Curry Soup.

You can, if you dislike the taste of curry, warm up what was left from your mock-turtle soup, just as it is. But you can vary it, agreeably to most palates, by stirring into it, when melted, and almost on the boil, a tablespoonful of curry powder, if there be more than three pints of soup—half as much, should there be but a quart. Wet the powder up in cold water, add to the soup, and cook three minutes.

Stewed Beef.

• 3 lbs. of beef—not too lean—coarse steak or brisket.
• 1 chopped onion.
• Bunch of thyme, sweet marjoram, and summer savory.
• Pepper, salt, parsley.
• ½ teaspoonful of allspice.
• 1 tablespoonful of Worcestershire sauce.
• 1 tablespoonful of browned flour.
• 1 pint of cold water.
• ½ glass of wine.

Cut the meat into strips about an inch long. Cover with a pint of water, and stew gently two hours. The meat should be ready to fall to pieces. Add the onion and herbs cut up fine, the spice, salt and pepper, and stew half an hour, closely covered. Then stir in the browned flour, and when it has thickened, the sauce and wine. Cover the bottom of a deep dish with strips of fried bread, and pour the stew over it. If cooked long and slowly enough, it will be a rich brown mixture, with no hard lumps of meat in it. Save half a cupful of gravy for to-morrow.

Bermuda Potatoes—au Naturel.

Wash and boil in hot salted water, until a fork will easily pierce them. Drain off the water, throw salt over them, and “dry off” upon the range for a few minutes. Peel, and serve whole.

Baked Macaroni.

Break half a pound of macaroni into short pieces; cook in boiling water, salted, twenty minutes. Drain, put a layer into a greased bake-dish; strew thickly with grated cheese, and stick bits of butter over it. Go on in this order until the dish is full, strewing cheese and butter on top. Pour in a cup of milk; bake, covered, thirty minutes; then brown nicely. Serve in the pudding-dish.

White Puffs.

• 2 cups of rich milk.
• Whites of 4 eggs whipped stiff.
• 2 cups prepared flour.
• 1 scant cup of powdered sugar.
• Grated peel of half a lemon.
• A little salt.

Whisk eggs, lemon, and sugar to a méringue, and add alternately with the flour to the milk. The salt should be sifted with the flour. Beat very light, and bake in small, well-buttered tins, or cups. Turn out, sift powdered sugar over them, and eat with custard sauce.

Custard Sauce.

• 2 beaten eggs.
• 1 large cup of sugar.
• 1 scant cup of scalding milk.
• ½ teaspoonful of arrowroot, wet with cold milk.
• 1 tablespoonful of butter.
• ½ teaspoonful of nutmeg.

Rub the butter into the sugar, add the eggs, and beat light. Put in corn-starch and spice; finally, pour upon this mixture, by degrees, the boiling milk. Set within a saucepan of boiling water five minutes, stirring all the while, but do not let it really boil.