Pea and Potato Soup.

• The liquor in which your beef was boiled on Thursday.
• 10 parboiled potatoes.
• 1 pint of green peas.
• 1 sliced onion.
• ½ cup raw rice.
• Pepper and parsley.

Take the fat from the liquor, and put on with the onion and potatoes, sliced. Cook one hour; strain, rubbing the vegetables through the sieve. Pepper, and return to the fire with the rice, parsley, and peas. Stew half an hour, or until the rice is tender. Pour out and serve. Dip up from the bottom in helping it out.

Stewed Mutton Cutlets.

• 3 lbs. of mutton cutlets.
• 2 tablespoonfuls of butter.
• 2 raw tomatoes, chopped.
• Pepper and salt.
• ½ cup of boiling water.
• Browned flour and currant jelly.

Put the butter into a saucepan, and lay in the cutlets, then the tomatoes. Set where they will heat very slowly for one hour. Then turn the meat, add the boiling water, and stew steadily—not fast—half an hour, keeping the pan closely covered. Lay the cutlets upon a hot dish, strain the gravy back into the saucepan, thicken with a little browned flour, stir in a heaping teaspoonful of currant jelly, and when this has melted, pour over the meat.

Green Peas.

Cook as directed on Tuesday of this week.

Raw Tomatoes.

See “Tomato Salad” on Wednesday. Leave out the boiled eggs.

Potato Scallops.

Mash the potatoes light with a little milk, and an even tablespoonful of butter for every cupful. Salt and pepper to taste. Fill buttered patty-pans, or scallop-shells with the mixture, sift fine crumbs over the tops, and brown in a good oven. Serve in the shells.

Fig Pudding.

• ½ lb. best white figs, washed, dried, and minced.
• 2 cups of fine crumbs.
• 3 eggs.
• ½ cup of beef-suet, powdered.
• 2 scant cups of milk.
• ½ cup of white sugar.
• A little salt.
• A pinch of soda, dissolved in hot water, and stirred into the milk.

Soak the crumbs in the milk. Stir in the eggs beaten light with the sugar, suet, salt, and figs. Beat hard three minutes; pour into a buttered mould and boil two hours and a half. Eat hot with wine sauce.