The Girls Own Paper, Vol. VIII, No. 354, October 9, 1886 | Page 5

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