Chapter II: Part 2

Put on a large saucepan of water to boil. Mix on a plate 1 dessertspoonful of flour, some pepper and salt. Beat the steak well, cut it into slices, dip each piece in the mixture, and roll it up. Put the flour, baking-powder, salt, and suet chopped fine, into a basin, and mix to a stiff paste with cold water. Cut off one-third for the top. Grease a basin well, line it with the paste, put in the meat with a little water or gravy, wet the edges, press the top on. Tie a pudding cloth, dipped in boiling water and dredged with flour, over the basin, place it in the saucepan of boiling water, and boil 2½ hours.

Stewed Shin of Beef (with Dumplings). Time—2½ hours.

1 lb. shin of beef, 2 onions, 2 carrots, 2 turnips, 2 tablespoonfuls flour, 2 oz. dripping or suet; pepper and salt to taste.

Prepare the carrots and turnips and boil them quickly 20 minutes in 1 quart of water. Cut the meat into pieces, fry a light brown in the dripping, then place the pieces in a saucepan. Peel and slice the onions, fry them in the same dripping, then stir in carefully 2 tablespoonfuls of flour to brown. Add the carrots and turnips to the meat, pour the water in which they were boiled into the frying-pan to brown; then add it with the onions, pepper and salt to the meat, etc, and stew slowly 1½ hour.

_Dumplings._—½ lb. flour, 2 oz. dripping, 1 teaspoonful baking-powder, 1 teaspoonful salt.

Shred the fat fine and rub it into the flour with the baking-powder and salt. Mix with lukewarm water to a stiff paste. Cut into eight pieces, and roll lightly into dumplings on a floured board. Throw them into a saucepan of boiling water, and boil till they rise to the surface (20 minutes). Add them to the stew 10 minutes before serving.

Beef Stewed with French Beans. Time—3 hours.

5 lbs. lean brisket, 2 lbs. French beans, 4 good-sized onions, 1 pint water, 1 gill vinegar, 1 tablespoonful flour, 2 tablespoonfuls dark moist sugar; pepper and salt to taste.

Stew the beef 3 hours in the water. String the beans, cut them in halves, peel and cut up the onions, and add all to the beef at the end of the first hour. About 10 minutes before serving skim off all the fat; mix smoothly in a separate basin the flour, sugar, vinegar, pepper and salt, and add the mixture to the stew.

Beef Stewed with Haricot Beans. Time—5 hours.

3 lbs. lean brisket, 1 onion, 1 tablespoonful moist sugar, 1 oz. dripping, ¾ pint haricot beans, ¾ pint cold water, 1 tablespoonful flour; pepper, salt and ground ginger to taste.

The beans must be put in soak over-night.

Chop the onion fine, fry in the dripping, add the flour, seasoning, sugar, beans and water. Stew the meat and vegetables, etc., very gently 4 or 5 hours.

Brain Fritters. Time—½ hour.

1 set brains, 1 teaspoonful chopped parsley, 2 eggs, 2 tablespoonfuls bread-crumbs; pepper and salt.

Wash the brains in vinegar and water, then put them into boiling water and boil for 10 minutes. Drain them, chop them, and put them into a basin with 1 teaspoonful chopped parsley, pepper, salt and 1 egg. Add sufficient bread-crumbs to make them into a stiff paste (not exceeding two tablespoonfuls). Form into flat, round cakes, dip into egg and bread-crumbs and fry.

Brazilian Stew. Time—3 hours.

1 lb. beef, 1 carrot, 1 turnip, herbs, pepper and salt to taste, ½ gill vinegar.

Cut the meat into neat pieces, dip each piece in the vinegar, and pack closely in a saucepan. Sprinkle with pepper and salt. Cut the vegetables into slices, and put them with the herbs into the saucepan. Close the lid, and steam 2½ hours, stirring occasionally.

Braised Beef. Time—3 hours.

5 lbs. topside, ½ lb. smoked beef, 3 oz. dripping, 1 medium-sized onion, 1 small carrot, 1 turnip, 3 to 4 sticks celery, 1 pint water, a few whole peppers and allspice, 1 tablespoonful vinegar, 1 tablespoonful flour; salt to taste.

Melt the dripping, cut up the smoked beef into thin wedge-like strips and insert them into the meat with a knife. Brown both sides of the meat in the dripping, add the vegetables, seasoning and water, and let all stew _very_ slowly for 2½ hours. ¼ hour before serving, take out the meat, keep it hot; mix the flour, vinegar and 1 tablespoonful water to a paste, pour it into the stew-pan and thicken it, strain gravy over meat and serve.

To Clarify Dripping.

Pour the dripping from the pan into a basin of cold water. When cool lift off the cake of clarified dripping, scrape away the sediment from the bottom, and wipe dry.

To Clarify Fat.

Cut up any scraps of cooked or uncooked fat into small pieces, place in a saucepan, add just sufficient cold water to cover them, stir often, and simmer with the lid off till nothing is left of the pieces of fat but brownish scraps. Strain into a basin, and when cold, a hard white cake will be formed, which will keep good some time. This fat makes excellent pastry, and can be used for frying.

Irish Stew. Time—2 hours.

1½ lb. breast or scrag of mutton, 2 lbs. of potatoes, 1 pint water, 3 onions, 1 tablespoonful flour, 1 teaspoonful salt, ½ teaspoonful pepper.

Cut the meat into neat pieces, removing some of the fat, peel and slice the potatoes and onions. Mix the flour, pepper and salt on a plate, and dip each piece of meat into this mixture. Put a layer of potatoes at the bottom of the saucepan, then one of meat, then one of onion, covering with a layer of potatoes. Pour the water over the whole and stew slowly, or bake in the oven 1½ hour, stirring occasionally.

Liver. Time—½ hour.

½ lb. liver, 1 gill water, 2 tablespoonfuls flour, 2 oz. dripping; pepper and salt to taste.

Cut the liver into slices about one-third of an inch thick. Dip each piece into one tablespoonful flour mixed with pepper and salt, and fry in hot fat. Take out the liver, put it on a hot dish. Mix one tablespoonful flour carefully with the water in a separate basin. Add this gradually to the contents of the frying-pan; let it boil and thicken. Pour it over the liver and serve.

Liver Fritters. Time—½ hour.

½ lb. liver, 1 shalot, sage, bread-crumbs, 1 slice cold smoked beef (if liked), 1 oz. suet; pepper and salt to taste.

Scrape the liver, chop the suet and shalot and mix all well together with the bread-crumbs and seasoning till the mixture is firm enough to roll into balls. Flatten into cakes, dip in egg and bread-crumbs and fry a golden brown in hot fat or oil.

_Sausage meat_ can also be made into fritters, but should be dipped in batter (page 43) instead of egg and bread-crumbs.

Braised Leg of Mutton. Time—4 hours.

5 lbs. leg of mutton, ¼ lb. smoked beef, 1½ pint stock or water, 1 lb. Brussels sprouts, 3 carrots, 1 turnip, 1 onion, 3 sticks celery, a little thyme and parsley; pepper and salt to taste.

Place the mutton in a stew-pan on a layer of slices of smoked beef, add some pepper and salt, the stock or water, and simmer gently 3½ hours (in the oven, if possible). Prepare and cut up the vegetables, and add all the ingredients, except the sprouts, to the meat 1 hour before serving. Boil the sprouts separately and add them when serving. Thicken and brown the gravy if liked.

Mutton Cutlets. Time—½ hour.

4 lbs. best end of a neck of mutton, 1 egg, bread-crumbs; pepper and salt to taste.

Saw off the upper rib bones, leaving the bones which will form the cutlets about three inches long. Cut off each cutlet, trim neatly, scraping off the fat. Dip each one in the egg, which has been well beaten, sprinkle with bread-crumbs, and fry a golden brown in hot fat or oil. Arrange on a hot dish round mashed potatoes or other vegetables.

The pieces cut off in preparing the cutlets should be used for Irish stew, toad-in-the hole, or any other small dish.

Haricot Mutton. Time—2½ hours.

1 lb. scrag of mutton, ¾ pint water or stock, 1 onion, 1 carrot, 1 turnip, 1 oz. dripping, ½ oz. flour; pepper and salt to taste.

Cut the mutton into neat pieces, fry them brown in the dripping, then take them out and brown the flour carefully. Stir in the water or stock, and put back the meat. Cut the vegetables into dice, and add them with the seasoning. Skim well and simmer 2 hours.

Pillau. Time—2½ hours.

1 lb. mutton, 3 tomatoes, 1 teacupful rice, 1 quart water; salt to taste.

Cut up some pieces of raw fat mutton, add a little water, cover the stew-pan, and place on a slow fire. The meat must consume the water and stew till it becomes a light brown colour. Wash the tomatoes, put them into a stew-pan without water, and stew them soft over a slow fire. Strain the pulp through a sieve and add sufficient water to make 1½ pint of liquor. This must be thrown into the stew-pan over the mutton; add salt and boil it up. Wash and dry the rice well, throw it into the stew-pan, let it boil 5 minutes, and then simmer ½ hour.

Poor Man’s Goose. Time—1½ hour.

4 lbs. bola. _Stuffing._—1 onion, 1 teaspoonful sage, a small piece of soaked bread, 1 oz. suet; pepper and salt to taste.

Make holes in the meat with a skewer, and fill them up with the stuffing, made as follows: Chop the suet and onion fine, squeeze the bread dry, and mix all together with the sage, pepper and salt. Flour the meat and roast it (see p. 19). Serve with baked potatoes.

Sausage Rolls. Time—1 hour.

4 sausages, ½ lb. flour, ¼ lb. dripping, 1 egg.

Skin the sausages, make flaky pastry (page 41), after the final rolling, cut the pastry into 4, place a sausage in the centre of each piece of pastry, egg half-way round the edges, fold over, press the edges together, trim neatly, place on a greased baking-tin, brush over with beaten egg and bake in a hot oven about ½ hour.

Sausage and Rice. Time—¾ hour.

½ lb. choriza (sausage), ¼ lb. rice, 1 pint boiling water, a pinch of saffron.

Wash and drain the rice well, put it in a saucepan with the saffron and boiling water. Skin the sausage, place it on the top of the rice, and simmer very gently till the rice swells and soaks up all the water. Serve the sausage in a ring of rice. Sausage cooked alone should simmer about 20 minutes.

Boiled Sheep’s Head. Time—5 hours.

1 sheep’s head, 3 onions, 3 turnips, a small bunch parsley, 1 tablespoonful pearl barley, 2 teaspoonfuls salt, ½ teaspoonful pepper, sufficient cold water to cover the head, ½ oz. flour, 1 oz. dripping.

Soak the head for one hour in lukewarm water. Then remove the tongue, brains, and all the thin soft bones from the inside of the head. Tie it together put it in a saucepan, cover with water, adding the salt, and bring it slowly to the boil; take off the scum. Prepare the vegetables, wash the barley, and add all to the head. Let the whole simmer gently for 3 hours. About ½ hour before it is done, tie the brains in a little piece of muslin, and throw them into the saucepan. Boil the tongue separately. When done, place the head on a hot dish. Mash the turnips with a little dripping, pepper and salt, form into little balls, and place round the dish alternately with the carrots. Halve the tongue, and lay it across the head. Pour over all a sauce made of the flour browned in the dripping, half a pint of the stock in which the head has been boiled, the brains, slightly chopped, and a little finely-chopped parsley. The broth may be used as it is, or made into a soup of any kind.

Roast Sheeps’ Hearts. Time—¾ hour.

2 sheeps’ hearts, 2 oz. dripping. _Stuffing_—2 oz. suet, 1 tablespoonful herbs, 2 tablespoonfuls bread-crumbs, rind of 1 lemon grated, 1 egg; pepper and salt to taste.

Put the hearts into boiling water for a few minutes. Meanwhile make the stuffing as follows:—Chop the suet, mix with the herbs, bread-crumbs, lemon-rind, pepper, salt and beaten egg. Take the hearts out of the water, dry them, stuff them, skewer them up, flour them, put them in a saucepan with a little dripping, baste occasionally, and turn them over. When done pour a little stock into the saucepan, stir it well, boil it up, and pour over the hearts.

Stewed Steak. Time—2½ hours.

1 lb. beef steak, 1 onion, 1 carrot, 1 turnip, ½ saltspoonful salt, ¼ saltspoonful pepper, 1 dessertspoonful chopped parsley, 2 oz. dripping, 1 dessertspoonful flour.

Melt the dripping, cut the steak into 3 pieces, and fry them. Then take out the meat, cut the onion and carrot into thin slices, the turnip into thick blocks, and fry these in the dripping. When they are browned, lay the meat on top of them, add the seasoning and ½ pint of warm water. Close the lid and simmer 2 hours. Thicken with the flour ¼ hour before serving; add the chopped parsley at the last minute.

Smoked or Salt Tongue.

Smoked tongues must be soaked over-night in cold water. Salt tongues do not require this. Tongues must be placed in boiling water and simmered till tender, then skinned and replaced in the liquor to get hot again.

Toad-in-the-Hole. Time—¾ hour.

½ lb. scraps of cooked or uncooked meat, 3 gills water, ½ lb. flour, salt, 2 eggs.

Grease a pie-dish or baking-tin; lay the pieces of meat in it; make a batter by stirring the water gradually into the flour and salt, beat in the eggs one at a time, then beat all together, pressing out any lumps against the sides of the basin, let it stand two hours if possible, then pour it over the meat and bake in a quick oven about ½ hour.

Stewed Knuckle of Veal. Time—2¼ hours.

4 lbs. knuckle of veal, ¼ lb. rice, 1 onion, 1 teaspoonful salt, ¼ teaspoonful pepper, 1 tablespoonful chopped parsley, 3 pints water, 1 oz. flour, juice of 1 lemon.

Simmer the veal for 2 hours in the salt and water. After it has simmered 1 hour add the onion, peeled and cut up, and the rice well washed. Simmer again for 1 hour, add the flour mixed to a cream with the lemon-juice, then add the chopped parsley, cook for 10 minutes, and serve the meat in the middle of the rice and gravy.

Breast of Veal or Mutton Stuffed. Time—2 hours.

Cut breast in half and stuff; or bone, stuff and roll round. Bake for 1½ hour, basting well.

_Forcemeat_: 2 oz. smoked beef, ¼ lb. suet, rind of ½ lemon, 1 teaspoonful chopped herbs, and parsley, salt, cayenne and pounded mace to taste, 4 oz. bread-crumbs, and 1 egg.

Shred the smoked beef, chop the suet, lemon-rind, and herbs, mincing all very finely. Add seasoning to taste, and mix well with the bread-crumbs before wetting with the egg. Work all together and use.

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SIMPLE WAYS OF USING COLD COOKED MEAT.

Curry. Time—1¼ hour.

1 lb. pieces of cold cooked meat, 2 oz. clarified dripping, 1 apple, 1 onion, 1 dessertspoonful curry powder, 1 dessertspoonful flour; salt and pepper to taste; ½ pint cold water.

Peel and cut up the onion and apple, and cut the meat into neat slices; fry the vegetables brown in the dripping, add the curry powder, flour, salt and pepper, and stir the water into it gradually. Let it boil, and then simmer for ½ hour with the lid off. Add the meat, heat it through, but do not let it boil. Serve in a ring of boiled rice (see page 35).

Hash. Time—2 hours.

1 lb. cold cooked meat and bones, 2 onions, 1 carrot, a small bunch of herbs, ½ oz. dripping, 1 tablespoonful flour, 1 dessertspoonful ketchup, 1 saltspoonful salt, ½ saltspoonful pepper.

Chop the bones of the meat into small pieces, and put them into a saucepan with enough cold water to cover them. Add to them the herbs, chopped onion, and the carrot, washed, scraped and cut into slices. Simmer 1½ hour, strain, and add the seasoning. Cut the other onion into thin slices, fry it brown in the dripping, add it to the stock, and thicken with the flour. Stir well till it boils, then add the ketchup, the meat cut into neat slices, and heat thoroughly without boiling. Serve with small pieces of toast, or in a ring of mashed potatoes.

Macaroni Mutton. Time—2¼ hours.

1 lb. cold cooked mutton, 1 large onion, 1 oz. dripping, 1 pint of stock or pot-liquor, 1 tablespoonful sauce of any kind, ¼ lb. macaroni; pepper and salt to taste.

Fry (in a saucepan) some slices of mutton (underdone is best) in the dripping, with the onion cut in pieces, then add the stock or pot-liquor, Worcester, Harvey or other sauce, pepper, salt and macaroni. Simmer for 2 hours and serve.

Meat Croquettes. Time—1 hour.

¼ lb. cold meat; pepper and salt to taste; ½ lb. cold boiled potatoes, ¼ lb. flour, 2 oz. dripping, bread-crumbs or vermicelli, 1 egg.

Rub the potatoes through a sieve, add the flour and salt and rub in the dripping. Mix to a stiff paste with cold water, roll it out and cut in into rounds. Put a little chopped meat in each round, egg half the round, press the edges together and nick them. Roll each croquette first in egg and then in bread-crumbs or vermicelli, and fry in boiling fat or oil.

Cold Meat Patties. Time—1 hour.

½ lb. cold cooked meat, ¾ lb. flour, ¼ lb. dripping, 1 teaspoonful baking-powder, pepper and salt to taste, ½ teaspoonful mixed herbs, 1 gill stock or gravy.

Rub the fat into the flour, add the baking-powder, mix to a stiff paste with a little cold water, roll it out ¼ inch thick, and cut 24 rounds. Grease 12 patty pans, and line them with 12 rounds of paste. Mince the cold meat, season with pepper, salt, and half a teaspoonful mixed herbs, moisten with stock or gravy. Fill the patty pans with the mixture, press on the remaining 12 rounds of paste, trim the edges neatly, decorate, brush over with beaten egg, and bake ½ hour.

Potato Pie. Time—1 hour.

1 lb. cold cooked meat, 1½ lb. boiled potatoes, 1 oz. dripping, 1 tablespoonful gravy or water, ½ teaspoonful herbs or 1 onion, 1 teaspoonful salt, ¼ teaspoonful pepper.

Cut the meat into small pieces, or mince it, sprinkle with the seasoning and put in a pie-dish, add the water or gravy. Melt the dripping, add to it the mashed potatoes, pepper and salt, stir well and spread over the meat to form a crust. Smooth neatly with a knife dipped in hot water, and mark with a fork. Bake in a hot oven about ¾ hour.

Potato Surprise. Time—½ hour.

2 oz. lean cooked mutton, 1 potato, pepper and salt.

Choose a large potato, parboil it without peeling, cut a small piece off the end and scoop out the inside. Mince the meat fine, flavour with pepper and salt, mix with a little gravy and fill the potato. Cork up the end with the piece cut off and bake about 20 minutes.

Ragout of Beef. Time—2½ hours.

1 lb. pieces of beef, raw or cooked, ½ pint cold water, 3 large onions, 1 teaspoonful salt, ¼ teaspoonful pepper, 1 teaspoonful chopped parsley, ½ teaspoonful chopped herbs, ½ oz. rice or pearl barley.

Peel and cut the onions into rings, cut the pieces of meat into squares, put them in a stew-pan, add all the other ingredients and then the water. Simmer for 2 hours, stirring occasionally to prevent burning.

Rissoles. Time—¾ hour.

½ lb. cold cooked meat, ½ gill stock or gravy, 1 dessertspoonful flour, 1 oz. dripping, ½ teaspoonful mixed herbs, or 1 slice cold smoked beef, ½ teaspoonful chopped parsley, pepper and salt to taste, 1 egg, bread-crumbs.

Melt the dripping, stir in the flour and stock, the seasoning, and lastly the meat, chopped fine. Heat thoroughly, then turn on to a plate to cool; form into balls, dip into egg and bread-crumbs, and fry a golden brown in hot fat or oil.

Salt Meat Salad. Time—¼ hour.

Cut up into neat pieces any scraps of cold salt meat. To a small quantity, add 1 tablespoonful capers, 1 tablespoonful mustard pickles, and small pieces of watercress chopped fine. Mix well together, heap on to a dish and garnish, if liked, with the white and yolk of a hard boiled egg rubbed through a sieve, strips of beetroot and small bunches of watercress.

Tomato Pie. Time—¾ hour.

1 lb. cold mutton, ½ lb. potatoes, 1 lb. tomatoes, 1 gill stock, ½ onion, pepper and salt to taste.

Cut the meat into neat pieces, add the potatoes and onion sliced, and cover with sliced tomato. Add the stock and seasoning, make a short crust (see page 41) and bake about ½ hour.

Stuffed Tomatoes.

2 lbs. round tomatoes, 2 oz. chopped smoked beef, 1 chopped shalot, 2 to 3 mushrooms, 1 teaspoonful chopped parsley, 1 tablespoonful bread-crumbs.

Cut a small piece off the top of each tomato and squeeze them slightly. Mix the other ingredients over the fire for a few minutes, then stuff each tomato with some of the mixture, replace the top pieces, sprinkle with bread-crumbs and bake 10 minutes.

Stuffed Vegetable Marrow. Time—½ hour.

1 marrow, 1 lb. cold meat, pepper and salt to taste, ½ teaspoonful herbs, ½ gill stock or gravy.

Cut a small piece off the end of the marrow, scoop out the seeds, and replace them with the meat, chopped fine and seasoned, and moistened with stock. Cork up the end with the piece cut off, roll up in a pudding cloth, cover with boiling water, and cook about twenty minutes. Serve with gravy. This dish may also be baked, but must be basted occasionally with dripping.

Walnut Stew. Time—2 hours.

Proceed as for Hash (page 28), but when heating the meat, add 2 pickled walnuts cut up small, and a little of the liquor, and garnish with 6 or 8 walnuts instead of toast.

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VEGETABLES.

Hints on Preparing Vegetables.

1. Vegetables keep best on a stone floor.

2. All green vegetables should be laid in cold salt and water for 1 hour before they are cooked. This draws out all the insects they contain. Carrots should be scraped, then cut up and thrown into cold water till they are cooked. Turnips must be peeled thickly, then cut up and thrown into cold water till they are cooked. Onions must be peeled, then, as a rule, sliced or chopped.

3. Green vegetables should be thrown into boiling water with a little salt and small piece of soda, boiled quickly for a few minutes and then simmered until tender.

4. A crust of bread should be boiled with cabbages, greens, etc. This takes off the disagreeable smell.

5. Vegetables must never be left over-night in saucepans, for a poison would be produced.

6. All the waste part of vegetables should be dried under the grate, then burnt at once, _never thrown into the dust-bin_. By this means all unwholesome smells are avoided.

Baked Beetroot. Time—3 hours.

Boil a large beetroot about 2 hours, be careful not to pierce it. When cold mash it very smooth, add a little dripping, pepper, salt and stock. Place in a greased basin and bake for 1 hour.

Broad Beans. Time—¾ hour.

Shell, wash and drain them. Throw into cold water with a little salt and a bunch of parsley. Boil until soft (20 to 30 minutes), then drain them. Serve either with melted butter or gravy.

French Beans. Time—¾ hour.

String the beans, cut each slantwise into 2 or 3 pieces, wash them well in cold salt and water, drain them, and throw them into boiling water with a little salt and a small piece of soda in it. Let them boil very fast with the lid off, until tender. Drain the water off and serve.

_French beans, à la maître d’hôtel_ are boiled as above, then rinsed in cold water, dried and put into a stew-pan on the fire with a little dripping, chopped parsley, pepper, salt, nutmeg and lemon-juice, till thoroughly heated through.

Haricot Beans. Time—6 hours.

1 pint haricot beans, 1 tablespoonful vinegar, 1 teaspoonful brown sugar; pepper and salt to taste.

Soak the beans over-night. Next day boil them for 5 or 6 hours in plenty of water. One hour before serving, mix the vinegar, sugar, pepper and salt well together, pour away some of the water from the beans, and add the mixture to them.

Cabbages, Cauliflowers, Greens, and Savoys. Time—1½ hour.

Cut off the faded outside leaves and hard part of the stalk, and wash the vegetables well. Cook in plenty of boiling water, with a tablespoonful of salt to every half-gallon. If the water is very hard, add sufficient carbonate of soda to cover a threepenny piece. Boil with the lid off till the stalk is soft.

Stewed Carrots. Time—½ hour.

Scrape carrots carefully and cut in thick pieces. Place them in sufficient water to cover them and stew till tender. Then evaporate water till only half remains. Add a little dripping, flour and pepper and toss carrots gently in pan till they are coated with their own juice, and serve.

Stewed Celery. Time—¾ hour.

Boil some heads of celery, cut into pieces about 2 inches long, in some good stock, add salt, pepper, and a little lemon-juice. Thicken the stock with flour and serve.

Colcannon. Time—¼ hour

Equal quantities of cooked cabbage and potatoes, chopped, mixed together, seasoned with pepper and salt, and fried in a little dripping.

Boiled Green Peas. Time—20 to 30 minutes.

Shell and pick them over, wash them in cold water, drain them. Throw them into boiling water, add a teaspoonful brown sugar, a little mint and salt. Boil until quite tender, drain off the water, and serve in a hot dish with the mint.

Dried Green Peas. Time—4 hours.

Soak over-night; next morning put them in a jar in the oven with plenty of water, salt and a spoonful of sugar. Stew gently for 3 or 4 hours, until quite tender. A pinch of carbonate of soda may be added to the water, to improve the colour of the peas. Serve either with gravy, or a little butter, pepper and salt.

Jerusalem Artichokes. Time—½ hour.

Peel and wash them, place in cold water with a little salt and lemon-juice, and cook till soft. They can be served either with gravy or butter sauce.

Baked Potatoes. Time—1½ hour.

Choose potatoes of equal size. Brush them very clean, drop them into a basin of cold salt and water, then dry them. Place them on a baking sheet, and bake in a moderate oven. When a fork will pierce them easily they are baked. The skins should never be eaten.

_Another way._—Brush the potatoes, peel them very thin, parboil them, then brown them under the meat.

Boiled Potatoes. Time—¾ hour.

Potatoes should be well brushed, dropped into a basin of cold salt and water, and when a saucepan of water boils they should be placed in it. When a fork will pierce them easily, they are done. The water must then be strained off, the saucepan drawn to the side of the fire, a clean cloth folded over the top of the saucepan, and the lid pressed down on to it. This dries the potatoes, and makes them a good colour. They should be held in a cloth and peeled, then re-heated for a minute. _New potatoes_, if well brushed or scraped, do not require peeling.

Fried Potatoes. Time—½ hour.

Brush the potatoes, peel them very thin, slice them, dry them, and fry them a light brown in hot fat.

Mashed Potatoes. Time—1 hour.

Boil the potatoes, mash them through a sieve, or beat them with a fork. Add a little dripping or butter, and brown in the oven.

Boiled Rice. Time—½ hour.

½ lb. rice, ¼ teaspoonful salt, 4 quarts boiling water.

Well wash the rice in cold water, then put it into the boiling water with the salt, and let it boil fast 15 to 20 minutes. When it is quite tender, strain it into a colander, turn the cold water tap on to it for 2 or 3 seconds. Then place it in a dry saucepan by the side of the fire, with the lid half on, to dry and get hot. Shake it occasionally to prevent it burning, and serve.

Spanish Onions. Time—¾ hour.

Wash them, throw them into boiling water _with their skins on_, and boil until tender. Remove the outer skin. Serve with pepper, salt, gravy or butter.

Turnip Tops or Spinach. Time—¾ hour.

2 lbs. turnip tops, 2 oz. clarified fat, pepper and salt.

Wash well in several waters, strip off the leaves and place them in a saucepan of cold water with a little salt, and boil till tender. Strain and squeeze them as much as possible, chop very fine on a board, put back in the saucepan with the dripping, pepper and salt, and mix well till thoroughly hot. Serve decorated with hard-boiled eggs cut in quarters.

Fried Vegetable Marrow. Time—¾ hour.

1 vegetable marrow, 2 oz. flour, ½ gill tepid water, 1 dessertspoonful salad oil, salt, white of 1 egg.

Put the flour into a basin with a pinch of salt, add the oil and tepid water gradually, then the white of egg, well beaten. Peel the marrow, put it into boiling water, and boil until tender. Cut it into slices, remove the seeds, dip each piece in the batter, and fry in hot fat or oil a golden brown.

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SALADS AND PICKLES.

Bean Salad. Time—¾ hour.

1 lb. cold boiled French beans, or 1 lb. cold boiled haricot beans, 2 tablespoonfuls salad oil, 3 tablespoonfuls vinegar, ½ teaspoonful ground ginger; pepper and salt to taste.

Boil the beans, strain and allow them to get cold (haricot beans must be soaked 12 hours before boiling). Mix the ginger, pepper, salt, oil and vinegar carefully together, and pour this dressing over the beans. _Cauliflowers_ and _cabbages_ can also be treated this way.

German Celery or Celeriac. Time—1 hour.

1 root German celery, ½ gill white wine vinegar; pepper and salt to taste.

Wash the celery well, and boil it off cold; peel it, cut it into rather thick slices, pour the vinegar over it, and sprinkle with pepper and salt.

Lettuce Salad. Time—½ hour.

1 lettuce, ¼ beetroot, 1 bunch cress, ½ bunch radishes, 1 egg, pepper and salt to taste, ¼ teaspoonful made mustard, 2 tablespoonfuls salad oil, 3 tablespoonfuls vinegar.

Wash the lettuce thoroughly, pull it to pieces with the fingers, dry it in a coarse cloth. Wash the radishes, halve them; wash and pick the cress. Boil the egg hard, cut the white into pieces, and mix it with the salading. Pass the yolk through a sieve, and mix carefully with it the pepper, salt, mustard, oil and vinegar. This dressing should be poured over the salad and very thoroughly mixed with it. Ornament with small pieces of beetroot.

If preferred, use 3 tablespoonfuls of oil to 2 of vinegar.

Pickled Onions. Time—1 hour.

1 quart onions, 1 pint vinegar, ⅛ oz. peppercorns, salt and water, ½ oz. ginger.

Peel the onions, and when some water with plenty of salt in it is boiling pour it over them, and let them remain in it 24 hours. Keep them close covered till all the steam has evaporated. After 24 hours wipe them dry. Boil the vinegar, pepper, and ginger together, and pour this over the onions. Cover tightly, and keep them several weeks before using.

Potato Salad. Time—¾ hour.

8 large waxy potatoes, 1 small onion or shalot, 2 tablespoonfuls chopped parsley, 1 yolk of egg, 1 gill of salad oil, 2 tablespoonfuls vinegar, pepper and salt to taste, 1 lettuce.

Boil the potatoes off cold, slice them into a salad bowl, and sprinkle the chopped onion, parsley, and seasoning over them. Beat up the yolk, and stir the oil and vinegar gradually into it. Pour this dressing over the potatoes; mix with a fork, and garnish with lettuce.

Red Cabbage, Pickled.

1 red cabbage, 1 quart vinegar, whole peppers, whole ginger (bruised), whole allspice, cloves, 6 slices beetroot, salt.

Shred the cabbage very fine, spread it over some flat surface, sprinkle with salt, and leave 24 hours, then rub the cabbage in a clean cloth. Add the spice, tied up in a muslin bag, to the vinegar, and let it come to the boil. Meanwhile, place the cabbage in a jar which has a cover, with the slices of beetroot on top. When the vinegar boils, pour it over the cabbage, and cover close when it has become quite cold. This pickle will be ready for use in a few days.

Russian Salad. Time—1½ hour.

Take equal quantities of carrots, turnips, French beans, haricot beans, cauliflower, green peas, potatoes, beetroot, and celery, or any other vegetables that may be in season. Boil till tender: the carrots and turnips together, the French beans and green peas together, the haricot beans (which must have been soaked over-night), cauliflower and potatoes all separately. When cold, cut all the vegetables into neat pieces. Mix all well together, with some Mayonnaise sauce (see page 40), turn into a basin or mould. When required, turn the salad on to a dish, and pour Mayonnaise sauce over it.

Salad Cream. Time—20 minutes.

1 tablespoonful raw mustard, 2 tablespoonfuls salad oil (¼ lb. brown sugar, if liked), a few drops anchovy sauce, a few drops soy or Worcester sauce, 1 egg, ½ pint vinegar.

Mix the mustard quite smooth with the oil, add the sugar, the anchovy and Worcester sauces. Beat up the egg thoroughly, and add it and the vinegar to the other ingredients. Beat all well together for 10 minutes. Pour it into a bottle; it will keep well some time in a cool place.

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SAUCES AND SYRUPS.

Almond Milk. Time—¾ hour.

¼ lb. ground almonds, 1 pint water.

Put the ground almonds in a saucepan with the water, and stew slowly about ¾ hour, stirring occasionally. Strain the milk through a piece of muslin.

Bread Sauce. Time—½ hour.

1 roll (stale), ½ pint clear stock; pepper, salt, ground mace to taste.

Soak the crumb of the roll in water, then strain away the water thoroughly; beat the bread to a cream, put it in a saucepan with the stock and seasoning. Bring it to the boil, then stir 2 or 3 minutes longer.

Caper Sauce (for Boiled Mutton). Time—½ hour.

½ pint liquor, 1 tablespoonful flour, pepper, salt, 3 teaspoonfuls chopped capers.

Boil ½ pint of the liquor in which the meat has been cooked, then stir the flour in carefully (as on page ix., hint 2). Add the seasoning and capers. If required for _fish_, this sauce must be made with fish-liquor or milk, instead of the liquor from the meat.

Cheap Sauce for Boiled Fish. Time—20 minutes.

1 dessertspoonful cornflour, 2 tablespoonfuls milk, ½ pint fish-liquor, 1 tablespoonful chopped parsley; salt to taste.

Mix the cornflour to a smooth paste with the milk, then add the fish-liquor; stir over the fire till the sauce boils, then add the chopped parsley and salt.

Clarified Sugar. Time—¼ hour.

¼ lb. lump sugar, 1 gill water, egg-shells.

Put the sugar into the cold water with the egg-shells, and stir frequently over the fire till all the sugar is dissolved and a thick syrup formed; strain well and boil up again.

Egg Sauce.

2 hard-boiled eggs, 1 oz. butter, ½ oz. flour, 1½ gill milk, pepper and salt.

Melt the butter in a stew-pan, mix in the flour, and add the milk, and cook 3 minutes after it boils, stirring it all the time. Add the finely chopped whites of eggs, pepper and salt. The sieved yolk to be used for decorating.

German Sauce. Time—¼ hour.

2 yolks of eggs, 1 wineglassful brandy, 1 dessertspoonful castor sugar.

Put the yolks into a stew-pan with the brandy and sugar; whisk this over the fire until it becomes a thick froth; do not let it boil, or the eggs will curdle.

Jam or Marmalade Sauce. Time—¼ hour.

1 gill water, 2 oz. lump sugar, 2 tablespoonfuls jam or marmalade, a few drops of lemon-juice.

Reduce the sugar and water by boiling to half the quantity, add the lemon-juice and jam, and heat all thoroughly.

Lemon Sauce. Time—¼ hour.

2 tablespoonfuls flour, 1 or 2 eggs, ½ pint boiling water, juice of 1 lemon.

Mix the flour, lemon-juice and eggs together, stir in the water; stir over the fire till the sauce has thickened. Add salt or sugar as required.

Mayonnaise Sauce. Time—½ hour.

1 yolk of egg, pepper and salt to taste, 1 gill sweet oil, tarragon vinegar.

Beat up yolk and seasoning; drop in the oil very gradually, stirring all the time, so that the paste gradually thickens. Mix to a thick cream with tarragon vinegar.

_Tartare Sauce_ is made by the addition of 1 dessertspoonful chopped capers, 1 teaspoonful finely chopped parsley, 1 teaspoonful made mustard, or a pinch of cayenne.

Melted Butter. Time—20 minutes.

1 oz. butter, ½ oz. flour, 1½ gill cold water.

Melt the butter in a saucepan, stir in the flour gradually, then add the water, stirring all the time; let it boil well and thicken.

Anchovy sauce or chopped parsley can be added to taste.

Mint Sauce. Time—½ hour.

3 dessertspoonfuls chopped mint, 2 dessertspoonfuls brown sugar, 1 teacupful vinegar.

Wash the mint, pick it from the stalk, and chop it fine; dissolve the sugar in the vinegar, then add the chopped mint.

Onion Sauce. Time—1 hour.

3 onions, ½ pint liquor, 1 oz. flour, 1 oz. dripping, pepper and salt.

Peel the onions, chop them up, boil till tender with a little salt, strain them; place them in a saucepan with the liquor, the flour and dripping mixed to a paste, the pepper and salt; stir well till the sauce is quite thick.

Piquant or Sharp Sauce.

½ gill vinegar, ½ pint white stock or pot-liquor, 1 oz. dripping, ¾ oz. flour, 1 shalot, 1 gherkin. Pepper and salt.

Melt the dripping in a stew-pan, add the vegetables cut up small, and fry them brown, then add the vinegar and boil. Stir in the flour and stock and cook 3 minutes after it boils. Add the seasoning, strain and serve.

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PIES, PUDDINGS AND SWEET DISHES.

Hints on Making Pastry.

1. Have everything particularly clean and dry.

2. Pass the flour through a wire sieve, and rub in the butter or fat with the _tips_ of the fingers only.

3. Keep everything cool. Always mix the paste with _cold_ water. To prevent hot hands wash them in _hot_ water.

4. Roll out a short crust _once_ only. If baking-powder be used, make and bake the pastry as quickly as possible.

5. Test the oven by placing a small piece of bread on the shelf. If it brown in half a minute the heat is correct.

6. Bake in the hottest part of the oven for the first five minutes, then remove to a cooler part.

7. Warm jam separately, and place it in the tart at the last minute. To keep the shape of the tart, place a piece of bread in the centre whilst baking.

Pastry.—Short Crusts.

1 lb. flour to ¾ lb. butter or fat, _or_ 1 lb. flour to ½ lb. butter or fat, and the yolk of one egg; _or_ 1 lb. flour to ½ lb. butter or fat, and 1 teaspoonful baking-powder; _or_ 1 lb. flour to ¼ lb. butter or fat, and 1 teaspoonful baking-powder.

Flaky Pastry.

½ lb. flour, ¼ lb. butter or fat.

Divide the fat into three equal portions, rub one part into the flour in the usual way, add a pinch of salt and mix to a stiff paste with cold water. Roll out into a long narrow strip, rolling backwards and forwards _only_. Spread the second portion of fat evenly over the paste, fold into three and turn with the rough edges towards you. Roll out again and proceed in the same way. Fold over and roll to required shape.

Rough Puff Paste.

1 lb. flour to ¾ lb. butter or fat, _or_ 1 lb. flour to ½ lb. butter or fat.

Break the butter or fat into the flour in lumps, and mix to a paste with a little cold water. Roll out, fold in three, turn the rough edges towards you, and roll out again. Do this four or six times till the paste is no longer streaky.

To Bake Puddings.

All puddings containing starch, such as rice, sago, macaroni, etc., must be baked slowly in a moderate oven, so that the starch globules may have time to swell, burst, and absorb the milk. Custards must also bake very slowly. Puddings containing flour must bake longer than those made with bread, etc.

To Boil Puddings.

1. Always place these puddings in boiling water; keep them well covered, and on the boil, adding more boiling water as required.

2. All puddings containing flour must boil longer than those made with bread, etc.

3. Puddings boiled in basins must boil longer than those put only in cloths.

4. The basin must always be quite full, and must be tied up in a cloth which has been dredged with flour.

To Steam Puddings.

1. Puddings cooked in this way are lighter than those that are boiled, but take longer to cook.

2. The water in the saucepan must only reach half-way up the basin, and must _simmer_ all the time. More boiling water must be added when required.

3. The basin need not be quite full.

Almond Pudding. Time—1 hour.

8 eggs, 8 oz. castor sugar, 8 oz. ground almonds.

Beat the yolks and whites separately—the whites to a stiff froth—then whisk them together, and stir in gradually the sugar, and ground almonds. Beat well for 20 minutes, then pour the mixture into well-greased shallow dishes, and bake in a moderate oven. If a knife when inserted come out clean, the puddings are done.

Baked Apples. Time—½ hour.

1 lb. apples, 2 oz. brown sugar, ground cinnamon, 1 tablespoonful cold water, rind and juice of a lemon.

Wash the apples (if an apple corer be handy core them), notch them across the top, place them in a Yorkshire pudding tin, with the sugar, lemon-rind, lemon-juice, water, and cinnamon. Bake till tender; serve hot or cold. For _Apple Snow_, pass through a sieve and beat in lightly whites of 2 eggs and 3 oz. castor sugar, then pile roughly on a dish, and decorate to taste.

Baked Apple Dumplings. Time—1 hour.

½ lb. flour, 4 oz. dripping, ½ teaspoonful baking-powder, 4 apples, cloves or lemon-rind, 2 oz. brown sugar.

Peel and core the apples, and fill the centre of each with moist sugar and 2 cloves or 2 pieces lemon-rind. Rub the dripping into the flour, add the baking-powder and enough cold water to form a stiff paste, divide it into four, and roll each piece out. Place an apple in the centre of each piece of paste, and work it well round the apple. Grease a tin, place the dumplings on it, and bake about ¼ hour.

Apple Fritters. Time—2¾ hours.

3 large apples (½ wineglassful brandy, if liked), 2 oz. powdered loaf sugar. _Batter_—4 tablespoonfuls flour, 1 tablespoonful salad oil, a pinch of salt, tepid water, white of 1 egg.

Peel and core 3 large apples, cut them into slices half an inch thick, put them in a dish with the sugar and brandy, cover with another dish, and leave them 2 hours.

_Batter._—In a separate basin mix the flour with the oil, salt, and sufficient tepid water to make a batter the thickness of cream, avoiding lumps. Cover the basin, and let the batter stand 2 hours. Then add the well-beaten white of egg to the batter, dry the slices of apple on a cloth, dip each piece in the batter, so that it is quite covered, and fry in hot fat or oil. Serve with powdered sugar.

Apples in Custard. Time—¾ hour.

1 lb. apples, 1 oz. brown sugar, 4 eggs, 1 gill water, 1 oz. ground almonds.

Beat the eggs well, add the water, sugar and almonds. Peel the apples, core them, place them in a pie-dish which has been thoroughly greased and sugared, pour the custard over them, and bake about ½ hour.

Apple Jelly. Time—3 hours.

1 lb. apples, 1 lb. brown sugar, 1 gill water, juice and peel of 1 lemon.

Peel and core the apples, put them into a stew-pan with the sugar, water, juice of the lemon, and the peel chopped fine. Boil over a slow fire, stirring occasionally, until quite stiff and of a deep brown colour. Dip a small mould into cold water, put the jelly in, and let it set. Turn out when cold.

Bread Pudding. Time—1¾ hour.

½ lb. scraps of bread, 2 oz. suet, 1 oz. candied peel, ¼ lb. currants, raisins, or sultanas, ¼ lb. brown sugar, 1 egg.

Soak the scraps of bread in cold water, then squeeze very dry, put into a basin and beat out the lumps; chop the suet fine, clean the fruit, shred the peel, and beat the egg. Mix all the dry ingredients, then add the egg and a little water, if required. Grease and sugar a pie-dish or tin, fill with the mixture, and bake about 1 hour.

If preferred, the fruit and peel can be replaced by chocolate, or ground ginger and golden syrup. Bread-crumbs can be used instead of soaked bread if liked.

Cocoanut Pudding. Time—1¼ hour.

1 lb. soaked bread, ¼ lb. grated or desiccated cocoanut, 2 oz. ground almonds, 4 tablespoonfuls brown sugar, 3 eggs.

When the bread has been thoroughly soaked, squeeze it very dry, and beat out all the lumps. Mix the dry ingredients well together, then add the eggs well beaten. Grease and sugar a pie-dish, fill with the mixture, and bake about three-quarters of an hour. Turn out on to a hot dish.

Ebony Jelly. Time—2 hours.

1 lb. French plums, ½ pint water, ½ lb. lump dust, ½ oz. vegetable isinglass, rind of ½ lemon.

Soak the plums over-night. Next morning stew them gently with the water and sugar for 1 hour or longer till quite tender; pour the juice off on to the isinglass to dissolve it. Stone the plums and pulp them through a wire sieve. Crack the stones, blanch and pound the kernels, add them with the strips of lemon peel and the isinglass to the plums, mix and pour into a wetted mould.

Eve Pudding. Time—2½ hours.

1 lb. suet, ¼ lb. currants, ¼ lb. brown sugar, ¼ lb. chopped apples, ¼ lb. bread-crumbs, 2 eggs.

Chop the suet fine, wash and dry the currants, mix with the sugar, chopped apples, bread-crumbs, and eggs well beaten. Grease a mould, pour in the mixture, and boil or steam two hours. The eggs may be left out.

Fig Pudding. Time—4½ hours.

½ lb. dried figs, ¼ lb. brown sugar, ¼ lb. suet or dripping, 5 oz. flour, 5 oz. bread-crumbs, a pinch of salt and mixed spice, 2 eggs, 1 tablespoonful golden syrup.

Cut the figs up small, chop the suet and mix all the dry ingredients together, add the golden syrup and beaten eggs, turn into a greased basin; dredge a pudding cloth with flour, tie it over the basin and boil for 3 to 4 hours.

For _Date Pudding_ proceed in the same manner, but omit the golden syrup.

Fruit Pie. Time—1 hour.

6 oz. flour, 2 oz. clarified fat or dripping, 1 lb. fruit, ½ teaspoonful baking-powder, 2 oz. brown sugar.

Prepare the fruit, and half fill the pie-dish with it; add the sugar, then the remainder of the fruit, and a little water. Rub the fat into the flour, add the baking-powder, salt, and sufficient water to make a stiff paste. Roll this out to the shape of the dish, but larger; cut off a strip, wet the edge of the dish, put the strip round it, wet the strip, and press the rest of the pastry on to it. Trim neatly, ornament, and bake about ½ hour. When half done brush over with cold water.

Fruit Pudding. Time—2 hours.

½ lb. flour, 3 oz. suet, 1 lb. fruit, 2 oz. brown sugar, salt.

Chop the suet fine, add the salt; rub these well into the flour; mix with cold water to a stiff paste. Cut off one-third of the paste for the top; roll out the remainder into a round, twice the size of the top of the basin. Grease the basin very thoroughly, line it with the paste, cut up the fruit, and half fill the basin with it, add the sugar and a little water, then the remainder of the fruit. Roll out the top piece, wet the edges of the paste, put on the top, press the edges together. Dredge a pudding cloth and tie it over the basin. Boil in plenty of water about 1½ hour.

_Baked Fruit Pudding_ must be made the same way, but the basin must be sugared as well as greased. Bake about ¾ hour.

Gooseberry Jelly. Time—1½ hour.

1 quart green gooseberries, 1 quart cold water, ½ lb. brown sugar, 1 oz. vegetable isinglass.

Stew the gooseberries in the water with ¼ lb. sugar, allow them to get cold, then heat them again, this process gives the juice a pink colour. Dissolve the isinglass in a little water, add to it ¼ lb. sugar and place it in the _juice_ of the fruit, which should have been carefully strained and cleared; mix all gently together, pour into a wetted mould, and serve when cold.

Homœopathic Pudding. Time—½ hour.

1 lb. black currants, bread, ½ lb. brown sugar, ½ pint water.

Stew the currants with the sugar and water, when soft pour them boiling into a pudding basin, which has been lined with slices of bread, about half an inch thick. Cover the basin with a plate, on which place a heavy weight. Turn out when cold; the bread should then have become soaked with juice.

Stewed Fruit.

Cherries, currants, raspberries or plums, white sugar, water.

All these fruits require picking, and washing in cold water. Place the fruit in the stew-pan with the sugar and sufficient water to cover it, and simmer till tender. Cherries, red currants and raspberries stewed together and poured over a slice of bread or a penny sponge cake, make a delicious summer sweet.

Lemon Creams. Time—½ hour.

1 pint water, 4 eggs, rind and juice of 2 lemons, 2 oz. loaf sugar.

Add the sugar and lemon-rinds to the water, and when this boils, strain away the rinds, add the lemon-juice and pour on to the eggs, which have been well beaten. Place this mixture in a jar, stand it in a saucepan of boiling water, and stir till it begins to thicken.

Lemon Dumplings. Time—1¼ hour.

½ lb. bread-crumbs, ¼ lb. chopped suet, ¼ lb. brown sugar, 2 eggs, grated rind and juice of one large lemon.

Mix all the dry ingredients well together, then add the lemon-juice, and eggs well beaten. Grease small cups, fill them with the mixture, cover with greased paper, and steam 1 hour, or bake ½ hour. Serve with sweet sauce.

Madeira Cake Pudding. Time—2½ hours.

3 eggs, weight of the eggs in flour, dripping, and castor sugar; nutmeg, and lemon-rind.

Rub the dripping into the flour, add the sugar, well-beaten eggs, and flavouring, and beat all well together. Ornament the top of a greased mould with slices of candied peel, put in the mixture, and steam for 2 hours.

Serve with lemon sauce (see page 39).

Marmalade Pudding. Time—2½ hours.

¼ lb. bread-crumbs, ¼ lb. suet or dripping, 2 oz. candied peel, 1 lemon, 1 egg, 3 tablespoonfuls marmalade.

Chop the suet very fine (or rub the dripping into the bread-crumbs), shred the candied peel, grate the rind of the lemon. Put all the dry ingredients into a basin, and mix with them the marmalade and egg. Grease a basin or mould well, fill with the mixture, cover with greased paper, and steam 2 hours. Serve with marmalade sauce (see page 39).

Mince Meat.

½ lb. suet, ½ lb. sultanas, ½ lb. raisins, ½ lb. currants, ½ lb. brown sugar, ½ lb. apples, ½ lb. candied peel, grated rind of 1 lemon, 2 oz. ratafias soaked in brandy.

Stone and chop the raisins, wash and dry the currants, chop all the other ingredients, mix them well together, and cover close for a month.

Pancakes.

4 oz. flour, 1 egg, ½ pint water, fat or oil, salt, sugar.