cooking. They are also chosen with due regard to expenditure. There are
not any extravagant dishes, no stock meat is required for anything, nor
is any pastry included in any dinner.

In arranging dinners for a number it is easy to give the weights of the
different things that will be required, as there will probably be an
average of appetites, but this is not possible for one or two people;
for where one person will eat nearly a pound of meat, another will only
eat two ounces, so that of quantity the housekeeper must be the best
judge, as she knows the appetites for which she has to provide.

1. Mulligatawny soup; fillet steak with mushroom ketchup; baked batter
pudding.

2. Flounders water souchet; piece of best end neck of mutton roasted;
steamed semolina pudding, lemon sauce.

3. Potato soup; steak and kidney pudding; apples stewed in syrup.

4. Filleted plaice (dressed white); veal cutlets, bacon, and baked
tomatoes; cheese fondu.

5. Lobster salad; stewed breast of mutton; cake fritters.

6. Brown onion soup; roast fillet of beef; Spanish rice.

7. Slices of cod fried; toad-in-the-hole; Melbourne pudding.

8. Curried eggs; Irish stew; rice meringue.