Mock Turtle Soup.

Baked Mutton Chops.

Winter Squash.

Macaroni Pudding.

Cold Slaw.

Cracker and Jam Pudding.

Mock Turtle Soup

Please refer to Wednesday, Third Week in March, for a long and minute receipt for this soup. Make enough for three days.

Baked Mutton Chops

3 lbs. of mutton chops; 5 fine potatoes; 1 onion; 1 kidney; 1 pint of oyster-liquor; pepper, salt, and parsley; 1 tablespoonful of butter.

Lay one-third of the chops - rid of all the fat and skin - in a baking-dish; cover with potatoes and onions, sliced very thin; sprinkle with salt and pepper. Put on another layer of chops, more potatoes and onions, then the sliced kidney. Cover with potatoes; season; put in the rest of the chops; cover with onion and potatoes. Pour in the oyster-liquor and melted butter, with parsley, pepper, and salt. Cover very closely, and bake in a moderate oven three hours. Turn out upon a heated flat dish.

Macaroni Pudding

Break half a pound of macaroni into short pieces, and boil twenty minutes in hot, salted water. Drain; add two tablespoonfuls of grated cheese, the minced remains of yesterday's game, or some other cold meat, a little chopped ham, and four beaten eggs. Mix all well, wetting with a little soup-stock - adding, finally, a cup of milk, in which has been stirred a pinch of soda. Pour into a greased mould, and boil one hour. Turn out, and serve with a gravy made of cold gravy left from yesterday, mixed with a little hot stock, strained, thickened, and boiled for one minute.

Winter Squash

Pare, cut up, and cook soft in boiling water, a little salt. Drain; mash smooth, pressing out all the water; work in butter, pepper, and salt, and mound in a deep dish.

Cold Slaw

Shred a firm cabbage, and pour over it a dressing made in these proportions : One teaspoonful of sugar, half as much salt, pepper, and made mustard, rubbed smooth in two tablespoonfuls of oil, and then beaten up very gradually with five tablespoonfuls of vinegar, and a teaspoonful Colgate's essence of celery.

Cracker And Jam Pudding

3 eggs; 1/2 cup cracker-crumbs; 1/2 cup sugar; 1 table-spoonful of butter; 1 cup of milk; 1/2 lemon - juice and grated peel; 3 tablespoonfuls of jam.

Heat milk and crumbs together until scalding. Turn out to cool, while you rub butter and sugar to a cream - adding the lemon. Stir in the beaten yolks, the soaked cracker and milk - at last, the whites. Butter a bake-dish; put the jam at the bottom; fill up with the mixture, and bake, covered, half an hour; then brown. Eat cold, with sifted sugar on top. Or, if you like, you can put a meringue over it before taking from the oven.