"Red Pottage."

Boiled Cod with Caper Sauce. Mashed Potatoes, Browned.

Scalloped Chicken.

Split Pea Pancakes.

Queen of Puddings.

"Red Pottage."

To the bean-stock set by on yesterday add a can of red tomatoes, cut small, and two lumps of sugar, and simmer, set in boiling water for fear of burning, until they are one mass of pulp. Strain through a colander, add seasoning, and stir in a generous glass of claret which was poured, two hours before, upon a sliced, deep-colored beet, warm from the boil. Strain the juice from the beet by squeezing in a cloth. Put a double-handful of fried bread into a tureen, and pour the soup upon it.

This, if not " that same red pottage " for which poor hungry Esau - who certainly came honestly, by hereditary right, by his love of "good eating" - bartered his birthright, is yet very pretty and savory.

Boiled Cod With Caper Sauce

Sew the fish up neatly in a thin cloth and cook in boiling water, fifteen minutes to the pound. Unwrap, lay upon a hot dish, and pour over it the following sauce :

Put a cupful of boiling water into a saucepan, and stir in two tablespoonfuls of butter, cut up in a heaping tea-spoonful of flour. Beat in, when thick, the whipped yolk of an egg, the juice of a lemon, and twenty-four capers, Stir up well, cook half a minute, and take from the fire.

Scalloped Chicken

Clean, wash, and cut an old fowl to pieces. Put into a pot with four quarts of cold water and cook very slowly until tender. Take it out, salt and pepper the broth, and put by for to-morrow's soup, reserving one cupful for your gravy.

Let the chicken cool, and cut - cleanly - into pieces an inch long by one fourth that width. Put the gravy, well-seasoned, over the fire, thicken with a tablespoonful of butter, cut up and rolled in flour; stir in the chicken, and just before it boils, take from the fire, and beat in two whisked eggs, with a little finely minced parsley. Strew the bottom of a bake-dish with crumbs; pour in the chicken; cover with a deeper coating of bread-crumbs; stick bits of butter over this, and bake, covered, until bubbling hot; then brown delicately.

Mashed Potatoes - Browned

Mash soft with milk and butter, season, and round into a heap upon a greased pie-dish. Brown in a quick oven; glaze with butter; slip carefully to a hot dish

Split Pea Pancakes

Soak a pint of split peas all night. Put on, in the morning, in cold water and cook soft. Rub through a fine colander. While hot, stir in a tablespoonful of butter, and season with pepper and salt. When quite cold, beat in two eggs, a cupful of milk, and half a cupful of flour in which has been sifted - twice - a quarter teaspoon-ful of soda and twice as much cream-of-tartar. Beat hard and long, and fry as you would griddle-cakes.

Queen Of Puddings

1 1/2 cups of sugar. 5 eggs.

2 cups of dry bread-crumbs. 1 tablespoonful of butter. 2 teaspoonfuls vanilla, or other extract - Colgate's, if you can get it. I quart of fresh milk. 1/2 cup sweet fruit-jelly, or jam.

Cream butter and sugar and whip in the yolks. Soak the crumbs in the milk and add next - then flavor. Pour into a buttered pudding-dish, filling it two-thirds of the way to the top, and bake until well "set" in the middle. Draw to the oven door, spread quickly with the jelly, and this with a meringue of the whites and half a cup of sugar. Shut the oven and bake quickly until the meringue begii.s to color. Eat cold with cream.