Soup Verte.

• 2 lbs. coarse beef, chopped fine.
• 1 turnip.
• 1 onion.
• Celery-seed tied in a bag.
• 1 grated carrot.
• Nearly a quart of spinach leaves.
• 2 lumps of sugar.
• 1 tablespoonful of butter, rubbed in flour.
• Bunch of parsley.
• Pepper and salt.
• A little of yesterday’s pastry, cut into strips—like “noodles.”
• 2 quarts of cold water.

Stew the beef with the celery-seed in a quart of water for two hours, or until the meat is in rags. Strain hard in a bag. Add the other quart of water in which have been simmering, for half an hour, the grated carrot, the spinach cut small, and the other vegetables sliced. Stew all together fifteen minutes; rub entirely through a colander; return to the fire, season; add sugar, chopped parsley, butter and flour; boil up and drop in the noodles, one by one. Simmer ten minutes, and pour out. It is a very good and wholesome soup for the spring-time.

Baked Mutton Cutlets.

Trim neatly and put the bits of bone, skin, etc., on in a pint of cold water to stew down into gravy. Pour a little melted butter upon the cutlets and set over hot water, fifteen minutes. Then dip each in egg, next in rolled cracker, and lay in your dripping-pan with a very little water. Bake rapidly, basting with butter and water. When the gravy has boiled down to one cupful, strain into a saucepan; season with pepper, salt, and tomato catsup. Thicken with browned flour; strain into it the gravy from the dripping-pan; lay the chops carefully in a frying-pan, as being broad and easily managed. Pour over them the gravy, simmer ten minutes; arrange the chops upon a dish, and serve the gravy in a boat.

Hominy Pudding.

• 1 cupful cold boiled hominy—the small-grained kind.
• 2 cups of milk.
• 1 great spoonful of melted butter.
• 1 teaspoonful of white sugar.
• 3 eggs.
• A little salt.

Work the butter into the hominy; then the beaten yolks and sugar; then, by degrees, the milk, and when all are smoothly mixed, the whites. Bake in a buttered pudding-dish.

Potato Cakes.

Make cold mashed potatoes into flat cakes, seasoning well, and flouring all over. Fry to a good brown in dripping. Take up and drain as soon as they are done, and serve hot.

Lettuce.

Wash and pile the best parts in a salad-dish. Pass oil, vinegar, pepper, salt, and powdered sugar to each one and let him season for himself. It is well to do this, once in a while, that the children may learn how to prepare their own salad.

Tapioca Pudding.

• 1 cup of tapioca.
• 1 quart of milk.
• 5 eggs.
• 2 tablespoonfuls of melted butter, and the same of sugar.

Soak the tapioca in cold water three hours; drain off the water, if it be not all absorbed. Soak another hour in the warmed milk. Then, beat eggs and sugar up with the butter, add the milk and tapioca, stir up well from the bottom, after it goes into the oven, and bake in a buttered pudding-dish until firm and nicely browned. Eat warm with sweet sauce. It is also good cold, eaten with sugar and cream.