7.
Broiled Smelts. Hashed Potatoes.
Raised Muffins.
Cerealine Fritters.
Raised Muffins.—Two eggs, two cups milk, one tablespoonful butter, one tablespoonful sugar, half yeast-cake, saltspoonful salt. Make a sponge in the early morning, omitting the eggs; at lunch-time add these, well beaten, and bake the muffins in a quick oven.
Cerealine Fritters.—One and a half cups cerealine, two cups milk, saltspoonful salt. Cook the cerealine in the milk, beat it up light, and set it aside to cool in a shallow pan; cut it into squares or rounds when cold, and fry in deep fat; sprinkle with powdered sugar, and put a spoonful of jelly on top of each just before sending to table.
8.
Stewed Kidneys. Potatoes au Gratin.
Plain Muffins.
Sliced Oranges.
Stewed Kidneys.—Soak two kidneys in salt and water half an hour; take out the core, and cut the remainder into small pieces. Brown a tablespoonful of butter and one of flour together with a quarter of an onion sliced; lay the pieces of kidney in this, and let them cook five minutes. Add a cup of good gravy; or, if this is lacking, half a cup of boiling water. Let the kidneys simmer in this ten minutes; take out, and serve on slices of toast, pouring the gravy over and around them.
Potatoes au Gratin.—Two cupfuls of raw potatoes cut into dice, half-cup fine bread-crumbs, two tablespoonfuls butter. Let the potato dice lie in cold water several hours, drain them, season with salt and pepper, and put them in a well-greased pan; dot them thickly with bits of butter, sprinkle them with the crumbs, and add more butter. Bake, covered, for half an hour; uncover, and brown.
Plain Muffins.—One egg, two cups milk, one tablespoonful lard, saltspoonful salt, half yeast-cake, flour for batter. Set them early in the morning, and let them rise until noon.
9.
Toasted Bacon. Poached Eggs.
Buttered Toast.
Quick Crullers. Cream Cheese.
Quick Crullers.—One and a half cups sugar, one cup butter, four eggs, cinnamon and nutmeg to taste, flour for a stiff dough; roll out, and cut into fancy shapes, and fry in deep fat.
10.
Creamed Lobster. Thin Bread-and-Butter.
Salad of Cold Lamb.
Crackers and Cheese.