3.
Oatmeal.
Veal Croquettes. Stewed Potatoes.
Sour-milk Muffins.
Stewed Prunes.
Tea. Coffee.
Veal Croquettes.—One cup cold veal, minced fine; tiny bit of onion, scalded and chopped; half teaspoonful parsley; one cup milk, or half milk, half soup stock; one tablespoonful flour; one tablespoonful butter; pepper and salt to taste; one egg. Cook the butter and flour together until they bubble; pour the milk or milk and stock on them, and stir until they thicken. Remove from the fire, and pour upon the beaten egg; then stir in the meat, seasoned with the onion, parsley, pepper, and salt. Set this aside until cold enough to handle, then form into croquettes between the floured hands. Roll in egg, and then in fine cracker crumbs, and drop into boiling lard. They are better prepared an hour before frying.
In making veal croquettes, oyster liquor may be used in place of the stock, and a few oysters chopped with the veal will improve the flavor.
Sour-milk Muffins.—One egg, two cups sour milk, half teaspoonful salt, half teaspoonful soda dissolved in hot water; flour to make a stiff batter. Beat hard, and bake quickly.
4.
Bananas.
Wheat Flakes.
Apples and Bacon. Loaf Corn Bread.
Saratoga Potatoes.
Tea. Coffee.
Apples and Bacon.—Fry thin slices of bacon crisp in its own fat. Take up the bacon and keep hot while you fry in the fat left in the pan apples sliced across and cored, but not peeled. Arrange the apples in the centre of the dish, the bacon around the sides.
Loaf Corn Bread.—Two eggs, two cups milk, two cups corn meal, one cup flour, one tablespoonful lard, one tablespoonful sugar, two teaspoonfuls baking-powder, saltspoonful salt. Beat the eggs light, add the melted lard, the milk, the flour, and meal, sifted with the baking-powder and salt, and beat very hard. Bake in a round tin, one with a tube in the middle, if you have it.
5.
Grapes.
Cerealine.
Broiled Salt Mackerel à la Maître d'Hôtel.
Stewed Potatoes. Risen Muffins.
Tea. Cocoa.