Make as at No. 457; but use desiccated cocoanut instead of almonds. When you have cake icing left over it can be used to advantage in this way.

How Much to Serve.

It is needless to offer Mrs. Tingee the advice to dish up light as her failing is in that direction already; I have seen her serve portions to her best boarders that I should consider only the scrapings of the dishes, and have seen her boarders, not caring to touch the blackened scraps of meat which she set before them for tea, make the repast of two thin slices of baker's bread and butter and a cup of weak tea with apparent content. I can only account for their staying to board at such a table by supposing that there were other reasons stronger than the love of eating which prevented them from exercising a free choice and going somewhere else. But in nearly all more open and public houses the failing is in quite the opposite way. To hear the waiters in many places trying to cajole or bully the cooks into dishing up two or three pounds to each person one would think their love for those they wait on is stronger than a brother's, and that their sensitiveness at the disgrace of only taking a man just what he can eat and nothing to waste ought to excite our most sympathetic consideration. There are young proprietors and managers, too, working for popularity who make mistakes in this line It may be good policy in some circumstances to make a show of that sort of liberality which gives three times as much as the average man or woman consumes; in such a case let it be breads and vegetables that are condemned to be thrown away, and always serve the meats small.

As some have but little idea of quantities in pounds and ounces, let us observe that ten eggs are a pound and two eggs are three ounces, and enough for nearly every person. If we should set five dishes of eggs each containing two fried, it would certainly look like a profuse allowance, yet there would only be the alloted pound. Take away a dish and replace it with one of meat same weight; take away another and give potatoes or fried oysters, fish, or mush of its weight; take another and give bread, and take the fourth and bring in its place batter cakes and there is but the allotted pound of solids yet, although a good and complete meal. These things are worth considering because they are related to the difficulty there is of living in this world, for it is not what we eat but what we waste that makes board so high. A man in business ought to have tact enough to relax a rule in economy at the right time but some have not. I stopped somewhere recently where they only served one egg to a dish, with small piece of ham. I have forgotten where it was but as there is no unpleasant impression attached to the remembrance it must have been a good table with enough of other things, where nobody was displeased, and certainly at our Summer house at Unitah Lake, where there was no st nor restraint, about half the orders that same were for one egg only, but eggs are staple and common and that does not excuse the mistake of old Mr. Stick-tite at his Union Depot Hotel at Jimson-vale with his asparagus. When the crowd of passengers looked over his bill of fare and saw "asparagus," not printed but written in, they looked around and at each other as if to say, "What a liberal man," and "What an excellent dinner we shall have." But when it was brought in, three poor little infant stalks counted without a miss to each plate the sentiment changed to a dry little laugh and all fell to finding fault indiscriminately with everything on the board. The dinner would have been well enough without the asparagus; it was not expected; why did he have it? For popularity, or course; to make people say he was liberal, but he failed through not giving enough; it did more harm than good. So it was at the Hotel Fantastic at Fantastic Beach, when they und to Live a high-toned Sunday dinner vian harded fillet of beef and cooked one fillet, four pounds, for near a hundred people. Your guests who can afford to pay three or four dollars a day are likely to be aware of the merits of the tenderloin, at least these were, and everybody ordered it, so altogether it was shaved off in slices as thin as card board and all the first half were thereby made as mad as high-toned people dare to get, the other half got none at all and I don't know which end thought they were the worst treated, but probably the hotel lost custom enough to have paid for several fillets. If I were giving spring chicken for breakfast for the fust time in the season notwithstanding the two-ounce rule in all else I would give half a pound of chicken to every order, drop off all other kinds of meat for that meal and give the other half pound in the best of breads and sauce and trim - mings to the chicken.