_Prince Albert’s Pudding._--Quarter of a pound of bread-crumbs, quarter of a pound of butter, 2 oz. sugar, two tablespoonfuls of raspberry jam, two eggs, mixed thoroughly, placed in mould, and boiled for two hours and a half; serve hot with sifted sugar over. Outside cost, 1_s._ _Cheese Fondu._--Two eggs, the weight of one in Cheddar cheese, the weight of one in butter; pepper and salt to taste, separate the yolks from the whites of the eggs, beat the former in a basin, and grate the cheese, break the butter into small pieces, add it to the other ingredients with pepper and salt, beat all together thoroughly, well whisk the whites of the eggs, stir them lightly in, and bake the fondu in a small cake tin, which should be only half filled, as the cheese will rise very much; pin a napkin round the tin and serve very hot and quickly, as if allowed to stand long it would be quite spoiled. Average cost, 5_d._ Soup, 1_s._; fish, 3_s._ 9_d._; cutlets, 3_s._; turkey, 6_s._; teal, 3_s._ 6_d._; éclairs, 1_s._; pears, 8_d._; pudding, 1_s._--cheese, 5_d._--1_l._ 0_s._ 4_d._ MENU NO. III. Hare Soup. Filleted Soles à la Maître d’hôtel. Mutton Cutlets. Sirloin of Beef. Ptarmigan. Peaches, whipped cream. Cabinet Pudding. Toasted Cheese. Dessert. _Hare Soup._--Sprig of thyme, sprig of parsley, three onions, three carrots, two turnips, one head celery, twelve peppercorns, half a dozen cloves, three quarts of water, sixpennyworth of bones, a small hare cut up into joints; simmer all together for about three hours. Take out the meat of the hare and put bones back. Keep the soup simmering the whole day, set aside at night; skim off fat next morning. When wanted thicken with one tablespoonful of flour mixed with a little of the stock; put in meat, rub all through sieve into a _hot_ tureen; serve with dice of fried bread. Cost, 5_s._ _Soles._--Three small soles, filleted, plain boiled, each piece rolled and placed on a small skewer, which is removed when the fish is sent to table, served covered with sauce made as follows:--Half a pint of milk, tablespoonful of flour, mixed to smooth paste with a little milk, piece of butter size of walnut, salt and pepper to taste, two teaspoonfuls of parsley, teaspoonful of lemon juice. Average cost, 2_s._ 9_d._ _Mutton Cutlets._--Two pounds best end of the neck of mutton (New Zealand, 6½_d._ per lb.) cut thin, egged and bread-crumbed, fried in boiling lard to a light brown, arranged in a crown with fried parsley in centre, fried in same lard. 1_s._ 6_d._