Bean and Corn Soup.

Beefsteak Pudding.

Mashed Turnips.

Stewed Potatoes.

Cold Slaw.

Baked Chocolate Custards.

Fancy Cakes.

Bean And Corn Soup

1 quart of dried beans, soaked overnight in soft water. 1 lb. of streaked salt pork, cut into shreds. 1 lb. of lean beef also cut up. 2 stalks of celery, minced. 1 bunch of chopped parsley.

1 small onion, sliced. Pepper and salt.

1 can of corn.

2 tablespoonfuls of butter rolled in two of flour. 5 quarts of water.

Put on the beans, pork, beef, and all the vegetables except the corn, with the water, and boil slowly until the beans are thoroughly broken, and the meat in rags. Meanwhile, cook the corn tender in just enough boiling water to cover it. When done, stir in half the butter and flour, salt and pepper, and cover to keep hot while you strain the soup, rubbing the beans, onion, and celery to a pulp through a colander. Set aside half for to-morrow. Return the rest to the fire; pepper to taste; add the corn with the water in which it was cooked. Simmer fifteen minutes; stir in the rest of the butter and flour; boil up well, and serve.

Beefsteak Pudding

1 quart of prepared flour.

1/4 lb. powdered suet.

1 cup of ice-water.

2 lbs. good steak without bone.

Pepper and salt.

1 tablespoonful of tomato catsup.

Rub the suet into the flour, salt slightly, and make, with the water, into a paste just soft enough to roll out. Roll into a sheet nearly half an inch thick. Butter well a round bottomed pudding mould; line with the paste, and leave in a cold place while you cut the steak into small squares, seasoning with pepper, salt, and catsup. Fill the paste-lined mould (or bowl) with this. Cut a piece of paste for the top. Cover with this, pinching the two sheets of paste tightly together at the edges. Let an assistant hold up the bowl while you cover with a stout pudding-cloth and tie tightly under the bottom, not straining the cloth so strongly over the top as to hinder the paste from swelling. (Flour the cloth before tying it over the bowl.) Plunge into a gallon of boiling water, and keep it at a fast boil for two hours, filling up from the tea-kettle when the water sinks. Turn the bowl bottom upward and dip in cold water; untie the cloth, invert a hot dish upon the mould, and turn over carefully, to get the pudding out without breaking. This is a favorite English dish.

Stewed Potatoes

Old potatoes, by this time, need a little management to make them acceptable at a season when appetites crave fresh vegetables. This is a good way to cook them. Pare very thin, and leave in cold water one hour. Put on to cook in cold water, bringing it soon to a boil

When a fork will run easily into the largest, strain off the water, throw in a handful of salt, and dry, for a minute. on the stove. Then take out the potatoes; crack each one by pressing with a wooden spoon; put into a deep dish, and pour over them a cup of hot milk thickened with two tablespoonfuls of butter, cut up in flour; cooked for a minute, then seasoned with pepper, salt, and a table-spoonful very finely-minced parsley. Cover the dish; set in boiling water ten minutes, and serve.

Mashed Turnips

Boil tender; press all the water out in a colander, as you mash them; return to the fire with a good lump of butter, pepper, and salt, and stir until smoking hot.

Cold Slaw

Shred the heart of a white cabbage, and pour over It a dressing of two tablespoonfuls of oil, four of vinegar, one teaspoonful each of salt and sugar, and half as much pepper and mustard, beaten up well with the whipped yolks of two eggs. The mixture should be quite thick. Use an egg-beater in mixing.

Baked Chocolate Custards

1 quart of milk.

6 eggs.

1 cup of sugar.

4 great spoonfuls grated chocolate.

Vanilla flavoring.

Scald the milk; wet up the chocolate and stir in. Boil two minutes. Beat the yolks into the sugar, and pour the hot mixture slowly upon them, stirring constantly. Season and fill small cups, which should be set ready in a dripping-pan of boiling water. See that there as no danger of their boiling over the tops. Cook twenty minutes, or until the custards are firm. While they cool whip the whites to a stiff meringue with a little powdered sugar. When the custards are cold, heap this upon the tops.

Fancy Cakes

Macaroons, lady's-fingers, or jumbles, should go around with the custards.