When your breakfast gong is sounded put your biscuits, eggs, bread, etc., in the oven so that they may be ready to serve when the family have eaten their grapefruit and cereal.

Luncheon—­This is the easiest meal of the three to prepare.  Yesterday’s dinner perhaps consisted of roast turkey, beef or lamb, and there is some meat left over; then pick out one of my receipts calling for minced or creamed meats; baked or stuffed potatoes are always nice, or there may be cold potatoes left over that can be mashed, made into cakes and fried.

Dinner—­For a roast beef dinner serve vegetable soup as the first course, with a relish of vegetables in season and horseradish or chow-chow pickle, unless you serve salad.

If quail or ducks are to be served for dinner, an old Indian dish, wild rice, is very desirable.  Prepare this rice as follows: 

Place in a double boiler a cupful of milk or cream to each cupful of rice and add salt and pepper to taste.  It requires a little longer to cook than the ordinary rice, but must not be stirred.  If it becomes dry add a little milk from time to time.

Do not serve dishes at the same meal that conflict.  For instance, if you have sliced tomatoes, do not serve tomato soup.  If, however, you have potato soup, it would not be out of place to serve potatoes with your dinner.

Fish should never be served without a salad of some kind.

The above are merely suggestions that have been of material assistance to me.

  Table of weights and measures

  Four teaspoonfuls of a liquid equal 1 tablespoonful. 
  Four tablespoonfuls of a liquid equal 1/2 gill or 1/4 cup. 
  One-half cup equals 1 gill. 
  Two gills equal 1 cup. 
  Two cups equal 1 pint. 
  Two pints (4 cups) equal 1 quart. 
  Four cups of flour equal 1 pound or 1 quart. 
  Two cups of butter, solid, equal 1 pound. 
  One half cup of butter, solid, equals 1/4 pound 4 ounces. 
  Two cups of granulated sugar equal 1 pound. 
  Two and one half cups of powdered sugar equal 1 pound. 
  One pint of milk or water equals 1 pound. 
  One pint of chopped meat equals 1 pound. 
  Ten eggs, shelled, equal 1 pound. 
  Eight eggs with shells equal 1 pound. 
  Two tablespoonfuls of butter equal 1 ounce. 
  Two tablespoonfuls of granulated sugar equal 1 ounce. 
  Four tablespoonfuls of flour equal 1 ounce. 
  Four tablespoonfuls of coffee equal 1 ounce. 
  One tablespoonful of liquid equals 1/2 ounce. 
  Four tablespoonfuls of butter equal 2 ounces or 1/4 cup. 
  All measurements are level unless otherwise stated in the recipe.

GOOD THINGS TO EAT

SOUPS

ASPARAGUS SOUP—­Take three pounds of knuckle of veal and put it to boil in a gallon of water with a couple of bunches of asparagus, boil for three hours, strain, and return the juice to the pot.  Add another bunch of asparagus, chopped fine, and boil for twenty minutes, mix a tablespoonful of flour in a cup of milk and add to the soup.  Season with salt and pepper, let it come to a boil, and serve at once.