Minced Beef Soup.

Ragout of Mutton.

French Beans with Force-meat Balls.

Boiled Potatoes.

Boiled Rice.

Neapolitan Pudding.

Minced Beef Soup

4 lbs. lean beef, minced fine, as for beef-tea. 2 lbs. mutton-bones.

2 carrots, grated.

2 sliced onions.

Bunch of sweet herbs, and small bunch of asparagus, also chopped. Pepper and salt.

5 quarts of water. Strips of buttered toast.

Crack the bones to splinters, and put on with the vegetables in three quarts of cold water and boil two hours. Strain, rubbing the vegetables to a pulp, and add, with the rest of the water, also cold, to the minced beef. Bring to a boil, cook gently one hour after it boils, and strain, pressing hard. Reserve a little of the beef for force-meat, and put away the rest well seasoned, after pouring back over it half the soup, as stock for to-morrow. Keep in a cool place. Chop the herbs and put into that meant for to-day, with pepper and salt. Boil and skim fifteen minutes. Have ready some long strips of buttered crisp toast in the tureen and pour on the soup.

Ragout Of Mutton

3 lbs. of mutton, without, bone, cut into strips three inches long by one wide. 2 lamb sweetbreads. 1 cup of gravy made from bones, skin, etc - the "trim mings" of the meat. 2 eggs.

1/4 lb. streaked salt pork. 1 fried onion. 1 cup of green peas. Pepper, salt, and parsley. Dripping for frying. Browned flour.

Fry the onion in plenty of dripping; then the meat for five minutes. Parboil the sweetbreads, throw into cold water to blanch; wipe and slice; then fry also in the fat. Lay sliced pork in the bottom of a saucepan, upon this the mutton, then the sweetbreads, next the onion, the green peas, then pepper and salt. Cover with the gravy; put on a close lid and stew gently for an hour after the boil sets in. Take up the meat and sweetbreads; thicken the gravy with browned flour; pour it upon two beaten eggs, stir one minute over the fire and pour upon the meat.

Broiled Potatoes

Cut cold boiled potatoes lengthwise; cook over a clear fire upon a greased gridiron, until they begin to brown. Lay upon a hot dish, butter, pepper, and salt.

French Beans With Force-Meat Balls

Chop the beef taken from the soup when cold. Add one-third as much bread-crumbs, and season well. Put a spoonful of butter into a saucepan, and when it hisses, stir in the meat, then a little browned flour wet up with cold water. Beat an egg light, pour the meat upon it, and mix well. Make into floured balls and fry in hot dripping. Cook the beans as usual and lay the balls about them when dished.

Boiled Rice

Wash well and cook in hot salted water, shaking up from time to time until the water is nearly all absorbed, and the rice soft, with every grain distinct. Put a good piece of butter upon the top after it is dished.

Neapolitan Pudding

1 large cup of bread-crumbs soaked in milk. 3/4 cup of sugar.

5 eggs.

1 lemon, juice and grated rind.

1/2 lb. stale sponge-cake.

1/2 lb. almond maccaroons.

1/2 cup jelly or jam.

1 small tumbler of sherry wine.

1/2 cup of milk for the crumbs.

1 tablespoonful melted butter.

Cream butter and sugar. Beat in the whipped yolks; then the crumbs, the lemon, and when this is a smooth paste, the whites. Butter a mould thickly, and cover the bottom with dry bread-crumbs, and these with maccaroons, laid evenly. Wet with wine, and pour on a layer of the mixture just made; next, put sliced cake spread with jelly, then more maccaroons wet with wine, more custard, cake and jam, until all the materials are used up, with a layer of custard on top. Cover closely; set in a pan of boiling water and cook three-quarters of an hour in the oven, then remove the top and brown. Turn out carefully, and pour over it a sauce made of currant-jelly warmed, and beaten up with two tablespoonfuls of melted butter and a glass of wine. A plain round mould is best for this pudding.