Chicken and Corn Soup.

Casserole of Rice, Chicken, and Tongue.

Baked Sweet Potatoes.

Onions Stewed Brown, Cold Slaw.

Corn-starch Hasty Pudding.

Tea and Fancy Crackers.

Chicken And Corn Soup

Skim the liquor in which the chickens were boiled yesterday. Put over the fire, with the grated corn from twelve ears. Boil one hour; rub through a colander; season, heat, and stir in a tablespoonful of butter rolled in flour, a little finely cut parsley, and a teaspoonful essence of celery. Simmer five minutes; add a cup of boiling milk, and pour out.

Casserole Of Rice, With Chickens And Tongue

Chop the remains of yesterday's chickens and tongue fine, with the giblets. Season, and put over the fire, with a cup of yesterday's soup, and, when almost on the boil, add two beaten eggs. Boil a cup of rice in a little of the chicken-liquor used for your soup, until the rice is soft, and the liquor absorbed. Beat two eggs into half a cup of milk, in which a tablespoonful of butter has been melted. Stir and beat this into the rice. Let it get cold, and then line a greased mould with it - one with a cylinder in the middle will not do. Make the walls of rice-paste an inch thick; then fill with the mince, which should not be too soft. Cover with the rice; put the top on the mould; set in a pot of boiling water, and cook one hour and a half. Turn out with great care, and pour a little of the pot-liquor, thickened and seasoned, over it.

Onions Stewed Brown

Top and tail them; skin, and dredge them with flour. Then fry to a good brown in dripping. Put into a pot, cover with a little of the liquor in which the tongue was boiled, and stew slowly two hours, or until tender. Take up the onions; thicken the sauce with browned flour, add a tablespoonful of butter, with pepper; boil up, and pour over the onions.

Baked Sweet Potatoes

Wash, wipe, and lay in a moderate oven. Bake until the largest is soft between your testing fingers. Wipe off, and serve in their jackets.

Cold Slaw

Shred the heart of a firm white cabbage. Put into a salad-bowl, and season with sugar, salt, pepper, oil, and vinegar. Stir up and toss thoroughly.

Corn-Starch Hasty Pudding

1 quart fresh milk; 3 tablespoonfuls corn-starch, wet up in cold milk; 1 tablespoonful of butter; 1 teaspoonful of salt.

Scald and salt the milk, and stir into it the corn-starch. Boil steadily, stirring now and then, for fifteen minutes. Add the butter; let the pudding stand in hot water, uncovered, after you have ceased to stir, until you are ready for it; then serve in an open, deep dish. Eat with cream and sugar.

Tea And Fancy Biscuits

If the weather be hot, have iced tea; if cool, and suggestive of early frosts, or equinoctial storms, introduce the bright tea-pot and pretty "cozy."