Savory Porridge.

Minced Mutton and Eggs.

String-Beans, Saute.

Potatoes au Maitre d'Hotel Sweet Pickles.

Jaune Mange.

Savory Porridge

Cut the meat from yesterday's roast, and take the least desirable portions, with any remains of other meat you may have - veal, pork, or poultry. Chop extremely fine; and rub them through a coarse sieve or colander. Skim the fat from the liquor in which your mutton was boiled; add a chopped onion, a bunch of sweet herbs and a stalk of celery, chopped. Boil down to three pints; strain, season, and when it boils up again, skim and stir in your chopped meat, with half a cupful of dry bread-crumbs. Cook, covered, twenty minutes; put in a tablespoonful of butter, rolled in flour, and a little minced parsley. Stew five minutes before serving.

Minced Mutton And Eggs

Mince the cold mutton. Have ready warmed a cupful of gravy, left from yesterday, or made from the bones of the roast. Season the meat well and stir into this, but do not cook it as yet. Strew the bottom of a buttered bake-dish thickly with dry crumbs; pour the mince upon it; cover with crumbs, and set in the oven, covered, until bubbling hot. Then break enough eggs over the top to cover the mince well; stick bits of butter here and there, pepper and salt, and bake quickly until well "set." Serve in the bake-dish.

Potatoes Au Maitre D'Hotel

Slice cold boiled potatoes a quarter of an inch thick, and put into a saucepan with four or five tablespoonfuls of milk, two or three of butter, pepper, salt, and chopped parsley. Heat quickly, stirring all the time until ready to boil, when stir in a tablespoonful of flour, and two minutes later, the juice of a lemon. Take instantly from the fire so soon as this last ingredient goes in.

String-Beans - Saute

Open a can of string-beans and drain off the water. Cut them into inch lengths; cook twenty minutes in salted boiling water. Drain them, put them back into the saucepan with two tablespoonfuls of butter, a pinch of salt and a little pepper. Toss them over a clear fire for three minutes, until they are very hot; then turn out into a deep dish.

Jaune Mange

1 package Coxe's gelatine, soaked in a cup of cold water. 2 cups of boiling water. Yolks of 4 eggs, beaten light. 1 orange - juice and one-half the grated rind. Juice of one lemon and one-third of the grated peel. 1 cup sherry wine. 1 cup of powdered sugar. A good pinch of cinnamon.

Put gelatine (soaked), sugar, juice, peels, and spice into a bowl and pour the boiling water over them. Stir until dissolved; put over the fire in a saucepan, and heat almost to boiling. Pour, very gradually, upon the beaten yolks Return to the fire - in a farina-kettle - and stir one minute. It must not boil. Take it off, add the wine, and strain through double tarlatan.

If you have ice, or if the weather be cold, set the mould containing this in the refrigerator, or in a very cool closet from Saturday to Monday. By making it on the former day, you can add to the excellence of your meringue on the transparent puddings by using the whites of the four eggs required for the receipt. Pass light cakes with the jaune mange.