_White Soup._--A quart and a pint of milk, a dozen fine potatoes, piece of butter size of a walnut, two onions, salt and pepper to taste. _Simmer_ all together for two hours, then rub through fine hair sieve, add two tablespoonfuls of sago, and bring all gradually to a boil. Serve very hot, with dice of bread fried. Cost of soup for six persons, 1_s._ _Fried Soles._--A fine pair at 3_s._ Garnish with lemon and parsley, fry in _lard_; serve with melted butter, with fine chopped parsley in, flavoured with lemon. Cost, 3_s._ 6_d._ _Stuffed Pigeons._--Three pigeons at 10_d._ each. Bone them; make a stuffing of thyme, parsley, crumbs of bread, small piece of ham, a couple of mushrooms, one egg, salt and pepper to taste; chop altogether and mix with egg; stuff pigeons and sew them up; put them into a saucepan, with a small piece of bacon and any stock that may be in the digester. Stew for half an hour, take them out, divide them into neat portions, and put them in a hot dish ready for serving. Add a teaspoonful of flour mixed with water to thicken the gravy they are stewed in, and strain it through a sieve on the pigeons; then serve. _Outside_ cost, 3_s._ 6_d._ _Rolled Ribs of Beef._--Six pounds, the bones from which can be used for stock for the gravy for the pigeons. The beef is rolled by the butcher ready for roasting. Serve with horse-radish neatly arranged about it, mashed potatoes, stewed celery; and Yorkshire pudding--half a pint of milk, six large tablespoonfuls of flour, three eggs, and a tablespoonful of salt. Put the flour into a basin with the salt, and stir gradually to this enough milk to make it into a stiff batter; when quite smooth add the rest of the milk, and the eggs well beaten; beat well together, and then pour into a shallow tin which has been rubbed with beef dripping; bake an hour in the oven, and then put under the meat for half an hour. Meat, 6 lbs. of New Zealand at 10_d._, 5_s._; pudding, 6_d._; vegetables, 1_s._--6_s._ 6_d._ _Wild Duck_, 4_s._ 6_d._--Plainly roasted; served with cayenne pepper, lemons cut in halves, and fried potatoes. 5_s._ _Mince Pies._--Make some good puff paste by allowing one pound of butter to each pound of flour; line small patty pans and bake; fill with mincemeat (which can be bought ready-made and excellent for 10_d._ a jar, which is sufficient for a dozen pies), cover with thin paste, and put into a brisk oven for twenty-five minutes; serve with sifted sugar over them. _French Pancakes._--Take two eggs, and their weight in sugar, flour, and butter; mix well together; add quarter of a teacupful of milk; mix well together; bake in saucer for twenty minutes, filling each saucer only half full; take out; spread small quantity of jam, then fold over; dust sifted sugar over the top, and serve very hot. Cost, 8_d._