generally knows but little of what is or is not in market,
and he dislikes to have his gastronomic knowledge constantly analyzed.

Should your domestic duties prevent you from occasionally visiting the
public markets, it will be found expedient to subscribe for a reliable
newspaper that makes a specialty of reporting the latest gastronomic
news. This cannot be accomplished by cook-books, owing to the
fluctuations in prices and the constant arrival of "good cheer" at
seasons when least expected.

Steaks and chops are looked upon as the substantials of the
breakfast-table, but when served continually they do not give
satisfaction, be they ever so good, and are not duly appreciated unless
interspersed occasionally with lighter dishes.

FRUITS.

=Apples, Baked.=--Peel and core six large sour apples; mix together a cup
of sugar, half a teaspoonful of mixed ground spice, a saltspoonful of
salt, two tablespoonfuls of grated cracker crumbs, and two
tablespoonfuls of milk or water. Fill the core with the mixture; put the
apples in a pan, and bake; serve them hot or cold with sweetened cream.
A border of whipped cream around the apples may be substituted for the
plain cream.

Apples may be served sliced, covered with sugar and a mild liquor poured
over them, and topped off with whipped cream.

=Bananas.=--Select short, thick, red or yellow bananas; peel and cut them
in quarters lengthwise; serve on a napkin.

=Blackberries, Raspberries, Whortleberries=, etc., are too well known to
require instructions as to how they should be served; but a word of
caution is necessary. They should be very thoroughly examined before
they are served; all stems, bruised berries, and unripe fruit should be
removed, and a thorough search made for minute particles of grit and for
insects.

=Cantaloupes=, or small melons, should be placed on ice the night
preceding their use. Cut or slice off the top of each melon; remove the
seeds, and replace them with fine ice; replace the covers, and send to
table looking as though uncut.

Should they taste insipid, trim off the rind, cut the remainder into
neat pieces, pour over them a plain salad-dressing, and they will be
found quite palatable.

=Cherries.=--If large, fine-looking fruit, serve them plain; but they
must be cold to be palatable. Keep them on ice over night, or serve
glasses of fine ice to each guest, with the fruit arranged on top of it.

=Currants.=--Large, fine clusters shou