Ox-tail Soup.

Corned Beef.

Mashed Potatoes.

Boiled Turnips.

Horseradish Sauce.

Bubble Pudding.

Ox Tail Soup

2 ox-tails; 3 lbs. lean beef; 4 carrots; 3 onions; thyme and parsley; 8 quarts of cold water; 4 tablespoonfuls of butter for frying; pepper, salt, and browned flour.

Cut the tails into short pieces, and fry to a good brown. Take them from the pan, and fry two sliced carrots and two sliced onions in the same butter.' Lay the meat, cut into strips, in the bottom of a soup-pot; upon them the fried onions and carrots, upon these the ox-tails. Grate the two whole carrots, and slice the whole onion; cover the tails with them. Put in the herbs, and pour in the water. It is a good plan to fry the tails, onions, and carrots overnight, as the soup should have at least six hours' boil. There should be six quarts of soup. Strain it off. Put meat and tails into your stock-pot, season well, and pour on four quarts of the soup. Keep in a cold place for future use.

Rub the vegetables through the colander into the portion reserved for to-day; cool and skim; put back over the fire; bring to a boil; season and skim; then thicken with browned flour - about two tablespoonfuls - wet up with cold water. Simmer five minutes and pour out.

Corned Beef

Cook in plenty of cold water at the back of the range. Fast boiling toughens meat. Boil eighteen or twenty minutes to the pound. Take out, wipe quickly, and rub all over with butter. Send horseradish sauce around with it. Save the pot-liquor.

Boiled Turnips

Peel and quarter the turnips. Dip out a pint of pot-liquor from your boiling beef; strain, heat, and skim it, and while boiling hot, put in the turnips. Cook soft, but not to breaking; drain, and lay about the beef in its dish, with parsley sprigs or cresses, as an edging.

Mashed Potatoes

Whip light with a fork until dry and mealy; then beat in butter, milk, and salt.

Horseradish Sauce

Heat and strain a cupful of the beef pot-liquor. Stir into it a tablespoonful of butter, rolled in a teaspoonful of flour. When it thickens, take from the fire and whip in the whisked white of an egg; then two tablespoonfuls of grated horseradish, and the juice of a lemon. Set in boiling water until wanted.

Bubble Pudding

1 quart of fresh milk; 5 eggs, well beaten; 3 table-spoonfuls of corn-starch; 1 tablespoonful of sugar; nutmeg to taste; pinch of soda in the milk.

Scald the milk; stir in the corn-starch; cook one minute, and pour upon the beaten eggs and sugar. Season, whip up well; pour into a round-bottomed mould, well buttered; fit on the top; set in a pot of boiling water; boil three-quarters of an hour; turn out upon a dish, and eat with wine sauce. It will almost certainly break in two on the way to table, hence the name.