 for a good  batter 7about two heaping  
cupfuls74 ,bake in a loaf1 and eat warm4
        #g4      ,broiled ,smelts4      
,hashed ,potatoes4    ,raised ,muffins4 
,cerealine ,fritters4    ,raised        
,muffins4--,two eggs1 two cups milk1 one
 tablespoonful butter1  one             
tablespoonful sugar1 half yeast-cake1   

saltspoonful salt4 ,make  a sponge in   
the early morning1 omitting the eggs2 at
 lunch-time add  these1 well beaten1 and
 bake the muffins in a quick oven4      
,cerealine ,fritters4--,one and a half  
cups cerealine1 two cups milk1          
saltspoonful salt4 ,cook the cerealine  
in the milk1 beat it up light1  and set 
it aside to cool in a shallow pan2 cut  
it into squares or  rounds when cold1   
and fry in deep fat2 sprinkle with      
powdered sugar1  and put a spoonful of  
jelly on top of each just before sending
 to table4        #h4      ,stewed      
,kidneys4      ,potatoes au ,gratin4    
,plain ,muffins4    ,sliced ,oranges4   
,stewed ,kidneys4--,soak two kidneys in 
salt and water half an hour2  take out  
the core1 and cut the remainder into    
small pieces4 ,brown a  tablespoonful of
 butter and one of flour together with a
 quarter of an  onion sliced2 lay the   
pieces of kidney in this1 and let them  
cook five  minutes4 ,add a cup of good  
gravy2 or1 if this is lacking1 half a   

cup of  boiling water4 ,let the kidneys 
simmer in this ten minutes2 take out1   
and serve on slices of toast1 pouring   
the gravy over and around them4         
,potatoes au ,gratin4--,two cupfuls of  
raw potatoes cut into dice1  half-cup   
fine bread-crumbs1 two tablespoonfuls   
butter4 ,let the potato  dice lie in    
cold water several hours1 drain them1   
season with salt and  pepper1 and put   
them in a well-greased pan2 dot them    
thickly with bits  of butter1 sprinkle  
them with the crumbs1 and add more      
butter4 ,bake1  covered1 for half an    
hour2 uncover1 and brown4    ,plain     
,muffins4--,one egg1 two cups milk1 one 
tablespoonful lard1  saltspoonful salt1 
half yeast-cake1 flour for batter4 ,set 
them early in  the morning1 and let them
 rise until noon4        #i4            
,toasted ,bacon4      ,poached ,eggs4   
,buttered ,toast4    ,quick ,crullers4  
,cream ,cheese4    ,quick               
,crullers4--,one and a half cups sugar1 
one cup butter1 four eggs1  cinnamon and

 nutmeg to taste1 flour for a stiff     
dough2 roll out1 and  cut into fancy    
shapes1 and fry in deep fat4        #aj4
      ,creamed ,lobster4      ,thin     
,bread-and-,butter4    ,salad of ,cold  
,lamb4    ,crackers and ,cheese4        
,creamed ,lobster4--,one cup milk1      
half-cup cream1 meat of a large         
lobster1 two tablespoonfuls butter1 one 
tablespoonful flour1 salt and  ,cayenne 
pepper to taste1 juice of a lemon4 ,heat
 the milk to boiling1  and thicken with 
the flour and butter4 ,mince the lobster
 with a sharp  knife2 never chop it4    
,stir it into the milk1 and let it      
become well  heated2 add to it the raw  
cream1 stir up once1 and take from the  
fire2  season1 add the lemon juice1 and 
serve in small silver or china shells4  
#aa4      ,a ,fish ,left-,over4         
,stewed ,potatoes4    ,rice ,cakes4     
,roast ,spanish ,chestnuts4    ,a ,fish 
,left-,over4--,the remains of any cold  
boiled1 broiled1 fried1  or baked fish2 
three hard-boiled eggs1 if you have only

 a half-cupful  of fish 7two eggs if    
there is more fish72 one cup white      
sauce4 ,flake  the fish1 chop the eggs1 
heat both in the white sauce1 season to 
taste1  and serve either on toast or    
without it4    ,rice ,cakes4--,one egg1 
one cup flour1 one and a half cups cold 
boiled  rice1 saltspoonful salt1 three  
cups milk4 ,if this amount of milk thins
  the batter too much1 add more flour4  
,roast ,spanish ,chestnuts4--,cut a bit 
off of each1 and roast them in the      
oven4 ,peel1 and eat with butter and    
salt4          ,,family ,,lunches ,,for 
,,winter        #a4      ,curried       
,oysters4      ,rice ,croquettes4       
,cold ,slaw4    ,crackers and ,cheese4  
,curried ,oysters4--,heat to boiling the
 liquor from one quart of  oysters2 lay 
the oysters in it1 and let them simmer  
just long enough to  plump them4 ,take  
them out with a skimmer1 put them where 
they will keep  hot1 and thicken the    
liquor by adding to it a tablespoonful  
of butter  rubbed smooth with two of    

browned flour4 ,into this stir a        
teaspoonful  of curry-powder wet up in a
 little cold water4 ,salt and pepper to 
taste1 squeeze in the juice of a lemon1 
return the oysters to the  sauce1 and   
serve4    ,rice ,croquettes4--,two cups 
cold boiled rice1 one well-beaten egg1  
one  teaspoonful butter1 one teaspoonful
 sugar1 salt to taste4 ,work the        
butter1 egg1 salt1 and sugar into the   
rice1 make into croquettes with  the    
floured hands1 and fry in deep fat4     
,cold ,slaw4--,shred half a fine white  
cabbage1 and pour over it a  dressing   
made as follows3 ,four tablespoonfuls   
vinegar1 half-cup milk1  one            
tablespoonful butter1 one tablespoonful 
sugar1 one egg1 pepper and  salt4 ,beat 
the egg2 stir the melted butter1 the    
milk1 salt1 pepper1  and sugar into     
this4 ,put the vinegar boiling hot into 
it1 a little at  a time4 ,pour the sauce
 over the cabbage1 and let it become    
ice-cold  before serving4        #b4    
,turkey ,hash4      ,fried ,potatoes4   

,milk ,toast4    ,macaroons4            
,cocoa4    ,turkey ,hash4--,remove the  
meat from the bones of a turkey1 and cut
 it  into neat bits2 stir two cups of   
this into two cups of white sauce2      
season to taste4 ,make the stuffing of  
the turkey into neat cakes1 fry  them1  
and arrange them on the dish around the 
hash4    ,macaroons4--,one and a half   
cups powdered sugar1 whites of two eggs1
  six ounces almond paste4 ,beat the    
whites very stiff2 add the sugar and    
the almond paste1 the latter chopped    
fine4 ,make into balls with the         
fingers1 and bake in very well greased  
pans in a moderate oven4 ,take  out when
 they are a delicate brown1 but do not  
remove them from the  pans until they   
are perfectly cold4 ,these little cakes 
are so delicious  and so easily made    
that it is strange they are not more    
generally  manufactured at home4        
#c4      ,jellied ,chicken4      ,hominy
 ,croquettes4    ,toasted ,muffins4     
,orange ,cake4    ,jellied              

,chicken4--,cut up a chicken as for     
fricassee1 and stew until  the meat     
slips from the bones4 ,take out the     
chicken1 and cut it into  neat pieces   
when it has become cold4 ,let the gravy 
simmer half an hour  with an onion      
sliced1 a small bunch of parsley1 a     
couple of stalks of  celery1 and a      
bay-leaf4 ,strain it1 and return it to  
the fire with the  white and freshly    
broken shell of an egg4 ,let it boil up1
 and strain  it again1 this time through
 a cloth4 ,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 water4 ,stir until   
the gelatine is dissolved1 and  add a   
glass of pale sherry and a couple of    
tablespoonfuls of vinegar4  ,pour part  
of this jelly into a wet mould1 and when
 it begins to form  lay in slices of    
hard-boiled egg and pieces of the       
chicken4 ,more jelly  follows1 and more 
chicken1 until all are used up4 ,turn   
out when the  jelly is perfectly firm4  

,hominy ,croquettes4--,make as directed 
for rice croquettes1 using hominy       
instead of rice4    ,toasted            
,muffins4--,split and toast ,english    
muffins1 and butter them on  the inside4
    ,orange ,cake4--,two cups sugar1    
half cup butter1 four eggs1 three  cups 
flour1 one cup cold water1 one large or 
two small oranges1 two  teaspoonfuls    
baking-powder4 ,work the butter and     
sugar together2 add the  yolks of the   
eggs1 the juice and grated peel of the  
orange1 the water1  the whites1 and the 
flour with the baking-powder4 ,bake in  
small cakes4  ,if you like1 reserve one 
of the whites of the eggs1 and make an  
orange  icing by beating with this a cup
 of powdered sugar and a little orange  
juice4        #d4      ,cold ,ham4      
,celery ,salad4    ,batter ,muffins4    
,baked ,apples with ,cream4    ,batter  
,muffins4--,two cups flour1 two cups    
milk1 two tablespoonfuls  butter1 three 
eggs1 the whites and yolks beaten       
separately2 one heaping  teaspoonful    

baking-powder1 saltspoonful salt4 ,put  
in the whites last of  all1 and bake the
 muffins in a quick oven4        #e4    
,baked ,sausages4      ,stuffed         
,potatoes4    ,toasted ,crackers4       
,cheese4      ,olives4    ,baked        
,sausages4--,make small cakes of        
sausage-meat1 or prick the  sausages1 if
 you use those in skins1 before putting 
them into the  baking-pan4 ,bake until  
they are of a good brown4 ,take them out
 and  thicken the fat left in the pan   
with a tablespoonful of flour1 add a    
small cup of milk1 boil up1 and pour    
over the sausages in the dish4          
#f4      ,broiled ,oysters4      ,thin  
,bread-and-,butter4    ,cold ,chicken4  
,raised ,waffles4      ,raised          
,waffles4--,one egg1 two cups flour1 two
 cups milk1 one  tablespoonful butter1  
saltspoonful salt1 half yeast cake4 ,set
 a sponge  early in the morning1 and    
just before baking at noon beat in the  
butter  and egg4        #g4             
,beefsteak4      ,baked ,sweet          

,potatoes4    ,lunch ,cakes4            
,chocolate4    ,lunch ,cakes4--,one cup 
milk1 four cups flour1 two              
tablespoonfuls  butter1 half-cup sugar1 
two eggs1 two tablespoonfuls currants1  
one  teaspoonful baking-powder4 ,cream  
the butter and sugar1 and stir them     
into the beaten eggs and milk4 ,add the 
flour and baking-powder1 and  last of   
all the currants1 washed1 dried1 and    
dredged with flour4 ,roll  out the      
dough1 cut into rounds1 and bake in a   
moderate oven4 ,split1  butter1 and eat 
while hot4        #h4      ,broiled     
,sardines on ,toast4      ,omelet4      
,nursery ,muffins4    ,sugar ,cakes4    
,chocolate4    ,broiled ,sardines on    
,toast4--,broil the sardines on a fine  
wire broiler1  lay two on each slice of 
toast1 and squeeze over them a few drops
 of  lemon juice4    ,nursery           
,muffins4--,two cups milk1 two cups fine
 bread-crumbs1 one cup  flour1          
saltspoonful salt1 one egg1 one         
tablespoonful butter1 three             

teaspoonfuls baking-powder4 ,beat the   
egg light1 stir in the butter1 the      
bread soaked in the milk1 and the flour 
and baking-powder4 ,bake in a  steady   
oven1 greasing the muffin tins well1 so 
that the batter may not  stick to them4 
,sugar ,cakes4--,one cup butter1 one cup
 sugar1 four cups flour1 two  eggs1 one 
teaspoonful vanilla4 ,cream butter and  
sugar1 mix with the  beaten eggs1 add   
the flour and the flavoring1 roll out   
very thin1 and  bake in a moderate oven1
 sprinkling the cakes with granulated   
sugar  just before baking4        #i4   
,veal ,hamburg ,steaks4      ,light     
,rolls4    ,apple-,sauce4      ,jumbles4
    ,veal ,hamburg ,steaks4--,one pound 
lean veal1 chopped fine2 two            
teaspoonfuls onion juice2 salt and      
pepper to taste4 ,mix all well1 form    
with the hands into flattened cakes1 and
 broil over a clear fire4 ,lay  on each 
a half-teaspoonful of matre d'htel      
butter1 or a bit of  butter the size of 
a hickory nut1 first squeezing a few    

drops of lemon  juice on the meat4 ,let 
them stand covered a minute before      
serving4    ,jumbles4--,half-cup butter1
 three quarters of a cup of sugar1 one  
heaping cup flour1 two eggs 7the yolks  
only71 two tablespoonfuls  sherry1      
extract of rose to taste4 ,beat the     
yolks1 cream the butter  and sugar2 mix 
these1 and add the flour and the        
flavoring4 ,make into  round balls with 
the fingers1 and place them on a        
well-buttered tin  so far apart that    
when they flatten they may not run into 
each other4  ,stick a raisin1 a slip of 
citron1 or a blanched almond on top of  
each4  ,bake in a steady oven to a pale 
yellow4 ,do not brown4 ,while still     
warm1 loosen them from the pan with a   
sharp knife1 as they become very        
brittle when cold4        #aj4      ,ham
 and ,eggs4      ,baked ,potatoes4      
,graham ,biscuit4    ,stewed ,prunes4   
,fancy ,cakes4          ,,dinner ,,at   
,,night      ,twenty or thirty years ago
 the late dinner was not nearly so      

popular  as it is now4 ,the majority of 
the people dined in the middle of the   
day1 and not a few of them considered a 
six-o'clock dinner as an effort  after  
fashion that was unworthy the imitation 
of sensible men and  women4 ,even in    
large cities servants rebelled against  
an alteration of  the time-honored      
custom of serving the principal meal of 
the day at or  near noon1 while in small
 towns the late dinner was so unusual   
that it  was almost impossible to       
persuade domestics to consent to it4    
,a marked change has taken place in the 
fashion4 ,the evening dinner has  for   
years been steadily gaining in          
popularity1 and promises to become  even
 more common than it is now4 ,thoughtful
 men and women recognize the  wisdom of 
eating lightly at midday1 when they are 
in the full tide of  business1 and      
reserving the heartiest repast for an   
hour when it can be  discussed leisurely
 and digested peacefully4 ,mistresses   
have learned  that there is a gain in   

keeping the morning free for house-work1
  instead of devoting most of it to the 
preparation of the dinner4 ,the  light  
lunch eaten in most homes demands much  
less time in cooking and  eating than   
does a dinner1 and leaves those who have
 partaken of it  more fit for work than 
they would be were their stomachs       
burdened with  the task of digesting    
soup1 meat1 vegetables1 and dessert4    
,the late dinner is a more dignified    
meal than can possibly be made of  a    
similar repast eaten at noon4 ,the      
festal appearance imparted by the  gleam
 of candles1 lamps1 or gas upon silver1 
china1 and glass cannot  be acquired by 
daylight4 ,the pleasant reunion around  
the board of  the members of the family1
 whose positions and interests have been
  divergent since morning1 the happy    
consciousness that the work of the  day 
is done1 the knowledge that there is no 
toil waiting at the door of  the        
dining-room1 all bear their share in    
rendering the meal cheerful  and        

care-free4 ,more ceremony can and should
 be preserved at the evening  dinner    
than is feasible at noon4 ,the orderly  
sequence of courses and  careful serving
 have a part in adding to the dignity of
 the meal4    ,these suggestions should 
not frighten the housekeeper who        
contemplates  introducing the late      
dinner in her household4 ,very little   
extra work is  involved in bestowing the
 touch of state referred to1 and1 after 
all1  it consists chiefly in a slight   
additional care in waiting and serving1 
and to these the mistress can readily   
accustom the maid4    ,the dinner-table 
should be spread with a plain white     
cloth1 under  which the sub-cover of    
felt or canton flannel must never be    
lacking4  ,any one who has observed the 
thin and sleazy appearance even handsome
  damask presents without this felt     
under it1 and has noticed the noise  the
 dishes and silver make when moved about
 where there is but the one  thickness  
between them and the board1 will not    

voluntarily be long  without so simple  
and inexpensive an addition to the      
elegance of her  table4    ,it is       
sometimes a rather costly luxury to keep
 a vase of fresh flowers  always ready  
for the table4 ,in summer it is         
comparatively easy1 even in  the city1  
to get a few blossoms every day or two2 
but in winter1 with  flowers at         
exorbitant prices1 a single spray1      
renewed twice a week1 is  an            
extravagance which the housewife does   
not always feel she can afford  herself4
 ,cheaper and quite as pretty in effect 
is it to have a pot of  primroses1 or of
 cyclamen1 or of some other hardy house 
plant that will  bloom for two or three 
weeks1 and of which the first cost is   
but small4    ,in setting the table1 the
 knife and the napkin1 with a piece of  
bread  folded in the latter1 should lie 
at the right of the plate1 the fork at  
the left1 the spoon at right angles to  
both of these2 between the plate  and   
the middle of the table1 the glass1     

butter-plate1 and salt-cellar  near the 
point of the knife1 within easy reach of
 the right hand4 ,an  extra knife or    
fork may be added for each course1 where
 either may  be needed4 ,a plate must   
stand at each place1 although it is     
usually  removed to make room for a hot 
one after the family are seated and the 
dinner brought on4    ,the space in     
front of the hostess is left free for   
the soup-tureen1  and before the host is
 spread the carving-cloth4 ,the carving 
knife  and fork are laid upon this4 ,at 
the corner of the table stand the  large
 salts1 if these are used instead of the
 individual cellars1 and  the           
pepper-cruets4 ,near them are the       
tablespoons4 ,the water-pitcher1  or    
carafe1 the ice bowl1 and any relishes  
in the shape of jellies1  pickles1 etc41
 are all else that is put on the table  
at the beginning  of the meal1 except   
the soup tureen and plates4    ,when the
 latter have been removed1 the principal
 meat dish is set in  front of the      

carver1 and a hot plate is laid for each
 guest4 ,at family  dinners the carver  
generally does the helping1 although    
sometimes after  the meat is cut it is  
passed1 and each person allowed to help 
himself4    ,the vegetables are next    
passed by the waitress1 and offered at  
the  left of each person1 and after them
 the jelly or pickles are served4  ,if1 
before the meat course1 a fish dish or  
an entre is offered1 it  is passed      
usually in the same fashion4 ,next comes
 the salad1 which is  always passed1    
after each guest has been supplied with 
a clean plate4  ,this course removed1   
all the soiled dishes and the small     
silver are  removed1 the table is       
crumbed1 and the dessert is brought in4 
,if fruit  succeeds this1 a fresh plate 
and a finger-bowl are given to each one4
  ,with the fruit comes the coffee4     
,of course there are many families in   
which the daily menu is simpler  than   
that outlined above4 ,in large families 
each added course means  a perceptible  

increase of cost1 and although the      
judicious manager  who has a fixed      
allowance for household expenses may so 
dovetail the  retrenchment of one day   
that it will balance the undue outlay of
  another1 yet in most instances she    
will feel that if she can feed her      
household well and satisfy them1 without
 providing them with five  or six       
courses at an ordinary dinner1 more than
 this would savor of  extravagance4 ,in 
some homes soup each day is considered  
an expensive  luxury4 ,so it is when    
fresh meat must be purchased to make it1
 or even  when fresh or canned          
vegetables have to be bought for it2 but
 when  there are bones or trimmings from
 raw or cooked meats1 or vegetables     
left over--a half-can of tomatoes1 a    
cupful or two of mashed potato1 a       
saucer of pease1 or other similar       
remnants--or when fish and eggs are     
plentiful1 the soup need be but a small 
item in the expense1 and is  really     
economical1 as1 by blunting the edge of 

the appetite1 it renders  the attack    
upon the next course less vigorous4     
,there is a large variety  of bean1 pea1
 lentil1 and cream soups that are cheap1
 palatable1 and  nourishing4    ,salad  
is not a frequent dish in many homes1   
but in warm weather it may  well be     
substituted sometimes for soup and cost 
little more4 ,still that  may be a good 
dinner at which neither soup nor salad  
is seen4 ,the final  cup of tea or      
coffee adds a graceful finish to a      
simple dessert1 and is  generally       
enjoyed by the adult members of the     
family4    ,a word concerning the dinner
 toilette may not be amiss4 ,in         
,england1  donning full dress for a late
 dinner is a matter of course4 ,not so  
in  ,america4 ,our independent citizen  
usually thinks he honors the home meal  
quite enough if he washes the dust of   
the day from his hands and face1  and   
brushes his hair and his coat4 ,yet     
there are few homes in which the        
mistress does not change her gown for   

dinner1 or at least brighten or  freshen
 her attire so as to make it differ     
decidedly from that in which  she       
appeared at breakfast4 ,the question    
involuntarily suggests itself  why it is
 easier for a tired woman to dress than 
it is for a tired man1  and one wonders 
if the husband would not find in a      
change of toilette  the refreshment his 
wife experiences from a similar         
operation4 ,even  without putting on    
full dress1 a man should1 at least by   
exchanging his  office for a house coat1
 and assuming fresh collar1 cuffs1 and  
cravat1  do his share in giving to the  
dinner-table the look of a pleasant     
social gathering1 instead of a mere     
stopping-place for food4                
,,dinner ,,at ,,noon      ,in some homes
 it seems out of the question to have a 
late dinner4  ,there may be several     
reasons for this4 ,possibly the mistress
 of the  house does all her own work1   
and finds it easier to dispose of the   
bulk of her cooking in the morning than 

later1 since she thus leaves  free the  
afternoon hours for leisure or social   
duties4 ,or she may1 if  she keeps      
servants1 live in a neighborhood where  
late dinners are so  far the exception  
that she finds it impossible to induce  
her cook to  accede to her desire to    
change the hour of dinner4 ,or1 still   
again1 it  may seem expedient to dine at
 noon1 because that hour better suits   
her  husband and children4 ,in any one  
of these cases1 instead of repining     
over the inevitable1 she should set     
herself to work to make the best of     
circumstances1 and do all in her power  
to impart every possible charm  to the  
midday meal4    ,in some parts of the   
,south a one-o'clock dinner is almost   
unheard of1  while the--to              
,northerners--singular hour of two1 or  
half after two1 or  three1 is chosen4   
,this has the advantage of giving the   
children plenty  of leisure for eating1 
as their schools have closed by this    
hour2  but the same necessity for haste 

is laid upon the head of the house  that
 must always prevail when a busy man is 
obliged to take the time  for dinner out
 of the most active part of the day4    
,whenever1 for any  reason1 the meal    
must be only an interlude in work1      
instead of coming  at the close of the  
day's labors1 it should be made a       
comparatively  simple repast4    ,there 
is no doubt that the average ,american  
eats too rapidly4 ,no one  who has      
witnessed the feats of deglutition      
performed by commercial  travellers at a
 railway station will cavil at this     
assertion4 ,it is  safe to attribute the
 national disease of dyspepsia to this  
cause fully  as much as to the          
indigestible viands of which the        
ordinary citizen  makes his chief diet4 
,and this haste is not confined to the  
hotel  dining-room or the railway       
eating-house4 ,in private households as 
astonishing and disgusting exhibitions  
of rapid gorging may be seen as  are    
ever witnessed in public restaurants4   

,no one who had once beheld the         
spectacle could ever forget the fashion 
in which meals were conducted in a      
certain home where wealth and every     
evidence of outward refinement gave     
promise of better things4 ,the  father1 
a man of business from his sixteenth    
year1 plainly considered  eating the    
duty to be accomplished at the table1   
and quite ignored such  minor           
considerations as the interchange of    
thought or observation1 or  any of the  
social features usually connected with  
the operation of  dining4 ,if he could  
not quite equal ,napoleon the ,first1   
who was said to  have often devoured his
 entire dinner in six minutes1 he did   
not fall  far behind the great warrior4 
,soup1 meat1 vegetables1 dessert1 were  
swallowed in rapid succession and in    
almost utter silence4 ,the slight  delay
 inseparable from a change of courses   
was endured impatiently4  ,almost before
 the last mouthful was down1 the eager  
man would push  back his chair1 spring  

to his feet1 and1 with a muttered word  
of  farewell1 make a rush for the       
street4 ,in an instant the slam of the  
front door would announce that he was on
 his way back to his office4    ,his    
children were not backward in imitating 
him1 and all the pleadings  of their    
refined1 care-worn mother were powerless
 to check the  influence of the father's
 example4 ,with such a rush at          
meal-times1  elegant or even tolerably  
decent table manners were impossible1   
and the  visitor in the home found      
eating a difficult business when        
accompanied  by the sight of the haste  
and habits that often could only be     
described  as revolting4    ,if the     
midday meal must be hurried1 let it also
 be simple4 ,there is  no rhyme or      
reason in attempting to dispose of a    
three or four course  dinner in thirty  
or forty minutes4 ,if only half an hour 
can be allowed  for the repast1 let this
 consist of two courses only1 either a  
soup  and a meat course1 a meat course  

and a salad1 or a meat course and a     
dessert4 ,these should be served        
promptly1 but in an orderly fashion1    
and both the conduct of the dinner and  
the gastric powers will be  benefited by
 such simplicity4    ,upon this point   
the house mother must insist4 ,even if  
her husband will  not conform to her    
wishes in this regard1 she should       
require from  servants and children a   
certain amount of propriety in serving  
the  meal and decorum in its discussion4
 ,after seeing that the dinner is       
punctually served1 and that the courses 
follow one another promptly1  she should
 herself set the example of deliberate  
eating1 and should  strive1 by the      
introduction of interesting subjects1 to
 encourage the  pleasant chat that is a 
potent aid to digestion4 ,it will cost  
an effort  to do this when she is weary 
and harassed by household worries1 but  
she  will enjoy her own meal more if her
 mind is1 by any agreeable means1       
distracted for a little while from her  

cares4    ,for the midday dinner the    
table should be laid as it is at night1 
and  the waiting should be performed in 
the same fashion4 ,the vegetables       
should1 if possible1 be served from the 
side1 although in a family  where no    
waitress is employed they may be set    
upon the table4 ,the  custom of having  
four or five vegetables at dinner       
appears rather  absurd4 ,where there are
 only two courses1 several kinds may be 
desired1  but as a rule two vegetables1 
or at the most three1 are quite enough4 
,only a few of these should ever be     
served in saucers4 ,even at the  tables 
of people who ought to know better it is
 nothing unusual to see  two or three or
 more small sauce-plates given to each  
person4 ,one will  contain pease1       
another tomatoes1 another stewed corn1  
another pickles  or jelly4 ,while there 
may be some sense in having separate    
little  dishes for holding such         
semi-fluid compounds as stewed tomatoes1
 stewed  corn1 or cranberry sauce1 there

 is no cause for using them for pease1  
string-beans1 spinach1 cauliflower1 and 
the like4 ,the appearance of  such an   
array suggests a hotel table1 and       
detracts from the home-look  which      
should always be studied by the         
housekeeper4    ,of course there is no  
possibility of dressy toilettes at      
midday1 but  cleanliness and neatness at
 least may be attained1 and it should be
  one of the unwritten laws of the home 
that no one may come to the table       
looking untidy1 or in nglig of          
curl-papers and collarless wrappers  for
 the women and shirt sleeves for the    
men4    ,possibly it may seem strange to
 many people to learn that there are    
classes among whom it is considered no  
breach of etiquette for a man  to come  
to the table not only coatless1 but even
 without his collar1  cravat1 or vest2  
this1 too1 not among farmers alone1 but 
in cities and  in ranks of life much    
above those of the ordinary mechanic or 
common  day laborer4 ,often in the same 

families the wives and daughters will   
appear well-bred1 and will dress neatly 
and tastefully themselves1 even  while  
they seem to perceive nothing shocking  
in the dishabille of the  men of the    
house4 ,perhaps1 since those most       
interested do not complain1  no one else
 has a right to criticise2 and yet it   
does seem as though  the regard for     
appearances and for the small sweet     
courtesies of life  had some claims4    
,in most cases where one notes such     
carelessness1 it will be found that  the
 trouble began very far back1 when the  
boys who are now men were  allowed a    
similar license in their parents' homes4
 ,for the sake of the  families of the  
future1 if for no other reason1 the     
mothers of the  rising generation should
 exact appropriate apparel at meals as  
well as  correct behavior and careful   
table manners from their growing boys   
and  girls1 even if the children's      
fathers refuse to conform to what they  
deem over-niceness in dress and         

demeanor4          ,,the ,,sunday       
,,dinner      ,the big dinner of the    
week is1 in most homes1 eaten on        
,sunday4 ,then  the men of the family   
are at home for the day1 the children   
have no  claims of school or play to    
hurry them through their meals1 and     
there  is a general impression of       
delightful leisure which seems favorable
 to  the eating and digestion of an     
excellent and hearty dinner4 ,this      
repast  is usually served at midday1 in 
order that the servants may have the    
afternoon and evening to themselves2 and
 it is not uncommon for the  mistress of
 the house to prepare the               
,sunday-evening tea herself4    ,the    
old-fashioned idea of always having a   
cold dinner on the ,sabbath  is almost  
obsolete4 ,some people who have been    
brought up in the habit  clung for a    
long while to the compromise of serving 
a piece of cold  meat at the ,sunday    
dinner1 although the vegetables were    
hot2 but even  that is changed now1 and 

there are few homes where as large an   
array of  smoking viands is not spread  
upon        ,the day that comes between 
,the ,saturday and ,monday    as is ever
 offered on any non-religious holiday4  
,the reasons given at the beginning of  
this chapter are quite sufficient  to   
account for this almost universal       
practice4 ,the good housekeeper  enjoys 
seeing her culinary handiwork           
appreciated1 and she generally  reserves
 any especially tempting bonnes bouches 
for ,sunday1 when she  knows that those 
for whom she delights to cater will have
 the time  and inclination to give her  
cookery its meed of attention4 ,without 
cavilling at this1 one must at the same 
time deprecate the amount  of additional
 work that the ,sunday dinner often     
involves upon what  should be1 both     
physically and spiritually1 a day of    
rest as well as  of refreshment4 ,a     
little thought will often enable the    
housekeeper to  so minify the amount of 
work to be done on ,sunday that the     

domestic  labors will be perceptibly    
lightened1 and the dinner in no wise    
injured4 ,so much of the preparation for
 the meal can be made the day  before   
that the business of finally getting it 
ready for the table will  seem          
comparatively light4    ,in one family  
of strong ,sabbatarian principles the   
omission of soup  from the ,sunday bill 
of fare was evidently considered a means
 of  grace4 ,the tureen and ladle always
 enjoyed a rest upon the first day  of  
the week1 but by some curious process of
 ratiocination no harm was  thought of  
having at dinner a course of salad which
 cost as much time  to prepare1 and     
demanded the use and washing of as many 
dishes as would  have sufficed to serve 
the tabooed soup4 ,yet the hostess would
 always  say1 with an air of conscious  
virtue1 ,oh1 we never have soup on      
,sundays1 as though the non-appearance  
of that dish upon the first day  of the 
week was proof positive of a high order 
of piety4    ,in spite of this1 the soup

 course may be made a very trifling     
affair4  ,to say nothing of two or three
 excellent brands of canned soups1      
which1 with a little doctoring in the   
way of seasoning1 may be  rendered quite
 equal to those freshly made1 there are 
many soups which  can be brought on     
,saturday into a state of such complete 
readiness  that all that is necessary on
 ,sunday is to heat them for the table4 
,of these are chicken1 mutton1 and veal 
broths1 consomm1 ,julienne1  ox-tail1   
mock-turtle1 black or white bean and pea
 soup--indeed1 nearly  every soup with a
 meat stock4 ,cream soups1 like tomato1 
celery1 potato1  cauliflower1 green pea1
 and corn soups1 are better prepared    
just before  using1 and these may be    
served on week-days and yet leave a     
large  variety of potages from which to 
make a choice for the ,sunday dinner4   
,leaving the soup1 something should be  
said concerning the introduction  of    
entres1 etc4 ,they are not necessary at 
a repast so essentially  domestic as the

 first-day feast4 ,even if they are     
prepared the day  before1 their         
insertion in the bill of fare compels   
the use and washing  of another set of  
plates4 ,the man-servant and            
maid-servant within our  gates merit a  
little consideration upon a day which   
should bring to  them too a modicum of  
rest4 ,still1 if an entre is            
occasionally  desired1 there are those  
which may be made on ,saturday1 and will
 need  only warming to be fit for the   
table1 such as pts of various  kinds4   
,for these both pastry shells and       
filling may be prepared the  day before1
 so that simply heating them and putting
 them together will  comprise the work  
involved in getting them ready for the  
table4    ,when the meat course is      
reached it becomes less easy to shirk   
,sunday  labor4 ,the roast may be bound 
and skewered1 the turkey or chickens    
trussed for roasting1 the bread crumbed 
for the stuffing1 on ,saturday1  but the
 stuffing must not go in until the last 

moment1 nor must the  meats1 to be at   
their best1 be put into the oven until  
just in time to  permit their being done
 in season for dinner4 ,with vegetables1
 too1  much of the excellence depends   
upon brisk cooking4 ,few of them are1   
like spinach1 benefited by each time of 
warming over4 ,since this heavy  work   
cannot be avoided1 all the housekeeper  
can do is to make the rest  of the meal 
as easy as possible for herself and her 
servants4 ,at the  best1 there will be  
enough to do4    ,if a salad is served1 
the mayonnaise dressing1 if this is     
used1 is no  whit injured by keeping on 
the ice even for two or three days4 ,the
  fish1 flesh1 or fowl1 when such enter 
into the composition of the  salad1 may 
be minced the day before1 and kept in a 
cold place until  needed4 ,or if1 as is 
better at dinner1 a simple salad of     
lettuce1  celery1 or something of the   
kind is used1 upon which the hostess    
bestows an ordinary ,french dressing    
after it is brought to the table1  the  

washing and picking over of the salad   
are a trifling matter4    ,as to        
desserts1 it is a peculiar taste which  
refuses to be satisfied  with some one  
of the many that can be made in part or 
entirely the day  before4    ,the number
 of cold desserts is legion1 and ranges 
all the way from  ices and frozen creams
 through charlottes1 jellies1 and the   
like1 to  the simple blanc-manges and   
custards1 to say nothing of preserved or
  brandied fruit4 ,pies of countless    
kinds there are which can readily be    
heated1 if a hot dessert is wished1 and 
there are delicious cakes which  are    
almost a dessert in themselves4 ,besides
 all these1 in this favored  period1    
there is scarcely a day in the year when
 an attractive dish of  fresh fruit is  
beyond the reach of people of moderate  
means4    ,while anything approaching a 
desecration of the ,sabbath is to be    
avoided1 there should yet be a          
cheerfulness1 a pleasant freedom of     
speech at the ,sunday dinner-table that 

ought to render it the happiest  meal of
 the week4 ,it is not the season for    
ceremonious entertaining--a  large      
,sunday dinner-party is not in ,america 
in the best form1 even in  so-called    
worldly society--but it is the time for 
making a place within  the circle of the
 home for solitary men or women far from
 their own  people1 who have only       
boarding-places or restaurants at which 
to eat  their ,sunday dinner4 ,to them  
even a simple meal1 eaten in a private  
house and among friends1 is a choice    
treat1 and inviting them is a deed      
which may fitly be classed among the    
works of mercy which even the           
,westminster ,catechism permits4        
,,the ,,small ,,dinner-,,party          
,there has been so much written about   
the giving of dinner-parties that  the  
manager of a small household may well   
shrink in dismay from the  labor that   
obedience to such rules would lay upon  
her4 ,when she reads  descriptions of   
tables spread with the most costly      

glass1 silver1 and  china1 of courses   
consisting of delicacies prepared from  
intricate  directions1 and served by    
three or four trained servants--her     
heart  sinks with dismay1 and she gives 
up then and there the attempt to        
entertain her friends at dinner4        
,such instructions may be of value to   
those nouveaux riches who are  at a loss
 how to conduct a feast where expense is
 no object4 ,even for  them it seems as 
though it would be easier to consign a  
big dinner to  the charge of a          
professional caterer than to drill their
 own servants  into fitness for         
preparing and serving such a repast as  
some of these  manuals describe4 ,but   
there are many women who wish to        
entertain  gracefully1 and yet who have 
neither the means nor the inclination   
to attempt doing so on a large or costly
 scale4 ,possessing plenty of  pretty   
napery1 silver1 and china1 having       
tolerably good cooks and  well-trained  
waitresses1 they feel themselves fairly 

equipped for  giving small dinners1     
especially when they may order some of  
the most  difficult dainties from       
outside4 ,they need not be appalled by  
the list  of what are to the majority of
 them unattainable adjuncts1 that are   
declared by writers on the complete art 
of dining to be indispensable  to a     
correct dinner4 ,those who are fitted by
 circumstances to follow  these are few 
indeed compared with the army of the    
moderately  well-to-do who find such    
elegance quite beyond their modest      
means4  ,so let these pluck up heart of 
grace1 and1 instead of obeying the      
quite natural impulse which ensues upon 
the perusal of the aforesaid            
discouraging guide-books to entertaining
 and renouncing their plans of          
hospitality1 resolve rather to use their
 own common-sense and good  judgment1   
and give dinners in consonance with     
these4    ,of course there are certain  
rules for setting the table1 directing  
the proper sequence of courses1 and for 

the waiting1 whose observance  marks    
familiarity with the etiquette of       
dining1 and whose absence  denotes      
ignorance2 but these are so simple1 so  
universal1 and so  readily learned that 
once known it is easier to follow them  
than to  devise new ways4 ,among the    
many advantages of practising every day 
the  proper methods of serving and      
waiting is especially this1 that when an
  emergency of this sort arises1 there  
need be only an extension of daily      
customs1 not a total departure from     
ordinary habits4    ,the etiquette of a 
small dinner is essentially the same as 
that of  a large one4 ,any woman who is 
sure of her cuisine1 and who has a      
waitress accustomed to her work1 can    
give a pretty little dinner1  and there 
is no pleasanter way of entertaining a  
few friends whom  one especially wishes 
to honor4 ,for a party of this sort1 six
 is a  good number4 ,when one goes      
beyond that1 the necessity for a more   
ceremonious etiquette1 a more imposing  

bill of fare1 arises1 and this  the     
woman who gives only little dinners     
wishes to shun4    ,in setting the      
table1 care must be taken to avoid the  
one extreme  of over-crowding1 and the  
other of placing the guests so far apart
  that tte--tte conversations are       
difficult4 ,in as small a company  as   
this the talk is apt to be general1 but 
occasionally there is  an opportunity   
for a duet if the seats are near enough 
together to  allow two of their         
occupants to carry on a low-voiced chat 
without  distracting the attention of   
the other guests from their own topics  
of  discussion4    ,in the arrangement  
of dishes1 knives1 forks1 etc41 about   
the same rules  are followed that apply 
for luncheon-parties4 ,a fork and a     
knife for  each course--the forks laid  
at the left of the plate1 the knives at 
the right1 the soup spoon across the top
 of the plate--the usual array  of      
salt-cellar1 butter-plate 7the latter is
 often omitted at dinner71  the glasses 

for wine and for water1 the folded      
napkin holding a dinner  roll1 the card1
 the menu1 the individual flowers--all  
are much the  same as at a luncheon4    
,the table-cloth should be of the       
heaviest and  handsomest damask1 the    
centre-piece1 the floral decorations1   
the  candelabra1 with their candles and 
silk shades1 the dishes1 containing     
hors-d'uvres1 bonbons1 glac fruits1     
etc41 differ little from the  similar   
array on the table at a formal luncheon4
 ,the same general plan  is to be       
followed in serving the courses4 ,the   
dinner usually begins  with oysters or  
clams4 ,next comes a soup--consomm1 or a
 cream soup of  some really choice      
variety4 ,a clear soup is to be         
preferred as being  light and easily    
digested1 and since one does not wish to
 begin the  meal by overloading the     
stomach1 it is better on that account   
than a  cream soup or a pure4    ,fish  
comes next1 and this should be1 as is   
everything else served  at a dinner1    

either choice on account of its rarity1 
or because of  the excellent fashion in 
which it is cooked4 ,a piece of salmon  
or of  baked halibut with a sauce       
hollandaise is good1 or1 in their       
season1  salmon trout or any other game 
fish4 ,potatoes in some form are served 
with this course4 ,this is succeeded by 
an entre1 and that in turn  by the      
principal meat course of the dinner1    
usually filet de buf1  accompanied by   
one or two fine vegetables4 ,next comes 
,roman punch1 then  game or poultry1    
followed or accompanied by salad1 and   
after that is  the dessert--pastry1     
ices1 creams1 fruits1 coffee1 etc4 ,as  
may be seen  by comparing this outline  
with the directions given for a         
luncheon1 the  two are very much alike4 
,the chief difference is in the kinds of
 food4  ,those served at a dinner are   
generally of a more solid character than
  those prepared for a luncheon4 ,the   
latter consists chiefly of petits       
plats4    ,a small dinner should not    

last much more than an hour and a half4 
,it  is readily disposed of in that     
length of time if the cook has the      
courses ready promptly1 and if the      
waitress understands her business4  ,all
 the carving should be done off the     
table4 ,the plates should be put  in    
front of the guests from the right side1
 and removed from the left4  ,of course1
 whatever dish is passed must be offered
 from the left side4  ,to prevent       
mistakes the hostess should write out a 
full list of all  the courses1 what     
dishes each comprises1 and from what    
china they are  to be served1 noting1   
too1 when there is a change of silver4  
,a copy of  this schedule should be in  
the hands of the cook1 while the butler 
or  waitress should have a duplicate    
pinned up in a convenient place in the  
butler's pantry1 to serve as a reference
 in case the memory of one of  them     
should play false4    ,while caterers   
can be found who will supply almost any 
dish which  may be suggested1 a graceful

 touch of individuality is imparted to a
  dinner if certain plats are prepared  
at home4 ,only1 they must be well  done1
 or they were better omitted altogether4
 ,the ices1 biscuit1 and  ,charlottes   
usually come from outside1 but the      
entres and salads1  as well as soup1 and
 the fish1 meat1 and game1 may be       
prepared in the  house1 and be none the 
worse on that account4    ,coffee is    
sometimes served in the dining-room1 but
 quite as often  passed in the parlor4  
,it is never in good taste to have a    
large  assortment of wines at a small   
dinner4 ,claret and champagne are quite 
enough1 or even claret alone is         
sufficient4    ,when the hostess is     
ordering her dinner1 she should bear in 
mind who  her guests are to be1 and     
arrange her bill of fare in accordance  
with  her bill of company4 ,the         
advisability of this is illustrated in  
the  anecdote told of an ,english       
restaurateur who1 on being ordered to   
prepare a dinner for twelve clergymen1  

begged respectfully to know if  they    
were ,high-,church or ,broad-,church1   
for hif ',igh-,church1 they wants  more 
wine2 hif ,broad-,church1 more wittles4 
,it is not worth while to prepare highly
 spiced entremets and dishes  of        
mushrooms and terrapin for guests who   
would be better suited with  plainer    
viands2 while1 on the other hand1 a very
 simple dinner is not  the thing to set 
before a company of epicures4           
,a ,,large ,,dinner      ,thus far the  
descriptions of breakfasts1 luncheons1  
and dinners have  been given from the   
standpoint of the housekeeper4 ,the     
outline of this1  a more ceremonious    
meal than any before described1 will be 
from the  point of view of the guest1   
who regards everything as a mere        
spectator1  and not with the eyes of the
 hostess1 who has studied every step of 
the  repast from its inception to its   
completion4    ,two weeks before the    
dinner the guest receives his           
invitation1 which  may have been sent   

either by private hand or by post4 ,the 
latter method  in these days of         
magnificent distances is rapidly growing
 in favor4  ,the invitation card1 which 
is about three and a half inches wide by
  four and a half long1 is engraved in a
 dashing script as follows3        ,mr4 
and ,mrs4 ,pelham ,blank    request the 
pleasure of    ,mr4 ---- ----'s company 
at dinner on    ---- ---- ----    at    
half-past seven o'clock1    ----        
,gramercy ,square4    ,the name of the  
guest and the date of the dinner are    
written in the  blank spaces on the     
card4 ,to this invitation he sends an   
immediate  reply4    ,the guest reaches 
the house of his entertainers on the    
appointed  evening at a few minutes     
before the dinner hour4 ,in the         
coat-room he  finds a man-servant in    
attendance1 ready to assist in any      
trifling  matters of the toilet1 who    
hands each gentleman1 on a silver tray1 
a  tiny envelope1 enclosing a card      
bearing the name of the lady he is  to  

take in to dinner4 ,descending to the   
drawing-room1 the name of  the guest is 
announced at the door by a servant1 who 
draws aside the  portire to allow him to
 enter4 ,his first address is1 of       
course1 to  ,mr4 and ,mrs4 ,blank1 who  
stand near the door receiving4 ,the     
young man1  ,fidus by name1             
congratulates himself inwardly that he  
at least is on  time1 and1 seeing at a  
glance how few of his fellow convives   
have  arrived1 marvels anew1 as he has  
done often before1 that well-bred       
people will be so careless of the laws  
that regulate good society as to  arrive
 at a house ten1 fifteen1 and even      
twenty minutes after the hour  fixed for
 dinner4    ,as ,fidus has never met the
 young lady whose name is written on the
  card presented to him in the          
dressing-room1 he promptly requests an  
introduction of his hostess1 and chats  
with his fate for this evening          
until--all of the fourteen invited      
guests having arrived--a servant draws  

back the portires and announces by a bow
 that dinner is served4 ,mr4  ,blank    
offers his arm to the guest for whom the
 dinner is especially  given--a charming
 ,englishwoman--and the rest of the     
party follow them to  the dining-room4  
,there is no suggestion of precedence1  
except as the  younger guests naturally 
give way to the elders of the company4  
,mrs4  ,blank and her attendant cavalier
 come last4    ,the dining-room1 a fine 
large apartment1 is lighted only by     
candles2  but there are plenty of these 
in sconces1 in candelabra1 in           
candle-sticks of odd and pretty designs4
 ,flowers are all about wherever  their 
use1 either singly or massed1 can       
produce a good effect4    ,the places at
 table are marked by plain white cards1 
each with the name  of a guest painted  
on it in gold4 ,the table decorations   
are quiet in  effect1 but in excellent  
taste4 ,the cloth1 of pure white plain  
damask1  is covered through the centre  
with a scarf of elaborate drawn-work4   

,in place of the towering pergnes once  
so fashionable1 the floral  ornaments1  
candelabra1 etc41 are all low4 ,pink    
roses1 white lilacs1 and  maidenhair    
ferns are the flowers used2 and these   
are not arranged in  set form1 but are  
simply massed in cut-glass bowls1 three 
in number1  placed here and there       
through the centre of the table4 ,the   
candelabra  are also of cut glass1 which
 is used wherever it is possible1 in    
preference to silver4 ,a corsage bouquet
 of the flowers mentioned above1  tied  
with a wide pink ribbon1 awaits each    
lady at her place1 while a  boutonnire  
lies beside the name card of each man4  
,the candles are  shaded with alternate 
pink and white shades1 and the silver   
and china  are of the daintiest and     
prettiest4    ,at each place are two    
large knives and a smaller one--one of  
these being  supposed to be for fish1   
although it is decidedly contre les     
rgles  to use a knife for fish--a small 
fork for fish1 three large forks1 a     

spoon for soup1 and a small oyster fork4
 ,the knives are at the right1  the     
forks at the left of the plate1 and on  
the left is also the folded  napkin     
containing the bread4 ,the glasses for  
water and wine are on the  right4 ,there
 are generally four of the latter1 for  
claret1 sauterne1  champagne1 and       
sherry4    ,a plate holding raw oysters 
and a piece of lemon is at each place   
when the guests enter4 ,when these have 
been eaten1 soup is served1 a  consomm2 
and this is not brought to the table in 
the tureen1 but  is served from the     
side4 ,next comes the fish--a piece of  
salmon1 with  lobster sauce1 it happens 
to be on this particular occasion--and  
it is  followed by the entres4 ,to save 
time1 three of these are served at      
once2 but ,fidus declines one1 deeming  
it unwise to overload his plate  and his
 stomach at so early a stage in the     
proceedings4    ,after the entres comes 
the roast1 with one vegetable2 and the  
sorbet  or ,roman punch succeeds this1  

and precedes the game4 ,salad1 cheese1  
and  bread-and-butter compose the next  
course1 and1 the table being cleared    
for dessert1 ices make their appearance4
 ,after these are disposed of  come the 
fruit1 bonbons1 etc4    ,wine has1 of   
course1 flowed freely during the repast1
 but the drinking  has been very        
moderate1 after all1 and each guest has 
felt at liberty  to refuse any of the   
wines offered4 ,sherry has been served  
with the  soup1 sauterne with the fish1 
and claret with the roast1 while after  
the first course or two champagne has   
had all seasons for its own4 ,at  some  
dinners a larger number of wines are    
served1 but this1 so far  from being    
essential1 is not considered strictly   
good form4 ,nor have  there been favors 
given1 as one would suppose1 from       
perusing books of  etiquette1 that this 
is a common custom at ceremonious       
dinners4 ,such a  proceeding1 while it  
might in one way be agreeable to the    
guests1 would  entail a heavy burden of 

expense upon the hosts1 and might1      
moreover1  place the recipients of these
 mementos under an obligation which they
  would not thoroughly enjoy4 ,if favors
 are given1 they should be pretty  but  
inexpensive trifles4    ,the dessert    
discussed1 the ladies leave the         
gentlemen to their own  devices for a   
while1 and retire to the drawing-room4  
,coffee might have  been served before  
they quitted the table1 but in this case
 it is sent  to the ladies in the       
drawing-room1 where they sip it         
leisurely1 while  the men enjoy theirs  
with their cigars in the salle  manger1 
and  partake of the tiny glasses of     
cordial that is supposed to serve as  an
 aid to digestion4 ,when they finally   
leave the table two hours and  a half   
have passed since they seated           
themselves1 and they are quite  ready to
 stand about the drawing-room chatting  
for a while after their  prolonged      
sance4    ,as no music or other         
entertainment beyond the dinner has been

 arranged  for the guests1 they remain  
only about an hour after the meal is    
ended1  and then make their             
acknowledgments and adieux to the host  
and hostess1  and wend their respective 
ways homeward4          ,,family        
,,dinners ,,for ,,spring        #a4     
,lentil ,soup4    ,fricasseed ,chicken4 
,rice ,croquettes4      ,buttered ,sweet
 ,potatoes4    ,peach ,brown ,betty4    
,lentil ,soup4--,one pint lentils1 two  
quarts cold water1 one onion1 one       
tablespoonful flour1 two teaspoonfuls   
butter1 pepper and celery-salt  to      
taste4 ,soak the lentils overnight in   
cold water2 drain them the  next        
morning1 and put them over the fire with
 the two quarts of water  and the onion2
 simmer for several hours until the     
lentils are very  soft4 ,if the water   
boils away too fast1 replenish the      
amount from the  tea-kettle4 ,when the  
lentils are done1 rub them through the  
colander  and return them to the fire2  
cook the butter and flour together in  a

 small saucepan until the mixture       
bubbles1 and stir into the soup4        
,season to taste1 and pour on tiny      
squares of fried bread laid in your     
tureen1 and serve4    ,buttered ,sweet  
,potatoes4--,boil good-sized sweet      
potatoes1 scrape them1  and slice them  
lengthwise2 butter each piece1 lay all  
in a pan1 and set  them in the oven     
until the butter is well melted into the
 potatoes4    ,peach ,brown             
,betty4--,stew a pound of evaporated    
peaches until tender  and plump2 place a
 layer of these in the bottom of a      
pudding dish1  sprinkle them plentifully
 with sugar1 and strew them quite       
thickly  with fine bread-crumbs1        
scattering a little cinnamon over this2 
then  arrange another layer of peaches1 
more sugar1 crumbs1 and spice1 and  so  
continue until the dish is full4 ,just  
before adding the last layer1  which    
should be of crumbs1 pour in as much of 
the liquor in which  the peaches were   
stewed as the dish will hold without    

floating the  contents4 ,after the top  
stratum of crumbs is in place1 dot it   
with bits  of butter2 bake it covered   
for half an hour in a moderate oven1    
uncover  and brown4 ,eat with hard      
sauce4    ,hard ,sauce4--,one           
tablespoonful butter1 one cup powdered  
sugar1  half-teaspoonful flavoring4     
,cream the butter and sugar together    
until  very light1 flavor1 press into a 
cup or small mould1 turn out1 and pass  
with the pudding4        #b4            
,boiled ,mutton1 ,sauce ,soubise4       
,mashed ,turnips4      ,baked ,hominy4  
,apple ,charlotte4    ,boiled ,mutton1  
,sauce ,soubise4--,in purchasing your   
mutton1 select a  fine large leg1 and   
have it cut in two1 in such a way that  
the knuckle  and the lower part of the  
leg will make a good piece for boiling1 
leaving the upper part for roasting4    
,sauce ,soubise4--,four onions chopped1 
one tablespoonful flour1 one            
tablespoonful butter1 one cup of the    
liquor in which the mutton was  boiled2 

pepper and salt to taste4 ,stew the     
onions until very tender2  drain them1  
and rub them through a colander2 put the
 butter and  flour together in a little 
saucepan1 cook them until they bubble2  
add the mutton liquor1 which must have  
been cooled and skimmed2 stir  all      
together until thick and smooth2 add the
 pepper1 salt1 and the  strained onions2
 pass with the boiled mutton4 ,if       
properly made1 this is  a very          
appetizing sauce4    ,baked             
,hominy4--,to two cupfuls of cold boiled
 hominy add a  tablespoonful of melted  
butter1 a tablespoonful of white sugar1 
one egg  beaten1 a cupful of milk1 and a
 little salt2 beat all together until   
light1 and bake in a buttered pudding   
dish4 ,serve as a vegetable4    ,apple  
,charlotte4--,two eggs1 two cups milk1  
half-cup sugar1 two cups  rather stiff  
apple-sauce4 ,make a boiled custard of  
the yolks of the  eggs1 the milk1 and   
the sugar2 whip the whites of the eggs  
very light1  and beat them into the     

apple sauce1 which should have been well
  sweetened while hot4 ,heap the sauce  
and whites in a dish1 and pour the      
custard over it4 ,set in the ice-box1 or
 some other cold place for half  an hour
 before sending to the table4        #c4
      ,mutton and ,rice ,broth4         
,roast ,mutton4    ,creamed ,parsnips4  
,mashed ,potatoes4    ,sponge-,cake     
,trifle4    ,mutton and ,rice           
,broth4--,strain and skim the liquor in 
which the  mutton was boiled2 put it    
over the fire with two tablespoonfuls of
 raw  rice1 and let it cook about three 
quarters of an hour1 until the rice  is 
soft2 stir into it a cup of boiling milk
 which has been thickened  with a       
tablespoonful of flour4 ,after this is  
added to the broth1 let it  boil up     
once1 and then serve4    ,creamed       
,parsnips4--,boil and peel parsnips2 cut
 them in slices1 and1  after spreading  
each slice with butter1 lay in a        
vegetable dish1 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 butter2
 pepper and salt  to taste4             
,sponge-,cake ,trifle4--,cut a stale    
sponge-cake into slices1 and pour  over 
each piece enough sherry to moisten it  
thoroughly4 ,spread the cake  with      
raspberry or strawberry jam1 and cover  
all with a pint of whipped  cream1      
slightly sweetened4        #d4          
,veal ,cutlets4      ,baked ,tomatoes4  
,creamed ,spaghetti4    ,asparagus      
,salad4    ,crackers and ,cheese4       
,coffee4    ,light ,cakes4    ,baked    
,tomatoes4--,select fine large tomatoes1
 and cut a small piece out  of the stem 
end of each4 ,in this hole place a small
 lump of butter1  about half the size of
 a hickory-nut4 ,bake the tomatoes      
slowly for half  an hour2 take up1 and  
keep hot while you thicken the juice    
left in the  pan with a teaspoonful of  
flour wet up in a very little cold      
water4 ,set  the pan on top of the      
stove1 and let its contents boil up     

once4 ,season  to taste with pepper and 
salt1 and pour this sauce over the      
tomatoes4    ,creamed ,spaghetti4--,one 
half pound spaghetti boiled tender in   
two  quarts boiling water1 slightly     
salted2 one tablespoonful butter2 two   
teaspoonfuls flour2 one cup milk2 four  
tablespoonfuls grated cheese2  pepper   
and salt to taste4 ,cook the butter and 
flour together2 add the  seasoning and  
the cheese4 ,drain the spaghetti1 put it
 in a deep dish1  and pour the sauce    
over it4    ,asparagus ,salad4--,boil a 
bunch of asparagus until tender2 drain  
it1  and put it on the ice4 ,when       
perfectly cold1 pour over it a          
half-cupful  mayonnaise dressing into   
which has been stirred a teaspoonful of 
,french  mustard4 ,canned asparagus may 
be used when the fresh is out of season4
        #e4      ,cream ,corn ,soup4    
,stewed ,pigeons4    ,baked ,potatoes4  
,fried ,bananas4    ,apricot ,fritters4 
,cream ,corn ,soup4--,one can corn1     
three cups boiling water1 two cups      

milk1 one tablespoonful butter1 two     
tablespoonfuls flour1 one egg1  pepper  
and salt to taste4 ,drain the liquor    
from the corn1 and chop the  latter     
fine2 cook it in the boiling water for  
an hour2 rub it through  the colander1  
and return it to the fire4 ,have the    
milk hot in a farina  kettle4 ,thicken  
it with the flour and butter2 season1   
and pour a little  at a time upon the   
beaten egg4 ,stir this in with the hot  
corn pure1  and serve at once4          
,stewed ,pigeons4--,cut pigeons in half1
 place a layer of salt pork  cut in thin
 strips in the bottom of a saucepan1 and
 lay the pigeons  on this2 sprinkle with
 a little chopped onion2 pour over them 
enough  hot water to cover them1 put a  
closely fitting top on the pot1 and     
cook them slowly for two hours4 ,take   
out the birds and the pork1 and  keep   
them hot while you thicken the gravy    
left in the pot with a  little browned  
flour wet up in cold water2 boil up     
once1 pour over the  pigeons1 and serve4

    ,fried ,bananas4--,select firm      
bananas1 peel them1 and slice them      
lengthwise2 dip them in egg1 roll them  
in very fine cracker-crumbs1 and  fry   
them in deep fat to a light brown4      
,serve on a napkin laid in a deep  dish4
    ,apricot ,fritters4--,stew          
evaporated apricots until tender1       
adding1  when half done1 sugar in the   
proportion of two tablespoonfuls to     
every  cupful of juice4 ,when the       
apricots are tender1 take them out1     
leaving  the syrup to reduce by boiling 
until it is quite thick4 ,dip each piece
  of apricot into a frying batter made  
of a cup of flour1 a tablespoonful  of  
melted butter1 a small cup of warm      
water1 and the white of an egg  beaten  
light2 drop these fritters into boiling 
deep fat4 ,when done1 lay  on a piece of
 brown paper in a colander for a few    
minutes1 transfer to  a hot dish1 and   
pour the hot syrup over and around them4
        #f4      ,broiled ,shad4        
,canned ,french ,pease4      ,new       

,potatoes4    ,lettuce4    ,preserved   
,ginger4    ,fancy ,cakes4    ,canned   
,french ,pease4--,drain the pease1 and  
put them in a frying-pan  with a        
tablespoonful of melted butter smoking  
hot2 toss the pease about  in this until
 they are heated through and well coated
 with the butter2  season with pepper   
and salt1 and serve at once4            
,lettuce4--,dress on the table with a   
plain ,french dressing4                 
,,family ,,dinners ,,for ,,summer       
#a4      ,green-,pea ,soup4    ,roast   
,shoulder of ,veal4    ,boiled          
,potatoes4      ,asparagus with ,eggs4  
,cherry ,dumplings4    ,green-,pea      
,soup4--,one quart shelled pease cooked 
until tender1 one  quart milk1 two      
tablespoonfuls butter1 one teaspoonful  
sugar1 one  tablespoonful flour1 salt to
 taste4 ,press the pease1 after they    
have  been boiled and drained1 through a
 colander2 put them back on the fire1   
and stir into them the milk1 boiling    
hot1 thickened with the butter and      

flour and seasoned with the sugar and   
salt4 ,boil up once1 and serve4         
,asparagus with ,eggs4--,one bunch      
asparagus1 two hard-boiled eggs1 one    
cup white sauce4 ,boil the asparagus    
until tender2 cut the stalks into  inch 
lengths1 rejecting the hard woody       
portions2 chop the hard-boiled  eggs    
coarsely1 and stir with the asparagus   
into the white sauce1 which  must be    
boiling hot4 ,serve at once4    ,cherry 
,dumplings4--,make a biscuit crust of   
two cups of flour1 a  tablespoonful of  
butter rubbed into it1 a little salt1 a 
teaspoonful  of baking-powder1 and milk 
enough to make a soft dough4 ,roll out  
into  a sheet a quarter of an inch      
thick1 and cut into squares about three 
inches across4 ,stone the cherries2 put 
a spoonful into the centre of  each     
square of paste2 sprinkle with sugar1   
fold the edges across1 and  pinch them  
together4 ,lay them with the pinched    
edges downward in a pan1  and bake to a 
light brown4 ,eat with a hard sauce made

 as directed in  the preceding chapter4 
#b4      ,fish ,chowder4    ,broiled    
,lamb ,chops4      ,raw ,tomatoes4      
,young ,onions ,stewed4    ,strawberry  
,mringue4    ,fish ,chowder4--,two      
pounds fresh fish1 two good-sized       
potatoes1 one  cup milk1 a quarter of a 
pound of salt pork1 one onion minced1   
one  tablespoonful chopped parsley1     
enough boiling water to cover all the   
ingredients after they are in the pot4  
,cut up the fish1 the pork1 and  the    
potatoes 7which should have been peeled 
and parboiled7 into pieces  less than an
 inch square4 ,place in a pot or        
saucepan first a layer of  pork1 then   
one of fish strewn with onions and      
parsley1 then one of  potatoes2 repeat  
the layers in this order until all the  
materials are  used4 ,pour in the water1
 cover closely1 and let it cook slowly a
 full  hour4 ,split and butter half a   
dozen ,boston crackers2 let them soak in
  the cupful of milk over the fire for  
five minutes2 take them out1 and  lay   

them in the tureen1 and pour the chowder
 over them4 ,pass lemon with  it4       
,this chowder is even better the second 
day than the first1 although  there is  
rarely much left over4    ,strawberry   
,mringue4--,line a pie-dish with puff   
paste1 bake this  carefully1 and then   
place in it a thick layer of hulled     
strawberries2  rather small ones are    
best for this purpose4 ,sprinkle them   
with  powdered sugar1 and heap over them
 a mringue made of the whites of  four  
eggs whipped stiff with half a cup of   
powdered sugar4 ,just before  putting it
 in stir lightly into it a cupful of the
 berries4 ,set the  pie-plate containing
 the mringue in the oven long enough to 
brown  delicately1 and eat when         
perfectly cold4        #c4              
,asparagus ,soup4    ,boiled ,chicken4  
,green ,pease4    ,summer ,squash4      
,raspberry ,pudding4    ,asparagus      
,soup4--,boil a bunch of asparagus until
 it is very tender4  ,when done1 cut off
 the green tips1 and put them aside1 and

 rub the  stalks in a colander1 getting 
all of them through that you can4 ,heat 
four cups of milk in a double boiler1   
add the strained asparagus to  this1 and
 thicken with a tablespoonful of butter 
rubbed in one of  flour4 ,season to     
taste with salt and pepper1 add the     
asparagus tops  7which should have been 
kept hot71 and serve4    ,raspberry     
,pudding4--,two cups raspberries 7red or
 black71 three cups  flour1 three eggs1 
two cups milk1 one tablespoonful butter1
 two  teaspoonfuls baking-powder1       
saltspoonful salt4 ,beat the eggs very  
light1 and mix with the butter1 melted1 
and the milk4 ,stir into this  the flour
 sifted with the salt and baking-powder1
 taking care that  the batter does not  
lump4 ,dredge the berries with flour1   
add them to  the pudding1 and boil this 
in a plain pudding mould1 set in a pot  
of  boiling water1 for three hours4     
,take care that the water does not come 
over the top of the mould4 ,serve with  
hard sauce4        #d4      ,egg ,soup4 

,roast ,lamb4      ,mint ,sauce4        
,beets4      ,succotash4      ,green    
,pease4    ,melons4    ,egg ,soup4--,one
 quart milk1 four eggs1 one onion       
sliced1 one  tablespoonful flour1 one   
tablespoonful butter1 salt and pepper to
  taste4 ,heat the milk to scalding in a
 double boiler with the onion4  ,thicken
 the milk with the flour and butter1 and
 season to taste4 ,poach  the eggs in   
boiling water1 lay them in the bottom of
 the tureen1 and  strain the soup upon  
them4 ,simple and nutritious4    ,mint  
,sauce4--,four tablespoonfuls vinegar1  
one tablespoonful mint  chopped very    
fine1 one tablespoonful white sugar1 a  
very little salt  and pepper4 ,pour the 
vinegar upon the sugar and mint1 and let
 them  stand in a cool place a full hour
 before using4 ,add the salt and pepper 
just before sending to table4    ,for   
the benefit of those who are sometimes  
unable to procure the fresh  herb1 it   
may be stated that the dried mint sold  
in bottles is an  excellent substitute4 

#e4      ,cheese ,soup4    ,beef  la    
,mode4    ,fried ,cucumbers4            
,cauliflower4      ,green ,corn4        
,fresh ,fruit4    ,cheese ,soup4--,one  
egg2 a half-cupful grated cheese2 one   
onion2  two cups milk2 two cups veal1   
chicken1 or other white stock2 one      
tablespoonful flour2 one tablespoonful  
butter2 pepper and salt to  taste4 ,heat
 the milk and stock with the onion4     
,remove the latter1 and  thicken the    
liquid with the butter and flour rubbed 
smooth together4  ,stir in the cheese1  
pour a little of the soup on the egg    
beaten light1  add this to the soup in  
the pot1 season1 and serve immediately4 
,it is a  good plan to put a tiny pinch 
of soda into the milk before adding the 
cheese4    ,beef  la ,mode4--,select a  
good piece of beef from the round1 and  
plug it thickly with beef suet or with  
strips of fat salt pork4 ,make  other   
incisions into which to crowd a         
force-meat made of finely chopped  salt 
pork mixed with twice the bulk of       

bread-crumbs1 and seasoned with  herbs1 
allspice1 onion1 and vinegar4 ,fasten   
the meat securely in shape  with a stout
 band of cotton cloth1 lay it in a pot1 
pour over it three  cups of boiling     
water1 cover closely1 and cook slowly   
for three hours1  or until tender4 ,turn
 the meat once4 ,thicken the gravy left 
in the pot  with browned flour1 and pass
 with the meat4    ,this piece of meat  
will be as good cold as it is hot1 and  
makes a  welcome pice de rsistance upon 
which to rely for lunch or tea4         
,fried ,cucumbers4--,peel the cucumbers2
 slice them lengthwise1 making  about   
four slices of a cucumber of ordinary   
size4 ,lay them in salt and  water for  
an hour1 take out1 drain1 and dry4 ,dip 
first in beaten egg1  then in           
cracker-crumbs1 and fry as you would    
egg-plant4        #f4      ,boiled ,cod4
      ,egg ,sauce4    ,lima ,beans4     
,mashed ,potatoes4    ,tomatoes4        
,mayonnaise ,dressing4    ,baked ,peach 
,pudding4    ,baked ,peach              

,pudding4--,two cups flour1 one cup     
milk1 one egg1 one  teaspoonful         
baking-powder1 one tablespoonful butter1
 saltspoonful salt1  eight medium-sized 
peaches1 peeled and stoned4 ,beat the   
egg with the  milk1 stir in the butter1 
melted1 and the flour sifted with the   
salt  and baking-powder4 ,place the     
peaches in the bottom of a pudding dish1
  sprinkle them well with sugar1 pour   
the batter over them1 bake the  pudding 
in a quick oven1 and eat it before it   
has time to fall4 ,serve  either hard or
 liquid sauce with it4          ,,family
 ,,dinners ,,for ,,autumn        #a4    
,cauliflower ,soup4    ,roast ,beef4    
,baked ,tomatoes and ,corn4      ,boiled
 ,sweet ,potatoes4    ,fried            
,egg-,plant4    ,cocoanut ,custards4    
,cauliflower ,soup4--,cut a medium-sized
 cauliflower into small clusters1  chop 
all except two bunches1 and put all on  
the fire in four cups of  boiling water 
with a minced onion and a couple of     
sprigs of parsley2  cook until tender4  

,remove the unchopped bunches1 and lay  
them aside1  while you rub the chopped  
and boiled portion through a colander2  
return  what comes through the sieve to 
the stove4 ,have ready in a double      
boiler a pint of scalding milk2 thicken 
this with a tablespoonful of  butter    
rubbed smooth with an equal quantity of 
flour1 and then mix  with the strained  
cauliflower4 ,season to taste1 drop in  
the reserved  clusters cut into small   
bits1 and serve the soup immediately4   
,baked ,tomatoes and ,corn4--,cut a     
slice from the top of each of several   
large firm tomatoes2 scoop out about two
 thirds of the pulp1 taking  care not to
 break the sides2 fill the cavities thus
 left with green  corn1 boiled1 cut from
 the cob1 and chopped fine with a little
 butter1  pepper1 and salt2 arrange the 
tomatoes thus stuffed in a baking-dish1 
put a few bits of butter here and there 
between them1 and bake half  an hour4   
,if you have a half-cupful of good      
gravy1 pour this over them  instead of  

putting the butter between them4        
,fried ,egg-,plant4--,peel and cut the  
egg-plant into slices less than  half an
 inch thick an hour before it is to be  
cooked2 lay the slices in  salted iced  
water1 with a plate over them to keep   
them from floating4  ,just before dinner
 wipe each slice dry1 lay it in beaten  
egg1 and then  roll it in salted and    
peppered cracker-crumbs4 ,have ready    
lard or  really good dripping in a      
frying-pan1 and fry the slices brown4   
,cocoanut ,custards4--,three eggs1 three
 cups milk1 half-cup sugar1 half  a     
cocoanut grated1 one teaspoonful        
vanilla4 ,heat the milk to boiling2     
pour it upon the beaten eggs and sugar2 
return to the fire1 and cook  the       
custard until it thickens4 ,when it     
reaches the right consistency  take it  
from the stove1 and when it has         
partially cooled stir in the  vanilla   
and cocoanut4 ,fill small cups with     
this1 set them in a pan of  boiling     
water in the oven1 and bake until set4  

#b4      ,veal ,soup4    ,stewed ,lamb  
la ,jardinire4    ,creamed ,potatoes4   
,sliced ,peach ,pie4    ,veal           
,soup4--,two pounds lean veal from the  
leg 7cut into small pieces71  a few veal
 bones well broken1 two quarts cold     
water1 one onion1 two  stalks celery1 a 
little parsley1 two tablespoonfuls rice1
 salt and  pepper to taste4 ,slice the  
onions1 and fry them in the soup-pot to 
a  good brown in a little dripping2 put 
the meat in on them1 and when this  has 
browned add the veal bones1 the celery1 
the parsley1 and water4  ,let all simmer
 gently for several hours4 ,set the soup
 aside with the  meat in it until cool2 
skim1 strain1 and return to the pot1    
with the  raw rice and the seasoning4   
,let the soup cook slowly until the rice
 is  tender1 and then serve4 ,pass      
grated cheese with this soup4    ,stewed
 ,lamb  la ,jardinire4--,select a       
good-sized breast of lamb1 and  lay it  
in a saucepan2 pour over it enough cold 
water to nearly cover  it1 and put a    

closely fitting lid on the pot4 ,while  
it is simmering  gently1 parboil half a 
cupful of string or ,lima beans1 half a 
cupful of  green pease 7fresh or        
canned71 two small carrots cut into     
neat1 thin  slices1 and a few clusters  
of cauliflower4 ,when the lamb is nearly
  done1 lay these vegetables on it2 put 
with them two tomatoes sliced1  and cook
 about fifteen minutes4 ,in serving this
 dish arrange the  vegetables around the
 meat1 and pour over them the gravy1    
which should  be thickened with browned 
flour after the meat and vegetables have
 been  taken from it4    ,sliced ,peach 
,pie4--,line a pie-plate with a good    
paste1 and cover it  with peaches1      
sliced1 but not peeled2 sprinkle thickly
 with sugar1 and  bake in a steady oven4
 ,there must be no top crust1 but a     
mringue may  be added when the pie is   
nearly done1 and lightly browned4 ,this 
pie is  very good4        #c4           
,tomato ,soup ,maigre4    ,baked        
,white-,fish4    ,mashed ,potatoes4     

,fried ,oyster-,plant4                  
,rice-and-,pear ,pudding4    ,tomato    
,soup ,maigre4--,fry a sliced onion     
brown in butter or good  dripping in the
 bottom of the soup-pot2 pour in the    
chopped contents  of a can of tomatoes  
and two cups of boiling water2 stew     
until tender1  rub through a colander1  
return to the fire2 add a half-cupful of
 boiled  rice2 thicken with a           
tablespoonful of butter rubbed smooth   
with one of  flour2 boil up1 and serve4 
,baked ,white-,fish4--,select a         
good-sized fish1 and stuff it with a    
dressing of bread-crumbs well seasoned  
and moistened with a little  melted     
butter4 ,sew the fish up carefully2 pour
 a cupful of boiling  water over it     
after it is laid in the dripping-pan1   
and bake 7covered7  for an hour1 basting
 several times with butter4 ,remove the 
threads  before sending to table4       
,rice-and-,pear ,pudding4--,three cups  
boiled rice1 two eggs1 one cup  sugar1  
one cup milk1 stewed or canned pears4   

,stir the beaten eggs1 the  sugar1 and  
the milk into the rice2 put a layer of  
this in the bottom  of a pudding mould1 
and cover this with a stratum of pears2 
follow  this with more rice1 then more  
pears1 and continue thus until all the  
materials are used2 set the mould in    
boiling water1 and boil for an  hour4   
,eat the pudding with a hot custard     
sauce4        #d4      ,potato ,pure4   
,beef's ,heart1 ,stuffed4      ,stewed  
,sweet-,potatoes4    ,scalloped ,squash4
    ,mringued ,apples4    ,potato       
,pure4--,two cups mashed potato1 one    
onion1 four cups boiling  water1 one    
stalk celery1 one cup milk1 one         
teaspoonful butter1 one  tablespoonful  
flour1 pepper and salt to taste4 ,cook  
the potato1 onion1  and celery in the   
water for half an hour2 rub through a   
colander1  return to the fire2 add the  
milk1 thicken1 and season4    ,mringued 
,apples4--,eight fine large apples1     
peeled1 cored1 and  quartered2 two      
tablespoonfuls butter1 juice of a large 

lemon1 one cup  white sugar1 nutmeg to  
taste1 whites of three eggs1 half-cup   
powdered  sugar4 ,heat the butter1      
sugar1 lemon juice1 and nutmeg in a     
double  boiler2 drop the quartered      
apples into this1 and let them cook     
until  tender2 take them out and lay in 
a glass dish1 cover with a mringue  made
 of the whites of the eggs and the      
powdered sugar1 and pass the  syrup from
 the apples in a little pitcher1 with   
the mringued fruit4        #e4          
,julienne ,soup4    ,irish ,stew4       
,creamed ,carrots4      ,stewed ,corn4  
,peach-and-,tapioca ,pudding4           
,peach-and-,tapioca ,pudding4--,one     
small cupful tapioca1 one can peaches1  
half-cup sugar4 ,soak the tapioca       
overnight in three cupfuls of water2    
the next day arrange the canned peaches 
in a dish1 pouring over them  about a   
cupful of the liquor from the can2      
sprinkle them well with  sugar1 pour the
 tapioca on them1 and bake until this is
 clear4 ,eat hot  with hard sauce4      

#f4      ,salmon ,soup4    ,mutton      
,chops4    ,baked ,onions4      ,stuffed
 ,egg-,plant4    ,cream ,rice ,pudding4 
,salmon ,soup4--,one can salmon1 one cup
 bread-crumbs1 one quart water1  two    
cups milk1 one teaspoonful butter1      
pepper and salt to taste4 ,pick  to     
pieces the contents of a can of salmon1 
removing the bones1 bits of  skin1 etc42
 put over the fire with the water and   
seasoning1 and cook  half an hour2 stir 
in the butter1 the milk1 and the crumbs1
 and serve4  ,pass sliced lemon with    
this4    ,stuffed ,egg-,plant4--,boil an
 egg-plant thirty minutes1 cut it in    
half1  and scrape out the inside2 mash  
this up with two tablespoonfuls of      
butter1 and pepper and salt to taste2   
fill the two halves of the shell1       
sprinkle with crumbs1 and brown in the  
oven4    ,cream ,rice ,pudding4--,three 
cups milk1 three tablespoonfuls rice1   
one  cupful sugar1 one teaspoonful      
vanilla4 ,wash the rice1 put it with the
  milk1 sugar1 and flavoring into a pan1

 and bake in a slow oven for  three or  
four hours4 ,every time a crust forms on
 top1 stir it in1 until  just before    
taking it from the oven4 ,eat cold4     
,,family ,,dinners ,,for ,,winter       
#a4      ,turnip ,pure4    ,roast       
,turkey4    ,fried ,parsnips4           
,browned ,onions4    ,mashed ,potatoes4 
,orange ,roly-,poly4    ,turnip         
,pure4--,eight turnips1 one onion1 one  
stalk celery1 four cups  water1 two cups
 milk1 one tablespoonful butter1 one    
tablespoonful  flour1 pepper and salt to
 taste4 ,peel and cut up the turnips1   
and put  them over the fire with the    
onion in the four cups of water2 let    
them  cook until tender1 and then rub   
them through the colander1 and put them 
back on the fire4 ,cook the butter and  
flour together in a saucepan2 add  the  
milk1 stir into the turnip1 season to   
taste1 and serve4    ,browned           
,onions4--,peel rather small onions1 and
 boil them until tender2  drain off the 
water1 and pour over the onions a cupful

 of soup or  gravy2 let the onions      
simmer in this for ten minutes2 then    
take them  out1 and keep them hot while 
you thicken the gravy with browned      
flour4  ,pour over the onions just      
before sending to the table4    ,orange 
,roly-,poly4--,two cups flour1 one and a
 half cups milk1 one  tablespoonful     
butter1 one tablespoonful lard1 two     
teaspoonfuls  baking-powder1 one        
saltspoonful salt1 four fair-sized sweet
 oranges1  half-cup sugar4 ,sift the    
baking-powder and the salt with the     
flour2 rub  the butter and lard into it2
 add the milk1 and roll out the dough   
into  a sheet about half as wide as it  
is long2 spread this with the oranges   
peeled1 sliced1 and seeded2 sprinkle    
these with sugar2 roll up the  dough    
with the fruit inside1 pinching the ends
 together1 that the juice  may not run  
out2 tie the pudding up in a cloth1     
allowing it room to  swell2 drop it into
 a pot of boiling water1 and boil it    
steadily for an  hour and a half2 remove

 from the cloth1 and lay on a hot dish4 
,eat with  hard sauce flavored with     
lemon4        #b4      ,turkey ,soup4   
,roast ,pork4      ,apple-,sauce4       
,boiled ,potatoes4      ,stewed         
,tomatoes4    ,chocolate ,custards4     
,turkey ,soup4--,break up the carcass of
 the cold turkey after all the  meat has
 been cut from it1 and put it1 with bits
 of skin and gristle  and the stuffing1 
over the fire in enough water to cover  
it2 cook  gently for several hours1 and 
then let the soup get cold on the bones2
  strain it off1 skim it1 and put it    
back on the fire4 ,have ready in a      
saucepan two cupfuls of milk1 thickened 
with a tablespoonful of butter  and two 
of flour2 stir this into the turkey     
liquor1 boil up1 and serve4             
,chocolate ,custards4--,four cups milk1 
four eggs1 one cup sugar1 four          
tablespoonfuls grated chocolate1 two    
teaspoonfuls vanilla4 ,put the          
chocolate over the fire in a double     
boiler with part of the milk1 and  let  

it cook until smooth2 add the rest of   
the milk1 and1 when this is  hot1 pour  
it upon the sugar mixed with the beaten 
yolks of the eggs4  ,return to the      
stove1 and cook until the custard begins
 to thicken2  when cool1 pour into      
glasses or small cups1 and heap on the  
top of each  a mringue made of the      
whites of the eggs whipped stiff with a 
little  powdered sugar4      #c4        
,oyster ,soup4    ,broiled ,steak4      
,baked ,cabbage4      ,fried ,potatoes4 
,cup ,puddings4    ,oyster ,soup4--,one 
quart oysters1 two cups milk1 one egg1  
one  tablespoonful butter1 pepper and   
salt to taste4 ,strain the liquor from  
the oysters1 and bring it to the        
boiling-point in one vessel while the   
milk is heating in another2 drop the    
oysters into the scalding liquor1  and  
leave them there until they begin to    
crimp4 ,stir the butter into  the milk1 
and pour this upon the beaten egg2 turn 
this in with the  oysters2 cook together
 one minute1 and serve immediately4     

,some persons  like a pinch of ground   
mace added to oyster soup4    ,baked    
,cabbage4--,wash and quarter a small    
cabbage2 put it on in plenty  of boiling
 water1 and let it boil furiously       
7uncovered7 for twenty  minutes4 ,by    
doing this1 and having a cup of vinegar 
on the stove at  the same time1 you do  
away with the disagreeable odor which   
usually  accompanies the cooking of     
cabbage4 ,drain it when done1 and chop  
it  fine2 add to it a tablespoonful of  
butter1 one egg beaten light1 a  scant  
half cupful of milk1 and pepper and salt
 to taste4 ,bake in a  pudding dish to a
 good brown4    ,cup ,puddings4--,one   
cup sugar1 two tablespoonfuls butter1   
one cup milk1  two eggs1 two cups flour1
 two small teaspoonfuls baking-powder1  
one  saltspoonful salt4 ,beat the yolks 
of the eggs light1 and mix with the     
creamed butter and sugar2 add the milk  
and the flour1 mixed well with  the salt
 and baking-powder2 bake in small cups  
or deep patty-pans1 and  serve one to   

each person4 ,eat with either hard or   
liquid sauce4        #d4                
,corned-,beef ,soup4    ,stewed         
,rabbits4    ,baked ,corn4      ,fried  
,sweet ,potatoes4    ,plain ,fruit      
,pudding4    ,corned-,beef ,soup4--,heat
 to boiling with a sliced onion three   
cups of  the liquor in which a piece of 
corned-beef was boiled2 just before it  
begins to bubble drop into it the       
freshly broken shell of an egg1 boil  up
 once1 and strain4 ,put the cleared soup
 back on the fire1 and when  it boils   
again add to it two cups of milk in     
which have been dissolved  two          
tablespoonfuls of flour2 pour a little  
of this on a beaten egg1 and  return all
 to the fire for a minute before        
serving4    ,baked ,corn4--,two cups    
canned corn chopped fine1 one egg1      
half-cupful  milk1 one tablespoonful    
butter1 pepper and salt to taste4 ,beat 
the egg  light1 stir this and the milk  
into the corn1 season1 and bake in a    
buttered pudding dish until firm4       

,plain ,fruit ,pudding4--,one cup       
molasses1 one cup milk1 one and a half  
cups flour1 quarter-cup seeded raisins1 
quarter-cup currants washed  and dried1 
quarter-cup shredded citron1 one cup    
suet1 one saltspoonful  salt1 one small 
teaspoonful soda4 ,chop the suet into   
the flour1 first  mixing the latter with
 the salt and soda2 add the milk and    
molasses1  and beat thoroughly2 dredge  
the fruit and stir it into the pudding2 
boil in a brown-bread mould two hours   
and a half4 ,serve hard sauce with  it4 
#e4      ,roast ,duck4    ,canned ,green
 ,pease4      ,boiled ,potatoes4        
,lettuce4    ,crackers and ,cheese4     
,lemon ,tarts4    ,canned ,green        
,pease4--,turn the pease from the can   
into a colander2  pour over them several
 quarts of cold water1 so as to rinse   
the pease  thoroughly from the liquor in
 which they were canned2 after this1    
pour  as much boiling water over them1  
and set the colander over a pot of      
boiling water1 covering the pease2 let  

them steam there until heated  through1 
dish1 and put on them a couple of       
teaspoonfuls of butter1 and  pepper and 
salt to taste4    ,lemon ,tarts4--,line 
small patty-pans with a good puff paste1
 and  fill them with the following      
mixture3 ,half-cup butter1 one cup      
granulated sugar1 three eggs1 juice and 
grated rind of a lemon1 two             
tablespoonfuls brandy1 nutmeg to taste4 
,beat the yolks into the  creamed butter
 and sugar2 add the lemon1 spice1       
brandy1 and whites2  bake in a steady   
oven1 and eat when cold4        #f4     
,black ,bean ,soup4    ,halibut ,steak4 
,browned ,potato4      ,scalloped       
,cauliflower4    ,coffee ,jelly4        
,black ,bean ,soup4--,two cups black    
beans1 six cups cold water1 one  onion1 
two sprays parsley1 four or five cloves1
 one teaspoonful mixed  thyme and       
sweet-marjoram1 one quart corned-beef   
liquor4 ,pick the beans  over carefully1
 wash them1 and put them in soak in the 
cold water2 let  them stand all night1  

and in the morning transfer them to the 
soup  kettle4 ,put with them the onion1 
herbs1 and cloves1 and simmer all       
together gently until the beans are     
soft2 rub them through a colander1      
return to the fire1 add the corned-beef 
liquor1 and boil for an hour2  pour the 
soup on two hard-boiled eggs1 quartered1
 and a few thin slices  of lemon1 laid  
in the tureen4    ,scalloped            
,cauliflower4--,boil the cauliflower    
tender2 tie it in a  piece of net before
 putting it in the boiling water2 cut   
the clusters  apart1 and arrange them1  
stems downward1 in a pudding dish2 pour 
a cup  of drawn butter over them1 season
 with pepper and salt1 sprinkle with    
fine bread or cracker crumbs1 and bake  
until of a good brown4    ,coffee       
,jelly4--,two cups clear strong coffee1 
one cup sugar1 one cup  boiling water1  
half-cup cold water1 half-box gelatine4 
,let the gelatine  soak in the cold     
water an hour2 stir the sugar into it1  
and pour over  both the boiling water   

and the hot coffee2 strain into a mould4
 ,when  cold1 turn out in a glass dish1 
and serve with whipped cream4           
,,what ,,shall ,,we ,,eat8      ,the    
cook-book of the olden time gave its    
recipes with a generous  disregard of   
cost4 ,such items as a ham boiled in    
wine were not unusual1  and the         
quantities of costly materials demanded 
were on a ,gargantuan  scale4 ,even in  
the average ,french culinary manuals    
economy can hardly  be said to be       
conspicuous1 except by its absence1     
although ,gallic cooks  have a          
world-wide reputation for the wonderful 
results they can produce  by a small    
expenditure4 ,even in this day1 when    
economy is honored and  studied1 in the 
recipes that appear in print as written 
by women living  in some parts of the   
,south1 there is a call for what to     
,northern ideas  seems a reckless       
profusion of eggs1 butter1 and cream4   
,the lavishness  of these demands is    
often quite out of keeping with the     

common opinion  of the straitened       
circumstances supposed to have prevailed
 of late  years in that section of the  
country4 ,the general impression these  
recipes give was voiced by a ,new       
,england woman1 who1 after reading a    
collection of recipes from the pen of a 
well-known ,southern writer1  exclaimed1
 ,well1 ,i can't afford to cook like    
that2 but ,i presume she  has always had
 plenty to do with4    ,in spite1       
however1 of some instances of this kind 
which indicate  extravagance1 the       
general trend in culinary guide-books of
 the day is  towards economy4 ,tracts1  
pamphlets1 octavos1 and quartos are     
published1  giving directions for       
preparing a dinner for five persons at a
 cost of  twenty-five cents1 of fifty   
cents1 of seventy-five cents1 of a      
dollar4  ,the ,sunday and weekly        
newspapers have columns devoted to the  
same  theme1 and the countless household
 magazines with which the reading       
public is almost snowed under all spare 

a corner for the discussion  of the same
 momentous topic4 ,it may be noted1 en  
passant1 that this  sudden interest in  
dietetics is responsible for many of the
 literary  aspirations now current4     
,women who had never thought of meddling
 with  pen and ink except in their      
private correspondence rush into print  
for  the purpose of describing a dinner 
which will cost only twenty-seven  and  
two-thirds cents1 and1 encouraged by    
success in one or two efforts  of this  
kind1 fondly imagine themselves         
possessed of talents which  ought to    
bring them in a competency4    ,far be  
it from the woman who has herself known 
housekeeping cares and  struggles1 who  
has mourned over small leaks and sought 
diligently the  best methods of making  
sixpence do the work of sevenpence      
half-penny1  as an ,english writer puts 
it1 to deride any endeavors to teach    
housekeepers how to best use slender    
means with happy results4 ,but a  word  
of warning may not be amiss concerning  

certain features of most  of the        
directions thus given4 ,here it is3 ,if 
an appetizing dish is to  be made at    
small cost1 care in preparation must    
supplement cheap  materials4    ,there  
has been a great deal said and written  
about the folly of always  purchasing   
the best cuts of meat4 ,hundreds of     
pages have been printed  demonstrating  
satisfactorily--to their authors--that a
 piece of beef  from the round can be so
 cooked as to make it equal to filet de 
buf2  that lamb's or pig's liver is of  
as good a flavor as calf's liver1  which
 costs twice as much2 that old fowls    
properly treated cannot be              
distinguished by the taste from young   
broilers2 and that a variety of  other  
delightful things can be accomplished by
 the woman who chooses  to attempt them4
 ,all this is1 no doubt1 true in part4  
,the point that  is seldom sufficiently 
emphasized is that it requires to       
achieve  these wonders either a certain 
knack1 which is as much a talent in  its

 way as is a gift for music or drawing1 
or else a special training  in this     
particular kind of cookery4 ,it is easy 
enough for any one to  be a good cook   
who knows how to follow a recipe1       
possesses a little  deftness of hand1   
and is provided with the best materials 
for her work4  ,nowadays the cook-books 
seldom deal in the glittering           
generalities  that once made their pages
 full of pitfalls for the unwary4       
,usually  the directions are explicit1  
the quantities and proportions almost   
scientific in their accuracy1 and the   
successive steps in compounding  and    
cooking so clearly defined that the     
wayfaring woman1 although a  fool1 can  
hardly go very far wrong2 that is1      
if--and it is a very big  if1 too--she  
does not have to use imperfect          
ingredients to compass a  perfect       
achievement4 ,bricks may doubtless be   
made with stubble instead  of straw1 but
 the children of ,israel found it a     
rather difficult  process4    ,if1 then1

 to change the figure1 the iron be dull1
 one must put to it  the more strength4 
,the housekeeper who is compelled by    
circumstances  to practise rigid economy
 must resolutely set herself to the     
study of  cheap cookery4 ,she may know  
already how to roast a rib cut of beef1 
how to broil a porterhouse steak1 how to
 broil and fry tender chickens1  but all
 this knowledge is of comparatively     
little value to her just  now4 ,she must
 learn instead how to braise1 how to    
treat a pot roast2  she must study      
stews1 perfect herself in the           
manufacture of minces1  hashes1         
fricassees1 croquettes1 fritters2 she   
must know what vegetables  and meats may
 be put together in utilizing           
left-overs2 she must  acquire a thorough
 knowledge of soups of all sorts1 and of
 soups  maigre in particular2 and she   
must work in this line until she is     
able to set as appetizing if not as     
elegant a table on her small means  as  
her richer neighbor across the way can  

on a housekeeping allowance  of a double
 amount4    ,of course this involves a  
great deal of hard work and of competent
  vigilance4 ,even if a servant is kept1
 only in rare instances can she  be     
trusted to undertake this kind of       
cookery4 ,simple cookery1 like  roasting
 and boiling1 is seldom successful      
unless one has the best  materials to   
work with4 ,but usually the woman who   
must economize is  wealthier in time    
than in anything else1 and she must make
 it take the  place of money4 ,above    
all1 she must struggle against the      
temptation  to yield to weariness or    
discouragement1 and to satisfy herself  
with  the custom into which so many of  
her sisters drift1 of cooking tough1    
inferior pieces of meat in the easiest  
way1 as though they were prime  cuts1   
and thus endangering the teeth1 tempers1
 and digestions of her  family4    ,a   
potent aid in making cheap cookery      
savory is the judicious use of          
seasoning4 ,in some homes knowledge of  

these seems to be confined to an        
acquaintance with pepper1 mustard1      
onion1 and parsley4 ,little is known  of
 the variety of even simple herbs1 like 
thyme1 sweet-marjoram1 and              
summer-savory2 and still less of        
,worcestershire1 ,harvey's1 anchovy1 and
  chilli sauces1 of chutney1 of curry   
powder1 of tarragon vinegar1 of bay     
leaves1 of matre d'htel butter1 of      
olives1 of tomato and walnut  catsups1  
or of the careful employment of spices  
in small quantities4  ,the magical      
improvement wrought by the addition of a
 little lemon  juice and a wine-glassful
 of ,california sherry 7at fifty cents a
 quart  bottle7 is totally unknown4     
,of course the first outlay for some of 
these commodities may savor of          
extravagance4 ,but many of the articles 
are very cheap1 and even the  more      
costly ones are used in such small      
quantities that a supply of any  one of 
them will last a long time4 ,moreover1  
if a woman's aim is to  prepare dishes  

which her family will eat and enjoy1 she
 will find that  the purchase of        
condiments pays1 and the variety their  
occasional use  gives will make a change
 back to simple diet more agreeable4    
,,the ,,children',s ,,table      ,in    
comparatively few ,american homes does  
the custom prevail of  giving the       
children their meals apart from their   
parents4 ,domestic  arrangements would  
be sadly complicated were it common in  
the ordinary  household1 as it is in    
,england1 to have a separate breakfast  
served for  the little ones in their    
nursery while the seniors discuss their 
more  elaborate morning repast in their 
own salle  manger4    ,usually1 and     
wisely1 ,american children eat at least 
two of their meals  with their parents1 
and thus have what benefit may be       
derived from  association with older    
people4 ,it is only when the father and 
mother  fail to guard against letting   
the little ones gradually assume the    
reins of government that affairs reach a

 point which makes one long to  banish  
the babies to the nursery1 or even      
further1 if by such means  peace might  
be secured at meal-times4    ,nowhere   
does the spoiled child appear to worse  
advantage1 or make more  of a nuisance  
of himself1 than at the table4 ,his     
incessant chatter1  the constant        
interruption his appeals for attention  
make in the  conversation of the older  
people present1 his clamorous demands   
for any  article of food which happens  
to strike his fancy1 his loud protests  
when his wishes are denied him1 his     
slovenly 7often disgusting7 habits  of  
eating1 make the family meal-times a    
pandemonium and penance to the  hapless 
guest upon whom the youngster has no    
claims of affection to  render his      
vagaries amusing or interesting4    ,so 
long as custom and necessity render it  
advisable to have a child  at the same  
table with his parents1 these should fix
 upon a plan of  action1 and adhere to  
it4 ,desiring to have their children    

looked  upon as comforts and not as     
spoil-sports1 they should enforce       
strict obedience1 exact quiet at table1 
and inculcate stringently  the          
once-honored maxim--of late years fallen
 sadly into disuse and  disrepute--that 
little boys and girls should be seen and
 not heard4  ,remembering how much      
easier it is to check a habit at the    
outset  than to break it off after it is
 fully formed1 the father and mother    
should watch their children's table     
manners1 and repress at once the        
carelessness and unpleasant tricks that 
seem1 possibly through original  sin1 to
 come naturally to most little folk4    
,the correct handling of  spoon1 fork1  
and knife should be taught as soon as   
they are permitted  to use these        
implements1 and slovenliness should be  
rebuked and held up  as a disgrace4 ,not
 least in importance is it that the     
father and mother  should1 after due    
consideration1 establish an outline of  
diet for the  youngsters1 and allow no  

divergence therefrom4    ,by an outline 
of diet is not meant an unvarying       
rotation of viands as  wearying and     
de-appetizing to the child as it would  
be to his elders1  but a scheme of      
nourishment by which hurtful articles of
 food will be  eliminated from the bill 
of fare1 and only wholesome ones        
admitted4 ,a  great deal of careful     
thought is often necessary in the       
formulation  of such menus1 for children
 have as many gastric idiosyncrasies as 
grown people1 and frequently these are  
only disclosed little by little4  ,in   
illustration of this may be cited the   
case of a handsome1 healthy  boy baby   
who1 although a victim to colic during  
the first months of  his life1 gave no  
other evidences of eccentricity of      
digestion until  he was nearly three    
years old4 ,at that time the mother     
began to notice  that his breath was    
often sour1 and that he complained      
occasionally  of pain in the stomach and
 bowels4 ,his dietary had always been so

  simple that she was at first puzzled  
to understand what could be the         
disturbing cause4 ,after sundry         
experiments and careful observation1    
she finally ascertained that the        
discomfort and bad breath followed  any 
unusual eating of sweets1 although it   
might be only such simple  desserts as  
bread and syrup1 bread and jelly1 plain 
cookies1 or  home-made sponge-cake1 or  
even an infrequent lump of sugar4 ,she  
put an  embargo upon sweets1 and found  
an almost immediate improvement4        
,further  investigation demonstrated    
that an occasional indulgence--say once 
a  day--produced no evil consequences1  
but that more frequent treats of  this  
sort had painful sequel4 ,her course    
thereafter was plain and  easily        
followed4    ,a child's breakfast should
 always begin with some cereal1 but this
 need  not invariably be oatmeal4 ,other
 preparations often agree better with   
the children1 and a variety is          
preferable to the monotonous use of  the

 one kind of porridge4 ,gruels or       
porridges of farina1 corn-starch1       
rice-flour1 corn-meal1 hominy1          
arrowroot1 wheat-germ meal1 or cerealine
  are nearly all relished by the babies1
 and should be accompanied  by milk in  
any amount1 but no sugar4 ,if the child 
has never been  accustomed to the       
latter1 he will eat quite as heartily   
without it4    ,if the porridge is      
properly prepared1 the little ones will 
usually  make their chief breakfast from
 it1 with milk or milk-and-water as a   
beverage4 ,tea1 coffee1 or chocolate    
should be tabooed4 ,the children are    
better off without any of the three1    
although some mild preparation of  cocoa
 is probably the least harmful drink    
they can have other than  milk or       
cold--not iced--water4    ,as the little
 people grow older they may have a      
second course of baked  or stewed       
potato1 buttered1 dry1 or milk toast1 a 
soft-boiled or  poached egg1 bread and  
butter1 bread and jam1 or a little      

fruit1 either  fresh or stewed4 ,when   
they have once become accustomed to     
seeing older  people eating food which  
is refused them1 they will take the     
denial of  certain articles as a matter 
of course1 and rarely think of entering 
a protest4 ,they will learn that hot    
bread and griddle-cakes are not  meant  
for little boys and girls1 and will take
 abstinence from meat at  breakfast or  
in the evening1 and fried foods or rich 
desserts at all  times1 as a matter of  
course4    ,at noon1 which should be    
their dinner-time1 a more varied diet is
  permissible4 ,then there may be soup  
and some kind of meat for the older     
children--chicken1 rare roast beef1     
boiled or roast mutton1 a piece of      
steak or a chop--stews entirely freed   
from grease1 potatoes1 sweet or  white1 
or some other vegetable1 and a plain    
dessert4 ,it is very little  additional 
trouble to so regulate the bill of fare 
that what makes the  lunch of the       
grown-up may embrace certain articles   

that will suit  the childish stomachs2  
or there may be a little soup reserved  
from the  dinner of the evening before1 
a dish of some carefully warmed-over    
vegetable1 possibly a little of last    
night's meat prepared in a mince  or    
stew1 which will obviate the necessity  
of cooking fresh food for  the easily   
pleased little ones4 ,often bread and   
apple-sauce1 stewed  fruit1 or a small  
portion of fruit jelly or marmalade is  
as acceptable  a dessert as can be      
provided4    ,having eaten these two    
meals with the family1 it is as well to 
let  the younglings have their simple   
tea by themselves before the family     
dinner4 ,a dish of soft toast1 or a bowl
 of bread and milk1 or of  crackers and 
milk1 or of rice and milk1 and bread and
 butter1 are  usually all they ought to 
have so soon before their bedtime4 ,they
 may  have a side table set in the      
dining-room1 or a tray may be carried to
  them in the nursery1 and the repast   
superintended by the mother or  nurse4  

,sometimes papa will come home in time  
to look in upon his little  folks at    
their final meal1 and to help them to   
settle it afterwards by  a romp4        
,knowing no other mode of life1 the     
children will rarely think  of          
questioning the judgment that sends them
 to bed early after their  light supper1
 instead of permitting them to sit up to
 a late1 heavy1  and indigestible course
 dinner4          ,,the ,,family ,,tea  
,a pleasant feature of domestic life    
which is done away with by the late     
dinner is the family tea4 ,this meal1   
always an informal one1 used to  give   
play to the housekeeper's fancy in the  
concoction of dainty dishes  with which 
to render the repast more appetizing to 
the tired and hungry  master of the     
home4 ,now1 to be sure1 she has lunches 
upon which to  expend her culinary      
ingenuity2 but then the person for whom 
she best  loves to cater1 her husband1  
is rarely at home4    ,in some families 
it is the custom to have tea one night  

in the week4 ,it  may be on ,saturday1  
when there is no school and the children
 can all  be at home to an early dinner1
 or on ,sunday1 when many people dine in
  the middle of the day4 ,still other   
households prefer a noon dinner and  a  
simple tea in summer1 pleading the      
advantage of getting the heavy  cookery 
out of the way in the morning1 instead  
of being obliged to  stand over a       
cook-stove through the long blazing     
afternoon4    ,in one way or another1   
then1 there are few families where the  
tea-table  is not spread at least once a
 week1 while in many homes it is a daily
  institution4 ,it only ceases to be    
delightful when it is1 through          
carelessness1 allowed to slip into a    
groove1 and when the suggestion of      
making it attractive is put aside with  
the excuse1 ,oh1 anything will  do for  
tea6    ,some years ago a party of city 
people spent a charming summer in a     
farm-house high up among the ,berkshire 
hills4 ,the accommodations of  the roomy

 old-fashioned dwelling were good1 the  
breakfasts and dinners  excellent1 well 
cooked1 and liberal in provision4 ,but  
the teas6  ,night after night the guests
 gathered about a tea-table adorned with
  plates of cold bread1 of butter1 and  
of cake1 pitchers of milk1 and          
occasionally a dish of berries or of    
stewed fruit4 ,tea there was1 as a      
matter of course1 but never a bit of    
meat or fish1 or an egg in any  form1   
boiled1 poached1 or in an omelet2 not   
even a pat of pot-cheese or  a few      
slices of dairy cheese4 ,warm biscuit1  
muffins1 and waffles were  likewise     
conspicuous by their absence4    ,it was
 all very well for those who ate bread  
and milk and were fond  of cake1 but for
 a party of ravenous young people1 who  
had spent a  long afternoon playing     
tennis1 fishing or driving1 or tramping 
over  the hills in the hunger-provoking 
air1 the sight of the table was not     
inspiriting2 nor did it become more     
popular as the season advanced and  the 

early frosty evenings improved appetites
 that had never been poor4  ,yet1 in    
spite of loudly expressed hints1 it     
never seemed to occur to  the farmer's  
good wife that her tea-table was not    
supplied with every  viand the most     
exacting eater could desire4            
,naturally1 when a hearty meal has been 
served in the middle of the  day1 there 
should be no thought of having to       
prepare a second dinner  for the        
evening4 ,but there should be1 at least1
 some relish to vary  the monotony of   
plain bread and butter1 something to    
give the meal an  aspect other than that
 of a perfunctory feed1 where every one 
eats on  the principle upon which       
,nicholas ,nickleby distended his       
stomach with  a bowl of porridge the    
morning after his arrival at ,dotheboys 
,hall--not  that he wanted it then1 but 
lest he should be inconveniently hungry 
when there was nothing to eat4    ,there
 are many delicious supper dishes which 
are made with little  difficulty4 ,in   

winter1 oysters1 clams1 scallops1       
broiled ham1 fried1  broiled1 or stewed 
chicken1 chicken scallop or mince1      
sausages1 bacon  and eggs1 with any of  
the large varieties of griddle-cakes or 
warm  breads1 will make a meal to       
satisfy any one2 while in summer1 salads
  of eggs1 fish1 lobsters1 chicken1 cold
 lamb or veal1 shrimp1 cheese1  beet    
leaves1 lettuce1 cabbage1 potato1       
string-beans1 and of many other  kinds1 
may be relied upon4 ,omelets and other  
preparations of eggs are  inexpensive1  
easily cooked1 and generally popular1   
while cold meat goes  well on a summer  
evening1 especially when accompanied by 
bannocks1  scones1 butter-cakes1 toasted
 crackers1 wafers1 or some light bread  
that is easily made and not hard to     
digest4 ,then there are galantines1     
potted meats1 jellied fish1 pickled     
salmon1 cottage-cheese1 and  numerous   
other little delicacies that are not    
costly and yet are good4    ,the table  
for tea should be set much as it is for 

breakfast1 with the  exception of the   
oatmeal sets4 ,all the dishes may be    
placed upon the  table at once1 as they 
would be at lunch1 and the family may do
 much  of the passing of plates4 ,the   
tea is served with the first course1    
and the cups and tray may be removed to 
make room for the dish of  fruit or     
simple sweets that generally concludes  
the meal4 ,the saucers  in which these  
are served should stand on plates1 on   
which each  guest may lay the cake which
 is usually passed at the same time4    
,hot  puddings are out of place at tea1 
but instead there may be1 in winter1    
apple-sauce1 stewed prunes1 preserved   
ginger1 brandied and preserved  peaches1
 pears or plums1 jams or marmalades1    
custards1 blanc-manges1  jellies1 or    
anything of that sort2 while in summer  
it is rarely  impossible to procure     
berries of some kind1 or other fruit4 ,a
 dish of  bonny-clabber--better known1  
perhaps1 as loppered milk--of junket1 or
  of syllabub is always delicious1 and  

is usually easily obtained where  milk  
and cream are plentiful4    ,no domestic
 sight is pleasanter in its way than a  
tea-table on a cold  winter night1      
spread with a bright cloth and set out  
with dainty china  and shining silver1  
and with all the cheer-inspiring        
appurtenances of  the tea-tray2 with the
 plate of hot bread1 the savory dish of 
hot meat1  and the little relishes that 
housekeepers know well how to supply4   
,and in summer its counterpart is seen  
in the table laid in the room           
brightened by the level sun's rays1     
where a crisp salad1 piles of white  and
 brown bread1 and a plate of rusk or    
tea-biscuit1 pitchers of milk1  and a   
dish of berries with cream in abundance 
revive the fainting  appetites and      
spirits of those who have borne the heat
 and burden of  the day4    ,in summer a
 tea on the lawn is an agreeable variety
 to introduce  occasionally4 ,a         
medium-sized table may be carried out   
under the  trees1 and spread with a     

white cloth4 ,on this are placed the    
principal  dishes--the bread-and-butter1
 which may sometimes have its place     
taken  by sandwiches2 the salad or cold 
meat1 or both2 the cake and fruit4  ,the
 tea-tray and kettle may be here too1 or
 the tea may be made in the  house4     
,iced tea and coffee make a pleasant    
change once in a while4    ,a rug or two
 may be laid on the grass if any of the 
party have a  nervous dread of colds1   
and a few little tables will provide a  
space  upon which to rest a cup of tea  
or a glass of milk when the lap is      
occupied by the plate containing the    
more solid viands4 ,low chairs  should  
stand here and there1 and the whole     
scene will present a  charmingly festal 
appearance at a trifling outlay of time 
and trouble4    ,a certain family who   
possess a delightful country place make 
their  ,sunday evening al fresco tea one
 of the pleasantest spots in the  week4 
,no one is present but the family and   
any guests who may be  staying in the   

house4 ,the pretty1 simple meal is      
served out on the  grassy lawn1 which   
slopes down to the water4 ,when the     
eating is over1  the maid comes out1    
gathers the dishes into a tray1 and     
carries them  back to the house1 happy  
in the thought that there is no         
supper-table  to be cleared and no      
dining-room to be brushed up4    ,long  
after the vestiges of the feast have    
been removed the family sit  there1     
chatting pleasantly1 watching the sunset
 and the stars coming  out or the moon  
rising4 ,by and by some voice begins a  
hymn1 the others  take it up1 and the   
singing goes on until the early bedtime 
comes1 and  the party turns towards the 
house with a restful happiness that is  
none  the less deep and true because it 
is hard to describe or to analyze4      
,,afternoon ,,tea      ,among the many  
,english customs which have been        
introduced into ,american  society there
 is none that sooner attained a         
widespread popularity than  afternoon   

tea--a simple and easy form of          
entertainment1 that entailed  little    
expense and less trouble upon the       
hostess1 and supplied a  long-felt want4
 ,soon all over the land teas were the  
rage1 and in large  cities and small    
villages alike cards were flying about1 
bearing upon  them the name of the      
hostess1 and in one corner1 ,tea at five
 o'clock  or ,tea from four to six1 as  
the case might be4    ,with the usual   
tendency of the citizens of this great  
and glorious  country to impress upon   
the fashions borrowed from other nations
  the stamp of their own individuality1 
it was not long before the  stereotyped 
tea1 bread-and-butter1 and cake1 which  
had at first made  up the menu of these 
entertainments1 began to undergo        
modifications4  ,first1 chocolate was   
added1 on the plea that many people do  
not care  for tea4 ,bouillon came next1 
and the use of this served as the basis 
of that absurd report1 instantly        
accepted by foreigners1 that the        

,american young women were so fragile in
 constitution as to be obliged  to brace
 themselves up with strong beef tea at  
their receptions1 in  order to enable   
them to perform their social duties4    
,with bouillon came  sandwiches2 next   
appeared salad1 and after that oysters1 
croquettes1  creams1 ices1 and          
charlottes followed one another in rapid
 succession1  until the metamorphosis of
 the modest tea into the reception1 with
 its  heavy party supper1 was complete4 
,part of this change may be attributed  
to the display and love of  competition 
which are numbered among our national   
characteristics4 ,but  at least a       
portion of the blame must fall upon the 
participants in  these entertainments1  
who1 not understanding that a tea to be 
a tea  must be simple1 did not hesitate 
to grumble at the trifling nature of    
the refreshments there offered for their
 delectation4    ,i am sick of your     
afternoon teas6 grumbled one lord of    
creation1  when informed that the family

 had just received cards to one of these
  affairs4 ,i like to go to a place     
where you get something to eat  besides 
a cup of beef tea and a cracker1 or tea 
and bread-and-butter4  ,it isn't the    
kind of supper a hungry man wants when  
he comes from his  business4 ,he needs  
something hearty4    ,ignorant and      
boorish though he was1 he voiced the    
sentiment of many of  his sex1 who1     
owing to the training ,american society 
has furnished in  this respect1 consider
 no party a success unless the social   
enjoyments  are supplemented by a big   
spread4 ,in ,england1 where the dinner  
hour  falls later than it usually does  
in this country1 the light sustenance   
offered by afternoon tea serves as a    
welcome break in the long stretch  which
 intervenes between luncheon and dinner4
 ,here a man who has his  appetite      
whetted for a six-o'clock repast cares  
little for a trifling  refection at five
 or half after five4 ,it only serves to 
blunt his  hunger without satisfying it4

    ,of course1 as soon as the tea was  
merged into the virtual equivalent of   
an evening party given in the daytime1  
its recommendation as a cheap  and      
convenient method of entertaining one's 
friends vanished4 ,while  one merely    
dropped in for a cup of tea on the way  
home from calls  or shopping1 a plain   
walking gown or visiting costume was    
perfectly  appropriate4 ,but with the   
increased formality of the tea arose the
  necessity for richer dress1 and the   
afternoon kettle-drum became a  kind of 
heterogeneous-looking assembly1 where1  
at five o'clock in the  afternoon1 some 
of the women would appear in evening    
gowns1 with low  necks and short        
sleeves1 and some in street suits1 while
 the men1 of  course1 wore morning      
coats2 although in small towns the sight
 of men in  dress suits before six      
o'clock is an anomaly too often         
witnessed4    ,even apart from the      
matter of dress1 other difficulties and 
complications arose4 ,persons in        

moderate circumstances who had  rejoiced
 at the advent of the tea1 because it   
rendered feasible the  gratification of 
their hospitable instincts at an outlay 
within their  means1 shrank back in     
dismay from this hybrid form of         
assembly1  declaring that it was as easy
 to give a regular evening party1 and   
get  the credit for that1 as it was to  
receive guests in a fashion which       
assumed simplicity1 but cost no less    
than an affair that made more show4     
,a few women have had the courage to    
adhere to what was the original  design 
of the afternoon tea1 and to offer their
 guests only the light  refreshments    
suitable for this form of entertaining4 
,to such people  the labor connected    
with thus gathering their friends about 
them is  a trifling task4 ,the hostess  
sees that her rooms are in their best   
looks2 fills a few vases with fresh     
flowers1 to give a festal air2 sets  a  
round-table in her drawing-room or      
library1 or in the dining-room1  if     

these apartments are en suite2 draws up 
her prettiest cups and  saucers and     
plates in battle array1 and invites a   
few young girls or  intimate friends to 
assist her4 ,they wear either pretty    
house costumes  or dainty tea gowns4    
,for refreshments are provided tea and  
chocolate1  possibly bouillon1          
bread-and-butter or tiny sandwiches1 and
 plenty of  light cakes4 ,the eating is 
a secondary matter1 the raison d'tre of 
the company being the desire for        
pleasant social intercourse in an       
informal fashion4    ,the woman who has 
a regular at home or a weekly afternoon 
tea  during the season provides even    
less4 ,she has tea or cocoa--rarely     
both--bread-and-butter or fancy biscuit1
 and cake4 ,the toasted muffins  or     
crumpets and the many tea-cakes dear to 
the ,british palate are  little in vogue
 here1 where the dinner hour is almost  
invariably six or  half after six4 ,very
 few are the houses where daily         
afternoon tea is  the rule4             

,numberless pretty adjuncts can be      
procured to contribute to the           
attractiveness of the kettle-drum4 ,the 
tall crane1 with its brass1  copper1 or 
silver kettle1 the daintily embroidered 
tea and tray cloths1  the fine fringed  
or hem-stitched doilies1 the exquisite  
china1 the  quaint teapot1 the cozy1 the
 odd dishes for cake and biscuit--all   
afford  opportunity for the display of a
 cultured taste or of a quick fancy4    
,nothing need be very costly1 but       
everything must be pretty1 and in this  
day the combination of beauty and       
cheapness is by no means difficult or   
unusual4    ,the cards for an afternoon 
tea bear simply the name of the hostess1
  and that of her daughter if the latter
 is out1 and in the corner is  written  
or engraved ,tea or ,at ,home1 and the  
day and the hour of  the entertainment4 
,the card of any friend who is visiting 
the hostess1  or who entertains with    
her1 is enclosed in the same envelope4  
,if the  invited guest cannot be        

present1 she sends her card1 by post or 
by  private hand1 so that it may reach  
the hostess upon the day when she       
receives4    ,those people who live in  
the country1 or who are so fortunate as 
to  possess summer places out of town1  
can give charming outdoor teas1  which  
far surpass in pleasantness anything    
that can be devised in the  city4 ,we   
,americans live too much in the house1  
and that1 too1 in a  climate which      
offers great facilities for a freer mode
 of life4 ,a tea  on a lawn or veranda  
when the air is full of the perfume of  
flowers  and the country is in its      
holiday trim is a delight to all those  
lucky enough to be invited to it4 ,for  
such a kettle-drum1 iced tea  and       
lemonade or claret-cup1 sandwiches1 and 
cake may be offered1 with  berries or   
other fruits when these are in season4  
,,high ,,tea      ,for a small company  
the high tea is an excellent form of    
entertainment4  ,it is not suitable for 
a large assembly1 but when a limited    

number of  guests have been invited to  
spend the evening in some such          
recreation  as card-playing1 it is very 
pleasant to ask them first to high tea4 
,or if the latter part of the evening is
 to be devoted to dancing1 a  chosen few
 of the guests may be invited to tea    
first1 and the remainder  requested to  
come later4 ,in that case no supper     
should be offered to  the dancers except
 cake1 ices1 and coffee4    ,should the 
dining-table be large enough to         
accommodate all the guests  bidden to   
the high tea1 it may be drawn to the    
requisite length1 and  all the company  
seated about it4 ,but if1 from the      
limited dimensions of  the dining-room1 
or because it better suits the fancy of 
the hostess1  small tables are          
preferred1 these may be laid so as to   
accommodate at  each six1 or four1 or   
even two1 always taking care in the last
 case  that the right two are placed    
together4    ,if one large table is     
used1 it may be spread with either a    

dinner or a  tea cloth4 ,flowers should 
be in the middle upon a pretty          
centre-piece1  and there may be small   
vases set about here and there4         
,individual  bouquets are not at all    
necessary4 ,the places should be        
arranged as  usual1 with small silver   
for each course1 and the usual          
accompaniments  of butter-plates--or of 
bread-and-butter plates--salt-cellars1  
glasses1  napkins1 etc4 ,if it is warm  
weather1 the table may be further       
beautified by the bowls or baskets of   
fresh fruits that are to make  part of  
the dessert1 and1 in winter1 dishes of  
cake1 of preserved or  brandied fruits1 
etc41 may be on the table4 ,should the  
hostess prefer1  however1 these may be  
placed on the sideboard1 thus allowing  
space for  the more substantial viands1 
which at a tea are seldom relegated to  
the  position on the side-table that    
they would take at dinner4    ,at the   
head of the table sits the hostess1 with
 the tea-tray in front  of her4 ,it by  

no means follows1 however1 because this 
repast is called  a tea that the        
,chinese herb should be en vidence4 ,if 
the party is  composed chiefly of young 
people1 the chances are strongly in     
favor of  their preference being for    
coffee or chocolate4 ,they may be       
offered  their choice of these          
beverages1 which the hostess pours out1 
the  servant passing them with cream and
 sugar1 that each may add of these  to  
suit himself4 ,russian tea may possibly 
be offered1 but even this is  apt to be 
less popular than either chocolate or   
coffee4    ,should small tables be used1
 the hostess may preside over a tray    
placed upon one of them1 or1 when it    
seems more convenient1 the cups  may be 
filled outside1 and passed to each with 
the cream-pitcher and  sugar-bowl4 ,it  
saves some delay in serving if there are
 a cream-pitcher  and sugar-bowl on each
 table4 ,these little tables may be     
covered with  small cloths or large     
napkins1 and need have nothing else upon

 them  beyond the necessary furniture   
for each place1 except1 perhaps1 a vase 
of flowers4 ,while small tables are     
often admirable as accommodating  more  
people with comfort than could be seated
 at a large table1 yet the  latter gives
 opportunity for a prettier display of  
floral decoration1  china1 silver1 etc41
 than is afforded by the former4    ,the
 bill of fare is easily arranged4 ,there
 are no raw oysters or clams1  as at a  
lunch or dinner2 and while bouillon may 
be provided1 it is  not at all          
necessary4 ,the meal may begin with     
oysters in some form1  as fricasseed1   
fried1 broiled1 steamed1 or panned1 or  
in croquettes4  ,with them are passed   
bread-and-butter 7brown or graham bread 
cut thin  is good with oysters7 or      
rolls4 ,the plates are then removed1 and
 the  next course brought in4 ,this may 
consist of chicken--broiled or fried--or
  broiled birds1 or ,french chops1 and  
of potatoes in some form1 as   la       
parisienne1 ,french fried1 or hashed    

with cream and browned4 ,cold  tongue or
 ham is sometimes also passed at this   
time1 and warm bread  in some shape1 as 
,french rolls1 sally-lunn1 tea-biscuit1 
rusk1 or  waffles4 ,the coffee or       
chocolate is also served at this stage  
in the  proceedings4    ,after this     
course comes a salad--lettuce and tomato
 mayonnaise1 or  chicken1 lobster1 or   
salmon--fresh plates being served for   
this1 as  a matter of course4 ,olives   
and some fancy cheese--,brie1           
,roquefort1  or ,gorgonzola--usually    
come with the salad4 ,cheese at this    
stage is  strongly recommended by the   
epicure2 but it is not essential1 except
 to  those who hold1 in the words of the
 old doggerel1 that        ,a dinner 7or
 supper7 without cheese      ,is like a 
kiss without a squeeze4    ,the table is
 now cleared1 and the dessert brought   
in4 ,this may be quite  simple1 as1 say1
 preserved or brandied fruit with fancy 
cakes2 or it  may be more elaborate1 and
 comprise jelly1 charlotte-russe1 or    

fresh  fruit of some kind1 and light    
cakes4 ,ices are not strictly en rgle1  
although no canon of taste is seriously 
offended if they are offered4  ,it is   
better1 however1 to serve them later in 
the evening4 ,still1 they  are not      
essential even then4 ,finger-bowls set  
on doilies laid on  pretty plates must  
be passed the last thing before the     
guests quit the  table4    ,of course   
the menu suggested above may be altered 
to suit the season  and the taste of the
 entertainer4 ,lobster or crabs1 clams  
or shrimps1  may be substituted for the 
oysters4 ,green pease may accompany     
chops1  or sweetbreads may be the       
principal meat dish of the second       
course4  ,roast duck1 turkey1 or chicken
 may be provided if broilers are out of 
season1 or birds may be served with a   
lettuce or celery salad for the  third  
course4 ,and when one reflects upon the 
fancy dishes which may be  prepared for 
dessert--the blanc-manges1 the jellied  
fruits1 the ,spanish  or ,bavarian or   

,hamburg creams1 the charlottes of      
divers kinds1 the  whips1 custards1 and 
syllabubs--the only difficulty that     
arises is where  to choose4    ,a pretty
 notion is to introduce some unexpected 
feature into the  high tea which will   
appeal to the imaginations of the guests
 as well  as to their palates4 ,a little
 ingenuity will suggest some novelty  of
 this sort4 ,the literary salad1 which  
has become well known in  certain       
localities1 may yet be unfamiliar in    
others4 ,this is made by  cutting a     
number of slips of paper1 writing on    
each one a prose or  poetic quotation1  
and attaching each strip to a leaf of   
pale green  tissue-paper1 cut and       
crimped into the fashion of a lettuce   
leaf4  ,different shades of the paper   
should be selected1 so that the tints   
may  blend as they do in a veritable    
head of lettuce4 ,these leaves are then 
arranged in a bowl1 and at some point in
 the meal1 usually just before  the     
dessert1 the bowl is passed1 and each   

guest draws out at random two  or three 
of the leaves4 ,the endeavor then is to 
guess the authorship  of the different  
quotations1 and a prize is usually      
offered to the  one who guesses the     
greatest number correctly4 ,the prize   
may be the  bowl or dish in which the   
salad is served4 ,or1 instead of        
quotations1  conundrums may be written  
on the slips1 and puzzling out their    
answers  usually affords a great deal of
 amusement4    ,a bright young hostess1 
who was always bubbling over with new   
and  charming ideas1 hit upon the clever
 one of having her guests'  characters  
told by chirosophy4 ,she obtained a     
specimen of the  handwriting of each of 
those whom she had invited1 and sent the
  samples to a specialist1 who deduced  
from each an estimate of the            
characteristics of its writer4 ,the     
verdicts thus obtained were enclosed    
each in an envelope bearing the name of 
the person whose peculiar bias  was     
therein described4 ,the envelopes were  

then bound with ribbons1  tied1 and     
sealed4 ,one was laid at the place of   
each guest at the table1  and after     
providing a fruitful source of wonder   
and comment during  the early part of   
the meal1 the seals were broken when the
 fruit was  passed4 ,each read aloud the
 statement contained in her envelope1   
and it was curious and amusing to       
observe with what accuracy many         
idiosyncrasies and singular traits of   
disposition had been indicated4         
,,some ,,hints ,,about ,,supper      ,in
 these days of theatre and opera parties
 the matter of late suppers  assumes    
more importance than it possessed in the
 time when these  amusements were less  
universally popular4 ,upon the occasions
 when a  young man escorted his best    
girl to the play or the concert1 he took
  her afterwards1 as a natural sequence1
 to a restaurant1 where they  partook of
 some such light refreshment as         
ice-cream1 cake1 and coffee1  this style
 of supper being varied sometimes by the

 introduction of  oysters in one form or
 another4 ,but when a company of young  
people go  to the theatre nowadays1 and 
return afterwards to the house of their 
chaperon or of some other member of the 
party1 they are usually hungry  with the
 healthy appetite that it is no longer  
the foolish fashion to  conceal4    ,the
 members of whist clubs1 of literary or 
dramatic circles1 of  small dancing     
classes1 of amateur orchestras1 and of a
 variety of  other similar social       
organizations1 feel a like desire for   
food after  an evening's busy           
occupation1 while even in the family the
 sensible  custom is gaining ground of  
eating something not long before        
retiring--a  something which1 if not    
equal in extent and weight to the late  
supper  of our ,english cousins1 is yet 
more substantial than the caramels and  
chocolate creams with which             
school-girls1 and often their seniors1  
solace the hunger that is apt to attack 
them about bedtime4    ,when one gives  

only an occasional reception or evening 
party it is  taken for granted that the 
refreshments will be rather elaborate in
  their nature4 ,but when the meetings  
of a club of any sort are of  weekly1   
fortnightly1 or even monthly recurrence1
 the expense becomes an  object4 ,there 
may be some members of the body to whom 
the disbursement  of a few dollars more 
or less is a matter of trivial moment1  
but there  is very rarely any club of   
this sort where there are not some who  
would feel seriously the cost of        
entertaining in a showy fashion4  ,for  
the sake of these weak brothers or      
sisters1 a certain amount of            
consideration should be shown1 and no   
display made by the wealthy ones  which 
would throw into the shade the simpler  
entertainment which is all  many can    
afford to offer4 ,a supper need not be  
poor because it is not  costly1 but it  
must make up in daintiness and          
unusualness for what it  lacks in price4
    ,a chief object to be sought in     

planning these suppers is to select     
something which can be made ready       
beforehand1 so that the hostess can     
enjoy her evening without being         
handicapped in her pleasure-seeking  by 
the thought of possible complications   
arising in the preparation  of the      
supper which may require her absence    
from the room4 ,unless she  has a       
practised cook1 she should not attempt  
dishes of oysters1 or of  anything of   
the kind which demands careful          
supervision at the last  moment4        
,instead of this1 she should content    
herself with chocolate or  coffee and   
bouillon for the hot items of her menu1 
and for the rest  take her choice from  
among the many salads and other cold    
dishes which  are generally popular4    
,cold chicken or duck1 jellied tongue or
 fowl1 or  a really fine galantine1 or a
 dish of salad1 and rolls or sandwiches 
at discretion1 may be chosen4 ,for      
sweets1 ices are always excellent if    
they can be procured2 or if not1 there  

are jellies1 which1 with whipped  cream 
and light cakes1 coffee1 or chocolate1  
are quite enough--indeed1  more than    
enough in many cases4 ,often sandwiches1
 cake1 and coffee are  sufficient2 but  
let the sandwiches be of something      
besides ham and  tongue1 the cake be    
light and delicious1 and the coffee     
strong and  clear1 and served with      
whipped cream4    ,if hot dishes are    
indispensable1 something should be      
selected like  chicken or sweetbread    
pts1 or lobster in some form1 which will
 not  be injured by warming over4       
,croquettes too1 if properly prepared1  
are  delicious1 but they must be soft   
and creamy inside1 not hard like        
sausage balls4    ,for the home supper  
the preparations are much simpler4 ,this
 late repast  may consist merely of a   
plate of crackers1 or of light biscuit1 
or of  bread-and-butter1 with perhaps a 
tin of potted meat1 or a few sardines1  
or a piece of cheese1 or a box of guava 
jelly1 or a little fruit4 ,iced  water1 

or milk and ,apollinaris1 or ,seltzer   
are the best beverages to  serve1 or1   
for those who like it1 a bottle of ale  
or beer4    ,in the hope of aiding      
housekeepers who desire to prepare      
something a  little different from the  
stereotyped suppers so common at evening
  entertainments1 and which usually     
consist of oysters1 chicken or  lobster 
salad1 sandwiches1 ice-cream1 and       
coffee1 there are appended  a few       
recipes for dishes perhaps less commonly
 known than those just  mentioned4      
,lobster ,salmi4--,two cups boiled      
lobster 7cut1 not chopped1 into  small  
pieces71 three eggs 7the yolks only71   
two tablespoonfuls butter1  half a pint 
of cream1 one wine-glassful sherry1 one 
tablespoonful  brandy1 ,cayenne pepper  
and salt to taste1 one teaspoonful lemon
 juice4  ,put the lobster over the fire 
in a double boiler with the butter1     
wine1  brandy1 pepper1 and salt2 let it 
become smoking hot4 ,it will not  injure
 it to stand covered at the back of the 

stove for some time4 ,just  before it is
 to be served bring the water in the    
outer vessel to the  boiling-point1 and 
stir into the scalding hot lobster the  
beaten yolks  of the eggs and the cream4
 ,let this stand one minute longer on   
the  fire1 remove1 add the lemon juice1 
and serve at once in small silver or    
china shells or in nappies4    ,french  
,fish ,salad4--,select some firm        
white-fish 7halibut is excellent  for   
this purpose71 and boil4 ,when perfectly
 cold cut it into neat  slices2 on each 
slice lay a sardine1 and arrange the    
fish upon and  among crisp lettuce      
leaves4 ,prepare a mayonnaise dressing1 
and into a  half-pint of it stir three  
sardines rubbed smooth with the back of 
a  fork4 ,pass the sauce in a pitcher   
containing a spoon or small ladle1  that
 each guest may help himself4           
,lobster ,mayonnaise ,sandwiches4--,into
 half a cupful of finely minced  lobster
 stir two tablespoonfuls of mayonnaise  
dressing4 ,season to taste  with        

,cayenne pepper and salt1 with a little 
lemon juice if it seems to  be needed4  
,select bread a day old for this        
purpose1 butter it light  on the loaf1  
and cut very thin4 ,spread a slice with 
the mixture1 and  lay another buttered  
slice upon it1 face downward4 ,cut into 
small neat  squares or triangles4 ,the  
crust is sometimes trimmed off4         
,chicken mayonnaise sandwiches may be   
made in the same way1 rejecting  all    
bits of skin or gristle1 and omitting   
the lemon juice4 ,ham1 tongue1  and     
shrimp mayonnaise sandwiches are also   
good prepared in similar  fashion4      
,veal ,galantine4--,select a breast of  
veal about eighteen inches long  by     
twelve wide1 and remove from it all bits
 of bone or gristle4 ,spread  the inside
 of it with a layer of sausage meat1 or 
of salt or corned  pork finely chopped1 
and highly seasoned with minced onion1  
parsley1  and sweet-herbs4 ,upon this   
lay a few thin slices of cold boiled ham
  and tongue and several strips of raw  

veal4 ,spread these with more of  the   
force-meat1 taking care not to bring it 
too near the edges1 as it  would then   
squeeze out when the galantine is       
rolled4 ,sprinkle chopped  herbs and    
onion over the inside1 and roll up the  
piece of veal1 the  force-meat inside4  
,bind and skewer into shape1 sew it up  
in a stout  cloth1 and place it in a pot
 containing a hock of pork or a knuckle 
of  veal well cracked1 a bouquet of     
herbs1 a sliced onion1 a sliced carrot1 
and two or three stalks of celery4      
,cover all with cold water1 and let  the
 pot1 after coming gradually to a boil1 
simmer at the back of the  stove for at 
least four hours4 ,remove the pot from  
the fire1 and let  the galantine become 
cold in the liquor2 then take it out1   
tighten the  bandage about it1 and place
 under a heavy weight for several hours2
  uncover1 and surround with aspic      
jelly4 ,to make this1 clear the liquor  
in which the galantine was cooked by    
bringing it to a boil with the  white   

and crushed shell of a freshly broken   
egg1 straining it1 as  soon as the scum 
rises to the top1 through a piece of    
thick cotton  cloth4 ,season a quart of 
the clear liquid thus left with a       
wineglass  of sherry1 two tablespoonfuls
 of vinegar1 pepper and salt to taste4  
,while boiling hot dissolve in it an    
ounce of gelatine which has been        
previously soaked in cold water for an  
hour4 ,pour a little of the  jelly into 
a brick-shaped mould large enough to    
hold the galantine1  first wetting the  
mould with cold water1 and when the     
jelly forms lay  the galantine on this4 
,pour the remaining jelly over it1 and  
let it  stand in a cold place until     
firm4 ,turn all out of the mould1 and   
serve  garnished with lettuce leaves4   
,,china ,,and ,,glass      ,that        
housekeeper must be a noteworthy        
exception to the majority of the        
members of that honorable body whose    
heart does not yearn to possess a       
goodly store of china and glass4 ,she   

may begin her married life with  the    
resolve to content herself with very    
little1 but she will find1 in  this form
 of acquisition as in nearly every      
other1 that appetite comes  with eating1
 and the more she has the more she      
wants4 ,curiously enough1  she learns   
also that although she may get along    
very comfortably for  a long while      
without certain articles1 she has not   
owned them a month  without reaching a  
state of mind where she cannot          
understand how she  ever managed to keep
 house lacking the new possessions4     
,in these days a bride is usually pretty
 well supplied with handsome  china and 
glass by the friends who send them to   
her as wedding  presents4 ,she receives 
from them at least the luxuries of table
  furniture1 if not the necessities4    
,among her gifts she has almost  always 
one or more fine cut-glass bowls or     
dishes1 and possibly  several small     
bonbon1 pickle1 or olive saucers4 ,an   
ice-cream set is  also a favorite gift1 

and the bride usually receives also a   
set of  after-dinner coffee cups and    
saucers and at least a dozen            
fruit-plates4  ,a few young couples are 
so fortunate as to number a complete    
dinner set  among their presents2 and   
they may deem themselves lucky indeed1  
for  the cost of this necessary purchase
 makes a big hole in the sum that  the  
bride received1 or that she has laid    
aside for household plenishing4    ,of  
course there are some young married     
people to whom money is1 so  to speak1  
no object1 who have but to go to a shop 
and order whatever  pleases their fancy4
 ,but they are few and far between4 ,to 
most newly  made housekeepers the       
filling of their china closets must be  
slow work1  and each new addition is    
generally the evidence of a bit of      
economy  or good management1 or else a  
memento of some ,christmas or holiday1  
and all the more valued on that account4
 ,even when the proud young  manager is 
beginning to view with pride the        

accumulation of months1  she is sadly   
liable to find their ranks lessened some
 woful day by  one of those accidents   
which will happen so long as china and  
glass  are breakable commodities4 ,the  
cheese-dish1 the berry-bowl1 or the     
cake-plate has come to grief in         
,bridget's or ,gretchen's or ,dinah's   
hands4    ,shure1 ma'am1 it jist slipped
 out of me hands as ,i was a-wipin' it1 
or1 ,it came in two pieces when ,i put  
it into the wather4 ,feth an' it  must  
have been cracked before4    ,of course 
a dish will get broken occasionally4    
,once in a while one  will go to pieces 
even under the careful touch of the     
mistress1 and  no hireling can be taught
 to handle fragile things as carefully  
as  will their owner4 ,a potent aid in  
inculcating caution is the habit of     
deducting from a servant's wages the    
price of the pieces broken4 ,this  rule 
should not be enforced in the case of a 
really careful maid1 but  only with one 
who shows a decided tendency to         

heedlessness4 ,even with  this penalty  
there will be chips and cracks that will
 prove almost as  great a trial to the  
mistress as a total fracture4 ,to the   
importance  of these minor accidents the
 average serving-maid seems serenely    
unconscious4    ,norah1 if ,i treated   
you as you deserve1 ,i would take the   
value of this  out of your wages1 said a
 mistress1 ruefully contemplating a     
,limoges  chocolate pot1 from the lip of
 which a triangular fragment had been   
neatly chipped4    ,indade1 ma'am1 an'  
can't ye use it as well as iver ye did8 
was the  surprised reply4    ,without   
going as far as one woman1 who used to  
declare she would rather  have a piece  
of china completely smashed than to see 
it cracked1  one may safely say that the
 good housekeeper never perceives even a
  trifling breakage in any piece of her 
table-ware without a real pang at       
heart4 ,to avert these accidents she is 
wise if she intrusts to no hands  but   
her own or those of an exceptionally    

careful maid the cleansing  of her most 
precious belongings of porcelain and    
crystal4 ,sometimes1  however1 a woman's
 other duties are so pressing that she  
cannot spare  the time to wash the      
delicate dishes which she prides herself
 upon  having in constant use1 and then 
she must simply make up her mind to be  
resigned to the losses she must sustain 
if she permits her servants to  take    
entire charge of these breakables4      
,without using unsightly stone-ware1 it 
is yet possible to procure for          
every-day service pretty crockery that  
is less easily broken than the  delicate
 ,french china4 ,in purchasing a dinner 
set which is to do steady  duty1 the    
housewife must be guided by prudential  
as well as artistic  considerations4    
,she can find what is known as the      
,english ,dresden and  one or two other 
kinds of china which combine pretty     
designs with  durability of material1   
and are not very expensive4    ,often   
there are included in a dinner set a    

full dozen each of tea1  breakfast      
coffee1 and after-dinner coffee cups2   
and sometimes the set  can be purchased 
to greater advantage by taking them all4
 ,frequently1  too1 the dealer will not 
break the set4 ,unless either or both of
 these  conditions should prevail1 there
 is little gain for the housekeeper  in 
taking the whole set4 ,usually she      
already has a fair number of  cups and  
saucers1 and in any case she would not  
need as many as the  set comprises4 ,by 
a little search it is often practicable 
to pick up  a broken set1 consisting of 
a certain number of plates1 vegetable   
and  meat dishes1 and in this day there 
is no obligation upon one to have       
everything to match4 ,the principal     
pieces should be alike1 if possible2    
but the fish1 salad1 dessert1 and fruit 
plates may all be of different  designs1
 and be none the worse on that account4 
,her dinner dishes purchased1 the young 
mistress may congratulate  herself4     
,there is no other equally heavy pull   

ahead of her in the line  of china4 ,now
 she may at her leisure pick up her     
pretty harlequin set  of cups and       
saucers1 her dessert dishes1 her large  
cake and bread  plates1 and her small   
bread and butter plates1 her fish set1  
her  chocolate-pot1 her bouillon-cups1  
her nappies1 her individual dishes  for 
shirred eggs1 for scalloped fish1       
oysters1 or chicken1 and the  dozen of  
other dainty fancies with which the     
china shops are crowded4  ,her          
accumulations will be all the dearer to 
her because many of them  have been     
procured at the cost of a little        
personal sacrifice4    ,when one begins 
to price cut glass she is generally     
wofully  discouraged4 ,the cost of the  
plainest cut is very high if the glass  
is  heavy1 and a little experience soon 
teaches the housekeeper that it  is very
 poor economy to buy the thin glass for 
every-day use4 ,it will  often break in 
washing in spite of the most careful    
handling1 and a  slight blow to it means

 fracture4 ,now that pressed glass comes
 in such  pretty patterns1 it may be    
made to do duty for common use1 and is  
so  attractive that no one need be      
ashamed to put it on her table4    ,you 
should see my new glass dish1 said a    
young housekeeper1  gleefully4 ,it cost 
me just seventy-nine cents1 and when you
 set it on  handsome damask it looks    
like the real cut4 ,of course you can't 
put two  cheap things together1 but my  
table-cloths are all so good that ,i can
  afford to set a few imitations on     
them4    ,the advantages of this heavy  
glass are seen less in the dishes1 large
  and small1 than in the goblets or     
tumblers that are in daily use4 ,here   
the havoc is dreadful when the glass is 
of the egg-shell species4 ,cheap  though
 it often is1 it does not pay to        
purchase it when its destruction  is    
merely a question of a few days or      
weeks4          ,,linen ,,and ,,silver  
,even at the best1 securing a provision 
of table linen is bound to be  a heavy  

expense4 ,whatever economies the        
housekeeper may practise by  purchasing 
,japanese or stout ,english porcelain1  
and pressed glass1 she  will never find 
that it pays to buy cheap damask4 ,it   
does not look  well even at the first1  
and it is worse after each washing4 ,no 
matter  how handsome may be the china1  
silver1 and glass put upon it1 a sleazy 
damask will give a cheap appearance to  
the whole table4    ,on the other hand1 
really good linen pays by its wearing   
qualities for  the original outlay4 ,if 
it is not allowed to become so dirty    
before  it is washed that hard rubbing  
is required to make it clean1 it will   
last for years4 ,the first tiny breaks  
must be carefully watched for and       
repaired at once4 ,by such precautions  
even a cloth which is in daily  service 
may be made to last several years4      
,above all1 no washing-soda1  no        
bleaching preparation of any kind1 must 
ever be used upon it4 ,it may  whiten   
the linen at first1 but the small holes 

with which the damask  will soon be     
riddled will tell more plainly than     
words the harm the  fabric has sustained
 from the alkali4 ,should the linen     
become yellow1  it may be whitened by   
being laid on the grass in the dew or   
rain first1  and afterwards in the      
sunshine4    ,linen should never be put 
away damp1 as it is almost certain to   
mildew4  ,these spots may sometimes be  
removed or lessened by boiling the      
stained  linen in buttermilk1 or by the 
use of ,javelle water1 but it is a      
difficult and doubtful task4    ,a young
 housekeeper does not need a large      
supply of table linen at the  beginning 
of her career4 ,of course it is very    
delightful to her to feel  that her     
sideboard drawers are so thoroughly     
stocked that they will not  need to be  
replenished for years to come2 and if   
she has had a long  engagement in which 
to make her preparations1 or if she has 
followed  the wise old-fashioned custom 
of beginning a linen chest while yet a  

young girl1 she may be able to rejoice  
in a generous assortment of             
table-cloths1 napkins1 and doilies4 ,or 
possibly some kindly relative or  friend
 has given her a check to be expended in
 this fashion2 or she may  have a       
wealthy father whose liberality relieves
 her from the necessity  of economizing 
in this direction4    ,taking it for    
granted1 however1 that every dollar     
counts1 the young  wife must consider   
seriously just what she will need4 ,if  
she expects  to entertain a good deal of
 company1 she will have to lay in a     
large  supply of linen4 ,but if she     
intends to live in comparative quiet1   
not  giving many luncheons or dinner    
parties1 even although always ready  to 
receive her own or her husband's        
friends1 she will find that she  can    
manage comfortably without a large      
quantity of napery4 ,in a family  where 
there are few children1 and where       
ordinary care is observed1 it  is quite 
practicable1 barring accidents1 to get  

along easily with but  one white        
table-cloth a week4 ,in this case1 of   
course1 a colored cloth  must be used   
for breakfast and lunch or for breakfast
 and tea4 ,if the  bare table is used at
 lunch1 the housekeeper may manage to   
make shift  with one breakfast cloth1   
with the accompanying dozen napkins4 ,if
 she  can possibly afford it1 however1  
she should buy two colored cloths and   
two dozen colored napkins4 ,for dinner  
use she must provide two white  cloths  
with the napkins to match4 ,these cloths
 may be about two and a  quarter or two 
and a half yards long4 ,besides these1  
she should have  one handsomer white    
cloth a little longer1 to use when she  
wishes to  entertain several guests4    
,there is no reason in her purchasing   
the long  table-cloths that range from  
twelve to sixteen feet in length1 unless
  she has a very large dining-room and  
anticipates an occasional family  party1
 which will oblige her to use the table 
in its most extended form4    ,to buy   

table-cloth damask by the yard is       
cheaper than to purchase the  cloth in  
one piece4 ,the designs are often very  
pretty1 but the separate  cloth is      
usually more satisfactory4 ,large       
flaring patterns are out of  place on a 
small table4 ,such designs as the old   
and always pleasing  snow-drop pattern1 
or a little block or diamond1 or ivy or 
fern leaves1  or small stars or shells1 
one does not weary of so soon as of     
something  more showy4 ,it is not worth 
while to purchase a cloth chiefly on    
account of its attractive border1 for   
this is seldom seen4 ,the centre        
figures are those which receive the most
 attention4    ,in doing up table-cloths
 there should always be a suspicion of  
starch  used1 but there should be none  
in the napkins4    ,with the provision  
of table-linen described above and a set
 of fruit  napkins1 the housekeeper will
 be able to manage very easily4 ,of     
course  she will desire tray cloths1    
sideboard covers1 centre-pieces1        

doilies1  and the like1 but these may be
 made by her own fingers4 ,the          
costliness  of these consists in the    
work bestowed upon them1 and they can be
 made  at home for half or less than    
half the price asked for them in the    
shops4 ,by working them herself play is 
given to the ingenuity of her  fancy1   
and she may have the pleasure of knowing
 that she has something  different from 
what every one else can buy4    ,the    
housewife can hardly have too many      
doilies4 ,not only are they  useful to  
put under finger-bowls1 and to lay on   
cake and bread plates1  but they are    
admirable to place under hot dishes1 to 
lay between a  scallop-shell and the    
plate1 under pts1 etc4 ,and when the    
home  mistress has enough of these1 she 
may set to work to provide herself  with
 carving-cloths1 corn and biscuit       
napkins1 and the many other  pretty     
pieces of table linen that are always in
 demand4    ,there is very seldom a     
bride who does not receive enough small 

silver1  such as forks and spoons1 to   
supply her own table4 ,if she is not so 
fortunate1 however1 she should1 if      
possible1 try to buy solid silver1  even
 if she can afford to get but half a    
dozen pieces of each kind4  ,should this
 be beyond her means1 she will find     
plated silver in neat  designs1 although
 it will in time wear out1 while the    
solid silver will  last a lifetime or   
longer4 ,it never pays to buy thin      
silver1 for this  bends and dents       
easily4    ,some people who own solid   
small silver lock it up except upon rare
  occasions1 and use only plated ware   
when en famille1 affirming that  the    
peace of mind thus gained is worth more 
than the luxury of using  real silver4  
,in this matter every one must judge for
 herself2 but if  a vote were taken the 
chances are that those who use the solid
 silver  would testify that its care    
costs them very little time or thought4 
,the  simple expedient of counting it   
two or three times a week is generally  

sufficient to insure its safety1 and the
 duty of carrying it up-stairs  at night
 is too trifling to deserve mention4    
,those who have ever been so fortunate  
as to possess plated silver  vegetable  
dishes or a soup tureen would never     
willingly use those of  china4 ,not only
 do the silver vessels keep their       
contents hot1 but they  are not         
breakable1 and a dent may be remedied at
 a small cost4 ,they are  not hard to   
keep clean4 ,a plunge into clean        
scalding water1 and a quick  wiping     
afterwards1 whenever they have been     
used1 with an occasional  rubbing with a
 piece of flannel or chamois-skin1 will 
generally keep  them bright4            
,whenever silver1 solid or plated1 needs
 a thorough cleaning1  electro-silicon  
may be used2 and after the scouring has 
been done  with a brush dipped in the   
powder1 the pieces should be rinsed off 
in scalding water containing a little   
ammonia1 and well rubbed with  flannel4 
,even the most tarnished silver may be  

brightened by this  means4              
,,index        ,anchovy toast1 #ach4    
,apples and bacon1 #ha4      ,apples1   
mringued1 #bbg4      ,apricot fritters1 
#baa4      ,asparagus biscuit1 #add4    
,asparagus with eggs1 #bac4             
,baked mince1 #eb4      ,bananas1 baked1
 #acj4      ,bananas1 fried1 #baa4      
,beef  la mode1 #bai4      ,beef1       
crisped smoked1 #ee4      ,biscuit1     
breakfast1 #hd4      ,biscuit1 brown1   
#ef4      ,biscuit1 cheese1 #acf4       
,biscuit1 lunch1 #acc4      ,biscuit1   
quick1 #fd4      ,biscuit1 rye1 #adh4   
,bread1 ,boston brown1 #ed1 #ada4       
,bread1 fried1 #aeb4      ,bread1 hot   
loaf1 #acd4      ,bread omelet1 #ee4    
,bread1 rice1 #aca4                     
,bread-and-butter1 #acj4      ,breakfast
 cloth1 #ai4      ,breakfast mats1 #bj4 
,breakfast menu1 #dd4      ,breakfast1  
wedding1 #df4      ,brewis1 #eb4        
,broth1 mutton and rice1 #bjg4          
,brown ,betty1 peach1 #bje4             
,brown-bread toast1 #aej4      ,butter  

cakes1 #fe4        ,cabbage1 baked1     
#bcc4      ,cake1 hot1 #aeb4      ,cake1
 orange1 #afj4      ,cakes1             
bread-and-milk1 #he4      ,cakes1       
butter1 #fe4      ,cakes1 lunch1 #afb4  
,cakes1 rice1 #aef4      ,candles1 #h4  
,cauliflower1 scalloped1 #bcg4          
,caviare toast1 #acd4      ,cerealine   
fritters1 #aec4      ,cerealine1        
moulded1 #ei4      ,cheese biscuit1     
#acf4      ,cherry dumplings1 #bad4     
,chicken1 deviled1 #adj4      ,chicken1 
jellied1 #aei4      ,chicken mince1 #fj4
      ,chicken pie1 cold1 #adi4         
,china1 buying1 #bib1 #bic4             
,chowder1 fish1 #bad4      ,cocoa1 #ij4 
,cod1 creamed with potatoes1 #ej4       
,cod1 scalloped1 #ace4      ,cold slaw1 
#aeh4      ,company dinner1 menu1 #aib1 
#aic4      ,corn1 baked1 #bce4          
,corn1 boiled1 #ade4      ,corn-bread1  
boiled1 #ade4      ,corn-bread1 loaf1   
#ha4      ,corn croquettes1 #add4       
,corn-meal gems1 #fg4      ,crullers1   
quick1 #aed4      ,crumpets1 #gi4       

,crumpets1 rice1 #adj4      ,cucumbers1 
fried1 #bai4      ,custards1 chocolate1 
#bcb4      ,custards1 cocoanut1 #bbc4   
,cut glass1 #bid4        ,desserts1     
,sunday1 #ahf4      ,diet for children1 
#bdi4      ,dining-room draperies1 #f4  
,dining-room floor1 #e4                 
,dining-room furniture1 #aa1 #ab1 #ac4  
,dining-room walls1 #d4                 
,dinner-cloth1 #afg4      ,dinner       
toilette1 #aga4      ,doilies1 #cja4    
,dumplings1 cherry1 #bad4               
,egg-plant1 fried1 #bbb4                
,egg-plant1 stuffed1 #bbh4      ,eggs   
la crme1 #aci4      ,eggs1 curried1 #ed4
      ,eggs1 moulded1 #hc4      ,eggs1  
poached1 with anchovy toast1 #ada4      
,eggs1 scrambled1 with asparagus1 #acf4 
,eggs1 timbales1 with cheese1 #ge4      
,fish1 left-over1 #aee4                 
,fish-cakes1 dropped1 #gb4              
,fritters1 clam1 #gd4      ,fritters1   
green-corn1 #fa4      ,furniture polish1
 #hi4        ,galantine1 veal1 #bhe4    
,gems1 corn-meal1 #fg4      ,gems1      

,graham1 #ec4      ,gems1 oatmeal1 #ace4
      ,gems1 rye1 #ei4      ,gems1      
wheat-flour1 #gc4      ,gingerbread1    
#aej4      ,griddle-cakes1 corn-meal1   
#aea4      ,griddle-cakes1 simple1 #gc4 
,ham1 barbecued1 #fe4      ,ham1        
deviled1 #adh4      ,ham fritters1 #abi4
      ,ham toast1 #dh4      ,hash1 a    
scrap1 #aca4      ,hash1 turkey1 #aeh4  
,hominy croquettes1 #afj4               
,invalids' food1 #ch4        ,jelly1    
coffee1 #bch4      ,jelly toast1 #adh4  
,jumbles1 #afd4        ,kidneys1 stewed1
 #aec4        ,lamb1 stewed1  la        
,jardinire1 #bbd4      ,lawn teas1 #bfj1
 #bfi4      ,left-overs1 #ic4           
,lemon tarts1 #bcf4      ,lettuce1 #bab4
      ,light loaf1 #hc4      ,liver     
toast1 #acb4      ,lobster1 creamed1    
#aee4      ,lobster croquettes1 #acf4   
,lobster mayonnaise sandwiches1 #bhd4   
,lobster salmi1 #bhc4      ,luncheon    
menu1 #ajj1 #aaj1 #aaa4                 
,macaroons1 #aeh4      ,mackerel1 salt1 
broiled1 #fa4      ,mackerel1 salt1     

broiled1  la matre d'htel1 #hb4         
,mackerel1 soused1 #ga4      ,mayonnaise
 dressing1 #ach4      ,meat loaf1 #aea4 
,menu for high tea1 #bgd1 #bge4         
,muffins1 batter1 #afa4      ,muffins1  
corn1 #ej4      ,muffins1 ,english1 #gd4
      ,muffins1 feather1 #eb4           
,muffins1 griddle1 #ea4      ,muffins1  
hasty1 #ge4      ,muffins1 nursery1     
#afc4      ,muffins1 plain1 #aed4       
,muffins1 raised1 #aeb4      ,muffins1  
raised corn-meal1 #adg4      ,muffins1  
rice1 #ed4      ,muffins1 risen1 #hb4   
,muffins1 rye1 #gh4      ,muffins1 sour 
milk1 #hj4      ,muffins1 toasted1 #afj4
      ,mutton1 boiled1 #bjf4            
,mutton1 deviled1 #acd4      ,mutton1   
minced1 with poached eggs1 #gj4         
,omelet1 baked1 #fc4      ,omelet1 baked
 chicken1 #add4      ,omelet1 baked with
 cheese1 #abh4      ,omelet1 bread1 #ee4
      ,omelet1 parsley1 #di4            
,omelet with corn1 #ff4      ,onions1   
browned1 #bcj4      ,orange cake1 #afj4 
,orange roly-poly1 #bca4      ,oysters1 

curried1 #aeg4      ,oysters1 panned1   
#acc4        ,pancakes1 canned pea1 #hc4
      ,parsnips1 creamed1 #bjh4         
,pt1 game1 #ada4      ,peach ,brown     
,betty1 #bje4      ,pease1 canned       
,french1 #bab4      ,pease1 canned      
green1 #bcf4      ,pickerel1 fried1     
#adb4      ,pie1 sliced peach1 #bbd4    
,pigeons1 stewed1 #baa4      ,pop-overs1
 ,graham1 #fb4      ,porridge1 #be4     
,potato balls1 #ga4      ,potato1       
moulded1 #ge4      ,potato pure1 #bbf4  
,potatoes au gratin1 #aed4              
,potatoes1 buttered1 #ej4               
,potatoes1 hashed1 #hf4      ,potatoes  
hashed with cream1 #fi4      ,potatoes1 
,lyonnaise1 #gf4      ,potatoes1        
,parisian1 #fb4      ,potatoes1 savory1 
#he4      ,potatoes1 sliced1 #adh4      
,potatoes1 stuffed1 #fg4      ,pudding1 
baked peach1 #bbj4      ,pudding1 cream 
rice1 #bbi4      ,pudding1 peach and    
tapioca1 #bbg4      ,pudding1 plain     
fruit1 #bce4      ,pudding1 raspberry1  
#baf4      ,pudding1 rice and pear1     

#bbf4      ,puddings1 cup1 #bjd4        
,rapid eating1 #agd4      ,rice bread1  
#aca4      ,rice cakes1 #aef4      ,rice
 croquettes1 #aeg4      ,rusk1 #acb4    
,rye gems1 #ei4        ,salad1 #aga4    
,salad1 asparagus1 #baj4      ,salad1   
celery and radish1 #adb4      ,salad1   
chicken1 #ach4      ,salad1 egg1 #ade4  
,salad1 ,french fish1 #bhd4      ,salad1
 literary1 #bgf4      ,salad1 potato1   
#aej4      ,sally-,lunn1 quick1 #fi4    
,sally-,lunn1 raised1 #fb4              
,sandwiches1 #abe1 #abf1 #bhe4          
,sandwiches1 lobster mayonnaise1 #bhd4  
,sardines au gratin1 #fb4               
,sardines1 broiled1 on toast1 #afb4     
,sauce1 cream1 #fb4      ,sauce1 hard1  
#bje4      ,sauce1 mint1 #bah4          
,sauce1 soubise1 #bjf4      ,sauce1     
white1 #fj4      ,sausage1 baked1 #afa4 
,sausage1 broiled1 #gc4      ,sausage   
rolls1 #gh4      ,scallop patties1 #ec4 
,scallops1 fried1 #hf4      ,seasoning1 
#bde4      ,setting breakfast-table1    
#db4      ,setting dinner-table1 #afh4  

,shad roes in ambush1 #ei4              
,short-cake1 canned peach1 #aej4        
,short-cake1 peach1 #fd4                
,short-cake1 raspberry1 #ef4            
,silver1 cleaning1 #cjc4      ,silver1  
solid1 #cja4      ,silver-plated dishes1
 #cjb4      ,soup1 #aga4      ,soup1    
asparagus1 #baf4      ,soup1 black-bean1
 #bcg4      ,soup1 canned1 #ahc4        
,soup1 cauliflower1 #bba4      ,soup1   
cheese1 #bah4      ,soup1 corned-beef1  
#bcd4      ,soup1 egg1 #bag4      ,soup1
 green-corn1 #baj4      ,soup1          
green-pea1 #bac4      ,soup1 lentil1    
#bjd4      ,soup1 oyster1 #bcc4         
,soup1 salmon1 #bbh4      ,soup1 tomato1
 maigre1 #bbe4      ,soup1 turkey1 #bcb4
      ,soup1 veal1 #bbc4                
,spaghetti1 creamed1 #bji4      ,spanish
 chestnuts1 roast1 #aef4                
,sponge-cake trifle1 #bjh4              
,standing lunch menu1 #aah4      ,steak1
 broiled1 with mushrooms1 #gb4          
,strawberries1 #eh4      ,strawberry    
mringue1 #bae4      ,sugar cakes1 #afc4 

,supper dishes1 #beh4      ,sweetbread  
pts1 #adg4      ,sweet potatoes1        
buttered1 #bje4        ,table linen1    
#big1 #bih4      ,table manners1 #bdh4  
,tomatoes1 baked1 #bji4      ,tomatoes1 
broiled1 #adj4      ,tomatoes1 deviled1 
#ff4      ,tomatoes and corn1 baked1    
#bbb4      ,tongue1 jellied1 #adb4      
,tripe1 ,lyonnaise1 #he4      ,turnip   
pure1 #bcj4        ,veal croquettes1    
#gi4      ,veal cutlets au matre d'htel1
 #fi4      ,veal galantine1 #bhe4       
,veal ,hamburg steaks1 #afc4            
,waffles1 quick1 #ga4      ,waffles1    
raised1 #afb4      ,welsh rabbit1 #ade4 
,wheat-flour gems1 #gc4      ,wheat     
puffs1 #gf4      ,white-fish1 baked1    
#bbe4          ,,the ,,end4             
,,books ,,for ,,the ,,household4        
,,practical ,,cooking ,,and ,,dinner    
,,giving4 ,a ,treatise containing       
,practical ,instructions in ,cooking2 in
 the ,combination and ,serving       of 
,dishes1 and in the ,fashionable ,modes 
of ,entertaining at       ,breakfast1   

,lunch1 and ,dinner4 ,by ,,mary ,f4     
,,henderson4 ,illustrated4       #abmo1 
,water-proof ,cover1 #a #ej4            
,,diet ,,for ,,the ,,sick4 ,a ,treatise 
on the ,values of ,foods1 their         
,application to ,special ,conditions of 
,health and ,disease1 and on       the  
,best ,methods of their ,preparation4   
,by ,,mary ,f4 ,,henderson4             
,illustrated4 #abmo1 ,cloth1 #a #ej4    
,,family ,,living ,,on #ejj ,a ,,year4  
,a ,daily ,reference ,book for ,young   
and       ,inexperienced ,housewives4   
,by ,,juliet ,,corson4 #afmo1 ,cloth1 #a
 #be4         ,,what ,,to ,,eat--,,how  
,,to ,,serve ,,it4 ,by ,,christine      
,,terhune ,,herrick4 #afmo1             
,cloth1 #a #jj4         ,,housekeeping  
,,made ,,easy4 ,by ,,christine ,,terhune
 ,,herrick4 #afmo1 ,cloth1       #a #jj4
         ,,cradle ,,and ,,nursery4 ,by  
,,christine ,,terhune ,,herrick4 #afmo1 
,cloth1 #a       #jj4         ,,choice  
,,cookery4 ,by ,,catherine ,,owen4      
#afmo1 ,cloth1 #a #jj4         ,,man    

,,and ,,his ,,maladies2 or1 ,the ,way to
 ,health4 ,a ,popular ,hand-book        
of ,physiology and ,domestic ,medicine  
in ,accord with the ,advance in         
,medical ,science4 ,by ,a4 ,e4          
,,bridger1 ,b4,a41 ,m4,d41 c4 #abmo1    
,cloth1 #b       #jj4         ,,delicate
 ,,feasting4 ,by ,,theodore ,,child4    
,post #hvo1 ,cloth1 #a #be4             
,,virginia ,,cookery-,,book4 ,by ,,mary 
,,stuart ,,smith4 #abmo1 ,cloth1 #a #ej2
       #dto1 ,paper1 #be cents4         
,,bazar ,,cooking ,,receipts4 ,cooking  
,receipts from ,harper's ,bazar4        
#cbmo1 ,paper1 #be cents2 ,cloth1 #dj   
cents4         ,,beauty ,,in ,,dress4   
,by ,miss ,,oakey4 #afmo1 ,cloth1 #a    
#jj4         ,,beauty ,,in ,,the        
,,household4 ,by ,mrs4 ,t4 ,w4 ,,dewing1
 ,author of ,beauty       in ,dress4    
,illustrated4 #afmo1 ,cloth1 #a #jj4    
,,ounces ,,of ,,prevention4 ,by ,,titus 
,,munson ,,coan1 ,m4,d4 #abmo1 ,paper1  
#be       cents2 ,cloth1 #ej cents4     
,,the ,,unrivalled ,,cook-,,book and    

,housekeeper's ,guide4 ,by ,mrs4        
,,washington4 #abmo1 ,water-proof       
,cover1 #b #jj4         ,,the ,,bazar   
,,books3 ,the ,bazar ,book of           
,health4--,the ,bazar ,book of          
,decorum4--,the ,bazar ,book of the     
,household4 #afmo1 ,cloth1 #a #jj each4 
,,hints ,,to ,,women ,,on ,,the ,,care  
,,of ,,property4 ,by ,,alfred ,,walker4 
#cbmo1       ,paper1 #bj cents2 ,cloth1 
#ce cents4      ,,published ,,by        
,,harper  ,,brothers1 ,,new ,,york4     
,any of the above works will be sent1   
postage prepaid1 to any part of  the    
,united ,states1 ,canada1 or ,mexico1 on
 receipt of the price4      ,,miss      
,,corson',s ,,family ,,living ,,on #ejj 
,a ,,year4           ,family ,living on 
#ejj a ,year4 ,a ,daily ,reference ,book
 for ,young and       ,inexperienced    
,housewives4 ,by ,,juliet ,,corson4     
#afmo1 ,cloth1 #a #be4    ,if we ever   
get as much as #ejj a year we shall     
purchase this book and  live like a     
prince4444 ,it goes carefully through   

the expenses of daily  living1 and      
indicates the thousand and one ways in  
which a penny can be  saved and another 
penny put where it will do most good4 ,a
 book of this  kind placed in the hands 
of those who have very limited means    
will show  that they can live very      
comfortably and have quite enough to eat
 on a  very small sum4--,n4 ,y4 ,herald4
    ,it is a helpful working book1      
sensible and practical1 and tells  how  
to buy1 cook1 and serve all sorts of    
food2 how to can1 pickle1  and preserve2
 and how to arrange and serve luncheons1
 dinners1 and  teas1 all in the most    
economical manner consistent with       
appetizing  results4--,sunday-,school   
,times1 ,philadelphia4                  
,food-economist1 cook-book1 and         
instructor in table service all in      
one4444 ,the book is a capital one1 and 
every housekeeper should feel  grateful 
to the able and painstaking author4--,n4
 ,y4 ,post4    ,the production of a lady
 who understands her subject thoroughly1

  and who earnestly wishes to help      
others towards the same useful          
knowledge4444 ,a book of this sort 7and 
,miss ,corson is the best able  to      
produce it of any one we know7 is a     
great aid1 and the more it is           
circulated the more households will be  
made happy4--,churchman1 ,n4 ,y4        
,every housekeeper1 whether coming      
within the scope of the author's  effort
 or not1 will find many instructive     
hints1 a due regard for which  will be  
conducive to the improved physical      
well-being and increased  mental        
serenity of the various members of her  
household4--,st4 ,louis  ,republican4   
,,published ,,by ,,harper  ,,brothers1  
,,new ,,york4     ,,harper  ,,brothers  
will send the above work by mail1       
postage prepaid1  to any part of the    
,united ,states or ,canada1 on receipt  
of the price4      ,,mrs4 ,,sherwood',s 
,,manners ,,and ,,social ,,usages ,,in  
,,america4           ,manners and       
,social ,usages in ,america4 ,a ,book of

 ,etiquette4 ,by ,mrs4       ,,john     
,,sherwood4 pp4 #ddh4 ,new and ,enlarged
 ,edition1 ,revised by the              
,author4 #afmo1 ,extra ,cloth1 #a #be4  
,mrs4 ,sherwood's admirable little      
volume differs from ordinary works on   
the subject of etiquette1 chiefly in the
 two facts that it is founded  on its   
author's personal familiarity with the  
usages of really good  society1 and that
 it is inspired by good-sense and a     
helpful spirit4444  ,we think ,mrs4     
,sherwood's little book the very best   
and most sensible  one of its kind that 
we ever saw4--,n4 ,y4 ,commercial       
,advertiser4    ,we have no hesitation  
in declaring it to be the best work of  
the  kind yet published4 ,the author    
shows a just appreciation of what is    
good-breeding and what is               
snobbishness4444 ,in happy              
discriminations the  excellence of ,mrs4
 ,sherwood's book is                    
conspicuous4--,brooklyn ,union4    ,it  
is a sensible and pleasantly written    

volume1 which has already won           
recognition as one of the best books of 
its kind1 and this new edition  is      
called for by the heartiness with which 
the public has endorsed the             
work4--,courier1 ,boston4    ,a         
sensible1 comprehensive book1 which has 
endured criticism  successfully1 and    
deserves now to be regarded the best    
book of its  kind published in this     
country4444 ,a better guide than ,mrs4  
,sherwood's  book through the paths of  
social usages we do not know4 ,the book 
is a  handsome one1 as it ought to      
be4--,christian ,intelligencer1 ,n4 ,y4 
,,published ,,by ,,harper  ,,brothers1  
,,new ,,york4     ,,harper  ,,brothers  
will send the above work by mail1       
postage prepaid1  to any part of the    
,united ,states or ,canada1 on receipt  
of the price4      ,,higginson',s       
,,women ,,and ,,men4           ,women   
and ,men4 ,by ,,thomas ,,wentworth      
,,higginson1 ,author of ,a ,larger      
,history of the ,united ,states1 c4     

#afmo1 ,cloth1 #a #jj4    ,nothing that 
,mr4 ,higginson has done in literature  
is more fascinating  than these short   
papers1 into which he has put his choice
 learning1 his  bright wit1 his         
exceptional experience1 and his         
unrivalled literary  skill4--,boston    
,herald4    ,every essay is bright1     
suggestive1 practical1 and charming1 and
 the  work is sure to be widely         
popular4--,chicago ,interior4    ,the   
author writes with candor and wisdom1   
and his zeal is guided  by good-sense as
 well as evident                        
ability4--,sunday-,school ,times1       
,philadelphia4    ,these essays are     
replete with common-sense ideas         
expressed in  well-chosen language1 and 
reflect on every page the humor1 wit1   
and  wisdom of the author4--,n4 ,y4     
,sun4    ,by that prince of             
essayists4444 ,practical1 suggestive1   
and thoroughly  enjoyable4--,chicago    
,journal4    ,these papers have not only
 the merit of brevity1 but they are     

bright1  witty1 graceful1 and           
interesting4 ,they are such papers as   
women  delight to read1 and men will    
enjoy them quite as much4444 ,they are  
brief sermons without the dulness of    
sermonizing2 and they teach  important  
moral1 social1 and literary lessons1    
with the aid of frequent  personal      
allusion1 historic reference1 and       
literary anecdote and                   
quotation4--,critic1 ,n4 ,y4            
,delightfully clever4444 ,perfect       
examples of what the short essay on a   
social subject should be4--,boston      
,transcript4      ,,published ,,by      
,,harper  ,,brothers1 ,,new ,,york4     
,,harper  ,,brothers will send the above
 work by mail1 postage prepaid1  to any 
part of the ,united ,states or ,canada1 
on receipt of the price4      ,,the     
,,bazar ,,books4      ,,the ,,bazar     
,,book ,,of ,,decorum4         ,the     
,care of the ,person1 ,manners1         
,etiquette1 and ,ceremonials1 pp4       
#bhb4 #afmo1 ,cloth1 #a #jj4    ,a very 

graceful and judicious compendium of the
 laws of etiquette1  taking its name    
from the ,,bazar weekly1 which has      
become an established  authority with   
the ladies of ,america upon all matters 
of taste and  refinement4--,n4 ,y4      
,evening ,post4    ,,the ,,bazar ,,book 
,,of ,,health4         ,the ,dwelling1  
the ,nursery1 the ,bedroom1 the         
,dining-,room1 the       ,parlor1 the   
,library1 the ,kitchen1 the ,sick-,room4
 pp4 #bhj4 #afmo1       ,cloth1 #a #jj4 
,a sensible book1 and a most valuable   
one4444 ,we consider that the wide      
distribution of this handy and elegant  
little volume would be one of  the      
greatest benefactions1 in a social and  
economical sense1 that could  be made to
 our countrymen and                     
countrywomen4--,christian               
,intelligencer1  ,n4 ,y4    ,,the       
,,bazar ,,book ,,of ,,the ,,household4  
,marriage1 ,establishment1 ,servants1   
,housekeeping1 ,children1 ,home         
,life1 ,company4 pp4 #bff4 #afmo1       

,cloth1 #a #jj4    ,its pages are       
characterized by common-sense1 and the  
book1 with its  practical style and     
useful suggestions1 will do             
good4--,independent1 ,n4  ,y4           
,,published ,,by ,,harper  ,,brothers1  
,,new ,,york4     ,,harper  ,,brothers  
will send the above work by mail1       
postage prepaid1  to any part of the    
,united ,states or ,canada1 on receipt  
of the price4                           
,transcriber's ,note3                   
,minor typographical errors have been   
corrected without note4                 
,punctuation and spelling were made     
consistent when a predominant      form 
was found in this book2 otherwise they  
were not changed4                       
,ambiguous hyphens at the ends of lines 
were retained4 ,word                    
combinations that appeared with and     
without hyphens were changed      to the
 predominant form if it could be        
determined1 or to the                   
hyphenated form if it could not4        

,italicized words are surrounded by     
underline characters1              like 
this4                                   
,other correction3                      
,page #aje in no wise  in no ways4