ke
in a dessertspoonful of flour, boil for two minutes, stirring all the
time; then put on the fried bread, and serve very hot.

_Roast Fillet of Mutton._--Procure the thick end of a leg of mutton.
Have it boned and tied round. It may be stuffed where the bone is taken
out, or skewered up and roasted plain.

_Strawberry Cream without cream._--Take a quarter of a pound of
strawberry jam; rub it through a sieve. Add two ounces of pounded sugar
to it, and beat it up with the whites of two fresh eggs until it is all
frothy (it will take some time to beat); put it in a glass dish and
serve soon after it is made.

_Turnip Soup_ can be made the same as potiron, but a teaspoonful of
flour should be added with the butter.

_Apple Charlotte._--Cut some strips of bread from a tin loaf or French
roll; dip them in oiled butter, line a mould or pudding basin with them.
Peel and cut up a pound and a half of apples; boil them with a little
sugar. When done, put them in the basin you have lined; cover the top
with bread dipped in butter; bake half an hour, turn on to a dish, and
serve.

_Cheese Toast._--Beat up an egg, add two ounces of grated cheese, one
dessertspoonful of milk, cayenne, and salt to it, make it hot in a
saucepan, and pour it on to a round of hot buttered toast; cut in pieces
and serve immediately.

_Brunoise._--Take two tablespoonfuls of carrots, the same of turnips,
onions, and celery, all cut in very small dice. Put a piece of butter
(about an ounce) in a stewpan with a small teaspoonful of powdered
sugar, toss the carrots in this until they begin to take colour, then
put in the celery, then the turnips, then the onions; when all the
vegetables are coloured, put in a pint and a quarter of hot water or
liquor in which meat or poultry has been boiled, let the soup simmer two
hours, skim, and serve with the vegetables in it. The vegetables must
not be burnt at all, but only slightly browned.

_Stewed Mutton Cutlets._--Cut two carrots, two turnips, and two potatoes
into dice, trim some cutlets and toss them in butter in a stewpan, with
a sprinkling of pepper and salt, till they begin to colour, then put in
the carrots and three-quarters of a pint of hot water, a tablespoonful
of tomato sauce, and a small bunch of sweet herbs and parsley; stew
gently fifteen minutes, add the potatoes and turnips, and simmer about
an hour or until tender; add a piece of butter rolled in flour, a small
piece of glaze, and pepper an