e
oysters and lay them upon a clean towel; cut as many slices of thin
bacon, about the size of the oysters; run them alternately upon bright
metal skewers, dust them with cayenne, lay the skewers between the bars
of a double-wire grid-iron, and broil the "angels" over a quick fire
until the bacon begins to crisp; then transfer the skewers to a hot dish
garnished with lemon and parsley, or with cresses, and send at once to
table. In serving, a skewerful of "angels" is laid upon a hot plate, and
the eater removes them with a fork. The success of this dish depends
upon the rapidity with which it is cooked and served.

CHICKEN PATTIES.

The housewife is advised to procure the cooked patty cases at the
baker's shops, ready to be heated and filled with the following
_ragout_. For a dozen patties remove the bones and skin from a pint
bowlful of the white meat of cold boiled or roasted chicken, and cut it
into one-half inch pieces. Open a can of mushrooms, save the liquor, and
cut the mushrooms about the size of the chicken; put over the fire in a
saucepan a tablespoonful each of butter and flour, stir them until they
are smoothly blended; then gradually stir in the mushroom liquor and
enough milk to make a sauce which should be as thick as cream after it
has boiled; add the chicken and mushrooms, a palatable seasoning of salt
and pepper; place the saucepan in a pan containing boiling salted water
and keep hot until it is time to fill the hot patty cases and serve
them.

GREEN PEAS WITH NEW TURNIPS.

Peal about a dozen new turnips of medium size, boil them until tender in
salted boiling water; meanwhile smoothly mix in a saucepan a
tablespoonful each of butter and flour, and gradually stir in a pint of
milk. Open a can of French peas, drain them, run cold water through
them, draining again, and heat them in the sauce, seasoning them
palatably with salt and white pepper. When the turnips are tender scoop
a hollow in the center of each, fill it with peas, and arrange them upon
the rest of the peas on a hot shallow dish.

TYPICAL BREAKFAST MENU.

Here is a typical breakfast menu: Grape fruit, plain or prepared by
removing the center and putting in it a spoonful of rum and a lump of
sugar; some cereal with cream or fruit; a chafing dish preparation,
oysters in some way, mushrooms, or eggs, or a mixture on toast; hot
bread of some kind, waffles, corn cakes, pancakes, flannel cakes, etc.;
coffee and coffee cake.

BR