Tomato and Bean Soup.

Ham and Eggs.

Stewed Corn.

Fricassee of Duck.

Glazed Potatoes.

Queen's Pudding.

Tomato And Bean Soup

Open a can of tomatoes; take out the hard and unripe portions, cut up the rest in small pieces, and heat to a boil before adding the bean soup set aside from Saturday. Simmer all together half an hour, season to taste, and pour over the dice of fried bread you have put in the bottom of the tureen.

Ham And Eggs

Pour a little hot water in a frying-pan, if you use smoked raw ham for this dish, and cook the slices in it ten minutes. Let them get perfectly cold. Fry in their own fat until tender throughout and crisp at the edges. Drain the fat from them and arrange them upon a hot dish. Strain the fat, return to the pan, and fry the eggs without turning. Cut the ham in neat slices, lay an egg upon each, and serve.

Fricassee Of Duck

Cut the meat from the bones of yesterday's ducks, dividing the joints neatly, and slicing the breast, etc. Crack the skeleton to pieces, and put it, with the skin, stuffing, and gristly bits, into a saucepan. Cover with cold water, and stew until a cupful of good gravy is extracted. Strain and season this; put in the sliced duck. Set within a pot of hot water and bring the contents of the inner saucepan almost to a boil. Add a couple of beaten eggs; stir up well and set aside in the hot water, covered, for five minutes. The meat must not actually boil once.

Stewed Corn

Open a can of corn, an hour before cooking it. Put it into a saucepan when you are ready for it; cover with boiling water, and let it stand without cooking, for ten minutes. Drain off the water; cover the corn with hot milk, a little salted; set within a vessel of hot water, and cook for half an hour, or until tender. Stir in a table-spoonful of butter, cut into thirds, each rolled in flour; simmer ten minutes, pepper, and turn into a deep covered dish.

Glazed Potatoes

Parboil them in their skins; peel quickly and lay in the dripping-pan within a hot oven. As soon as they begin to "crust" over, baste with good dripping or butter. Repeat this three times until they are of a glossy brown. Eat hot.

Queen's Pudding

10 fine pippins, pared and cored.

1/2 lb. macaroons, pounded fine.

2 tablespoonfuls of sugar.

1/2 teaspoonful cinnamon.

1/2 cup crab-apple or quince jelly.

1 tablespoonful of brandy.

1 pint of milk.

1 tablespoonful corn-starch.

Whites of 3 eggs.

A little salt.

Put the apples into a buttered pudding-dish. Fill this half full of cold water : cover closely and bake until a straw will pierce them. Let them stand, covered, until cold. (Do this on Saturday.) Drain off the water the day you mean to use them. Put a spoonful of jelly and a few drops of brandy into each apple. Strew with cinnamon and sugar. Cover and let them stand while you scald the milk, and stir in the macaroons, the salt and the corn-starch wet up in cold milk. Boil for one minute. Take from the fire, beat up well, and let it cool before whipping in the frothed whites. Pour this mixture over the apples and bake half an hour in a brisk oven. Eat warm with a sauce made of the water in which the apples were stewed, well sweetened and spiced, a table-spoonful of butter, rolled in flour and the beaten yolk of an egg. Heat the liquor, sweeten and season; thicken with butter and flour; boil up; pour gradually over the egg, and set in hot water until it is needed.