Next Day Soup.

Pilau of Mutton.

Cheese Fondu.

Green Peas Sweet Pickles.

Farina Hasty Pudding with Sauce.

Next Day Soup

Take the fat from the top of the cold soup set by on Sunday; heat it almost to the boil, and pour out. It is better for the second and third warming up. Save every drop that is left over.

Pilau Of Mutton

Cut your cold roast into neat strips an inch long. Make a gravy of the cracked bones and skin, hard bits, etc., and a pint of water. While it is stewing down one-half, skim the liquor in which the meat was parboiled; put it over the fire with a cup of washed rice, and cook the latter tender. When there is but one cup of gravy left upon the bones, etc., strain, season highly with pepper, salt, and nearly a teaspoonful of curry powder. Chop, also, a quarter of a pickled onion, and mix in. Roll a tablespoonful of butter in a heaping spoonful of browned flour, and when the gravy is hot stir it in; lastly, put in the mutton, and when nearly on the boil, draw aside. Drain the rice, and season well. Pile the meat upon a hot dish, and make a fence of rice about it.

Green Peas

Open a can of green peas, drain, and cook twenty minutes in boiling water, a little salt. Strain off the water; dish the peas, stir in butter, pepper, and if needed, salt.

Cheese Fondu

1 cup of bread-crumbs, very dry. 2 cups of fresh milk.

1/2 lb. of dry cheese, grated. 3 eggs.

1 tablespoonful of butter. Pepper and salt.

A pinch of soda dissolved in boiling water, and stirred into the milk.

Soak the crumbs in the milk; beat in the eggs, butter, seasoning, and at last, the cheese. Butter a bake-dish; pour in the fondu; cover with crumbs, and bake in a brisk oven. Serve at once, as it soon falls.

Farina Hasty Pudding With Sauce

1 quart of milk. 4 tablespoonfuls of farina. 1 tablespoonful of butter. 1 teaspoonful of salt.

Heat the milk, when the farina has soaked two hours in just enough water to cover it, and has absorbed it all. Salt the milk and stir in the farina. Boil half an hour, steadily stirring now and then, from the bottom. Add the butter; and let the pudding stand in hot water three minutes after you cease to stir, before turning out into an open, deep dish. Make a good sauce of butter, sugar, and nutmeg, and eat with it.