8.
Scalloped Cod. Oatmeal Gems.
Boiled Potatoes.
Guava Jelly and Crackers.
Scalloped Cod.—Two cupfuls picked codfish, one cupful drawn butter (with an egg beaten in it), one teaspoonful minced sour pickle, one tablespoonful Worcestershire sauce, fine bread-crumbs. Have the drawn butter hot, stir the fish into it, add the pickle and sauce, pour into a buttered baking-dish, sprinkle with crumbs, dot with bits of butter, and bake.
Oatmeal Gems.—Two cups of the finest oatmeal, two cups milk, two eggs, one tablespoonful butter, one tablespoonful sugar, one saltspoonful salt.
9.
Scrambled Eggs with Asparagus. Bread and Butter.
Cheese Biscuit.
Lettuce Salad.
Scrambled Eggs with Asparagus.—Six eggs, one tablespoonful butter, two tablespoonfuls milk, salt and pepper to taste, green tips of a bunch of asparagus boiled tender. Put the butter and the milk into a frying-pan, break the eggs into this, and stir until they begin to thicken; put in the asparagus tops, season, and remove to a hot dish.
Cheese Biscuit.—One cup grated cheese, one cup flour, one egg, pinch of salt, dash of Cayenne. Mix all together, roll into a sheet, cut into rounds, and bake to a light brown.
10.
Lobster Croquettes. Graham Bread.
Saratoga Potatoes.
Strawberries and Cream.
Lobster Croquettes.—Meat of one large boiled lobster, half pint white sauce, two eggs, juice of a lemon, salt and Cayenne to taste. Mince the meat fine, stir it into the white sauce, add the eggs well beaten, and, last, the lemon juice. Turn out on a plate to cool. When perfectly cold, form into small croquettes with the hands, roll in beaten egg, then in fine cracker crumbs, and fry in deep fat.