In many families it is the custom for the ladies to have lunch in the middle of the day, and to reserve the more hearty meal of dinner till the gentlemen have returned from business and can share it with them at the close of the day.

A home lunch is, therefore, an informal affair, usually arranged with but one course, everything being placed on the table at once. The lunch-parties which fashionable ladies give to their lady friends are quite different. For these, preparations are made as elaborate as suit the taste of the hostess.

I have not undertaken to arrange this department of my book with a view to these fashionable gatherings, but have merely made a collection of dishes suitable to a familylunch ; at the same time trying to give a somewhat wide range to choose from; so that both those who live simply and those who require a more hearty meal will be suited.

Welsh Rarebit

Cheese, the size of teacup. 1 large cupful of milk. Butter size of an egg. 1 egg well beaten.

A pinch of mustard, dry.

A little red pepper.

2 large crackers, rolled fine.

Cut the cheese in small, thin slices. Put it in the frying-pan with the milk. Add the butter, egg, mustard and spices. Stir in the crackers gradually. When all is thoroughly mixed, turn the mixture out, and serve in a covered dish. Eat with dry toast. Or serve spread on toast.

Cheese Fondue

Weight of 2 eggs in cheese. Weight of 2 eggs in butter.

4 eggs beaten separately. Salt and pepper to taste.

Grate the cheese. Beat it thoroughly into the butter and yolks. Season. Last stir in the whites. Bake in a quick oven twenty minutes, and serve immediately on taking out in the same dish.

Corn Pudding

12 ears of corn, grated. 1 pint milk.

1 teaspoonful salt.

2 or 3 eggs.

1 teaspoonful melted butter.

2 tablespoonfuls pounded crack er or flour.

Mix all together (adding a dredging more of flour if the corn is very young). Put in a buttered pudding dish and bake in a moderate hot oven about one hour, covered until the last ten minutes. Then brown quickly. (Old corn may be used for this.) Serve as a vegetable.

Baked Hominy

Large. Butter a pudding-dish. Fill it with boiled hominy, with bits of butter at intervals. Pour over all a little milk and bake in a hot oven fifteen minutes.

Fine. Same as above, but beat into the hominy two or three yolks of eggs; the more there are the better the dish will be.

Baked Rice

1 pint boiled rice.

1 pint milk, very hot.

1/2 tablespoonful melted butter.

3/4 teaspoonful salt.

3 eggs, beaten separately.

1/2 cupful flour.

Pour the milk over the rice. When cool beat in the other ingredients. Beat all thoroughly, taking care to leave no lumps of rice. Pour into a buttered pudding dish, and bake in a hot oven about half an hour. Serve at once as a vegetable.

To Vary it, omit eggs, and add a little grated cheese and red pepper. Put bits of butter over the top and bake, covered at first.

Cold Slaw Or Cabbage Salad

Crisp a firm head of cabbage by laying it in cold water for half an hour. Then shave it fine, and pour over it vinegar with pepper and salt, or the following dressing when cold.

Butter size of a walnut. 1/2 teaspoonful mustard (dry). 1 tablespoonful flour. 2 tablespoonfuls vinegar.

1 egg yolk only.

2 tablespoonfuls cream. A little salt and pepper.

Rub butter, mustard and flour together, and add vinegar. Boil a minute. Then pour it on the beaten egg, add cream, and salt and pepper. Return to the fire (set in a pan of hot water) and stir a moment. Set away at once to get cold.

Serve The Cold Slaw Cold

Hot Slaw

1 cupful of milk. A little flour. 1/3 cupful vinegar.

1/2 teaspoonful mustard, dry. A teaspoonful of butter, soft. 1 egg, beaten light.

Mix the flour smooth in the milk till you have put in enough to make it the consistency of cream. Add the other ingredients and cook as in "Cold Slaw." When it has boiled up once pour it while hot over cabbage, previously shredded. Keep in a pan of hot water a few minutes, then serve. This is particularly nice.