Cabbage Soup

Wash and trim a fine young cabbage with a good white heart, cut the leaves into fine shreds, and boil them until tender in a quart of water. Add the cabbage and the water in which it was boiled to a quart of good broth, the liquor in which mutton or pork has been boiled, or indeed any fresh pot liquor answers well, season with pepper and salt, and just before serving stir in an ounce of fresh butter and two lumps of sugar. The cabbage should be in sufficient quantity to make the soup thick.

Mutton Pasty

This dish can be made from the remains of a joint or of the scrag of mutton previously stewed.

If the pasty is to be made of cold, roasted, or boiled mutton, cut the slices about a quarter of an inch thick, and lay them in a large pie-dish. Have ready some onions boiled until tender, put on the meat a layer of these, then sprinkle over with pepper and salt, add enough gravy, or if you have none, of the water in which the onions were boiled, to cover the meat, taking care not to have the dish more than three parts full. Boil and mash enough potatoes to fill up the dish, lay them in lightly, mark the top in diamonds with a knife, and bake in a moderate oven for three quarters of an hour.

To stew the scrag of mutton for a pasty, put it on with enough water to cover it; pepper, salt, three onions, a turnip, and a carrot. Simmer very gently until the meat is perfectly tender, remove it from the bones, and place it in a pie-dish with the vegetables minced. Take the fat off the gravy and add it to the meat.

Stewed sheep's head makes an excellent pasty, and is economical.

Italian Macaroni

Throw a quarter of a pound of the best Italian macaroni into three pints of boiling water with a small tea-spoonful of salt, and let it boil fast for twenty minutes. Drain the macaroni as dry as possible in a colander, put it into a clean stewpan with a gill of good gravy, an ounce of fresh butter, and an ounce of grated Parmesan, or other cheese. Stir over a slow fire for five minutes, and serve.

If mushrooms are plentiful, a few stewed in the gravy before putting it to the macaroni make an excellent addition.

Plain Apple Charlotte

Put a dozen apples in a tin baking dish with a few spoonfuls of water, and bake them in a slow oven until done. Apples slowly baked do not burst and lose their juice, as they do when baked too quickly. When done carefully scrape out all the pulp of the apples, and put it, with sufficient sugar to make it sweet enough, into a stewpan, stir it over the fire until it begins to get stiff; put it in the centre of a dish, and place round it a border of bread, fried as follows : cut the crumb of a small tin loaf into triangles about half-an-inch thick, throw them into fat hot enough to brown them instantly, let the pieces fry for half-a-minute, take them up, and put them between paper to absorb any fat clinging to them, dip each triangle into golden syrup, and arrange them round the apple, which should be hot. Apricot jam is preferable to golden syrup but is more expensive.