_Brunoise._--Take two tablespoonfuls of carrots, the same of turnips, onions, and celery, all cut in very small dice. Put a piece of butter (about an ounce) in a stewpan with a small teaspoonful of powdered sugar, toss the carrots in this until they begin to take colour, then put in the celery, then the turnips, then the onions; when all the vegetables are coloured, put in a pint and a quarter of hot water or liquor in which meat or poultry has been boiled, let the soup simmer two hours, skim, and serve with the vegetables in it. The vegetables must not be burnt at all, but only slightly browned. _Stewed Mutton Cutlets._--Cut two carrots, two turnips, and two potatoes into dice, trim some cutlets and toss them in butter in a stewpan, with a sprinkling of pepper and salt, till they begin to colour, then put in the carrots and three-quarters of a pint of hot water, a tablespoonful of tomato sauce, and a small bunch of sweet herbs and parsley; stew gently fifteen minutes, add the potatoes and turnips, and simmer about an hour or until tender; add a piece of butter rolled in flour, a small piece of glaze, and pepper and 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.