Mrs. B.'s Corn Soup.

Smothered Chicken.

Scalloped Potatoes.

Stuffed Tomatoes.

Beets.

Cottage Pudding.

Mrs. B.'s Corn Soup

15 ears of corn, grated from the cob as close as the grater will take off the grains; the bones and other "trimmings " of yesterday's roast beef, both raw and cooked; 1 onion; 1 cup of milk; 2 great spoonfuls of butter, rolled in flour; pepper and salt; 3 quarts of water.

Put the empty cobs, the bones, etc., with the onion, on in the water, and stew two hours. Strain off the water, and put the grated corn into it with pepper and salt. Stew gently one hour; add the floured butter; simmer ten minutes, and pour into the tureen. Add the milk, boiling hot; stir up and serve.

Smothed Chickkn

Split a pair of young, but well-grown chickens down the back, as for broiling. Lay flat in a dripping pan; pour a cup of boiling water over them, and invert another pan over them so as to cover closely. Roast half an hour, and baste very freely with butter and water. Ten minutes later baste with gravy from the pan, In five more, with melted butter, profusely. Hake until the fowls are tender and well colored. Dish, salt and pepper them; thicken and season the gravy; pour some over the chickens and send up the rest in a boat.

Stuffed Tomatoes

Choose large, smooth tomatoes; cut a piece from the top of each; take out the inside, taking care not to cut the skin. Chop up the tomato-pulp with a little cold beef; add one fourth as much bread crumbs as you have pulp, and wet all with beef gravy, seasoning with a little sugar, pepper, and salt. Kill the tomatoes with this force-meat; put on the top slices; pack the stuffing that remains between the tomatoes, and pour gravy upon this; cover and bake from forty to forty-five minutes.

Scalloped Potatoes

2 cups of mashed potatoes; 3 tablespoontuls of cream; 2 tablespoonfuls of butter; yolks of 4 hard-boiled eggs , 1 raw beaten egg; handful fine crumbs; pepper and salt.

Beat up the hot potatoes light with butter, cream, raw egg and seasoning. Put a layer in the bottom of a bake-dish; cover with thin slices of yolk; salt and pepper; put on mote potato, and go on thus until the dish is full. Cover the top layer of potato with crumbs, and bake, covered, half an hour, then brown quickly. Serve in the bake-dish.

Beets

Cut off the tops, taking care not to scratch the skins. Boil at least one hour in hot salted water; scrape and slice. Put into a deep dish and season with a few spoonfuls of hot water mixed with as much vinegar and a little pepper and salt.

Cottage Pudding

1 cup of milk; 1 tablespoonful of butter rubbed in a cup of sugar; 2 eggs; 3 cups of prepared Hour; a little salt.

Best the yolks into the butter and sugar; add the milk, then the flour, alternately with the whisked whites. Hake in a cake-mould; turn out hot upon a plate, cut in slices, and eat with sweet sauce.