_Carrot Soup._--Three pints of stock, made of threepennyworth of bones cracked, and put in about two quarts of water; add three carrots, three onions, and a head of celery, a little thyme and parsley. Simmer the whole day; allow the fat to rise during the night, removing every scrap of it the next morning, when proceed as follows:--Put two onions and one turnip into the stock and simmer for three hours; then scrape and cut thin six large carrots; strain the soup on them, and stew altogether until soft enough to pass through a hair sieve; then boil all together once more, and add seasoning to taste; add cayenne. The soup should be red, and about the consistency of pease soup. Serve hot with fried dice of bread. Outside cost, 1_s._ _Cutlets of Cod._--About 4 lbs. of cod, at 4_d._, cut into large cutlets; fry them, having previously covered them with egg and bread-crumbs. Serve with plain melted butter, flavoured nicely with anchovy. Cost, 1_s._ 8_d._ _Curried Kidneys._--Three nice-sized kidneys, cut and skinned and put into any stock; one apple, one onion. Thicken all with a teaspoonful of flour and a teaspoonful of curry powder; small piece of butter, pepper, and salt. Stew for half an hour; add plain boiled rice, carefully done, and serve very hot. Average cost, 10_d._ Six pounds of loin of mutton at 9_d._ a pound--New Zealand, bone, and then prepare a stuffing with thyme, parsley, bread-crumbs, and about 2 oz. of suet, all chopped very fine; add salt and pepper to taste, mix with one egg. Put this thickly inside the mutton; roll it, and secure with skewers. Serve with currant jelly (3½_d._ a pot), mashed potatoes, and nice cauliflower. Outside cost, 6_s._ _Boiled Pheasant._--One quite sufficient for six people, plain boiled, and covered with celery sauce, made as follows:--Half a pint of milk, two teaspoonfuls of flour mixed to a smooth paste with a little milk. Stew one head of celery in the milk until tender, then add a piece of butter size of a walnut, and pepper and salt to taste. Pass all through fine sieve into a hot tureen, and then serve. Pheasant, 2_s._ 6_d._; sauce, 6_d._ _Plum Pudding._--Three-quarters of a pound of raisins, ¾ lb. of currants, ¼ lb. of mixed peel, ¼ lb. and half a ¼ lb. of bread-crumbs, same quantity of suet, four eggs, half a wineglassful of brandy. Stone and cut the raisins in halves, do not chop them; wash and dry the currants, and mince the suet finely; cut the candied peel into thin slices and grate the bread very fine. Mix these dry ingredients well, then moisten with the eggs (which should be well beaten) and the brandy; stir well, and press the pudding into a buttered mould, tie it down tightly with a floured cloth, and boil for five or six hours. Cost, 2_s._ Special sauce.--Two ounces of butter beaten to a cream, 2 oz. of sugar, three parts of a glass of sherry and brandy mixed, beaten all together to a stiff paste. Cost, 10_d._