Rice and Tapioca Soup.

Smothered Chickens, String-Beans,

Mashed Squash.

Beets Sautes.

Cream Pudding.

Rice And Tapioca Soup

Take the fat from your stock; pour it from the bones and meat, and heat slowly. Have ready a cup of boiled rice - hot - and half a cup of granulated tapioca, which has been soaked two hours in a little cold water. When the soup boils, put them in, and simmer gently half an hour. Should it be too thick, add a little boiling water.

Smothered Chicken

Clean and split a pair of young chickens down the back as for broiling. Lay them in a dripping-pan; dash a cup of boiling water, in which have been stirred two table-spoonfuls of butter, over them, and, covering with another par., cook until tender, and of an equal yellow-brownish tint all over. Lift the pan, now and then, to baste freely - four times with the gravy - twice, toward the last, with melted butter. Lay the chickens in a hot water dish; add pepper, salt, a chopped boiled egg, finely minced, and a little minced parsley, with browned flour, to the gravy. Boil up, and pour half over the chicken, the rest into a gravy-boat.

Mashed Squash

Peel, seed, and slice fresh summer squashes. Lay in cold water ten minutes; put into boiling water, a little salt, and cook tender. Twenty minutes will suffice if the squash be young. Mash in a colander, pressing out all the water; heap in a deep dish, seasoning with pepper, salt and butter. Serve hot.

String-Beans

See Thursday of Second Week in this month.

Beets Sautes

Boil young sweet beets until nearly done - say forty-five minutes. Skin and slice them. Have ready in a saucepan two tablespoonfuls of melted butter, one table-spoonful of vinegar, a small onion minced, salt and pepper. When this begins to simmer, put in the beets, and cook ten minutes, shaking the saucepan frequently, to prevent scorching. Put the beats into a root-dish, and pour the dressing upon them.

Cream Pudding

1 quart of milk.

1 cup of hot boiled rice well cooked, but not broken. 1 cupful of sugar.

1 heaping tablespoonful of corn-starch. 5 eggs.

1/4 teaspoonful of cinnamon and the same of grated lemon peel.

Heat the milk, stir in the corn-starch wet up with cold milk; then the beaten yolks and sugar. Add to these the heaping cup of boiled rice. Stir until it begins to thicken, add the seasoning, and pour into a buttered bake-dish. Bake until well "set"; spread with a meringut of the whites and a little sugar, made very stiff. When this has colored lightly, take from the oven.

Make on Saturday, and set on ice until Sunday. The colder it is, the better.