Julienne Soup.

Veal and Ham Pie.

Scalloped Potatoes.

Halibut Steaks, Broiled.

Stewed Cauliflower.

Pancakes with Preserves.

Julienne Soup

3 lbs. of mutton, and a like quantity of veal, with some beef-bones.

2 carrots.

2 turnips. Half a cabbage.

3 onions.

3 stalks of blanched celery. 1/2 can of tomatoes. 5 quarts of cold water. 2 tablespoonfuls of butter. 2 teaspoonfuls of sugar. Bunch of sweet herbs. Pepper and salt.

Cut the meat small, crack the bones, and put on to cook in five quarts of water with the herbs. While it simmers, prepare the vegetables, with the exception of the cabbage and tomatoes, by cleaning, paring, and cutting them into narrow strips about two inches long, and as nearly as possible of uniform size. Lay them in cold water for one hour. Drain very dry, and put them into a frying-pan in which you have melted, but not cooked, the butter, and dissolved the sugar. Toss them over a hot fire until they are coated with the butter, but do not let them scorch. Set aside in a clean vessel set within one of hot water. When the meat has boiled to rags, and the liquid is reduced one-third, strain it and set by until the fat rises and can be taken off. Return the soup to the fire, season, boil up and skim; add the glazed vegetables, with the chopped cabbage - which should have been parboiled, then drained - and the tomatoes, cut up small. Stew gently for one hour. Serve with the vegetables in it.

This will make enough soup for two days, unless your family be large.

Halibut Steaks - Broiled

Wash and wipe the steaks dry. Broil upon a buttered gridiron, turning when the lower side is done. Remove carefully to a chafing-dish, and anoint with a mixture of butter, salt, pepper, and a little lemon-juice.

Always serve fish upon hot plates. Pass potatoes, and no other vegetable, with it.

Scalloped Potatoes

3 cups of mashed potatoes.

3 tablespoonfuls of milk.

2 tablespoonfuls of butter.

Yolks of four hard-boiled eggs. (Cut the whites in rings to garnish your fish.)

Handful of dry bread-crumbs.

Salt and pepper.

Beat butter, milk, and seasoning into the potatoes while hot. Put a layer in the bottom of a buttered pudding-dish; cover this with thin slices of yolk; pepper and salt them; spread another layer of potato over these, and proceed in this order until the dish is full, having the top layer of potato. Strew thickly with bread-crumbs. Bake covered until hot through, then brown quickly. Serve in the bake-dish.

Veal And Ham Pie

Cut the meat from the cold roast of yesterday. Put the bones, well-cracked, the refuse bits of meat and skin into a saucepan with an onion, a few spoonfuls of tomatoes, and three cups of cold water, and cook slowly until there remains but one cup of gravy. Strain and season, thickening with a tablespoonful of browned flour. Cut the veal into small, even slices. If you have no cold boiled ham, cook half a pound on purpose by boiling in your gravy stock. Slice this also, and lay upon the veal, with now and then a slice of hard-boiled egg. Fill the dish with alternate layers of veal and ham; pour in the gravy, and cover with a thick crust of good pastry, such as you made last Thursday for your pork-pie. Bake one hour.

Stewed Cauliflower

When your soup is about half done, and before yot strain it, take out a cupful, strain through a thin cloth, and put into a saucepan, with a little salt and a tablespoonful of butter. Cut a cauliflower into small bunches, when you have washed and trimmed it, and lay these in the cooled broth. Stew slowly, covered, twenty-five minutes, turning the bunches now and then. When they are tender, take them out, lay in a covered dish to keep warm, stir into the broth a tablespoonful of butter, cut into bits and rolled in flour, with nearly* half a cup of milk. Pepper, boil up once, and pour over the cauliflower.

Pancakes With Preserves

1 pint of prepared flour. About a quart of milk. 6 eggs. A little salt.

Beat the yolks light, add the salt and two cups of milk, then the flour and beaten whites alternately, and thin with more milk until the batter is of the right consistency. It should be quite thin. Have ready in a small frying-pan a tablespoonful of butter or sweet lard, hissing hot, but not discolored by too long heating. Pour in enoughbatter to cover the bottom of the pan, and fry quickly, pouring off the fat so soon as the cakes set. Turn it with a lift of your spatula and a skilful toss of the pan at the same time. As fast as the pancakes are done - the same lard will do for several - let an assistant spread each upon a hot plate and cover with sweet jam or jelly, rolling up neatly so soon as this is done. Sprinkle with powdered sugar, and set in a warm oven until you are ready for dessert.