Clear Soup.

Roast Lamb.

Mint Sauce.

Green Peas Asparagus on Toast.

Potato Eggs.

Rice and Tapioca Pudding.

Clear Soup

Take all the fat from the stock reserved for to-day, and pour the liquid carefully off from the meat and bones, not disturbing the sediment in the bottom. (Mem. Take out a little of the meat, beef, and ham, for a purpose of which we shall speak presently - add boiling water - about a quart - to the rest of the residuum with more seasoning, and the remains of your okra and tomato soup. Stew gently half an hour, and set aside in a cool place for to-morrow. The growing heat of the weather makes this a necessary precaution.) Put then the clear stock upon the fire with a whole onion, and simmer thirty minutes. Skim well, take out the onion, and stir in two tablespoon-fuls of gelatine previously soaked one hour in cold water, with a tablespoonful (scant) of Harvey's sauce. Cook five minutes and pour out.

Roast Lamb

Lay in the dripping-pan; dash a cupful of boiling water over it and roast in a good oven, allowing about ten minutes - not more - to the pound. Baste often and freely, and after half an hour, cover with a sheet of thick paper. Five minutes before "taking it up, remove this, dredge with flour, and as this browns, bring to a froth with butter. Do not send the gravy to table if you use mint sauce.

Mint Sauce

2 tablespoonfuls green mint, chopped very fine.

1 tablespoonful white sugar.

About half a cupful best cider vinegar.

Put sugar and vinegar into a sauce-boat and stir in the mint. Let it stand fifteen minutes before serving.

Green Peas

I have purposely avoided too early an introduction of green vegetables and other spring dainties, through fear that the high prices demanded for them might make this part of my work useless for housekeepers of moderate means. By the first of May, however, even our Northern markets should be well supplied at reasonable rates with many delightful esculents which are, as yet, brought only from the South.

Shell the peas and wash well in cold water. Cook in boiling water - salted - for twenty-five minutes. A lump of sugar will be an addition, and a pleasant one, to market peas. Drain well, stir in a great lump of butter, and pepper and salt. Serve hot.

Asparagus Upon Toast

Cut the stalks of equal length, rejecting the woody portions and scraping the whiter parts retained. Tie in a bunch with soft tape, and cook about thirty minutes, if of fair size. Have ready six or eight slices of crustless bread, nicely toasted. Dip in the asparagus-liquor, butter well and lay upon a very hot dish. Drain the asparagus, untie, and arrange upon the toast, peppering and butter* ing to. taste.

Potato Eggs

2 cups mashed potato. 1/2 cup minced meat. 2 beaten eggs.

2 tablespoonfuls hot milk.

1 tablespoonful melted butter.

3 tablespoonfuls gravy. Pepper, salt, and dripping.

Work the potato smooth with butter, milk, gravy, and beaten eggs. Put into a saucepan, and stir over the fire until smoking hot. Stir in the meat; let it get cool enough to handle. Flour your hands and make the mixture into egg-shaped balls. Roll in flour and fry in hot dripping. Pile upon a hot dish.

Rice And Tapioca Pudding

1/2 cup rice. 1/2 cup tapioca, 3/4 cup sugar. 3 pints of milk. Cinnamon to taste.

Soak the tapioca three hours in half of the milk. Wash the rice in three waters and soak in the rest of the milk the same length of time. Put them together, stir in the sugar by degrees, until all is melted; season with cinnamon and a pinch of salt; mix up well, and bake in a slow oven two hours. Make it on Saturday, and eat cold on Sunday with sugar and cream.