_Flounders Water Souchet._--Wash the fish and remove the heads. Put
three-quarters of a pint of cold water into a stewpan, well wash two
parsley roots and cut them in fine shreds, put them in a stewpan with a
little pepper and salt, simmer a quarter of an hour, put in the
flounders with a tablespoonful of parsley broken into small sprigs, not
chopped, simmer eight minutes, and serve with a plate of brown bread and
butter and a cut lemon.

_Semolina Pudding._--Boil one and a half ounces of semolina in
three-quarters of a pint of milk until it is cooked, take the saucepan
from the fire, add a little sugar and a very small pinch of salt; then
stir in two well-beaten eggs; butter a small mould or basin well, pour
in the mixture, cover the top with buttered paper, and steam the pudding
for an hour either by putting it into a steamer or into a saucepan with
boiling water half way up the basin and keeping the water boiling. Serve
with lemon sauce over. Sauce:--Take a quarter of a pint of cold water,
mix a teaspoonful of cornflour with it, add the juice of half a lemon
and a little white sugar; boil all together, stirring all the time.

_Potato Soup._--Take one pound of potatoes weighed after they are
peeled; cut them up and put them in a stewpan, with a piece of butter
the size of a walnut, and an onion cut in slices; cover the stewpan, and
shake the vegetables over the fire for five minutes; add a pint of hot
water; simmer for an hour. Pass the whole through a sieve; put back in
the saucepan. Add nearly half a pint of milk, and pepper and salt to
taste. Cut a thin slice of bread in small dice; fry it in butter; put it
in the bottom of the tureen, and pour the soup over.

_Stewed Apples._--Boil together a teacupful of cold water, a teacupful