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1 Stir until boiling, add a teaspoonful salt and a dash of paprika.
2 Mix all thoroughly before adding the fruit; add a teaspoonful of lemon extract.
3 Season with minced fine herbs and parsley and add a teaspoonful of tarragon vinegar.
4 Heat some vinegar; add a teaspoonful of prepared mustard.
5 Bring to the boil, add a teaspoonful of minced parsley and one egg well beaten.
6 Simmer again for a few moments and add a teaspoonful of tomato or mushroom catsup.
7 Just before taking up add a teaspoonful of parsley.
8 Reheat, add a teaspoonful of minced parsley and serve.
9 When cold, add a teaspoonful of vanilla or lemon.
10 If the stomach be very foul, add a teaspoonful of bicarbonate of soda to the water.
11 Take from the fire, add a teaspoonful of vinegar, and an equal quantity of minced parsley.
12 When boiling, add a teaspoonful of salt, a dash of pepper, and pour over the steaks.
13 After cooking forty-five minutes, add a teaspoonful of salt Stir well, and cook fifteen minutes longer.
14 Stir until smooth, then add a teaspoonful of curry powder, bring to a boil, add salt.
15 Boil a pint of rich milk with a teacupful of sugar, and add a teaspoonful of vanilla.
16 Beat the whole till very light and add a teaspoonful of baking soda dissolved in a little water.
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