III.

_Ingredients._—¼ lb. of pipe macaroni, ½ pint of brown gravy No. 436, 6 oz. of grated Parmesan cheese. _Mode._—Wash the macaroni, and boil it in salt and water until quite tender; drain it, and put it into rather a deep dish. Have ready a pint of good brown gravy, pour it hot over the macaroni, and send it to table with grated Parmesan served on a separate dish. When the flavour is liked, a little pounded mace may be added to the water in which the macaroni is boiled; but this must always be sparingly added, as it will impart a very strong flavour. _Time._—1 to 1½ hour to boil the macaroni. _Average cost_, with the gravy and cheese, 1_s._ 3_d._ _Sufficient_ for 3 or 4 persons. _Seasonable_ at any time.

MACARONI, Sweet Pudding.

_Ingredients._—2½ oz. of macaroni, 2 pints, of milk, the rind of ½ lemon, 3 eggs, sugar and grated nutmeg to taste, 2 tablespoonfuls of brandy. _Mode._—Put the macaroni, with a pint of the milk, into a saucepan with the lemon-peel, and let it simmer gently until the macaroni is tender: then put it into a pie-dish without the peel; mix the other pint of milk with the eggs; stir these well together, adding the sugar and brandy, and pour the mixture over the macaroni. Grate a little nutmeg over the top, and bake in a moderate oven for ½ hour. To make this pudding look nice, a paste should be laid round the edges of the dish, and, for variety, a layer of preserve or marmalade may be placed on the macaroni: in this case, omit the brandy. _Time._—1 hour to simmer the macaroni; ½ hour to bake the pudding. _Average cost_, 11_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

MACARONI SOUP.

_Ingredients._—3 oz. of macaroni, a piece of butter the size of a walnut, salt to taste, 2 quarts of clear stock. _Mode._—Throw the macaroni and butter into boiling water, with a pinch of salt, and simmer for ½ an hour. When it is tender, drain and cut it into thin rings or lengths, and drop it into the boiling stock. Stew gently for 15 minutes, and serve grated Parmesan cheese with it. _Time._—¾ to 1 hour. _Average cost_, 1_s._ per quart. _Seasonable_ all the year. _Sufficient_ for 8 persons.

MACARONI, a Sweet Dish of.

_Ingredients._—¼ lb. of macaroni, 1½ pint of milk, the rind of ½ lemon, 3 oz. of lump sugar, ¾ pint of custard. _Mode._—Put the milk into a saucepan, with the lemon-peel and sugar; bring it to the boiling-point, drop in the macaroni, and let it gradually swell over a gentle fire, but do not allow the pipes to break. The form should be entirely preserved; and, though tender, should be firm, and not soft, with no part beginning to melt. Should the milk dry away before the macaroni is sufficiently swelled, add a little more. Make a custard, place the macaroni on a dish, and pour the custard over the hot macaroni; grate over it a little nutmeg, and, when cold, garnish the dish with slices of candied citron. _Time._—From 40 to 50 minutes to swell the macaroni. _Average cost_, with the custard, 1_s._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

MACAROONS.

_Ingredients._—½ lb. of sweet almonds, ½ lb. of sifted loaf sugar, the whites of three eggs, wafer paper. _Mode._—Blanch, skin and dry the almonds, and pound them well with a little orange flower or plain water, then add the sifted sugar and the whites of the eggs, which should be beaten to a stiff froth, and mix all the ingredients well together. When the paste looks soft, drop it at equal distances from a biscuit syringe on to sheets of wafer paper: put a strip of almond on the top of each; strew some syrup over, and bake the macaroons in rather a slow oven, of a light brown colour. When hard and set, they are done. They must not be allowed to get very brown, as that would spoil their appearance. If the cakes when baked, appear heavy, add a little more white of egg, which should be well whisked up before it is added to the other ingredients. _Time._—From 15 to 20 minutes. _Average cost_, 1_s._ 8_d._ per lb.

MACKEREL.

In choosing this fish, purchasers should, to a great extent, be regulated by the brightness of its appearance. If it has a transparent, silvery hue, the flesh is good; but if it be red about the head, it is stale.

MACKEREL, Baked.

_Ingredients._— 4 middling-sized mackerel, a nice delicate forcemeat, 3 oz. of butter; pepper and salt to taste. _Mode._—Clean the fish, take out the roes, and fill up with forcemeat, and sew up the slit. Flour, and put them in a dish, heads and tails alternately, with the roes; and, between each layer, put some little pieces of butter, and pepper and salt. Bake for ½ an hour, and either serve with plain melted butter or a _maître d’hôtel_ sauce. _Time._—½ hour. _Average cost_ for this quantity, 1_s._ 10_d._ _Seasonable_ from April to July. _Sufficient_ for 6 persons.

_Note._—Baked mackerel may be dressed in the same way as baked herrings, and may also be stewed in wine.

MACKEREL, Boiled.

_Ingredients._—¼ lb. of salt to each gallon of water. _Mode._—Cleanse the inside of the fish thoroughly, and lay it in the kettle with sufficient water to cover it with salt as above; bring it gradually to boil, skim well, and simmer gently till done; dish them on a hot napkin, heads and tails alternately, and garnish with fennel. Fennel sauce and plain melted butter are the usual accompaniments to boiled mackerel; but caper or anchovy sauce is sometimes served with it. _Time._—After the water boils, 10 minutes; for large mackerel, allow more time. _Average cost_, from 4_d._ _Seasonable_ from April to July.

_Note._—When variety is desired, fillet the mackerel, boil it, and pour over parsley and butter; send some of this, besides, in a tureen.

MACKEREL, Broiled.

_Ingredients._—Pepper and salt to taste, a small quantity of oil. _Mode._—Mackerel should never be washed when intended to be broiled, but merely wiped very clean and dry, after taking out the gills and insides. Open the back, and put in a little pepper, salt, and oil; broil it over a clear fire, turn it over on both sides, and also on the back. When sufficiently cooked, the flesh can be detached from the bone, which will be in about 10 minutes for a small mackerel. Chop a little parsley, work it up in the butter with pepper and salt to taste, and a squeeze of lemon-juice, and put it in the back. Serve before the butter is quite melted, with a _maître d’hôtel_ sauce in a tureen. _Time._—Small mackerel 10 minutes. _Average cost_, from 4_d._ _Seasonable_ from April to July.

MACKEREL, Fillets of.

_Ingredients._—2 large mackerel, 1 oz. butter, 1 small bunch of chopped herbs, 3 tablespoonfuls of medium stock, 3 tablespoonfuls of béchamel; salt, cayenne, and lemon-juice to taste. _Mode._—Clean the fish, and fillet it; scald the herbs, chop them fine, and put them with the butter and stock into a stewpan. Lay in the mackerel, and simmer very gently for 10 minutes; take them out, and put them on a hot dish. Dredge in a little flour, add the other ingredients, give one boil, and pour it over the mackerel. _Time._—20 minutes. _Average cost_ for this quantity, 1_s._ 6_d._ _Seasonable_ from April to July. _Sufficient_ for 4 persons.

_Note._—Fillets of mackerel may be covered with egg and bread-crumbs, and fried of a nice brown. Serve with _maître d’hôtel_ sauce and plain melted butter.

MACKEREL, Pickled.

_Ingredients._—12 peppercorns, 2 bay-leaves, ½ pint of vinegar, 4 mackerel. _Mode._—Boil the mackerel, and lay them in a dish; take half the liquor they were boiled in; add as much vinegar, peppercorns, and bay-leaves; boil for 10 minutes, and when cold, pour over the fish. _Time._—½ hour. _Average cost_, 1_s._ 6_d._

MACKEREL, Potted.

_Ingredients._—Mackerel, a blade of mace, cayenne, salt, and 2 oz. or more butter, according to the quantity of mackerel. _Mode._—Any remains of cooked mackerel may be potted as follows; pick it well from the bones, break it into very small pieces, and put into a stewpan with the butter, pounded mace, and other ingredients; warm it thoroughly, but do not let it boil; press it into potting pots and pour clarified butter over it.

MAIGRE SOUP (i.e., Soup without Meat).

_Ingredients._—6 oz. butter, 6 onions sliced, 4 heads of celery, 2 lettuces, a small bunch of parsley, 2 handfuls of spinach, 3 pieces of bread-crust, 2 blades of mace, salt and pepper to taste, the yolks of 2 eggs, 3 teaspoonfuls of vinegar, 2 quarts of water. _Mode._—Melt the butter in a stewpan, and put in the onions to stew gently for 3 or 4 minutes; then add the celery, spinach, lettuces, and parsley, cut small. Stir the ingredients well for 10 minutes. Now put in the water, bread, seasoning, and mace. Boil gently for 1½ hour, and, at the moment of serving, beat in the yolks of the eggs and the vinegar, but do not let it boil, or the eggs will curdle. _Time._—2 hours. _Average cost_, 6_d._ per quart. _Seasonable_ all the year. _Sufficient_ for 8 persons.

MAIZE, Boiled.

_Ingredients._—The ears of young and green Indian wheat; to every ½ gallon of water allow 1 heaped tablespoonful of salt. _Mode._—This vegetable, which makes one of the most delicious dishes, brought to table, is unfortunately very rarely seen in Britain; and we wonder that, in the gardens of the wealthy, it is not invariably cultivated. Our sun, it is true, possesses hardly power sufficient to ripen maize; but, with well-prepared ground, and in a favourable position, it might be sufficiently advanced by the beginning of autumn to serve as a vegetable. The outside sheath being taken off and the waving fibres removed, let the ears be placed in boiling water, where they should remain for about 25 minutes (a longer time may be necessary for larger ears than ordinary); and, when sufficiently boiled and well drained, they may be sent to table whole, and with a piece of toast underneath them. Melted butter should be served with them. _Time._—25 to 35 minutes. _Average cost._—Seldom bought. _Sufficient_ 1 ear for each person. _Seasonable_ in autumn.

MALT WINE.

_Ingredients._—5 gallons of water, 28 lbs. of sugar, 6 quarts of sweet-wort, 6 quarts of tun, 3 lbs. of raisins,; ½ lb. of candy, 1 pint of brandy. _Mode._—Boil the sugar and water together for 10 minutes; skim it well, and put the liquor into a convenient-sized pan or tub. Allow it to cool; then mix it with the sweet-wort and tun. Let it stand for 3 days, then put it into a barrel; here it will work or ferment for another three days or more; then bung up the cask, and keep it undisturbed for 2 or 3 mouths. After this, add the raisins (whole), the candy, and brandy, and, in 6 months’ time, bottle the wine off. Those who do not brew, may procure the sweet-wort and tun from any brewer. Sweet-wort is the liquor that leaves the mash of malt before it is boiled with the hops; tun is the new beer after the whole of the brewing operation has been completed. _Time._—To be boiled 10 minutes; to stand 3 days after mixing; to ferment 3 days; to remain in the cask 2 months before the raisins are added; bottle 6 months after. _Seasonable._—Make this in March or October.

MANNA KROUP PUDDING.

_Ingredients._—3 tablespoonfuls of manna kroup, 12 bitter almonds, 1 pint of milk, sugar to taste, 3 eggs. _Mode._—Blanch and pound the almonds in a mortar; mix them with the manna kroup; pour over these a pint of boiling milk, and let them steep for about ¼ hour. When nearly cold, add sugar and the well-beaten eggs; mix all well together; put the pudding into a buttered dish, and bake for ½ hour. _Time._—½ hour. _Average cost_, 8_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

MARCH—BILLS OF FARE.

Dinner for 18 persons.

_First Course._

Turtle or Mock Turtle Soup, removed by Salmon and dressed Cucumber.

Red Mullet. Vase of Fillets of Whitings. Flowers.

Spring Soup, removed by Boiled Turbot and Lobster Sauce.

_Entrées._

Fricasseed Chicken.

Vol-au-Vent. Vase of Flowers. Compôte of Pigeons.

Larded Sweetbreads.

_Second Course._

Fore-quarter of Lamb.

Braised Capon.

Boiled Tongue, Vase of Ham. garnished. Flowers.

Roast Fowls.

Rump of Beef à la Jardinière.

_Third Course._

Apricot Guinea-Fowls, larded, Rhubarb Tartlets. removed by Tart. Cabinet Pudding.

Custards. Wine Jelly. Jelly, in glasses. Vase of Flowers.

Italian Cream.

Ducklings, Damson removed by Cheesecakes. Tart. Nesselrode Pudding.

Dessert and Ices.

Dinner for 12 persons.

_First Course._—White soup; clear gravy soup; boiled salmon, shrimp sauce, and dressed cucumber; baked mullets in paper cases. _Entrées._—Filet de bœuf and Spanish sauce; larded sweetbreads; rissoles; chicken patties. _Second Course._—Roast fillet of veal and Béchamel sauce; boiled leg of lamb; roast fowls, garnished with water-cresses; boiled ham, garnished with carrots and mashed turnips; vegetables—sea-kale, spinach, or brocoli. _Third Course._—Two ducklings; guinea-fowl, larded; orange jelly; Charlotte Russe; coffee cream; ice pudding; macaroni with Parmesan cheese; spinach, garnished with croûtons; dessert and ices.

Dinner for 10 persons.

_First Course._—Macaroni soup; boiled turbot and lobster sauce; salmon cutlets. _Entrées._—Compôte of pigeons; mutton cutlets and tomato sauce. _Second Course._—Roast lamb; boiled half calf’s head, tongue, and brains; boiled bacon-cheek, garnished with spoonsfuls of spinach; vegetables. _Third Course._—Ducklings; plum-pudding; ginger cream; trifle; rhubarb tart; cheesecakes; fondues, in cases; dessert and ices.

Dinner for 8 persons.

_First Course._—Calf’s-head soup; brill and shrimp sauce; broiled mackerel à la Maître d’Hôtel. _Entrées._—Lobster cutlets; calf’s liver and bacon, aux fines herbes. _Second Course._—Roast loin of veal; two boiled fowls à la Béchamel; boiled knuckle of ham; vegetables—spinach or brocoli. _Third Course._—Wild ducks; apple custards; blancmange; lemon jelly; jam sandwiches; ice pudding; potatoes à la Maître d’Hôtel; dessert and ices.

Dinner for 6 persons.

_First Course._—Vermicelli soup; soles à la Crême. _Entrées._—Veal cutlets; small vols-au-vent. _Second Course._—Small saddle of mutton; half calf’s head; boiled bacon-cheek, garnished with Brussels sprouts. _Third Course._—Cabinet pudding; orange jelly; custards, in glasses; rhubarb tart; lobster salad; dessert.

* * * * *

_First Course._—Julienne soup; baked mullets. _Entrées._—Chicken cutlets; oyster patties. _Second Course._—Roast lamb and mint sauce; boiled leg of pork; pease pudding; vegetables. _Third Course._—Ducklings; Swiss cream; lemon jelly; cheesecakes; rhubarb tart; macaroni; dessert.

* * * * *

_First Course._—Oyster soup; boiled salmon and dressed cucumber. _Entrées._—Rissoles; fricasseed chicken. _Second Course._—Boiled leg of mutton, caper sauce; roast fowls, garnished with water-cresses; vegetables. _Third Course._—Charlotte aux pommes; orange jelly; lemon cream; soufflé of arrowroot; sea-kale; dessert.

* * * * *

_First Course._—Ox-tail soup; boiled mackerel. _Entrées._—Stewed mutton kidneys; minced veal and oysters. _Second Course._—Stewed shoulder of veal; roast ribs of beef and horseradish sauce; vegetables. _Third Course._—Ducklings; tartlets of strawberry jam; cheesecakes; Gâteau de Riz; carrot pudding; sea-kale; dessert.

MARCH, Plain Family Dinners for.

_Sunday._—1. Boiled ½ calf’s head, pickled pork, the tongue on a small dish with the brains round it; mutton cutlets and mashed potatoes. 2. Plum tart made with bottled fruit, baked custard pudding, Baroness pudding.

_Monday._—1. Roast shoulder of mutton and onion sauce, brocoli, baked potatoes. 2. Slices of Baroness pudding warmed, and served with sugar sprinkled over Cheesecakes.

_Tuesday._—1. Mock turtle soup, made with liquor that calf’s head was boiled in, and the pieces of head. 2. Hashed mutton, rump-steaks and oyster sauce. 3. Boiled plum-pudding.

_Wednesday._—1. Fried whitings, melted butter, potatoes. 2. Boiled beef, suet dumplings, carrots, potatoes, marrow-bones. 3. Arrowroot blancmange, and stewed rhubarb.

_Thursday._—1. Pea-soup made from liquor that beef was boiled in. 2. Stewed rump-steak, cold beef, mashed potatoes. 3. Rolled jam pudding.

_Friday._—1. Fried soles, melted butter, potatoes. 2. Roast loin of mutton, brocoli, potatoes, bubble-and-squeak. 3. Rice pudding.

_Saturday._—1. Rump-steak pie, haricot mutton made with remains of cold loin. 2. Pancakes, ratafia pudding.

* * * * *

_Sunday._—1. Roast fillet of veal, boiled ham, spinach and potatoes. 2. Rhubarb tart, custards in glasses, bread-and-butter pudding.

_Monday._—1. Baked soles, potatoes. 2. Minced veal and rump-steak pie. 3. Somersetshire dumplings with the remains of custards poured round them; marmalade tartlets.

_Tuesday._—1. Gravy soup. 2. Boiled leg of mutton, mashed turnips, suet dumplings, caper sauce, potatoes, veal rissoles made with remains of fillet of veal. 3. Cheese.

_Wednesday._—1. Stewed mullet. 2. Roast fowls, bacon, gravy, and bread sauce, mutton pudding, made with a few slices of the cold meat and the addition of two kidneys. 3. Baked lemon pudding.

_Thursday._—1. Vegetable soup made with liquor that the mutton was boiled in, and mixed with the remains of gravy soup. 2. Roast ribs of beef, Yorkshire pudding, horseradish sauce, brocoli and potatoes. 3. Apple pudding or macaroni.

_Friday._—1. Stewed eels, pork cutlets, and tomato sauce. 2. Cold beef, mashed potatoes. 3. Plum tart made with bottled fruit.

_Saturday._—1. Rump-steak-and-kidney pudding, broiled beef-bones, greens and potatoes. 2. Jam tartlets made with pieces of paste from plum tart, baked custard pudding.

MARCH, Things in Season.

_Fish._—Barbel, brill, carp, crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, plaice, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting.

_Meat._—Beef, house lamb, mutton, pork, veal.

_Poultry._—Capons, chickens, ducklings, tame and wild pigeons, pullets with eggs, turkeys, wild-fowl, though now not in full season.

_Game._—Grouse, hares, partridges, pheasants, snipes, woodcock.

_Vegetables._—Beetroot, brocoli (purple and white), Brussels sprouts, cabbages, carrots, celery, chervil, cresses, cucumbers (forced), endive, kidney-beans, lettuces, parsnips, potatoes, savoys, sea-kale, spinach, turnips,—various herbs.

_Fruit._—Apples (golden and Dutch pippins), grapes, medlars, nuts, oranges, pears (Bon Chrétien), walnuts, dried fruits (foreign), such as almonds and raisins; French and Spanish plums; prunes, figs, dates, crystallized preserves.

MARMALADE AND VERMICELLI PUDDING.

_Ingredients._—1 breakfast-cupful of vermicelli, 2 tablespoonfuls of marmalade, ¼ lb. of raisins, sugar to taste, 3 eggs, milk. _Mode._—Pour some boiling milk on the vermicelli, and let it remain covered for 10 minutes; then mix with it the marmalade, stoned raisins, sugar, and beaten eggs. Stir all well together, put the mixture into a buttered mould, boil for 1½ hour, and serve with custard sauce. _Time._—1½ hour. _Average cost_, 1_s._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

MARROW-BONES, Boiled.

_Ingredients._—Bones, a small piece of common paste, a floured cloth. _Mode._—Have the bones neatly sawed into convenient sizes, and cover the ends with a small piece of common crust, made with flour and water. Over this tie a floured cloth, and place the bones upright in a saucepan of boiling water, taking care there is sufficient to cover them. Boil them for 2 hours, remove the cloth and paste, and serve them upright on a napkin with dry toast. Many persons clear the marrow from the bones after they are cooked, spread it over a slice of toast and add a seasoning of pepper: when served in this manner, it must be very expeditiously sent to table, as it so soon gets cold. _Time._—2 hours. _Seasonable_ at any time.

_Note._—Marrow-bones may be baked after preparing them as in the preceding recipe; they should be laid in a deep dish, and baked for 2 hours.

MARROW DUMPLINGS, to serve with Roast Meat, in Soup, with Salad, &c.

(_German Recipe._)

_Ingredients._—1 oz. of beef marrow, 1 oz. of butter, 2 eggs, 2 penny rolls, 1 teaspoonful of minced onion, 1 teaspoonful of minced parsley, salt and grated nutmeg to taste. _Mode._—Beat the marrow and butter together to a cream; well whisk the eggs, and add these to the other ingredients. When they are well stirred, put in the rolls, which should previously be well soaked in boiling milk, strained, and beaten up with a fork. Add the remaining ingredients, omitting the minced onion where the flavour is very much disliked, and form the mixture into small round dumplings. Drop these into boiling broth, and let them simmer for about 20 minutes or ½ hour. They may be served in soup, with roast meat, or with salad, as in Germany, where they are more frequently sent to table than in this country. They are very good. _Time._—20 minutes to ½ hour. _Average cost_, 6_d._ _Sufficient_ for 7 or 8 dumplings. _Seasonable_ at any time.

MARROW PUDDING, Baked or Boiled.

_Ingredients._—½ pint of bread-crumbs, 1½ pint of milk, 6 oz. of marrow, 4 eggs, ¼ lb. of raisins or currants, or 2 oz. of each; sugar and grated nutmeg to taste. _Mode._—Make the milk boiling, pour it hot on to the bread-crumbs, and let these remain covered for about ½ hour; shred the marrow, beat up the eggs, and mix these with the bread-crumbs; add the remaining ingredients, beat the mixture well, and either put it into a buttered mould and boil it for 2½ hours, or put it into a pie-dish edged with puff-paste, and bake for rather more than ¾ hour. Before sending it to table, sift a little pounded sugar over, after being turned out of the mould or basin. _Time._—2½ hours to boil, ¾ hour to bake. _Average cost_, 1_s._ 2_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

MAY—BILLS OF FARE.

Dinner for 18 persons.

_First Course._

Asparagus Soup, removed by Salmon and Lobster Sauce. Fried Filleted Fillets of Mackerel, Soles. Vase of Flowers. à la Maître d’Hôtel.

Ox-tail Soup, removed by Brill & Shrimp Sauce.

_Entrées._

Lamb Cutlets and Cucumbers.

Lobster Pudding. Curried Fowl. Vase of Flowers.

Veal Ragoût.

_Second Course._

Saddle of Lamb.

Raised Pie. Roast Fowls. Boiled Capon and Vase of Flowers. White Sauce.

Braised Ham.

Roast Veal.

_Third Course._

Almond Goslings, Lobster Cheesecakes. removed by Salad. College Puddings.

Noyeau Jelly.

Italian Vase of Charlotte à la Cream. Flowers. Parisienne.

Inlaid Jelly.

Plover’s Ducklings, Eggs. removed by Tartlets. Nesselrode Pudding.

Dessert and Ices.

Dinner for 12 persons.

_First Course._—White soup; asparagus soup; salmon cutlets; boiled turbot and lobster sauce. _Entrées._—Chicken vol-au-vent; lamb cutlets and cucumbers; fricandeau of veal; stewed mushrooms. _Second Course._—Roast lamb; haunch of mutton; boiled and roast fowls; vegetables. _Third Course._—Ducklings; goslings; Charlotte Russe; Vanilla cream; gooseberry tart; custards; cheesecakes; cabinet pudding and iced pudding; dessert and ices.

Dinner for 10 persons.

_First Course._—Spring soup; salmon à la Genévése; red mullet. _Entrées._—Chicken vol-au-vent; calf’s liver and bacon aux fines herbes. _Second Course._—Saddle of mutton; half calf’s head, tongue, and brains; braised ham; asparagus. _Third Course._—Roast pigeons; ducklings; sponge-cake pudding; Charlotte à la vanille; gooseberry tart; cream; cheesecakes; apricot-jam tart; dessert and ices.

Dinner for 8 persons.

_First Course._—Julienne soup; brill and lobster sauce; fried fillets of mackerel. _Entrées._—Lamb cutlets and cucumbers; lobster patties. _Second Course._—Roast fillet of veal; boiled leg of lamb; asparagus. _Third Course._—Ducklings; gooseberry tart; custards; fancy pastry; soufflé; dessert and ices.

Dinner for 6 persons.

_First Course._—Vermicelli soup; boiled salmon and anchovy sauce. _Entrées._—Fillets of beef and tomato sauce; sweetbreads. _Second Course._—Roast lamb; boiled capon; asparagus. _Third Course._—Ducklings; cabinet pudding; compôte of gooseberries; custards in glasses; blancmange; lemon tartlets; fondue; dessert.

* * * * *

_First Course._—Macaroni soup; boiled mackerel à la maître d’hôtel; fried smelts. _Entrées._—Scollops of fowl; lobster pudding. _Second Course._—Boiled leg of lamb and spinach; roast sirloin of beef and horseradish sauce; vegetables. _Third Course._—Roast leveret; salad; soufflé of rice; ramakins; strawberry-jam tartlets; orange jelly; dessert.

* * * * *

_First Course._—Julienne soup; trout with Dutch sauce; salmon cutlets. _Entrées._—Lamb cutlets and mushrooms; vol-au-vent of chicken. _Second Course._—Roast lamb; calf’s head à la tortue; vegetables. _Third Course._—Spring chickens; iced pudding; Vanilla cream; clear jelly; tartlets; cheesecakes; dessert.

* * * * *

_First Course._—Soup à la reine; crimped trout and lobster sauce; baked whitings aux fines herbes. _Entrées._—Braised mutton cutlets and cucumbers; stewed pigeons. _Second Course._—Roast fillet of veal; bacon-cheek and greens; fillet of beef à la jardinière. _Third Course._—Ducklings; soufflé à la vanille; compôte of oranges; meringues; gooseberry tart; fondue; dessert.

MAY, Plain Family Dinners for.

_Sunday._—1. Vegetable soup. 2. Saddle of mutton, asparagus and potatoes. 3. Gooseberry tart, custards.

_Monday._—1. Fried whitings, anchovy sauce. 2. Cold mutton, mashed potatoes, stewed veal. 3. Fig pudding.

_Tuesday._—1. Haricot mutton, made from remains of cold mutton, rump-steak pie. 2. Macaroni.

_Wednesday._—1. Roast loin of veal and spinach, boiled bacon, mutton cutlets and tomato sauce. 2. Gooseberry pudding and cream.

_Thursday._—1. Spring soup. 2. Roast leg of lamb, mint sauce, spinach, curried veal and rice. 3. Lemon pudding.

_Friday._—1. Boiled mackerel and parsley-and-butter. 2. Stewed rump-steak, cold lamb and salad. 3. Baked gooseberry pudding.

_Saturday._—1. Vermicelli. 2. Rump-steak pudding, lamb cutlets, and cucumbers. 3. Macaroni.

* * * * *

_Sunday._—1. Boiled salmon and lobster or caper sauce. 2. Roast lamb, mint sauce, asparagus, potatoes. 3. Plum-pudding, gooseberry tart.

_Monday._—1. Salmon warmed in remains of lobster sauce and garnished with croûtons. 2. Stewed knuckle of veal and rice, cold lamb and dressed cucumber. 3. Slices of pudding warmed, and served with sugar sprinkled over. Baked rice pudding.

_Tuesday._—1. Roast ribs of beef, horseradish sauce, Yorkshire pudding, spinach and potatoes. 2. Boiled lemon pudding.

_Wednesday._—1. Fried soles, melted butter. 2. Cold beef and dressed cucumber or salad, veal cutlets and bacon. 3. Baked plum-pudding.

_Thursday._—1. Spring soup. 2. Calf’s liver and bacon, broiled beef-bones, spinach and potatoes. 3. Gooseberry tart.

_Friday._—1. Roast shoulder of mutton, baked potatoes, onion sauce, spinach. 2. Currant dumplings.

_Saturday._—1. Broiled mackerel, fennel sauce or plain melted butter. 2. Rump-steak pie, hashed mutton, vegetables. 3. Baked arrowroot pudding.

MAY, Things in Season.

_Fish._—Carp, chub, crabs, crayfish, dory, herrings, lobsters, mackerel, red and gray mullet, prawns, salmon, shad, smelts, soles, trout, turbot.

_Meat._—Beef, lamb, mutton, veal.

_Poultry._—Chickens, ducklings, fowls, green geese, leverets, pullets, rabbits.

_Vegetables._—Asparagus, beans, early cabbages, carrots, cauliflowers, cresses, cucumbers, lettuces, pease, early potatoes, salads, sea-kale,—various herbs.

_Fruit._—Apples, green apricots, cherries, currants for tarts, gooseberries, melons, pears, rhubarb, strawberries.

MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other cold Dishes.

_Ingredients._—The yolks of 2 eggs, 6 tablespoonfuls of salad oil, 4 tablespoonfuls of vinegar, salt and white pepper to taste, 1 tablespoonful of white stock, 2 tablespoonfuls of cream. _Mode._—Put the yolks of the eggs into a basin, with a seasoning of pepper and salt; have ready the above quantities of oil and vinegar, in separate vessels; add them _very gradually_ to the eggs; continue stirring and rubbing the mixture with a wooden spoon, as herein consists the secret of having a nice smooth sauce. It cannot be stirred too frequently, and it should be made in a very cool place, or, if ice is at hand, it should be mixed over it. When the vinegar and oil are well incorporated with the eggs, add the stock and cream, stirring all the time, and it will then be ready for use.

For a fish Mayonnaise, this sauce may be coloured with lobster-spawn, pounded; and for poultry or meat, where variety is desired, a little parsley-juice may be used to add to its appearance. Cucumber, tarragon, or any other flavoured vinegar, may be substituted for plain, where they are liked. _Average cost_, for this quantity, 7_d._ _Sufficient_ for a small salad.

_Note._—In mixing the oil and vinegar with the eggs, put in first a few drops of oil, and then a few drops of vinegar, never adding a large quantity of either at one time. By this means, you can be more certain of the sauce not curdling. Patience and practice, let us add, are two essentials for making this sauce good.

MELONS.

This fruit is rarely preserved or cooked in any way, but is sent whole to table on a dish garnished with leaves or flowers, as fancy dictates. A border of any other kind of small fruit, arranged round the melon, has a pretty effect, the colour of the former contrasting nicely with the melon. Plenty of pounded sugar should be served with it; and the fruit should be cut lengthwise, in moderate-sized slices. In America, it is frequently eaten with pepper and salt. _Average cost._—English, in full season, 3_s._ 6_d._ to 5_s._ each; when scarce, 10_s._ to 15_s._; _seasonable_, June to August. French, 2_s._ to 3_s._ 6_d._ each; _seasonable_, June and July. Dutch, 9_d._ to 2_s._ each; _seasonable_, July and August.

MERINGUES.

_Ingredients._—½ lb. of pounded sugar, the whites of 4 eggs. _Mode._—Whisk the whites of the eggs to a stiff froth, and, with a wooden spoon, stir in _quickly_ the pounded sugar; and have some boards thick enough to put in the oven to prevent the bottom of the meringues from acquiring too much colour. Cut some strips of paper about 2 inches wide; place this paper on the board, and drop a tablespoonful at a time of the mixture on the paper, taking care to let all the meringues be the same size. In dropping it from the spoon, give the mixture the form of an egg, and keep the meringues about 2 inches apart from each other on the paper. Strew over them some sifted sugar, and bake in a moderate oven for ½ hour. As soon as they begin to colour, remove them from the oven; take each slip of paper by the two ends, and turn it gently on the table, and, with a small spoon, take out the soft part of each meringue. Spread some clean paper on the board, turn the meringues upside down, and put them into the oven to harden and brown on the other side. When required for table, fill them with whipped cream, flavoured with liqueur or vanilla, and sweetened with pounded sugar. Join two of the meringues together, and pile them high in the dish, as shown in the annexed drawing. To vary their appearance, finely-chopped almonds or currants may be strewn over them before the sugar is sprinkled over; and they may be garnished with any bright-coloured preserve. Great expedition is necessary in making this sweet dish; as, if the meringues are not put into the oven as soon as the sugar and eggs are mixed, the former melts, and the mixture would run on the paper, instead of keeping its egg-shape. The sweeter the meringues are made, the crisper will they be; but, if there is not sufficient sugar mixed with them, they will most likely be tough. They are sometimes coloured with cochineal; and, if kept well covered in a dry place, will remain good for a month or six weeks. _Time._—Altogether, about ½ hour. _Average cost_, with the cream and flavouring, 1_s._ _Sufficient_ to make 2 dozen meringues. _Seasonable_ at any time.

[Illustration: MERINGUES.]

MILK.

Milk, when of good quality, is of an opaque white colour: the cream always comes to the top; the well-known milky odour is strong; it will boil without altering its appearance in these respects; the little bladders which arise on the surface will renew themselves if broken by the spoon. To boil milk is, in fact, the simplest way of testing its quality. The commonest adulterations of milk are not of a hurtful character. It is a good deal thinned with water, and sometimes thickened with a little starch, or coloured with yolk of egg, or even saffron; but these processes have nothing murderous in them.

MILK AND CREAM, to keep, in hot Weather.

When the weather is very warm, and it is very difficult to prevent milk from turning sour and spoiling the cream, it should be scalded, and it will then remain good for a few hours. It must on no account be allowed to boil, or there will be a skin instead of a cream upon the milk; and the slower the process the safer will it be. A very good plan to scald milk, is to put the pan that contains it into a saucepan or wide kettle of boiling water. When the surface looks thick, the milk is sufficiently scalded, and it should then be put away in a cool place in the same vessel that it was scalded in. Cream may be kept for 24 hours, if scalded without sugar; and by the addition of the latter ingredient, it will remain good double the time, if kept in a cool place. All pans, jugs, and vessels intended for milk, should be kept beautifully clean, and well scalded before the milk is put in, as any negligence in this respect may cause large quantities of it to be spoiled; and milk should never be kept in vessels of zinc or copper. Milk may be preserved good in hot weather, for a few hours, by placing the jug which contains it in ice, or very cold water; or a pinch of bicarbonate of soda may be introduced into the liquid.

MILK AND CREAM, Separation of.

If it be desired that the milk should be freed entirely from cream, it should be poured into a very shallow broad pan or dish, not more than 1½ inch deep, as cream cannot rise through a great depth of milk. In cold and wet weather, milk is not so rich as it is in summer and warm weather, and the morning’s milk is always richer than the evening’s. The last-drawn milk of each milking, at all times and seasons, is richer than the first-drawn, and on that account should be set apart for cream. Milk should be shaken as little as possible when carried from the cow to the dairy, and should be poured into the pans very gently. Persons not keeping cows, may always have a little cream, provided the milk they purchase be pure and unadulterated. As soon as it comes in, it should be poured into very shallow open pie-dishes, and set by in a very cool place, and in 7 or 8 hours a nice cream should have risen to the surface.

MILK AND CREAM, Substitute for, in Tea and Coffee.

_Ingredients._—1 new laid egg to every large breakfast-cupful of tea or coffee. _Mode._—Beat up the whole of the egg in a basin, put it into a cup, and pour over it the tea or coffee quite hot, stirring all the time to prevent the egg from curdling. In point of nourishment, both tea and coffee are much improved by this addition. _Sufficient._—1 egg to every large breakfast-cupful of tea or coffee.

MILK SOUP (a nice Dish for Children).

_Ingredients._—2 quarts of milk, 1 saltspoonful of salt, 1 teaspoonful of powdered cinnamon, 3 teaspoonfuls of pounded sugar, or more if liked, 4 thin slices of bread, the yolks of 6 eggs. _Mode._—Boil the milk with the salt, cinnamon, and sugar; lay the bread in a deep dish, pour over it a little of the milk, and keep it hot over a stove, without burning. Beat up the yolks of the eggs, add them to the milk, and stir it over the fire till it thickens. Do not let it curdle. Pour it upon the bread, and serve. _Time._—¾ of an hour. _Average cost_, 8_d._ per quart. _Seasonable_ all the year. _Sufficient_ for 10 children.

MINCE PIES.

_Ingredients._—Good puff-paste, mincemeat. _Mode._—Make some good puff-paste by recipe; roll it out to the thickness of about ¼ inch, and line some good-sized patty-pans with it; fill them with mincemeat, cover with the paste, and cut it off all round close to the edge of the tin. Put the pies into a brisk oven, to draw the paste up, and bake for 25 minutes, or longer, should the pies be very large; brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth; sprinkle over pounded sugar, and put them into the oven for a minute or two, to dry the egg; dish the pies on a white d’oyley, and serve hot. They may be merely sprinkled with pounded sugar instead of being glazed, when that mode is preferred. To re-warm them, put the pies on the patty-pans, and let them remain in the oven for 10 minutes or ¼ hour, and they will be almost as good as if freshly made. _Time._—25 to 30 minutes; 10 minutes to re-warm them. _Average cost_, 4_d._ each. _Sufficient_—½ lb. of paste for 4 pies. _Seasonable_ at Christmas time.

[Illustration: MINCE PIES.]

MINCEMEAT.

_Ingredients._—2 lbs. of raisins, 3 lbs. of currants, 1½ lb. of lean beef, 3 lbs. of beef suet, 2 lbs. of moist sugar, 2 oz. of citron, 2 oz. of candied lemon-peel, 2 oz. of candied orange-peel, 1 large nutmeg, 1 pottle of apples, the rind of 2 lemons, the juice of 1, ½ pint of brandy. _Mode._—Stone and _cut_ the raisins once or twice across, but do not chop them; wash, dry, and pick the currants free from stalks and grit, and mince the beef and suet, taking care that the latter is chopped very fine; slice the citron and candied peel, grate the nutmeg, and pare, core, and mince the apples; mince the lemon-peel, strain the juice, and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended; press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight. If an additional quantity of spice be preferred, add ½ teaspoonful of pounded mace, and the same of pounded allspice. We, however, prefer the mincemeat without the latter ingredients, and can vouch for its excellence. _Average cost_ for this quantity, 8_s._ _Seasonable._—Make this about the beginning of December.

MINCEMEAT, Excellent.

_Ingredients._—3 large lemons, 3 large apples, 1 lb. of stoned raisins, 1 lb. of currants, 1 lb. of suet, 2 lbs. of moist sugar, 1 oz. of sliced candied citron, 1 oz. of sliced candied orange-peel, and the same quantity of lemon-peel, 1 teacupful of brandy, 2 tablespoonfuls of orange marmalade. _Mode._—Grate the rinds of the lemons; squeeze out the juice, strain it, and boil the remainder of the lemons until tender enough to pulp or chop very finely. Then add to this pulp the apples, which should be baked, and their skins and cores removed; put in the remaining ingredients one by one, and, as they are added, mix everything very thoroughly together. Put the mincemeat into a stone jar with a closely-fitting lid, and in a fortnight it will be ready for use. _Seasonable._—This should be made the first or second week in December.

MINT SAUCE, to serve with Roast Lamb.

_Ingredients._—4 dessertspoonfuls of chopped mint, 2 dessertspoonfuls of pounded white sugar, ¼ pint of vinegar. _Mode._—Wash the mint, which should be young and fresh-gathered, free from grit; pick the leaves from the stalks, mince them very fine, and put them into a tureen; add the sugar and vinegar, and stir till the former is dissolved. This sauce is better by being made 2 or 3 hours before wanted for table, as the vinegar then becomes impregnated with the flavour of the mint. By many persons, the above proportion of sugar would not be considered sufficient; but as tastes vary, we have given the quantity which we have found to suit the general palate. _Average cost_, 3_d._ _Sufficient_ to serve with a middling-size joint of lamb.

_Note._—Where green mint is scarce and not obtainable, mint vinegar may be substituted for it, and will be found very acceptable in early spring.

MINT VINEGAR.

_Ingredients._—Vinegar, mint. _Mode._—Procure some nice fresh mint, pick the leaves from the stalks, and fill a bottle or jar with them. Add vinegar to them until the bottle is full; _cover closely_ to exclude the air, and let it infuse for a fortnight. Then strain the liquor, and put it into small bottles for use, of which the corks should be sealed. _Seasonable._—This should be made in June, July or August.

MOCK TURTLE SOUP.