The household (of the Detroit free press)

Oyster Pie Pressed Chicken Sweet Pickles Sandwiches Celery Pickled Cabbage Biscuits Currant Jelly Kisses Macaroons Ice Cream Coffee PICNIC LUNCHES. No. 1. Cold Roast Chicken Canned Salmon Sardines Tongue Boston Brown Bread Pickles Biscuits Fruit Jelly Chocolate Cake Marmalade or Jam Cookies Iced Tea Lemonade No. 2. Cold Turkey Ham Sandwiches Cold Boiled Ham Pot of Pork and Beans Chow-Chow Spiced Currants Baked Pears or Apples Ice Cream Jelly Cake Lemon Pie Iced Tea No. 3. Hard Boiled Eggs Cold Veal Loaf Parker House Rolls Sliced Tomatoes Saratoga Chips Mixed Pickles Dried Beef Sandwiched Biscuits Lemon Cake Melons Fruit Lemonade NEW YEAR'S RECEPTION LUNCHES. SANDWICHES. (Tongue or Ham.) Sliced Meats Boned Turkey Lobster Salad Pickled Oysters (Apples, Oranges and White Grapes.) Confectionery, Nuts and Raisins. Chocolate Cocoanut Fruit JELLIES. Coffee and Chocolate Lemonade Salads are Garnished with Egg Rings, Lettuce and Celery Hearts Sliced Meats, with Parsley Tongue or Ham, with Sliced Lemons. ALLOWANCES OF SUPPLIES FOR AN ENTERTAINMENT. Allow one quart of oysters to every three persons present. Five chickens (or what is better, a ten pound turkey boiled and minced) and fifteen heads of celery, are enough for chicken salad for fifty guests ; one gallon of ice cream to every twenty guests ; one hundred and thirty sandwiches for one hundred guests, and six to ten quarts of jellies for each one hundred guests. For a company of twenty, allow three chickens for salad ; one hundred pickled oysters ; two molds of charlotte russe ; one gallon of cream, and four dozen biscuits. FIRST PRINCIPLES. There is no one thing upon which health and comfort in a family so much depend as upon good bread. Without it the meal is a failure, and the most luxurious table incomplete. With it other imperfections are forgotten. Verily, it is the " staff of life." If importance entitles a thing to a high place, bread-making should stand foremost in the science of cooking. It is not pleasant to think or write about it, but it is a stubborn fact that upon thousands of tables in otherwise comfortable homes good bread is an unknown phenomenon. A phenomenon (because it would be indeed a marvelous estrangement of cause and effect) were indifferent flour, unskillfully mixed with flat yeast, badly risen and negligently baked, to result in that pride of the good housekeeper — light, sweet, wholesome bread. There are households where sour, stiff bread is a rule, varied semioccasionally with soda, clammy biscuit-rolls and muffins. In other households the bread is invariably over-risen and consequently tasteless. Sometimes it is slightly acid. And there are still other homes in which " home-made " bread is not used at all, because to make it is so troublesome, uncertain a task that the wife prefers to feed her family upon the bakery sponges, which are flavorless and " dry as a chip " when a day old ; and some bread is fifty or sixty per cent, of water, which is added to the flour with the leavening matter.