30.--Bread Pudding a la Caramel.

Mix 1 pint of soft bread-crumbs with 1/2 cup of seeded raisins, 2
tablespoonfuls of sugar and 2 eggs. Stir in 1 cup of milk and bake in
a well-buttered pudding-dish until brown. Then boil 1-1/2 cups of
brown sugar with 1/2 cup of milk and 4 tablespoonfuls of chocolate.
Stir until smooth and spread hot over the pudding.


31.--Irish Flummery.

Take 1 pint of oatmeal; pour on enough cold water to cover; let stand
over night; strain and boil with a pinch of salt until thickened. Then
add 1 cup of cooked small fruit, a lump of butter and sugar to taste.
Let get cold and serve with cream.




_NOVEMBER._


1.--Swiss Fried Sweetbreads.

Blanch the sweetbreads and sprinkle with salt and pepper; then cut
into thin slices. Dip in beaten egg and roll in grated Swiss cheese
and fine bread-crumbs and fry in a little hot butter to a golden
brown. Serve hot, garnished with parsley.