tage. The leaves
furnish abundance of agreeable fodder for cattle, the flower is enriched
with honey for the bees, the dry stalks burn well, affording a
considerable quantity of alkali from the ashes, and the seed is highly
valuable in feeding pigs and poultry. The cultivation of this plant
cannot be too much recommended, and requires but little management.

SUPPER DISH. To make a pretty supper dish, wash a tea-cupful of rice in
milk, and boil it tender. Strain off the milk, lay the rice in small
heaps on a dish, strew over them some finely-powdered sugar and
cinnamon, and put warm wine and a little butter into the dish.

SUPPERS. Hot suppers are not much in use where people dine late, nor
indeed in ordinary cases. When required, the top and bottom of the table
may be furnished with game, fowls, rabbit; boiled fish, such as soles,
mackarel, oysters, stewed or scalloped; French beans, cauliflower, or
Jerusalem artichokes, in white sauce; brocoli with eggs, stewed spinach
with eggs, sweetbreads, small birds, mushrooms, scalloped potatoes;
cutlets, roast onions, salmagundi, buttered eggs on toast, cold neat's
tongue, ham, collared things, sliced hunter's beef, buttered rusks with
anchovies, grated hung beef with butter, with or without rusks; grated
cheese round, and butter dressed in the middle of a plate; radishes the
same, custards in glasses with sippets, oysters cold or pickled; potted
meats, fish, birds, cheese; good plain cake sliced, pies of birds or
fruit; lobsters, prawns, cray fish, any sweet things, and fruits. A
sandwich set with any of the above articles, placed on the table at a
little distance from each other, will look well. The lighter the things,
the better they appear, and glass intermixed has the best effect.
Jellies, different coloured things, and flowers, add to the beauty of
the table. An elegant supper may be served at a small expense, by those
who know how to make trifles that are in the house form the greatest
part of the entertainment.

SUSAN PUDDING. Boil some Windsor beans, just as they begin to be
black-eyed, till they are quite tender. Then peel them, and beat up half
a pound of them very smooth in a marble mortar. Add four spoonfuls of
thick cream, sugar to taste, half a pound of clarified butter, and eight
eggs, leaving out half the whites. Beat up the eggs well with a little
salt, and white wine sufficient to give it an agreeable flavour. Line a
dish with puff paste, add a pretty