Ox-cheek Soup.

Roast Beef.

Mashed Squash Fried Egg-plant.

Green Corn cut from the Cob.

Open Apple Custard Tart.

Ox-Cheek Soup

The meat from the cheeks of an ox-head; 2 sliced onions, fried brown; sweet herbs; 1 small cup of rice; 1 teaspoonful of curry-powder; 3 quarts of water; pepper and salt; bones of the head.

Cut the meat very small; put with the fried onions and bones into a pot, and pour on the water. Stew slowly three hours. Strain, cool, skim; put in seasoning, herbs, and the rice, previously soaked two hours. Stew half an hour; add the curry-powder, wet in cold water; boil up, and pour out.

Roast Beef

Lay a neat cut of rib-roast, trimmed and skewered, in a dripping-pan; dash a cupful of boiling water all over it, and roast ten minutes to the pound, if you like it rare. Just before taking it up. baste it with butter - the previous and abundant bastings should have been with its own gravy - dredge with flour, and, as it browns, again with butter. Pour off the fat from the gravy before thickening and seasoning it. Much of the so-called beef gravy is only fit for the dripping-pot.

Mashed Squash

Pare, quarter, seed, and boil in hot, salted water. Drain, and mash in a hot colander; season with pepper, salt, and butter, and dish hot.

Green Corn Cut From The Cob

After boiling, cut the corn, with a sharp knife, from the cob, into a hot dish; stir in butter, pepper, and salt, and cover to keep hot until eaten.

Fried Egg-Plant

Please see Sunday, First Week in August.

Open Apple Custard Tart

12 juicy, tart apples; 1 cup of sugar; grated peel of a lemon; 1 pint of milk; 3 eggs, and 3 tablespoonfuls of sugar, for the custard; good pie-paste.

Put a border of pie-crust around the flat brim of a pie-plate, without lining the bottom. Fill the plate with sliced apple, sugared, with lemon-peel scattered here and there. Put in a little water. Cover with a crust, in the centre of which you have marked a circle with a cake-cutter, or large tumbler. Bake the pie; with a sharp knife, cut out the marked circle •, lift the centre-piece, and fill the inside of the pie with a warm custard made of the milk, eggs, and sugar, boiled until it begins to thicken, Eat cold.