4.
Cold Ham. Celery Salad.
Batter Muffins.
Baked Apples with Cream.
Batter Muffins.—Two cups flour, two cups milk, two tablespoonfuls butter, three eggs, the whites and yolks beaten separately; one heaping teaspoonful baking-powder, saltspoonful salt. Put in the whites last of all, and bake the muffins in a quick oven.
5.
Baked Sausages. Stuffed Potatoes.
Toasted Crackers. Cheese. Olives.
Baked Sausages.—Make small cakes of sausage-meat, or prick the sausages, if you use those in skins, before putting them into the baking-pan. Bake until they are of a good brown. Take them out and thicken the fat left in the pan with a tablespoonful of flour, add a small cup of milk, boil up, and pour over the sausages in the dish.
6.
Broiled Oysters. Thin Bread-and-Butter.
Cold Chicken.
Raised Waffles.
Raised Waffles.—One egg, two cups flour, two cups milk, one tablespoonful butter, saltspoonful salt, half yeast cake. Set a sponge early in the morning, and just before baking at noon beat in the butter and egg.
7.
Beefsteak. Baked Sweet Potatoes.
Lunch Cakes. Chocolate.
Lunch Cakes.—One cup milk, four cups flour, two tablespoonfuls butter, half-cup sugar, two eggs, two tablespoonfuls currants, one teaspoonful baking-powder. Cream the butter and sugar, and stir them into the beaten eggs and milk. Add the flour and baking-powder, and last of all the currants, washed, dried, and dredged with flour. Roll out the dough, cut into rounds, and bake in a moderate oven. Split, butter, and eat while hot.