Margaret’s mother did not approve of putting this recipe in her cook-book, because she did not want Margaret ever to eat rich things; but her grandmother said it really must go in, for once in a while very nice doughnuts would not hurt anybody. 1½ cups of sugar. ½ cup of butter. 3 eggs. 1½ cups of milk. 2 teaspoonfuls of baking-powder. Pinch of salt. Put in flour enough to make a very soft dough, just as soft as you can handle it. Mix, and put on a slightly floured board and make into round balls, or roll out and cut with a cutter with a hole in the centre. Take two cups of lard with one cup of beef suet which you have melted and strained, and heat till it browns a bit of bread instantly. Then drop in three doughnuts--not more, or you will chill the fat--and when you take them out dry on brown paper. It is much better to use part suet than all lard, yet that will do if you have no suet in the house. TEA CAKES 2 squares of chocolate. 1 teaspoonful of sugar. Bit of butter the size of a pea. Melt the chocolate over the fire and stir in the sugar and butter and a couple of drops of vanilla, if you like. Take little round biscuits, and with a fork roll them quickly in this till they are covered; dry on buttered paper. BREAD SAUCE FOR CHICKEN, TURKEY, AND GAME Put into a saucepan the quantity of milk you think will be required. Put some stale bread through the wire sieve and put the crumbs into the milk--not a great deal at first, as the bread swells. Also put a small onion, with four cloves stuck in it, into the milk. Let it gently simmer until the bread swells, but if not fairly thick add more crumbs. Before serving take out the onion and add salt and pepper and a lump of butter. BROWN SAUCE FOR FISH One ounce of butter into a stewpan. Stir in a spoonful of flour (or more if a large quantity is required). Let these cook together for five minutes, then add some well-seasoned stock and stir till it boils; colour with some gravy colouring; add salt to taste. Add a glass of port or sherry, one teaspoonful of anchovy sauce, same of Worcester sauce, a little chopped parsley and mushrooms. Just before serving add a little lemon juice--about a teaspoonful; if it is put in at first it will turn the parsley brown. COLD BRANDY SAUCE FOR PLUM PUDDING 4 oz. of butter. 4 oz. of castor sugar. 4 tablespoonfuls of brandy. Beat butter to the thickness of honey, mix in the sugar and pour in the brandy by degrees, and see that all is well mixed. TARTS Margaret’s mother did not like her to eat tarts, but she let her learn how to make them, and once in a while she had a small piece. Here is her recipe: 1 lb. of flour. ¼ lb. of butter. ¼ lb. of lard. 1 teaspoonful of salt. ½ cup of water.