Nourishing Gravy For Invalid's Luncheon

"Isobel, when you remove the joint after dinner I want you to save me the gravy that has come from the meat; it will make.a little soup for the master. I will add a tea-spoonful of brandy, half a one of Liebig essence, and half a gill of boiling water; stir all in a coffee cup on the range till quite hot, then pass it through a fine sieve into a little white basin. I will first see that the basin and spoon have been well warmed. Toast a few finger lengths of bread, and we will send it in on a small white plate with the gravy. That is quite enough to give to any invalid, and is most nourishing. A teaspoonful of this gravy might be given to a delicate child on a few crumbs, twice a day, say at eleven and at one."

Salmon Mayonnaise

"I will decorate a dish with a salad. First the border shall be of well-washed and drained watercress; next some red radishes; then, in the centre, some white celery will be laid crosswise. On this I lay some neatly cut pieces of salmon, and over all pour a good mayonnaise."

Mayonnaise Sauce

"Into a cup I put the yolks of two uncooked eggs, a teaT spoonful of castor sugar, one of made mustard, with pepper and salt to taste. Beat all with a silver fork; add little by little enough sweet salad oil till as thick as good cream; mix in by degrees two tablespoonfuls of tarragon vinegar; and, lastly, half a gill of cream. If the eggs used are quite fresh, the dressing will not turn, no matter how quickly the oil be added."

American Cream

"I shall try to make some of this cream, to-day, Isobel. Throw the whites of two eggs into a basin (be very careful not to let the yolk drop in). Add about the same quantity of cold water. Stir in enough sifted sugar to make it of such a consistency that it can be moulded into shape with the fingers. We can then either flavour with essence of vanilla, orange, or almond."

Savoury Soles

"Isobel, order two small soles, weighing about a pound and a half, from the fishmonger. You may cut the flesh away from the bones, thus making four fillets; lay them on the dresser, cover with the forcemeat I am now making, then roll up each fillet secure with a fine skewer; brush a beaten egg over them, screen with bread crumbs, and set them on their ends in a greased tin. Baste the rolls with heated butter; place in a quick oven for twenty minutes; dish them hot, and squeeze over them the juice of half a lemon. Garnish with tufts of parsley.

"You had better note down the way to make this forcemeat."

Forcemeat For Savoury Soles

"Skin half a pint of fresh shrimps; chop them slightly; add an ounce of heated butter, and mix all well together with a beaten egg."

Cod's Sound And Egg Sauce

"Isobel, I should like you to steep two cods' sounds in water all night; but do not forget to throw in a wine-glassful of vinegar. Any time to-morrow you may boil them, and set them in the cellar till next day.

"You must also make an egg sauce. For this, boil two eggs till quite hard; when cold, cut each one into slices, and stir them into half a pint of well-made melted butter; add a dash of nutmeg; pop in the sounds; leave them till thoroughly heated, then place on a hot dish, and carefully pour the sauce over."