Fruit. Corn-meal Hasty Pudding. Broiled Fresh Mackerel. Saratoga Potatoes. Buttered Toast. Tea. Coffee.
Wheat-Germ Meal. Curried Eggs. Rice Muffins. Strawberries and Cream. Tea. Cocoa.
_Curried Eggs._—One cup good gravy, six hard-boiled eggs, one teaspoonful curry-powder. Heat the gravy; stir into it the curry-powder wet up in a little cold gravy or water, and lay the eggs, each sliced in three, in the scalding gravy. Set the saucepan at the side of the stove where it will not boil, and let it stand ten minutes before sending to table.
_Rice Muffins._—One cup boiled rice, two eggs, two cups flour, one tablespoonful melted butter, pinch salt, three cups milk. Stir together the milk, eggs, butter, and salt; beat in the rice and flour; bake quickly.
Fruit. Graham Porridge. Broiled Steak. Stewed Potatoes. Omelet Bread. Coffee. Cocoa.
_Omelet Bread._—Half-cup flour, three eggs, one tablespoonful melted butter, one teaspoonful sugar, pinch of salt, milk enough to make thick batter. Beat the whites and yolks of eggs separately, and very light; stir the butter, flour, milk, salt, sugar, and yolks together, and add the frothed whites; pour into a well-greased tin pan, and bake, covered, on the top of the stove; uncover and brown in the oven; eat immediately.
Fruit. Wheatena. Crisped Smoked Beef. Brown Biscuit. Chopped Potatoes. Coffee. Chocolate.
_Crisped Smoked Beef._—Boil slices of smoked beef for five minutes; take them out, dry, and put into the frying-pan with a tablespoonful of butter; stir about until crisp, but not too dry.
_Brown Biscuit._—One cup white flour, two cups Graham flour, two tablespoonfuls lard, two teaspoonfuls baking-powder, a little salt, milk enough to make a soft dough. Handle the dough as little as possible, and bake quickly.
Hominy boiled in Milk. Poached Eggs. Fried Bacon. Raspberry Short-cake. Tea. Cocoa.
_Raspberry Short-cake._—Four cups flour, two cups milk, two tablespoonfuls lard, or lard and butter, three teaspoonfuls baking-powder, salt, one quart raspberries. Roll out a little more than half the dough into a sheet to cover the bottom of a deep biscuit-pan. Spread the berries thickly on this, sprinkle with sugar, and of the remaining dough make a top crust. Bake in a steady oven, cut into squares, and eat hot with butter and sugar, or with sugar and cream.