Cracker Soup.

Beefsteak and Onion.

Baked Corn.

Green Peas, Cress-Salad.

Jersey Puffs.

Cracker Soup

The cracked bone of the cold lamb.

1 lb. lean mutton, chopped up.

1/2 lb. Boston crackers, split.

2 quarts of cold water.

2 cups boiling milk, with a pinch of soda stirred in.

2 tablespoonfuls of butter, cut up in one teaspoonful of flour. Pepper, salt, and a pinch of mace. 1 sliced onion. A little chopped parsley.

Put meat, onion, and bones on in the water and cook slowly two hours. Strain and cool, and take off every particle of fat. While the soup is cooling, put your crackers into a bowl, or tin pail, salting and peppering them. Pour on the milk, cover closely, and set for half an hour in boiling water at one side of the range. Return the broth to the fire, season and skim as it heats. Now strain the milk from the crackers, if it be not all absorbed, and turn them, with care, into your tureen. They should be like a jelly, yet retain their shape. Stir into the soup the floured butter and parsley; boil one minute and pour slowly upon the crackers. Set the tureen in hot water - covered - ten minutes, before sending to the table.

Beefsteak And Onion

Broil the steak in the usual manner and lay upon a hot dish. Pepper and salt, and strain over it three table-spoonfuls of butter in which a sliced Bermuda onion has simmered - not browned - for ten minutes. Cover with a hot tin platter for five minutes, and make cuts in the steak, here and there, to draw out the juices and enable the butter to penetrate it. This is a nicer way of flavoring a steak than the usual fashion of serving the onion with it.

Green Peas

Boil twenty minutes in hot, salted water, with a lump of white sugar, unless the peas are newly gathered from the home garden. When tender, drain well, pepper, and add a generous lump of butter. Serve hot.

Baked Corn

Open a can of sweet corn; drain and chop it fine. Beat up three eggs with a tablespoonful of sugar, the same of butter, two cups of milk, pepper and salt to taste. Stir in the corn and bake forty-five minutes in a buttered pudding-dish.

Cress-Salad

Cut up - not too small - pile in a salad bowl, sprinkle with sugar, and pour over it a dressing made by working up a saltspoonful each of salt, pepper, and made mustard with two tablespoonfuls of oil, and when this is well mixed, adding, a few drops at a time, and whipping these in with an egg-beater, four tablespoonfuls of vinegar. Toss up with a silver fork.

Jersey Puffs

1 quart Hecker's prepared flour, sifted with a saltspoonful of salt.

1tablespoonful of butter melted in 2 cups of hot milk.

5 eggs - very well whisked.

While milk and butter are cooling - a little above blood-heat - beat in the yolks, then the flour, and let the batter get stone cold before whipping in the frothed whites. Bake in greased muffin rings in a quick oven. Serve as soon as they are baked. Tear open with your fingers, and eat with liquid sauce.