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THE SIMPLE ENTRÈE IT IS well to preface the word by the adjective "simple." It stands to th,.» timid housewife as a finger-post in- Ecribed, "No danger." Our manual or kitchen French defines "entree" as "A small made dish served between courses" at dinner." Our fore mothers called it "a side dish," in a <flay when meats were carved by the master at the foot of the tabie, and two rows of vegetables and side dishes led the eye and imagination to another leading dish— usually of meat— at the fcesd of the board. My grandmother told me of a still «arlier day when meat, vegetables and pudding were all set upon the table at the same time. On the highest of holi days the* side dishes were scalloped oysterE and chicken pic. Croquettes, patea. roulades and voi-au-vents were as far in th£ distant future as the magnetic telegraph and trolley car. A ragout was a "stew,"* and a "mince" Just plain "hash." Oar topic today is the simple entree oftener than otherwise an economical way of utilizing a left-over, or several left-overs,' from a former meal. Should the housekeeper, enlightened by the ex planation, cavil at the foreign name, I leave it tc her to invent a better. A young housewife, whose mother has been her teacher in cookery and the general management of the home, told me, laughingly, yesterday, of the naive admiration of her cook, when Instructed what use to make of the contents of refrigerator and pantry, brought out for the mistress" inspection after breakfast. These were a pound or so of cold roast veal, a cupful of stewed tomatoes, the came quantity of cold peas, half as much boiled rice, perhaps a cupful of lima beans and half a head of lettuce that had not been used in making last right's salad. A LESSON IN ECONOMY The housewife of today told how the veal, minced and blended with the rice, Reasoned well and moistened with a lit tle stock, would appear with honor as croquettes; how the tomatoes, heated, etralbed. slightly thickened with a little flour roiled in butter, would be passed as sauce with the croquettes, while the peas, beans and lettuce would be wrought into a tempting macedoine ealad by the addition of mayonnaise dressing. "And as there will be but two of us to luncheon today— Mr. Blank and my- F plf_w.e will get along nicely if you will bake a few potatoes. We will have crackers heated and pass with cheese along with the salad. 1 poured off the tea from the leaves while we were at breakfast, not to let it get bitter by standing on them. We will Ice It for luncheon. And for dessert there Is a dish of fruit on the sideboard. We thall do famously, you see." Then up spake the amazed maid: "And it. was meself that was wonder- Ing whatever could be done with them scraps! If you hadn't told me better. I should have put the meat on cold and warmed up them little dabs of vege tables separate and sent them in In three saucers. As for the rice, that \u25a0would have gone into the garbage pall, I guess. 'Twas too little to do any thing else with." NOTHING TOO SMALL "Of course," commented my friend, "I Improved the occasion by saying that no left-over was ever too small to be used, but I doubt If she took in the les «on. The price of economical living Is eternal vigilance on the part of the mis tress (by courtesy), but Maggie has In her the making of a good cook and is willing to learn. The entree is a new Idea to her. Yet she has lived with one rich family for five years. I suppose it made no difference to her former •madam' how many 'dabs' went into the garbage pall." "Yet I warrant that the husband of her madam let not so much as' a post age stamp go Into the office wastebas ket," I rejoined. "Will the rank and file of women ever learn and practice 'busi ness methods' ?" If I harp somewhat too persistently upon this, string, it is because I am driven to It by the ceaseless clamor of certain reformers for rights and respon sibilities Tor which they contend we are ripe and ready. Returning to our 6lmple entree. I ob eerve that it is not my purpose to treat it as a "filler" between more dignified dishes, but as an Important part of the family meal. To illustrate again from everyday experience: it was my hap piness to be a welcome guest last week at th<a "bungalow* of another young housekeeper. Th« summer home of \u25a0which she took possession for the 'first time this season, Is a mile away from the nearest grocery, and the butcher calls three times a week. On that par ticulEr day one of the numerous Ills to which country butchers' carte are liable had delayed his coming. Luncheon time found the hostess with -four guests In the bouse and never a sign of steak, chop or roast. Country folk call these in a «. rE ?« P ene ral way ''butcher's meat." \Ve knew nothing of the disaster until aater in the afternoon, when the tardy *frj,2' al of the vender gave the well-bred £SS!^" an opportunity to explain and it Q over tne complication at which ehe had never hinted until then. - \u25ba, »ux first course waa cream-of-tomato SCHOOL FOR HOUSEWIVES soup in cups, mantled by whipped cream. Next, we had kippered herring accompanied by delicious stuffed pota toes. Then came a cheese souffle that was a miracle of flavor and fluffiness accompanied by tomato sauce. Cucum ber sajad followed, with crackers and cheese. Homemade ice cream and cake, with iced tea a la Russe, completed the menu. The table was daintily laid and a great bowl of roses held the place of honor In »he center. The little hostess is the daughter of mv dear friend, and I had a brief con fidential chat -*-ith her after the rest of the party had gone. "AYe live simply at all times," she said, frankly. "Harry has his .way to make in the world, and we are paying for this little lodge in the \riJdemess that promises health and happiness to our boys. I did mean, however, to give you a more luxurious repast than I set before you today. That luckless butcher promised to bring me by 10 o'clock this morning a dozen soft-shell crabs and a pair of broiling chickens. When he telephoned fr--»m n hou*=e six mV.es away that he could not get here before 4 THE HOUSEMOTHERS' EXCHANGE IMPORTANT NOTICE rjECAUSE of the enormout r\ number of letters sent to •^"^ the Exchange, I must ask contributors to limit their com,' munications to 100 words, except in cases of 'formula* or recipes which require greater space. I icant all my correspondents to have a showing in the Corner, and if my request in this respect is complied with, it will be pos sible to srint matiyoiore letters. Buttermilk Soup I HAVE had so many ,helps from your Sxchsnge that I , gladly \ reciprocate by sending the recipe for buttermilk coup asked for by I'ti. V. K." For eight persons make the following quantity: One-quarter qf a cup of lice, half a pound of prunes, two quarts of fresh buttermilk, brown sugar and salt to taste, a little rlour for thickening. Cover the -rice and prunes with cold water and boil until they are tender. Four in the buttermilk then and bring to a boil. Add the sugar and salt. Rom* like It sweeter than other*. Thicken to th* consistency of . broth . with flour or corastarch. Boil for a minute | and «erv-e. This soup may be eaten either warmer cold, and it may bfe ma"de without the prunes If desired. > It is very wholesome for Invalids. ••Buttermilk pop" Is the same thing- as this. . I in sure. DEUTSCHE HAUSFRAU'(Depere. Wls.). Did not I prophesy that. our German housemothers would justify my, faith. in rthelr ability and good will -toward others of the guild? I have two more recipes for outtermllk soup (pop), which will appear, in good • time. It may seem an odd compound to those who have never tasted it. I am assured by those familiar with it that it Is quite as palatable as koumiss and as wholesome. Casserole Cookery *«l s A°. l iL <l be J^r/ Krateful for some recipes caramel icln shes and a Brood formula- for airs. • V. V. (Detroit. Mich.). The rules for cooking in the casserole ?£* so , nearly the same in most cases that a few general directions are a'! vnn v *. L£? h J oln °ne recipe that should be a ralthful guide with a dozen others. Mutton Chops en * Casserole "'" ' Trim away every bit of • fat from the chops. Muttpn taljow is not palatable. MARION HAR LAND o'clock my heart sank woefully. I could do nothing but countermand my orders and get up an impromptu luncheon of such things as my 'emergency shelf afforded. I "didn't apologize, of course. My mother told me years ago that 'an apology Is the least acceptable sauce one can eet. before a guest." After the poor man appeared at the gate, I told the story as a joke upon myself."' I thought, and I said, that she proved her breeding, her good sense^ - and her excellent housewifery by the manner in which ehe met the mishap. And -I -laid away the tale for the very occasion upon which I am now using it Had her, mother's teaching not embraced the art of tossing up entrees, her luncheon •would have. been "a wretched failure in stead of the palatable repast all of us acknowledged It to be. „ Cheese Souffle Make a roux of two tablespoonfuls of butter and the same of flour, cooked to Sear tfie chops in a little butter in "a ' frying' pan. turning them,, that every part may be cicatrized. Lift the meat from the fat and put Into ; the heated casserole. Cover closely and set In boiling-water while you fry in the same fat a sliced onion and a carrot cut into , dice. Drain and lay these , among the chops. Now add a cupful of good stock. If you have no other, strain a 10-c«nt can of mutton broth and use. Cbver and set the casserole in the oven for forty-five minutes.' Add then a' dozen potato marbles cut' with a g-ouge and parboiled, and half a dozen white but ton onions that- have, been -parboiled. ; Cover and cook again for twenty min utes or more, until the meat is Very tender. Drain away the gravy from the chops, keeping the , latter covered and hot while you prepare the gravy / -:\u25a0-.-\u25a0 Put the liquor from the casserole into a saucepan; thicken with browned flour, adding a teaspoonful of kitchen bouquet and a. tablespoonful at tomato catsup. Boil up once, pour over the meat put back the casserole, covered. Into an open oven and let it stand five minutes be fore, it goes to the table. . Chicken, veal and liver may be cooked in this\way. v All will be savory and - tender. ' - * . Hice and Liver- en Casserole ; * Boii a cupful of^rice until tender. \\ ork into it a tablespoonful of butter and season with ; salt' and paprika Grease . the casserole, well : ana ' press , in it- the rice, :iike % , a thick -lining of .the inside.- Set. away until perfectly cold. Meantime, boil, a ' lamb's liver; drain «nd chop fine.: 'Heat in a saucepan a ' large cupful of ;stock. : »lf youTiave not enough, eke it out with the salted liquor in which the liver was cooked. Thicken with browned 'flour ; .sea son •; with tomato catsup or sauce , arid - kitchen • bouquet pour the gravy -upon the ; minced liver stlrwell and fill; the hollowed; center of ' : .the rice lining with it. Strew- bread crumbs thickly on the' surface: cover •*»nd cook half an hour, or until - bub bling hot. : ;.;, ,-;. .-•.., ; • A cheap and a savory dish. Carajriel Icing Stir into a half cupful of cream . a pinch of soda to prevent curdling '* half a cupful: of sugar and a tablespoonful of butter. ; Cook until It; "ropes," take from the fire' and stir- into- it four ta- • b^espoonf uls . of , burnt ; : sugar ; (caramel) ; and vanilla to taste: • Cook - again I one I short minute, andcool suddenly. When quite cold. 'frost -the cake with : it.'^ Set in the hot sun to- dry. . . gether to a smooth cream. This done, a cupful ' of , milk Into which you nave stirred a bit of baklngr soda to pre vent curdling. A^bit the size of a green pea is enough. Stir gently until thor oughly incorporated with the roux, then add gradually eight of grafed dry cheese, a liberal pinch of paprika and half a teaspoonful of salt. Have at hand three eggs, whites and yolks beaten separately.' Lift the sauce pan containing the cheese mixture from the range to the table and stir in slowly the beaten yolks, tljen fold In lightly the stiffened whites. Pour into a but tered and heated bake dish and bake, covered, ten minutes. Then Increase the # heat and ) uncover. It should puff high and be 6f a\ golden russet color. SenH at once to the table and have hot plates ready for it. It falls quickly. » Cheese Cups Cut stale bread' Into slices over an inch thick.* and pare off the crust. With a tin cake cutter; press hard upon each slice, taking care not to have the edges ragged. The Cutter should be larger than those \u25a0• used for cookies. With a emaller, cut half through each round and dig out the crumb, leaving enough to make a bottom, for the "cup." Butter the rounds inside and out and set In the oven to dry. Wh«n they begin to color ever so slightly, fill each— full— with this mixture: ~ ' Stir together In a saucepan three ta blespoonfuls of Cream, in which put a Peach Shortcake May I contribute something to make your mouth water? - •\u25a0• ... , \u25a0 \u25a0 Birtj 2 cupfuls of flour Into a • basin three times. \u25a0\u25a0\u25a0\u25a0 wl4h B \u25a0 te&spootvfula of baking: powder and % teaspoonful of salt. S Work -into this 3 \u25a0 tablespoonfuls of • ; butter and the same- of • lard. (I don't use as much shortening.) When these In-" gradients are well incorporated, wet with a cupful Of eweet milk. Divide the dough •Into two. parts. Put half Into one round cake pan, the rest into another. • . The pans - must be well buttered. • Bake covered tea • " minutes,* then brown. \u25a0 , .? "' . - Split each- cake carefully ' Into halves,'.'- '\u25a0 using a fork, -not to tear the cakes. Butter ; each lower half and cover with sliced and . sweetened -peaches. . Prepare these .'while the cake Is in baking. Replace the tipper -parts of the split cakes, as with other layer cakes? and . sen-e • with •- Whipped . cream. * PERCY (Louisville. Ky.}. \u25a0'\u25a0' . A' favorite contributor with us all. She- says, her little say, .and steps gracefully aside- tq make way- for '\u25a0:• the .next In line. \u25a0A 'Lonely 'Lover -of Books > s > I see that "Ida A.." of • Philadelphia, offers books to the readers' of the Ex- • change, or. to such as "would value them." :->: -> I certainly - would/ and should be glad In deed to have them. \u25a0: I \u25a0 live oat in the coun- . * try, six miles from, ourcounty town, and \u25a0\u25a0'-, twelve^ miles from -a . railroad, and often "v get very, lonely. My. greatest enjoyment l«i reading. ,1 have \u25a0 been trying anxiously to • . pet some I new books— that Is new to me— but I cannot afford to buy them. I would >*\u25a0 gladly pay freight charges to Owenton. ' Ky.,' ria 1 - Sparta.- on;, Louisville \u25a0 and. Nash ville Railway. \u25a0. - A; D. ; (Owenton, Ky.). We enter your address in our, books wltb sanguine expectations of pass ing Ji t over \u25a0 to . dozens of other book- * lovers.. Sydney Smith wrote a charm- '* Ing } essay , upon the life of one who • lived .."Twelve Miles From a Lemon." Your > "twelve; miles I from; a railway and six ' from town" i has a of •backwoodsl3m that seldom- creeps into our Corner. You 1 must -have your books. , • -^ / A Rose Pillow . Kindly let •\u25a0 me kn6w"» through . the Ex- ' change how to make a rose pillow."- \u25a0.,-•-.'. -,--'' • , ;;\ : b. B. L.MHarrlsburg, Pa.)/ .Pick : the ro'se : petals on a^dry ; day;: or - a,t- least when , the) dew : is off . '. : Spread upon papers ; in^ a window where the dry 5 air'.can : play* freely over them, but not"*" Ini the; sun,; which would- shrivel "them ipto scentlessness: ":Turn ''•:\u25a0, them often £ during'Uhe -day. i^ Leave v them in thd>" house »» and Hin r a ;dry * place v at v "night." "" When r they '\u25a0\u25a0\u25a0 are L quite - dry,- r -. scatter^ '.&-' little^rose-. powder \u25a0 and -as • much--pow-' L ' dered i orris \u25a0 root ; among ;-. them, : and -, if «. : bit of soda, a. tablespoonful. of butter, as much salt as will He upon a dime, and half as much paprika. When It heats, stir in five tablespoonfuls of % dry chees©, grated fine— Parmesan jls * the best, if you. have it Arrange in a cov ered baker and set in a quick oven for five minutes. Uncover and brown light ly and very quickly. ( Cheese Timbales . .Heat -two cups of milk to scalding; adding a bit of baking soda. Have /ready five eggs beaten very light, witk- out separating yolk's and whites, and five tablespoonfuls of grated cheese- Parmesan, if you have It. Pour the hot milk upon the eggs gradually, beating all the time, then mix in the cheese and a saltspoohful each of salt and paprika. Pour into well-buttered "nappies" or timbale cases and set in a pan of boil ing water in the oven. Cover the pan. As soon as the tlmbales are fairly "set," or firm, turn out carefully upon a hot flat dish .and serve with hot tomato sauce. Serve at \u25a0 once, passing thin slices of. buttered whole wneat or gra ham bread with them. " The merits of quick cheese entrees are too little known to American cooks. These are but a few of the many that may take the place of meat dishes at luncheons. • Calf's- Brain Croquettes Wash the brains in Ice-cold water, clearing them of bloody • fibers. Now put them, into a saucepan and cover deep with boiling water. Cook for three you can, afford ito get as much as a teaspoonful of genuine attar of roses you j have fragrance which is virtually imperishable. It is very expensive 'but delicious, and a few drops will perfume the whole mass of petals. Be sura the; petals are fully desiccated before you inclose them In the cover. If they are' at all humid, they become offensive In time. •, ~ \ • \ Coloring? Raffia 'Can you or any of our members give m» a recipe for -coloring raffla a soft yellowish green? ;I»want some of the , lovely shades ' our jrranamothers used to get from the ma- - t "teria ls *»t \u25a0 their command. The books upon ••basketry"/ glv* -^ sundry * formulas, but they require two Impossible conditions, viz. • the country and summer. I use commercial dyes: ; but while they are convenient, they are eminently unsatisfactory. •v"t&- V;> ; W-. -V-; E. N. (Memphis, Term.). The query Is passed along to the work ers In the popular art of raffla weaving. Borne of them must have overcome the difficulty, that : confronts our Tennessee member. I shall be glad to help her along this line. /'"'-' .. Wanted—Recipes for Conserves In"; JAav or June ,of last . year there ap . peared ! m the Exchange an excellent recipe for Strawberry \u25a0 and cherry conserve. I - used It and thought it fine and put it away . so carefully that I am unable to \u25a0 find It again* . Would It be practicable for. you to send it to me In the Inclosed envelope? ; : S.;i». V. Z. (Harrlsburg. Pa.). J Wecannot engage to send recipes by mail, <Byen \to our best: correspondents. . And;. to ~< this objection Is joined, In your case, the fact .that we have no data to . guide ; us in a search \u25a0• through: hundreds of papers, beyond; your Impression that I the recipe was -published a year ago in May or June. The best we can do Is to print your request, with the hope '- that some careful soul secured- the formula - at < the time : and 'kept it— not too safely, hut well. As It is too late In the season for you to use' it this .year, we allow plenty of time for the search. You may ; have it ready for the berry, and cherry season of 1811. -.-. - Bdr-lc-JDuc -- ,' : That you • are notlthe only housewife who ; puts 1 things away too safely for her own comfort, we .have evidence : ln the ' next letter: - "• - ,*-£, le *se*send me ; theTre'clpe for bar-le-due. \u25a0 "*' which appeared ;• In -your < Exchange during ._, the \u25a0..:\u25a0 past . winter.--. Yam % ready to make Some and ) I ? have lost * the recipe." . M. E. L. (Lynchburg. Va."). -vAgain I am nonplused!' As you have been informed by ; letter,* it is a matter ' minutes; drain and lay in iced water.. When they are cold all through, wipe and lay on Ice for half an hour to stiffen. Now beat to, a smooth paste. Have at hand a good drawn butter 'and beat the paste into thl3 until It Is stiff enough to handle; add a tablespoonful of sifted flour, or enough to stiffen It well; next, the beaten yolk of an egg to bind the mixture ; season with pepper »od salt and a very little finely minced parsley. Stake the paste into croquettes, flouring your hands well; dip in beaten «SS, then In cracker dust and set on tha Ice for several hours. All night will not be too long In hot weather. Pry In deep fat They are very nice. | Cape Cod Croquettes Pick cold boiled cod or other firm fish Into fin* bits with a fork. Have ready half the quantity of cold mashed po tato worked to a smooth cream with drawn butter. Season to taste with salt and pepper, and, if you like, with a dash of catsup or Worcestershire sauce.- Form into croquettes, roll In beaten egg. then in fine crumbs;' set on the ice until very cold and stiff, and fry in deep lard. Vegetarian Croquettes Blanch nut kernels by scalding and stripping off the skina. Set on ;he ice until crisp. Then pound or run through your vegetable press. Prepare an equal quantity of mashed potatoes; mix with the pounded nuts; work In melted Vut ter and a few spoonfuls of cream, with pepper and salt to taste. Now beat In the yolk of an egg to bind the paste. Form Into croquettes; roll In egj? and cracker crumbs, and set on ice until stiff ..:— -^r Fry in deep dripping or other fat, and drain In hot colander from every drop of fat. Serve Immediately. Chicken nnd Spaghetti Croquettes Mince cold cooked 'chicken' fine and mix with an equal quantity of cooked and cold spaghetti, also chopped. Sea son with salt and paprika. Have over the fire in a* saucepan a cupful of white eauce (drawn butter), stir In chicken and spaghetti and cook to a boil. Add the beaten yolk of a raw ess and. it you like, a . teaspoonful of onion juice with a little finely minced parsley. Turn out upon a platter and, when cold and firm, make into croquettes. Dip into beaten raw egg, then into cracker dust; set on the ke until stiff, and fry In deep fat. S'CV You may substitute veal for the chicken, or lamb. In the latter case. use cold boiled rice Instead of spaghetti or macaroni. Serve tomato eauce with any of these croquettes. Bagout of Beef's Tongue Cut into dice an inch long the re mains of a fresh tongue which has been boiled or braised or roasted. Cover with a mixture of salad oil and one-third' as much lemon juice. Leave In. this for two hours. Turn into a saucepan; season to taste with salt, paprika, onion juice and minced parsley, three or four chopped olives, and half a dozen French mushrooms cut Into quarters. \u25a0 Simmer slowly for fire min utes—just long enough to heat the ragout througn; add half a glass of cherry and a tablespoonful of lemon Juice, with a few tablespoonfuls of brown stock and a teaspoonful of kitch en bouquet. Cover closely and slm of lost time and labor to look up recipes to be sent by mail. And an hour's . search of paper* containing the Ex change notices of last winter have proved unsatisfactory. Will the woman \u25a0who cuts out and keeps (where they may be found) recipes from our Corner ' b» merciful and copy out this -one for }£7*lt is too late for this year.: but M.JE. L." will not let it slip through hex fingers again. * — — • Churnless Butter Several of our readers have asked ques tions as to makine butter without a churn. I think I can tell of a very simple way: I pat my cream Into an earthen pot and «4ir It with a tablespoon until It "comes butt*-.' It generally takes three-quarters of an hour, sometimes less and sometime* longer. I have also made it by putting it into a nuart jar and shaking It. The butter • comes ' In about twenty minutes. • Mrs. W. C. L. (Tamaqua, Pa.). My good "Marie" used to make what Is sold in American markets as "sweet butter," that Ls. rsaltless, in a glass syllabub churn. Some of us prefer this to salted butter. But this was veritable churning. So is your process of beat ing the cream with a spoon and shaking iL ln / Jar - l thlnk that our-inqulrlns friends are on the lookout for a way or "bringing" the butter without agi tating the cream at all. One wrote or burylng.it In a thick bag in the earth lor a day. Did you read her letter? Offers a Home 1 wlll t ? lv * fr ** room and baa^d to some I respectable Protestant young woman deslr 111 1 n S, t ° con >c west for her health. One who' « ; i»v company fo . r me at horae * n d K» out » with me sometimes. Perhaps "E. P. D... f of Norrlstown.. Pa., would like to \u25a0 CO T% tO \u25a0»•-,.\u25a0 Mv \u25a0 hisband works at night f« ™£ ?m? m » aU alone ' <I ? e thou S Sth t ha» come . h« ome . ??* wlth weak lvn S» ml«rnt f.«. £«!li ed ; by lt h ® arr an K ement. and I b»~v less lonely In - the evenings. - - Mrs. J.B. W. (Flagstaff, Ariz.). The arrangement might be emi nently convenient for both/i parties If references were exchanged, and the result of a correspondence mutually agreeable. careful inquiry on the part of each should precede a decision. Special Notice »f.^ u «»H. an iIT I^ 1 !!® mair pertaining in the other side of the maid and mistress question, has been brought, to my desk that I am constrained, to. hold a special symposium next, week. 'based upon this important matter. If there be alright side, to, the shield, let us look at it if dull '"sl WiU d ° ° Ur — l t0 burrJsh * thß ' The San Francisco Sunday Call mer slowly three minutes longer. If followed exactly, this reelp* win prolucft a savory ragout, foreign as tt may seem. With a dish of macaroni seasoned with cheese, It makes a nice, luncheon. Entrees based upon left-overs cone tribute so much to the palatableness of family fare, and especially, when taste fully garnished, impart such an air of elegance to the table, that no house mother, with a just appreciation of tha Influence of environment upon charactar and behavior, can afford to disregard the study of possibilities and combina tions. Notfclng that adds beauty to .every day life, and brings brightness into th» home, Is a trlCe. Dignify work and it ceases to b« drudgery. Beautify the commonplace and you will find yourself interested In Family Meals For a Week STJNDAY BREAKFAST Melons, cereal and cream, staved k'i» neys. cream toast (baked), buttered dry toast, tea and coffee. L.TJXCHEOX Colt's brains croquettes, tiiln whols wheat bread and butter, shrimp salad, crackers and cheese, watermelons ana cantaloupes, singer ale and mint punch. DINNER Cream pea «oup. roast fowls, rice cro quettes, succotash, homemade ica cream. - and cake, black coffee. * MONDAY BREAKFAST Fruit, cereal and cream, bacon and ecA rolls, toast, tea and coffee. LUNCHEON* Cheese. sotiC.e. -potatoes boiled \u25a0whol* •with: parsley sauce, baked succotash (a l«Jt oveir). creases and radishes, fruit, tea 1 : DINNER Pea and tomato* sou 1 ? (partly a !a~- OY-M-). chicken scallop with spaghetti. **x plant. youns beets boiled 'with tops en. peaches and cream with caka, black co^ea. * TUESDAY BREAKFAST Melons, cereal and cream, bcoeo aadl apples (fried), oatmeal conea (hot), toasts tea- and coffee. LUNCHEON - Salt mackerel -with tomato saoce. «tn£a4 potatoes, oatmeal scones (toasted), taiad peaxs and oooklea, tea. DINNER" Clear soup a la Busse (with poacbed ens on tbe surface), beefsteak, onion?, mashed and browned potatoes, berry duasUsx* with hard sauce, black coCeo. WEDNESDAY . BREAKFAST Melons, oereai and cream, baooa. boi!s4 fireah errs, quick biscuits, toast asd tea* ,„ LTJNCHEO:* Beefsteak and onion stew (a laft-or«r), potato cakes <* left-over), salad of yooo# beets (& left-overt with Frenclx dre«m«. cracker * and ; cheea«v»p«ar3 and poaciiea. - *** DLNJIER ; Cltar soup with noodles (a left-over), vml cutj-t». rreen peas, spinach, floatin* ««i««»t 1 buck coffee. j THT7BSDAY BREAKFAST Oraages. cer**l and cream, lamb's u>«» and bacon, jrraham aa4 white brsad. toast* tea aad coffee. LUNCHEON Miace of veal «4th«reen pea eroQuatt«« a* a nrnteh (a. left-ov«r>, chees» cnsK huckleberry and craam. «ak».;tea. DIXNER _ Spinach aotip <* left-over), boiled mutton. y<*ua* turnipa, lima beans, \u25a0watermaloa. black coffee. • FBIDAY f^ BREAKFAST Cantaloupes, cereal and cream, broiled g2«a?«r». stewed potato*., whole wheaa bread, toast, tea and coffee. XUNCHEOX Boiled mutton, sliced and fried in battert Baked «*eet potatoes, tomato and cucumbw sal»d. crackers . and cheese. DIXXER ™^f^ eh broU » Jb***^ upon liquor in which ™f!^»" boiled). haliout%teak, rtc*l K\i' uccoUlh <wtth r«terdays lima beans). Wane mange and cake. Ra I M,*i^ d ?* J?^ 11 *. wt **• ' a«ou for Saturday I i«han substitute one for on* day, witft accompanying recipes, which has ?h^trf£" lr l hjs £* not tft« use to which, the writer ww*hed t her work to be applied. ?'''^« «cu«* the liberty i am taking ta a W«k"? D|r mT "" mll y Meals for BREAKFAST co < *£ meal and raUins. baked *«s, toast. LUNCHEON hi;ruV ce o C^i kcr *' pouto salad - coffee ca 3^ uciiivS! COCOA* DINNER rh^re. '£3fc. >"*teak roll. beat*. RECIPES Baked Eggs tge^hU^re^SaSa serVe.^*' Cheese Crackers a£f r if ad tt 1. cra< *ers Ushtly with butter som^^P<J lls^» ly te the own - HaveVeady £eS£r 8 - ,t^^ h^K ?e ' sea3 °ned with salt and and^etnri VZ A 1 "* upon the hQt cracker* and return to the oven to melt the cheeso. Beefsteak 801 l Moutln a 2,t,f 3"*™ teaspoonful of «£. »itl £»\u2666 lth P ot wate r. «eason the steile I^&r,^! l^* 0 .? P*?P*r and spread th« S£ *•« I £IL U -t». RoI J tlKhtly a "d bind with \ ™.? tii2* k^*i v . the 'orcemeat from ooztn* ' ™, ",'« ak with Hour; lay ft in the hot fat ?? d . n *» ulck * *>n all sides. Transfer J lan:1 an: ****\u25a0 COver the meat wttH / water and Tsake. covered, tn a steady ovea ™LJ O -A o . u r*- When \u25a0 half 'done, turn the nouV'aiJse^e 11 :? 0 ' B^^ wtth browned A. F. N. (Lake Geneva. WI3.J. .