d salt to taste. Remove the herbs and serve
the cutlets round the vegetables, with as much of the gravy as is
required.

_Mustard Sauce._--Mix one teaspoonful of flour with half a teaspoonful
of mustard and one ounce of butter, add half a teacupful of water, boil
for five minutes, add half a teaspoonful of vinegar, and serve.

_Rumpsteak aux Fines Herbes._--Mince equal parts of tarragon, chervil,
and garden cress with half a shalot, mix them with a little butter,
pepper, and salt, broil the steak and place on it.

_Dressed Crab._--Take all the meat from a crab, cut it up as for salad,
mix a tablespoonful of bread-crumbs with it, mix together a saltspoonful
each of pepper, mustard and salt, with a tablespoonful of vinegar and
two tablespoonfuls of salad oil, mix all with the crab, put it back in
the shell, cover it lightly with bread-crumbs, put a little piece of
butter on the top, bake half an hour, and serve hot.

_Bread and Butter Fritters._--Take some rounds of bread and butter that
you have shaped with a pastry cutter, spread half of them with jam,
cover the jam with the remaining pieces, dip them in batter and fry
them; serve with sifted sugar over them.

_Tomato Soup._--Boil a tin of tomatoes until well cooked, then press
them through a sieve; to a pint of tomatoes add half a teaspoonful of
carbonate of soda. Put a piece of butter the size of a pigeon's egg into
a saucepan; when it bubbles stir in a teaspoonful of flour, cook it a
few minutes; add half a pint of hot milk, a little salt and cayenne;
when it boils add the tomatoes; make the soup quite hot (but do not let
it boil), and serve.

_Cocoanut Pudding._--Butter a small dish, cut a sponge cake in slices,
place it in the dish, mix the yolk of an egg with a teacupful of milk,
pour it over the cake, then strew two ounces of grated cocoanut over it;
next beat the white of the egg to a froth, add a teaspoonful of pounded
sugar, and put over the top of the pudding; bake in a moderate oven.

_Vegetable Soup without Meat._--Cut up a plateful of all kinds of
vegetables, viz., onions, carrots, potatoes, beans, parsnips, celery,
peas, parsley, leeks, turnip, cauliflower, spinach, cabbage, lettuce, or
as many of these as you can procure. Put a large lump of butter (as big
as a large egg) into a saucepan; when very hot, put in the onions, stir;
when light brown, stir in a dessertspoonful of flour, fry until deep
gold colour, stir in a pint of boiling water, some p