A Cheap Soup.

Cannelon of Beef.

Hominy Croquettes.

Browned Sweet Potatoes.

Cauliflower.

Claret Jelly and Mrs. M.'s Sponge-Cake.

A Cheap Soup

1 lb. of lean beef, cut into strips; 2 onions; 2 turnips; 1/2 cup of rice; 6 tomatoes; 2 tablespoonfuls of sugar; pepper, salt; 2 teaspoonfuls essence of celery; dripping for frying; 3 quarts of water; bunch of herbs.

Put dripping and sugar into a soup-pot; when they heat, add the meat and sliced onions. Stir until nicely browned. Add the water, the turnips, and herbs. Cook one hour; take off the fat; put in tomatoes and rice, and simmer two hours. Season to taste, cook ten minutes, and pour out.

Cannelon Of Beef

Chop the remains of yesterday's beef; mix with quarter of a pound of minced ham; season with pepper, salt grated lemon-peel, and a little onion. Moisten with yes-terday's gravy, with a little flour stirred;n, and bind with a beaten egg or two. Make some pie-paste, or such as you would use for dumplings; roll into an oblong sheet; put the beef-mince in the middle, and make the pastry into a long roll, enclosing the meat. Close at the ends with round caps of pastry, the edges pinched well together. Lay in a dripping-pan - the joined side of the roll downward, and bake to a good brown.

Browned Sweet Potatoes

Boil, and peel neatly. Lay in a dripping-pan, and baste often with good dripping, or butter, until glossy and del icately browned.

Hominy Croquettes

2 cups of boiled, fine-grained hominy; 2 beaten eggs; 2 tablespoonfuls melted butter; salt to taste.

Work the hominy smooth with the butter; beat in the eggs with a wooden spoon; salt, and make into long balls, with floured hands. Flatten at the ends, roll in flour, and fry to a golden brown in lard or dripping. Drain, and pile upon a flat dish.

Cauliflower

Boil a fine cauliflower in hot salted water. Drain, put into a deep dish, blossom upward, and pour over it a cup of rich drawn butter, with the juice of half a lemon stirred in.

Claret Jelly

1 package Coxe's gelatine, soaked one hour in a large cup of water; 2 cups of sugar; 2 cups of claret; 1 pint of boiling water; juice of 1 lemon; a pinch of mace.

Put gelatine, lemon, sugar, and mace together, and cover half an hour. Pour on the boiling water; stir until the gelatine is melted, and strain through a flannel bag. Add the wine, and strain through double flannel into a wet mould. Set in ice.

Mrs. M.'s Sponge-Cake

See "General Receipts No. 1, Common Sense in the Household Series," page 326.