Okra and Tomato Soup.

Beefs Heart.

Potatoes a la Creme.

Ramakins.

Lima Beans.

Newark Pudding.

Okra And Tomato Soup

6 lbs. of coarse beef. 2 lbs. of mutton bones.

Two slices of corned ham, or a ham bone, or bones of salt pork.

1 can okra and tomatoes. 6 quarts of cold water. Large bunch of sweet herbs. Pepper and salt. 1 lump of white sugar.

Crack the bones into splinters. Cut the meat into strips and mince the herbs. Put on in the water, and cook slowly, four hours. Strain off the liquor, and divide into two portions. Season the meat, bones, etc., highly, put them back into that portion designed for Sunday, and set aside in a cold place. Pour the stock for to-day's soup back into the pot; season with salt and pepper; boil up, and skim, and add the okra, tomatoes, and sugar. Sim-mer half an hour, boil briskly one minute. Skim and serve.

Beef's Heart

Choose a fine, fresh one. Wash well, lay in salt and water an hour, then wipe dry. Stuff with a force-meat of crumbs, minced salt pork, pepper, salt, and chopped parsley with a little onion. Pack this in tightly, sew the heart up in coarse net, fitted well to it, and stew one hour and a half in weak broth. (A cupful can be taken from your soup stock.) At the end of this time, take it out, undo the cloth, and return the heart to the saucepan with enough gravy to half cover it. Add to this a tablespoon-ful of butter cut up in as much flour; pepper and salt to taste. Cover closely, and simmer half an hour, turning the heart as it browns. Dish it; add the juice of half a lemon to the gravy, boil once, and pour over the heart.

Ramakins

Rounds of lightly toasted bread.

3 tablespoonfuls grated cheese.

2 eggs, beaten light.

1 tablespoonful melted butter.

1 teaspoonful anchovy sauce.

1 teaspoonful of flour, wet with cream.

A little salt and cayenne.

Beat eggs, butter, and seasoning together; then the cheese, lastly, the flour. Work all to a cream spread thickly upon the bread, and brown lightly.

Potatoes A La Creme

Heat a cupful of milk; stir in a heaping tablespoonful of butter cut up in as much flour. Stir until smooth and thick; pepper and salt, and add two cupfuls of cold boiled potatoes, sliced, and a little very finely chopped parsley. Shake over the fire until the potatoes are hot all through, and pour into a deep dish.

Lima Beans

Open the can an hour before it is needed, and empty into a bowl. When ready for the beans drain off the liquor and cook in boiling water twenty-five minutes. Drain, butter, pepper and salt, and serve.

Newark Pudding

1 quart of milk.

5 eggs.

1 large cup fine crumbs.

2 tablespoonfuls of rice-flour.

1/2 lb. of raisins cut in two, seeded and dredged with flour.

2 teaspoonfuls vanilla, or other extract. (If possible get your flavoring extracts from Colgate & Co., 53 and 55 John Street, New York. They are good from first to last, which is more than I can say for many others.)

2 tablespoonfuls of melted butter.

1/2 teaspoonful of soda.

Beat the yolks. Add the crumbs soaked in a pint of the milk. Stir in the rice-flour, wet in cold milk; the reserved pint of milk; the butter, flavoring, the fruit, and lastly, the whisked whites. Bake one hour in a weli-greased mould; turn out and eat with hard sauce.