JUNE.

First Week. Sunday.

All-night Soup.

Cut the meat into dice, and chop the vegetables. Season, as you put them with sago and herbs in close layers, into a jar with a tight top. About eight o’clock on Saturday night, set this in a pot of boiling water (having tied a thick cloth over the lid of the jar) and cook until bed-time. Leave pot and jar upon the range. When the fire is built next day see that there is plenty of water in the pot, and pay no more attention to your soup, except to replenish the water in the pot with more, as hot from the tea-kettle, until half an hour before dinner is served. Then strain the contents of the jar, pressing the vegetables to a pulp. Divide the broth into two portions. Return one to the jar, with the meat, and set, when cold, in the refrigerator for to-morrow. Put the other into a saucepan, boil two minutes, skim, add the catsup, and pour into the tureen. Mem.: Never forget to let the soup stand in a broad bowl after straining, long enough for the fat to rise and be skimmed off.

Roast Beef and Round Potatoes.

Roast the meat in the usual manner, and, about half an hour before taking it out, pour off three-quarters of the gravy from the dripping-pan and lay about the meat some balls of mashed potato, worked smooth, with pepper, salt and a raw egg, moulded in your hands, and rolled in flour. Turn as they brown, and, when done, drain off the grease, and dish with the beef.

Boiled Macaroni.

Break half a pound of macaroni into short pieces; cook about twenty minutes in salted boiling water. It should be clear at the edges, but not ragged. Drain well, pepper and salt, and stir in a tablespoonful of butter. Strew grated cheese over the top when dished, and pass more with it at table.