Cookery for every household

Roast Game. Chestnuts with Parsley Sauce. Cranberry Mould. Vermicelli Soup. Steak with Bananas. Rice with Stewed Figs. Baked Soles. Cold Meat Cutlets. Lemon Cheese Cakes. Beef Olives. Braised Lettuces. Sylvan Pudding. WINTER Beef Steak and Kidney Pudding. Brussel Sprouts. Caramel Semolina Pudding. Masked Cutlets. Devilled Rice. Small Fruit Tarts. Ox-tail Soup. Stuffed and Baked Haddock. Baked Custard. Boiled Beef with Vegetables. Chelsea Pudding. Cream Cheese. Tomato Bisque. Cold Beef with Potato Salad. Apples in Batter. Fillets of Cod with Parmesan. Stuffed Cabbage. Chelsea Pudding (Fried). Peasant’s Soup. Pot Roast. Stewed Celery. Snow Eggs. Jugged Hare. Spaghetti with Tomatoes. Apple Whips. Hare Soup. Fried Brains with Brussels Sprouts. Milk Pudding. Hake with Piccalilli Sauce. Grilled Fillets of Beef with Fried Potatoes. Pine-apple and Custard. Barley Soup. Stewed Ox Kidney. Bread-crumb and Marmalade Pudding. Fried Haddocks. Mutton Stew with Tomatoes. Cheese Souffles. Fish Mulligatawny. Mutton Roll. Brown Betty. Stewed Beef with Vegetables. Savoury Baked Rice. Banana and Orange Tart. •« w.. .'A' . .• fc > Vlri SIMPLE DINNERS FOR A MONTH Sun. Mon. Tues. . Wed. Thtjrs. . Fri. . . Sat. . . Boiled Salt Pork. Pease Pudding. Cornflour Pudding. Stewed Prunes. Macaroni Soup. Cold Pork. Fried Potatoes. Swiss Apple Pudding. Mutton en Casserole with Vegetables. Syrup Pudding. Cheese. Haricot Bean Soup. Boiled MackereL Syrup Pudding (Fried). Stewed Beef with Dumplings. Banana Fritters. Croutes of Finnan Haddock. Cod Steak & la Flamande. Cold Meat Cannelon. Rice and Apple Pudding. Potato Soup. Rabbit Pie. Fig Mould. Sun. . Kidney and Tomato Soup. Fricassee of Veal. Prune Mould with Cream. Mon. . Steak and Onions. Neapolitan Rice. Blakemore Pudding. Tues. . Carrot Soup. Cold Meat au Gratin. Apple Pufls. Wed. . Fish Baked in Batter. Stewed Ox-tail. Cheese Pudding. Thurs. . Haricot Mutton with Vegetables. Potato Balls. Crofltes of Apricot. Fri. . . Fillets of Haddock h l’Ttalienne. Scotch Eggs. Banana and Sago Pudding. Sat. . . Rabbit Soup. Gateau of Liver. Apples h la Madame. SEASONABLE DINNERS OF FIVE OR SIX COURSES (For t}i£ French Names of the Dishes refer to Recipes) SPRING Clear Soup a la Celestine. Cod Steaks with Mushroom Sauce. Roast Guinea-fowl. Potato Chips. Salad. — Gateau of Chestnuts. Compote of Bananas. Anchovy Croutes. Artichoke Soup. Grilled Mullet with Maitre d’Hotel Butter. Roast Fillet of Beef. Spinach with Gravy. Potato Balls. Orange Jelly. Whipped Cream. Devilled Biscuits. Brown Soup. Scalloped Salmon. Veal Olives. Stewed Mushrooms. Pine-apple Fritters. Vanilla Cream. Biscuits a la St. Clair. Julienne Soup. Fish Creams with Anchovy Sauce. Roast Gosling. Orange Salad. Potato Ribbons. Coffee Meringue Pudding. Marigold Tartlets. Swiss Cheese Savoury. Oysters. Parisian Cream Soup. Mutton Cutlets. Sea-kale a la Polonaise. Apricot SoufflA Wafer Cream Bars. Anchovy Straws. Game Soup. Boiled Halibut. Hollandaise Sauce. Russian Steaks. Potatoes a la Maitre d’Hotel. Rhubarb Cream. Pastry Fingers. Devilled Shrimps. Cauliflower Soup. Scalloped Oysters. Roast Mutton with Potato Balls. Artichoke SoufflA Iced Orange Pudding. Croutes a la Marguerite. Spring Soup. Fish Quenelles. Compote of Game. Stuffed Tomatoes. Trifle. Almond Tartlets. Sardine Croutes. Fish Soup. Vegetable Patties.