Dundee Broth.

Baked Calf's Head.

Stewed Tomatoes

French Beans and Fried Brains, Potatoes in cases.

Snowballs.

Sweet Cream.

Dundee Broth

3 lbs. of mutton cut into strips. 2 lbs of bones cracked.

1 carrot.

2 turnips.

2 onions.

Bunch of herbs.

Handful of chopped cabbage.

Pepper and salt.

1/4 lb. of barley.

4 quarts of cold water.

Put on the meat, bones, and sweet herbs, to stew in four quarts of water. Do not disturb for four hours. Meanwhile, pare and cut the vegetables into dice, and boil until tender in just enough water to cover them. Drain this off and throw it away. Cover the vegetables with cold water, a little salt, and let them stand until you have strained the soup. This should be allowed to cool to throw up the fat. Skim it with care; put back over the fire. Salt and pepper, boil up, and skim again before putting in the vegetables, without the water in which they have been standing. The barley should, all this time, be soaking in warm water, just deep enough to cover it. Turn it now, with the water in which it has lain, into the soup. Let all simmer together one hour, and serve the vegetables in the soup.

Baked Calf's Head

Take out the brains and set aside. Wash the head carefully. It should, of course, be cleaned with the skin on. Soak it in cold, salted water, one hour, then in hot water ten minutes. Boil in three quarts of cold water for about an hour after the water begins to bubble. Take it out, saving the liquor when you have salted it, as stock for to-morrow's soup. Plunge the head into cold water for five minutes. Wipe carefully, put into your dripping-pan, brush it over with beaten egg, sprinkle with bread-crumbs, and bake until nicely browned, basting three times with butter. Make a gravy of a cupful of the liquor, seasoned and thickened. Fry strips of ham, about an inch wide by four inches long, almost crisp in their own fat, and having laid the head upon a flat dish, dispose these about it. Serve a piece with each plate of the head.

French Beans And Fried Brains

Open a can of string-beans one hour at least before they are to be cooked. Cut into short pieces, cover with hot water, and stew thirty minutes, but not until they break. Drain well; stir into them two tablespoonfuls of melted butter, in which have been mixed salt, pepper, and a tablespoonful of lemon-juice. Heap within a deep dish, and garnish with the brains.

Wash the brains and lay in cold salt and water for an hour, then boil ten minutes. Leave in very cold water until firm - say a quarter of an hour. Wipe, and chop fine, add a little parsley, pepper and salt; make into small cakes by flouring your hands; dip in beaten egg, then in cracker-crumbs, and fry in hot dripping. Drain thoroughly.

Stewed Tomatoes

Season a can of tomatoes with salt, pepper, sugar, and a little chopped onion. Stew for twenty-five minutes and Stir in a large tablespoonful of butter. Simmer ten minutes, and serve.

Potatoes In Cases

Roast large potatoes. Cut off a piece from the top of each, and lay it aside. Empty the insides carefully by the help of a small spoon - not tearing the skins. To this potato, when mashed, add butter, grated cheese, pepper and salt, as suits your taste. Bind the mixture with a beaten egg; heat in a saucepan, stirring to prevent scorching; refill the cases, fit on the top of each, and set in a hot oven three minutes before sending to table in a warm napkin.

Snowballs

1/4 lb. raw rice.

1 quart fresh milk.

5 tablespoonfuls of sugar.

A little nutmeg.

Wash the rice in several waters, and boil in the milk (always in a farina-kettle), adding a little salt and five tablespoonfuls of sugar, with a pinch of nutmeg. Stew gently until the rice is soft and has soaked up the milk. Fill small cups with the rice, pressing it down firmly, and let it get cold. At dinner-time, turn it out upon a large flat dish, or pile within a glass bowl. Eat with sweetened cream.

Sweet Cream

2 cups of cream.

3 tablespoonfuls of powdered sugar. 2 teaspoonfuls of rose-water.

Stir the sugar into the cream until it is dissolved; then the rose-water.