one person will eat nearly a pound of meat, another will only
eat two ounces, so that of quantity the housekeeper must be the best
judge, as she knows the appetites for which she has to provide.

1. Mulligatawny soup; fillet steak with mushroom ketchup; baked batter
pudding.

2. Flounders water souchet; piece of best end neck of mutton roasted;
steamed semolina pudding, lemon sauce.

3. Potato soup; steak and kidney pudding; apples stewed in syrup.

4. Filleted plaice (dressed white); veal cutlets, bacon, and baked
tomatoes; cheese fondu.

5. Lobster salad; stewed breast of mutton; cake fritters.

6. Brown onion soup; roast fillet of beef; Spanish rice.

7. Slices of cod fried; toad-in-the-hole; Melbourne pudding.

8. Curried eggs; Irish stew; rice meringue.

9. Potiron; beef steak stewed with vegetables; blancmange.

10. Baked haddock; calves' heart roasted; bread-and-jam pudding.

11. Shrimp toast; roast fillet of mutton; strawberry cream.

12. Turnip soup; breast of veal stewed; apple charlotte.

13. Fried mackerel; boiled rabbit and onion sauce; cheese toast.

14. Brunoise; stewed mutton cutlets; baked rice pudding.

15. Fried herrings, mustard sauce; rump-steak aux fines herbes; jam
roll.

16. Dressed crab; boiled knuckle of mutton with caper sauce;
bread-and-butter fritters.

17. Tomato soup; mutton cutlets with onion puree; cocoanut pudding.

18. Fried smelts; a currie; boiled batter pudding.

19. Vegetable soup; rump steak; macaroni cheese.

20. Stewed fish; leg of mutton cutlet; raspberry sponge.

21. Vegetable marrow soup; one rib of beef (boned and rolled) roasted;
tapioca pudding.

22. Fried soles; pounded meat cutlets in Italian paste with sauce;
macaroni with tomato sauce.

23. Fried whiting; boiled knuckle of veal with parsley and butter, and
grilled bacon; baked currant pudding.

24. Semolina soup; part of loin of pork roasted; Spanish souffle.

Vegetables, though, of course, they are an important part of dinner, are
not given, as they must vary according to the month of the year. The
recipes which follow are as little complicated as possible.

_Mulligatawny Soup (without meat)._--Cut two onions and a small carrot
into thin slices, put them into a stewpan with one ounce of butter, turn
them about until they are a nice brown colour, but not burnt, then add a
sprig of parsley and half an apple, stir in three teaspoonfuls of curry
powder, add a pint and a half of hot stock fr