Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

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Friday (Boiled mackerel melted butter)

Boiled mackerel, melted butter. -Pie made from cold beef, potatoes.cheese salad.

Saturday. Stewed breast of veal with peas, potatoes. - Gooseberry pudding, baked.

June-Vegetarian Dinners for.

Green Pea Soup.

Vegetable Pie.

Compôte of Gooseberries.

Bread and Butter Pudding.

Cheese.

June-Dinner Table Decorations for. Of all flowers in June roses should take precedence for decorations, for either table or drawing-room, and there is no question but that they look best with only their own foliage. If any other be used it should be maidenhair or other fern.

Low receptacles are best for them, either bowls or vases; and for baskets they seem specially intended. The la ter should have high handles, if for dinner table decoration, and these may be twined with some climber, and should have a bunch of roses tied on with ribbon, chosen according to the colour In small specimen glasses so of the roses. usually placed before each person on the dinner-table, a single rose, with foliage, looks well. If another flower is required to blend with roses, either white marguerites or stephanotis are the best. No. 2.

Haricots and Mashed Potatoes.

Russian Salad.

Raspberry and Currant Tart.

Custard.

Cheese and Celery.

June, Things in Season:-- Fish. Carp, crayfish, crabs, herrings, lobsters, mackerel, mullet, pike, prawns, salmon, soles, trout, turbot, whitebait, whiting.

Meat. Beef, lamb, mutton, veal, buck venison.

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