Oftentimes we hear men say they must smoke after meals, for unless they do so they cannot digest their food.

They fail to see that it is not the tobacco that promotes digestion, but the enforced repose.
But, if we must eat at midnight, the question may well be asked, What shall we eat?
That which can be digested and assimilated with the least effort on the part of the digestive organs.

And among such things we may note oysters, eggs and game, when these have been properly--that is, delicately--cooked.
=How to Make Sauces.= Let hunger move thy appetyte, and not savory sauces .-- _Babees Book._ "Change is the sauce that sharpens appetite." As so many dishes are prepared in the chafing-dish that require the use of a simple sauce, we give in this place the methods usually followed in the preparation of common sauces.

For one cup of sauce, put two tablespoonfuls of butter into the blazer; let the butter simply melt, without coloring, if for a white sauce, but cook until brown for a brown sauce.

Mix together two tablespoonfuls of flour, one-fourth a teaspoonful of salt and a dash of black or white pepper, or a few grains of cayenne or paprica, and beat it into the bubbling butter; let the mixture cook two or three minutes, then stir into it, rather gradually at first, and beating constantly, one cup of cold milk, water or stock.
Now, when the sauce boils up once after all the liquid is in, it is ready for use.