Beefsteak.
Flatten with the broad side of a hatchet, and broil quickly upon a greased gridiron. Ten minutes should be enough if you like it rare. Lay upon a hot dish, turn another over it, having salted, buttered, and peppered it, and let it stand five minutes before sending to table.
Potatoes au Naturel.
Cook, without paring, in boiling salted water, until a fork will enter easily the largest. Pour off the water; set the pot, uncovered, upon the range for a moment, to dry off the moisture; peel rapidly, and dish.
Kidney-Beans.
Shell; cook in boiling water, a little salt, half an hour, or until tender. Drain, salt, pepper, and butter, and serve in a deep dish.
Raw Tomatoes.
Pare and slice. Put into a salad-dish, and pour over them a dressing made of two tablespoonfuls of oil rubbed with one teaspoonful of sugar, and half as much, each, of made mustard, salt, and pepper; then with five tablespoonfuls of vinegar, whipped in, a little at a time.
Fruit Dessert.
Use your own discretion and consult your own convenience in devising a tasteful and acceptable dessert of fruits, such as should now be plenty and cheap. Late peaches, melons, bananas, pears, and apples, are, some or all of them, within reach of housekeepers of moderate means. Arrange in dishes or baskets decorated with green sprays and flowers.