Irish Broth.

Cotelettes a la Reine.

Savory Bread Pudding.

Stewed Potatoes.

Bean Salad.

Stewed Apples, with Cream and Cake.

Irish Broth

Strain off as much soup from the stock-pot as you need for to day. Heat and skim; stir in a large cupful of mashed potato, rubbed through a colander; season to taste; simmer ten minutes, and add a great spoonful of butter rolled in flour. Boil up fairly, and serve.

Cotelettes A La Reine

Cut thick slices of the most nearly underdone portions of your roast mutton. Divide into neat squares about three inches across; dip each in thick drawn butter, in which the yolks of two eggs have been cooked. Lay the cutlets to cool upon a broad dish. When the creamy coating is cold and firm, roll each in pounded cracker, and fry - a few at a time - in hot lard or dripping. As each is lightly browned, take up with a skimmer, and drain off the fat. Arrange in a dish, overlapping one another.

Stewed Potatoes

Pare; cut into dice; throw into cold water, and leave there half an hour. Put on to cook in boiling salted water; stew twenty minutes. Drain off most of the water, and fill up with cold milk. When this boils, stir in a lump of butter rolled in flour, with chopped parsley. Cook gently five minutes longer.

Savory Bread Pudding

Soak two cups of bread-crumbs in a cupful of yesterday's gravy, diluted with a little of your soup-stock. Add a cup of boiling milk, in which a pinch of soda has been stirred; beat to a smooth batter; add half a cupful of minced cold meat, three eggs, pepper, and salt. Pour into a buttered bake-dish, after beating all up light, and bake in a quick oven. Serve in the dish, and pass a little good gravy, or drawn butter, with it.

Bean Salad

Put cold beans left from yesterday into a salad-bowl, and pour over it such a dressing as you prepared for Cold Slaw, on Monday, First Week in November.

Stewed Apples, Cream, And Cake

Pare and core juicy pippins. Put a cupful of water, and one of sugar, into a bake-dish. Lay in the pippins; cover, and cook slowly until clear and tender. They should be turned once while cooking. Set away, still covered, in the bake-dish, to cool, on Saturday. On Monday, put them into a glass dish, and send cream and cake to table with them.