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