Potato Soup. Curried Fish. Ginger Pudding. _Friday._ Stewed Rabbit and Forcemeat Balls. Brussels Sprouts. Baked Potatoes. Swiss Roll. _Saturday._ Brown Soup. Boiled Potatoes. Boiled Artichokes. Tapioca Pudding. The beef pie which they had on Sunday and the beef pudding of Monday were both made out of a pound and a quarter of beef skirt, which, costing only ninepence a pound, makes just as good gravy as rump steak, and if cooked long enough is very tender. The half that was used for the pie was cut into rather thin pieces, and half the kidney was cut in dice; then all was dipped in pepper, flour, and salt, and put into a saucepan to stew gently for an hour before it was used for the pie. Marion always did this now, as she had noticed that if the meat was put raw into the pie, the pastry got overcooked before the meat was done. It was not necessary to do this with the pudding, however, as that could be boiled for a very long while--in fact, was all the better for long boiling. For the pastry for the pie she used half a pound of flour mixed with a good teaspoonful of baking powder, and three ounces of dripping rubbed in lightly. Her hands seldom got hot, so she made delicious pastry, and as she was careful not to pour in too much water, when mixing the flour and dripping to a dough, it was not tough. She mixed in the water quickly and lightly, using a knife to begin the mixing and finishing with her hands, keeping it as cool as possible while it was being made, and being very careful not to squeeze it, or work it about more than was absolutely necessary. The pastry was rolled out quickly and lightly, and the pie was baked in a good hot oven, and it was voted a great success. The pineapple needed no cooking, being the contents of a sixpenny tin turned on to a glass dish. The ground rice mould was made with a pint of milk brought gently to the boil with two ounces of castor sugar and a bay leaf to flavour, two ounces of ground rice were mixed smoothly with a little cold milk while this was happening, and stirred into the milk on the fire; the mixture was stirred and cooked for a few minutes and the bay leaf taken out, then it was poured into a wetted mould to be turned out when cold. On Monday Marion made the quarter of a large cabbage do for the soup, and the rest she cooked as a vegetable. The cabbage for the soup was cut up small and put into boiling water for three minutes to take away the disagreeable smell; then it was drained and put with a small onion sliced, a bunch of herbs, a small piece of butter, a teaspoonful of salt, and simmered for twenty minutes; half a pint of warm milk was added, and a beaten-up egg strained in. The soup was then stirred over the fire for a few minutes to cook the egg, but was on no account allowed to boil for fear of its curdling, as happened, alas! on one occasion when Marion left her handmaid Abigail to watch it for a minute or two.