ELDER WINE

_Ingredients._—To every 3 gallons of water allow 1 peck of elderberries; to every gallon of juice allow 3 lbs. of sugar, ½ oz. of ground ginger, 6 cloves, 1 lb. of good Turkey raisins; ¼ pint of brandy to every gallon of wine. To every 9 gallons of wine, 3 or 4 tablespoonfuls of fresh brewer’s yeast. _Mode._—Pour the water, quite boiling, on the elderberries, which should be picked from the stalks, and let these stand covered for 24 hours; then strain the whole through a sieve or bag, breaking the fruit to express all the juice from it. Measure the liquor, and to every gallon allow the above proportion of sugar. Boil the juice and sugar with the ginger, cloves, and raisins for 1 hour, skimming the liquor the whole time; let it stand until milk-warm, then put it into a clean dry cask, with 3 or 4 tablespoonfuls of good fresh yeast to every 9 gallons of wine. Let it ferment for about a fortnight; then add the brandy, bung up the cask, and let it stand some months before it is bottled, when it will be found excellent. A bunch of hops suspended to a string from the bung, some persons say, will preserve the wine good for several years. Elder wine is usually mulled, and served with sippets of toasted bread and a little grated nutmeg. _Time._—To stand covered for 24 hours; to be boiled 1 hour. _Average cost_, when made at home, 3_s._ 6_d._ per gallon. _Seasonable._—Make this in September.

This vegetable, so beautiful in appearance, makes an excellent addition to winter salad, when lettuces and other winter salads are not obtainable. It is usually placed in the centre of the dish, and looks remarkably pretty with slices of beetroot, hard-boiled eggs, and curled celery placed round it, so that the colours contrast nicely. In preparing it, carefully wash and cleanse it free from insects, which are generally found near the heart; remove any decayed or dead leaves, and dry it thoroughly by shaking in a cloth. This vegetable may also be served hot, stewed in cream, brown gravy, or butter; but when dressed thus, the sauce it is stewed in should not be very highly seasoned, as that would destroy and overpower the flavour of the vegetable. _Average cost_, 1_d._ per head. _Sufficient._—1 head for a salad for 4 persons. _Seasonable_ from November to March.

ENDIVE, à la Française.

_Ingredients._—6 heads of endive, 1 pint of broth, 3 oz. of fresh butter; salt, pepper, and grated nutmeg to taste. _Mode._—Wash and boil the endive as in the preceding recipe; chop it rather fine, and put into a stewpan with the broth; boil over a brisk fire until the sauce is all reduced; then put in the butter, pepper, salt, and grated nutmeg (the latter must be very sparingly used); mix all well together, bring it to the boiling point, and serve very hot. _Time._—10 minutes to boil, 5 minutes to simmer in the broth. _Average cost_, 1_d._ per head. _Sufficient_ for 3 or 4 persons. _Seasonable_ from November to March.

ENDIVE, Stewed.

_Ingredients._—6 heads of endive, salt and water, 1 pint of broth, thickening of butter and flour, 1 tablespoonful of lemon-juice, a small lump of sugar. _Mode._—Wash and free the endive thoroughly from insects, remove the green part of the leaves, and put it into boiling water, slightly salted. Let it remain for 10 minutes; then take it out, drain it till there is no water remaining, and chop it very fine. Put it into a stewpan with the broth; add a little salt and a lump of sugar, and boil until the endive is perfectly tender. When done, which may be ascertained by squeezing a piece between the thumb and finger, add a thickening of butter and flour and the lemon-juice; let the sauce boil up, and serve. _Time._—10 minutes to boil, 5 minutes to simmer in the broth. _Average cost_, 1_d._ per head. _Sufficient_ for 3 or 4 persons. _Seasonable_ from November to March.

ESPAGNOLE, or Brown Spanish Sauce.

_Ingredients._—2 slices of lean ham, 1 lb. of veal, 1½ pint of white stock, 2 or 3 sprigs of parsley, ½ a bay-leaf, 2 or 3 sprigs of savoury herbs, 6 green onions, 3 shalots, 2 cloves, 1 blade of mace, 2 glasses of sherry or Madeira, thickening of butter and flour. _Mode._—Cut up the ham and veal into small square pieces, and put them into a stewpan. Moisten these with ½ pint of the stock, and simmer till the bottom of the stewpan is covered with a nicely-coloured glaze, when put in a few more spoonfuls to detach it. Add the remainder of the stock, with the spices, herbs, shalots, and onions, and simmer very gently for 1 hour. Strain and skim off every particle of fat, and, when required for use, thicken with butter and flour, or with a little roux. Add the wine, and, if necessary, a seasoning of cayenne; when it will be ready to serve. _Time._—1½ hour. _Average cost_, 2_s._ per pint.

_Note._—The wine in this sauce may be omitted, and an onion sliced and fried of a nice brown substituted for it. This sauce or gravy is used for many dishes, and with most people is a general favourite.

FEBRUARY—BILLS OF FARE.

Dinner for 18 persons.

_First Course._

Hare Soup, removed by Turbot and Oyster Sauce.

Fried Eels.

Fried Whitings.

Vase of Flowers.

Oyster Soup, removed by Crimped Cod à la Maître d’Hôtel.

_Second Course._

Roast Fowls, garnished with Water-cresses.

Braised Capon. Boiled Ham, garnished.

Boiled Fowls and White Sauce.

Vase of Flowers.

Pâté Chaud. Haunch of Mutton.

_Entrées._

Lobster Patties.

Lark Pudding.

Filets de Perdrix.

Vase of Flowers.

Fricasseed Chicken.

_Third Course._

Meringues.

Ducklings, removed by Iced Pudding.

Cheesecakes.

Orange Jelly.

Coffee Cream.

Clear Jelly.

Vase of Flowers.

Victoria Sandwiches.

Blancmange.

Gâteau de Pommes.

Partridges, removed by Cabinet Pudding.

Dessert and Ices.

Dinner for 12 persons.

_First Course._—Soup à la reine; clear gravy soup; brill and lobster sauce; fried smelts. _Entrées._—Lobster rissoles; beef palates; pork cutlets à la soubise; grilled mushrooms. _Second Course._—Braised turkey; haunch of mutton; boiled capon and oysters; tongue, garnished with tufts of broccoli; vegetables and salads. _Third Course._—Wild ducks; plovers; orange jelly; clear jelly; Charlotte Russe; Nesselrode pudding; gâteau de riz; sea-kale; maids of honour; desert and ices.

Dinner for 10 persons.

_First Course._—Palestine soup; John Dory, with Dutch sauce; red mullet, with sauce Génoise. _Entrées._—Sweetbread cutlets, with poivrade sauce; fowl au Béchamel. _Second Course._—Roast saddle of mutton; boiled capon and oysters; boiled tongue, garnished with Brussels sprouts. _Third Course._—Guinea-fowls; ducklings; pain de rhubarb; orange jelly; strawberry cream; cheesecakes; almond pudding; fig pudding; dessert and ices.

Dinner for 8 persons.

_First Course._—Mock turtle soup; fillets of turbot à la crême; fried filleted soles and anchovy sauce. _Entrées._—Larded fillets of rabbits; tendrons de veau with purée of tomatoes. _Second Course._—Stewed rump of beef à la Jardinière; roast fowls; boiled ham. _Third Course._—Roast pigeons or larks; rhubarb tartlets; meringues; clear jelly; cream; ice pudding; soufflé; dessert and ices.

Dinners for 6 persons.

_First Course._—Rice soup; red mullet, with Génoise sauce; fried smelts. _Entrées._—Fowl pudding; sweetbreads. _Second Course._—Roast turkey and sausages; boiled leg of pork; pease pudding. _Third Course._—Lemon jelly; Charlotte à la vanille; maids of honour; plum-pudding, removed by ice pudding; dessert.

* * * * *

_First Course._—Spring soup; boiled turbot and lobster sauce. _Entrées._—Fricasseed rabbit; oyster patties. _Second Course._—Boiled round of beef and marrow-bones; roast fowls, garnished with water-cresses and rolled bacon; vegetables. _Third Course._—Marrow pudding; cheesecakes; tartlets of greengage jam; lemon cream; rhubarb tart; dessert.

* * * * *

_First Course._—Vermicelli soup; fried whitings; stewed eels. _Entrées._—Poulet à la Marengo; breast of veal stuffed and rolled. _Second Course._—Roast leg of pork and apple sauce; boiled capon and oysters; tongue, garnished with tufts of broccoli. _Third Course._—Wild ducks; lobster salad; Charlotte aux pommes; pain de rhubarb; vanilla cream; orange jelly; dessert.

_First Course._—Ox-tail soup; cod à la crême; fried soles. _Entrées._—Lark pudding; fowl scollops. _Second Course._—Roast leg of mutton; boiled turkey and celery sauce; pigeon pie; small ham, boiled and garnished; vegetables. _Third Course._—Game, when liked; tartlets of raspberry jam; vol-au-vent of rhubarb; Swiss cream; cabinet pudding; broccoli and sea-kale; dessert.

FEBRUARY, Plain Family Dinners for.

_Sunday._—1. Ox-tail soup. 2. Roast beef, Yorkshire pudding, broccoli, potatoes. 3. Plum-pudding, apple tart. Cheese.

_Monday._—1. Fried soles, plain melted butter, and potatoes. 2. Cold roast beef, mashed potatoes. 3. The remains of plum-pudding cut in slices, warmed, and served with sifted sugar sprinkled over it. Cheese.

_Tuesday._—1. The remains of ox-tail soup from Sunday. 2. Pork cutlets with tomato sauce; hashed beef. 3. Rolled jam pudding. Cheese.

_Wednesday._—1. Boiled haddock and plain melted butter. 2. Rump-steak pudding, potatoes, greens. 3. Arrowroot, blancmange, garnished with jam.

_Thursday._—1. Boiled leg of pork, greens, potatoes, pease pudding. 2. Apple fritters, sweet macaroni.

_Friday._—1. Pea-soup made with liquor that the pork was boiled in. 2. Cold pork, mashed potatoes. 3. Baked rice pudding.

_Saturday._—1. Broiled herrings and mustard sauce. 2. Haricot mutton. 3. Macaroni, either served as a sweet pudding or with cheese.

* * * * *

_Sunday._—1. Carrot soup. 2. Boiled leg of mutton and caper sauce, mashed turnips, roast fowls, and bacon. 3. Damson tart made with bottled fruit, ratafia pudding.

_Monday._—1. The remainder of fowl curried and served with rice; rump-steaks and oyster sauce, cold mutton. 2. Rolled jam pudding.

_Tuesday._—1. Vegetable soup made with liquor the mutton was boiled in on Sunday. 2. Roast sirloin of beef, Yorkshire pudding, broccoli, and potatoes. 3. Cheese.

_Wednesday._—1. Fried soles, melted butter. Cold beef and mashed potatoes; if there is any cold mutton left, cut it into neat slices and warm it in a little caper sauce. 2. Apple tart.

_Thursday._—1. Boiled rabbit and onion sauce, stewed beef and vegetables, made with the remains of cold beef and bones. 2. Macaroni.

_Friday._—1. Roast leg of pork, sage and onions and apple sauce, greens and potatoes. 2. Spinach and poached eggs instead of pudding. Cheese and water-cresses.

_Saturday._—1. Rump-steak and kidney pudding, cold pork and mashed potatoes. 2. Baked rice pudding.

FEBRUARY, Things in Season.

_Fish._—Barbel, brill, carp; cod may be bought, but is not so good as in January; crabs, crayfish, dace, eels, flounders, haddocks, herrings, lampreys, lobsters, mussels, oysters, perch, pike, place, prawns, shrimps, skate, smelts, soles, sprats, sturgeon, tench, thornback, turbot, whiting.

_Meat._—Beef, house lamb, mutton, pork, veal.

_Poultry._—Capons, chickens, ducklings, tame and wild pigeons, pullets with eggs, turkeys, wild-fowl, though now not in full season.

_Game._—Grouse, hares, partridges, pheasants, snipes, woodcock.

_Vegetables._—Beetroot, broccoli (purple and white), Brussels sprouts, cabbages, carrots, celery, chervil, cresses, cucumbers (forced), endive, kidney-beans, lettuces, parsnips, potatoes, savoys, spinach, turnips—various herbs.

_Fruit._—Apples (golden and Dutch pippins), grapes, medlars, nuts, oranges, pears (Bon Chrétien), walnuts, dried fruits (foreign), such as almonds and raisins; French and Spanish plums; prunes, figs, dates, crystallized preserves.

FENNEL SAUCE, for Mackerel.

_Ingredients._—½ pint of melted butter, rather more than 1 tablespoonful of chopped fennel. _Mode._—Make the melted butter very smooth, chop the fennel rather small, carefully cleansing it from any grit or dirt, and put it to the butter when this is on the point of boiling. Simmer for a minute or two, and serve in a tureen. _Time._—2 minutes. _Average cost_, 4_d._ _Sufficient_ to serve with 5 or 6 mackerel.