twenty-four dinners only to give such dishes as with a little care and attention may easily be cooked by a general servant with a rather limited knowledge of cooking. They are also chosen with due regard to expenditure. There are not any extravagant dishes, no stock meat is required for anything, nor is any pastry included in any dinner.
In arranging dinners for a number it is easy to give the weights of the different things that will be required, as there will probably be an average of appetites, but this is not possible for one or two people; for where 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 purée; 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 soufflé.
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 from bones, or of hot water and a little piece of lean bacon, or a small bacon bone if you have one; let the soup simmer for an hour, skim the fat off, strain the soup, put it back in the saucepan, add to it the juice of half a lemon and a dessertspoonful of flour that has been baked a very light brown and mixed with a piece of butter the size of a pigeon's egg; salt to taste. Serve the soup very hot, and hand rice as boiled for curry with it.
Fillet Steaks with Mushroom Ketchup.—Beat the steaks with a beater or rolling-pin, put a very small piece of butter in a stewpan, place the steaks in it, and brown them slightly on each side; add one tablespoonful of ketchup and one tablespoonful of water, also a little black pepper; salt is not generally wanted with mushroom ketchup; cover the stewpan closely, and keep the fillets hot for three-quarters of an hour at the side of the stove; serve with the gravy poured over them.
Flounders Water Souchet.—Wash the fish and remove the heads. Put three-quarters of a pint of cold water into a stewpan, well wash two parsley roots and cut them in fine shreds, put them in a stewpan with a little pepper and salt, simmer a quarter of an hour, put in the flounders with a tablespoonful of parsley broken into small sprigs, not chopped, simmer eight minutes, and serve with a plate of brown bread and butter and a cut lemon.
Semolina Pudding.—Boil one and a half ounces of semolina in three-quarters of a pint of milk until it is cooked, take the saucepan from the fire, add a little sugar and a very small pinch of salt; then stir in two well-beaten eggs; butter a small mould or basin well, pour in the mixture, cover the top with buttered paper, and steam the pudding for an hour either by putting it into a steamer or into a saucepan with boiling water half way up the basin and keeping the water boiling. Serve with lemon sauce over. Sauce:—Take a quarter of a pint of cold water, mix a teaspoonful of cornflour with it, add the juice of half a lemon and a little white sugar; boil all together, stirring all the time.
Potato Soup.—Take one pound of potatoes weighed after they are peeled; cut them up and put them in a stewpan, with a piece of butter the size of a walnut, and an onion cut in slices; cover the stewpan, and shake the vegetables over the fire for five minutes; add a pint of hot water; simmer for an hour. Pass the whole through a sieve; put back in the saucepan. Add nearly half a pint of milk, and pepper and salt to taste. Cut a thin slice of bread in small dice; fry it in butter; put it in the bottom of the tureen, and pour the soup over.
Stewed Apples.—Boil together a teacupful of cold water, a teacupful of sugar, and a teaspoonful of lemon-juice; peel and core six small apples as soon as the syrup is clear. Put the apples in and cook them over a slow fire until they are tender. They must be turned while cooking, but must not be broken. When cold sprinkle a little chopped almond on each, or else a small piece of red currant jelly can be put on.
Fillets of Plaice.—Double the fillets, put them on a buttered tin, with pepper, salt, and a squeeze of lemon-juice over each; cover with buttered paper, and bake for ten or fifteen minutes; then put them on a dish, and serve with following sauce round them:—Boil the bones of the fish a quarter of an hour in a quarter of a pint of milk and water; mix a good teaspoonful of flour with a little butter, cayenne, and salt; strain the liquor from the fishbones to it, also the liquor out of the tin in which the fish were baked; put into a saucepan and boil for a minute or two, then, pour round the fish.
Cheese Fondu.—Melt one ounce of butter in a saucepan, stir one ounce of flour in; when quite smooth, add a quarter of a pint of milk and some cayenne pepper and salt. Stir the mixture over the fire until it is quite smooth; then add two ounces of cheese grated—Parmesan is the best, but any other cheese that is not blue and is dry enough to grate will do. Turn the mixture into a basin, add two beaten yolks of eggs, and, just before it is time to put it in the oven, stir in the two whites of the eggs, which must be beaten to a stiff froth; then put the mixture into a buttered tin large enough to hold double the quantity, as it will rise; bake twenty minutes in a brisk oven, and serve immediately.
Breast of Mutton Stewed.—Take a breast, or, if too fat, a scrag of mutton, brown it in a stewpan, add a sliced onion (which must also be browned), then pour in enough hot water to cover the meat. As soon as it simmers put in one turnip and
