Canned Corn Soup.

• 1 can of sweet corn.
• 1 quart of boiling water.
• 1 quart of milk.
• 3 tablespoonfuls of butter rolled in one tablespoonful of flour.
• 2 eggs.
• Pepper and salt.
• 1 tablespoonful tomato catsup.

Drain the corn and chop it in a chopping-tray. Put on in the boiling water and cook steadily one hour. Rub through a colander, leaving the husks behind and return, with the water in which it has boiled, to the fire. Season; boil gently three minutes and stir in the butter and flour. Have ready the boiling milk, pour it upon the beaten eggs, and these into the soup. Simmer one minute, stirring all the while; take up, add the catsup and pour out.

Boiled Shad.

Clean, wash and wipe a large roe shad. Set aside the roes for your scallop. Sew up the fish in a thin cloth fitted to its shape; cover well with boiling salted water, and cook from forty-five minutes to an hour, according to its size. Unwrap and butter and pepper, after laying it upon a hot dish. Pour over it a few spoonfuls of drawn butter in which have been mixed the chopped yolks of two eggs, a little parsley, and the juice of a lemon. Serve the same in a boat. Garnish the fish with rings of the whites of the boiled eggs, with a sprig of parsley in each.

Scalloped Roes.

• The roes of the shad.
• 1 cup of drawn butter, and the yolks of three hard-boiled eggs.
• 1 teaspoonful of anchovy paste.
• Juice of half a lemon.
• 1 cup of bread-crumbs.
• Parsley, salt and pepper to taste.

Boil the roes in water with a little vinegar stirred in. Lay in cold water five minutes and wipe dry. Break up with the back of a spoon, but do not crush the eggs. Set by, and pound the boiled yolks to a powder. Beat this into the drawn butter, then the parsley and other seasoning, finally the roes. Strew the bottom of a bake-dish with crumbs; pour in the mixture, and cover thickly with fine crumbs. Stick dots of butter over the top, and bake, covered, until it begins to bubble, then brown upon the upper grating of the oven.

Potato Snow.

Mash with a beetle very fine, working in salt only. Then rub hard and fast through a colander into a hot dish. The potato should fall in light spiral threads. Set in the oven three minutes to renew the heat, but do not let it “crust” or brown.

Green Peas.

See receipt given on Sunday.

Cress Salad.

Pull the sprigs to pieces and pour over them a dressing such as was made for your potato salad on Monday.

Lemon Trifle.

• Juice of 2 lemons and grated peel of one.
• 1 pint cream, well sweetened and whipped stiff.
• 1 cup of sherry.
• A little nutmeg.

Let sugar, lemon-juice, and peel lie together two hours before you add wine and nutmeg. Strain through double tarlatan, and whip gradually into the frothed cream. Serve very soon, heaped in small glasses. Pass cake with this as well as with the tea.

Tea and Cake.

Whereas pound, jelly, or cup-cake should accompany your trifle, small sponge-cakes, or cookies—not too sweet—taste better with tea, and do not detract so much from its flavor.