Split Pea Soup, without Meat.

Baked Halibut.

Mashed Potatoes.

Chicken and Ham Pudding.

Mixed Pickles.

Cottage Pudding.

Wine Sauce.

Split Pea Soup, Without Meat

1 pint of split peas. 2 onions.

2 stalks of celery. Bunch of sweet herbs. 1 carrot.

1 turnip.

3 tablespoonfuls of butter, cut into bits and rolled in flour. Tomato juice, saved from yesterday. Pepper, salt, and fried bread. 3 quarts of water.

Soak the peas all night. In the morning, put them on, with the vegetables and herbs cut small, and the tomato juice; cover with the water, and cook slowly three hours, or until you can rub all to a pulp through a colander. Season; simmer fifteen minutes, stir in the butter, cook five minutes longer, and pour upon the fried bread in the tureen.

Baked Halibut

Lay a cut of halibut, weighing five pounds, in salt and water for two hours. Wipe dry, and score on top. Bake an hour, basting often with butter and water melted together. Test with a fork to see if it be done, and transfer to a hot dish. Strain the gravy from* the dripping-pan to a saucepan. Stir in a tablespoonful of walnut catsup, the juice of a lemon, and a tablespoonful of butter, cut up in three tablespoonfuls of browned flour. Boil, and pour into a sauce-boat.

Chicken And Ham Pudding

The meat from yesterday's chickens, minced fine.

Half as much cooked ham, also minced.

1/2 lb. pipe macaroni, broken into inch lengths.

2 beaten eggs.

1 tablespoonful of butter.

1 cup of gravy.

Pepper and salt. .

Add a little hot water to the chicken broth reserved yesterday; strain, heat, and cook the macaroni tender in it. Drain the latter; mix well with the ham and chicken, beaten eggs, butter, and seasoning. Pour into a greased pudding-mould with a tight top, and boil for two hours. Dip the mould into cold water for half a minute; invert a hot dish, and strike gently upon top and upon sides to turn it out.

Mashed Potatoes

Pare and boil until a fork will pierce the largest. Drain oft the water, leaving the potatoes in the pot. Set back on the range, strew with salt, and dry for three minutes. Whip up with a stout, four-tined fork until they are a mass of meal. Add, then, a great spoonful of butter, a cup of milk, salt, if necessary, whipping all in lightly. Form into a smoothed mound in a vegetable-dish. Pass with the fish.

Mixed Pickles Should go around with both fish and meat, to-day.

Cottage Pudding

1 cup of sugar.

1 tablespoonful of butter.

2 eggs.

1 cup of sweet milk.

3 cups of prepared flour. 1 teaspoonful of butter.

Cream the butter and sugar. Beat in the yolks, then the milk, salt, and the beaten whites alternately with the flour. Bake in a buttered mould until a straw will come out clean from the middle; turn out upon a plate. Eat hot with wine sauce.

Wine Sauce

1/2 cup of butter.

2 1/2 cups of powdered sugar.

2 glasses of pale sherry.

1/2 cup of boiling water.

1 teaspoonful of nutmeg. Cream butter and sugar, whipping up, by degrees, with the hot water. Beat five minutes before adding, gradually, the wine and sugar. Heat in a tin vessel set in boiling water, stirring often, but not to a boil. Leave in warm water until you are ready for it. Stir up from the bottom as you serve.