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.
Cocoanut Pudding.—Butter a small dish, cut a sponge cake in slices, place it in the dish, mix the yolk of an egg with a teacupful of milk, pour it over the cake, then strew two ounces of grated cocoanut over it; next beat the white of the egg to a froth, add a teaspoonful of pounded sugar, and put over the top of the pudding; bake in a moderate oven.
Vegetable Soup without Meat.—Cut up a plateful of all kinds of vegetables, viz., onions, carrots, potatoes, beans, parsnips, celery, peas, parsley, leeks, turnip, cauliflower, spinach, cabbage, lettuce, or as many of these as you can procure. Put a large lump of butter (as big as a large egg) into a saucepan; when very hot, put in the onions, stir; when light brown, stir in a dessertspoonful of flour, fry until deep gold colour, stir in a pint of boiling water, some pepper and salt, add all the vegetables, let them simmer (adding more water if necessary) for two hours; put the whole through a sieve, make hot again, and serve.
Raspberry Sponge.—Dissolve half an ounce of gelatine in half a pint of milk. Beat three large tablespoonfuls of raspberry jam in another half pint of milk, and rub it through a sieve; add a teaspoonful of pounded sugar, a little grated lemon peel, the white of an egg, and the milk with the gelatine in it; whisk until it is all frothy. If the gelatine does not entirely dissolve in cold milk, it must be melted over the fire before being added to the jam and other ingredients.
Vegetable marrow soup is made like potiron.
Pounded Meat Cutlets in Italian Paste.—Take half pound of cold mutton, all lean, three ounces of cooked ham, one small shalot; chop and pound all together; add pepper and salt, one ounce of butter, and three tablespoonfuls of gravy. For the paste, one yolk of egg, three tablespoonfuls of cold water, with six ounces of dried flour; knead well to strong paste, roll out very thin, divide into six, put some of the meat in each, form into six cutlets; fry in boiling fat, and serve with sauce in a tureen or plain with fried parsley round.
Macaroni with Tomato Sauce.—Boil two ounces of macaroni in water, with a lump of butter, and a little salt. When nearly done, strain off the water; add three tablespoonfuls of milk, and a little (one ounce) Parmesan or other grated cheese and pepper to taste; stir until it is rather thick. Then dish it up with a little hot tomato sauce in the centre.
Semolina Soup.—Take a pint and a half of liquor from boiled meat, or stock from bones in which vegetables have been boiled. Add two ounces of semolina, and season to taste; if needed, a very small teaspoonful of Liebig extract, or a small piece of glaze can be added.