The art of cooking

gether, place it into a bowl with the pepper, nutmeg and nearly all of the salt and stir together with the milk. Put the flour now upon a mixing board, rub into it the butter, add the baking-powder and remaining salt, mixing all into a firm dough with the cold water. When the dough is mixed, knead and roll it out to about a quarter of an inch thickness, cut it then into rounds with a biscuit cutter, beat the egg until very light and brush the edges of the rounds with it. Put now into the centre of these rounds as much of the minced meat, as the crust can be made to cover, gather up the edges of the dough over the meat, and pinch them firmly together. When the rounds are all filled, roll them separately into the beaten egg, crush the vermicelli to a powder, put it upon a sheet of kitchen paper and roll the rissoles by turns in this, until thoroughly blanketed with the powder. Cook now in hot clarified fat for five minutes, putting in only a part of the rissoles at a time as the fat will be too much cooled by plunging all in at once. When taken from the fat, drain the rissoles upon a clean piece of kitchen paper, and serve them in a hot napkin, garnishing with sprigs of parsley, Note — ^When clarified fat or lard is used for frying, care mast be taken that what is used for fish and sweets be kept distinctly. Ourry. — Three-quarters of a pound of cold mutton, two ounces of butter, one onion, one-half ounce of flour, one dessert spoonful of Curry powder, one apple, onehalf pint of second stock, one-half teaspoonful of salt, one-half teaspoonful of pepper. Melt first the butter in a saucepan and brown in it to 58 ^^^ TS, a very pale brown the sliced onion. Stir into this the curry-powder and flour, and when all is thoroughly mixed, add to the mixture by degrees the stock. Stir now carefully until boiling and when this point is reached, grate the apple, and add it also. Put on then the lid of the saucepan and allow all to simmer slowly for ten minutes, in the meantime cut the mutton into slices, drop it slice by slice into this boiling sauce, and allow it to cook just long enough to heat the meat through when the saucepan must at once be removed from the fire, and the preparation served. Note. — The great fault in preparing cold meats for k second serving, lies in losing sight of the fact that the meat is already cooked to a turn, and allowing it to remain too long exposed to the drying and toughening action of heat in the second preparation. Cold boiled mutton with tomato sauce .—^ Three-quarters of a pound of cold mutton, one pint of cold stewed tomatoes, two ounces of butter, one-half ounce of flour, one-half teaspoonful of pepper, one-half teaspoonful of salt, one teaspoonful of sugar, one grain of cayenne, one gill of second stock. * First cut the mutton into slices, place them neatly into the bottom of a flat vegetable dish, and season each piece lightly with the salt, pepper and cayenne. Melt then the butter and make it hot, when half should be poured over the meat and into what remains stir the flour, adding to it when smooth, the stock. When this mixture boils add to it the sugar, the remainder of the seasoning and the tomatoes, and let all cook for two minutes that the tomatoes may become very hot, when the sauce should be poured over the mutton and the whole covered tightly until taken to the table. CORtriSH PASTIES. Notes.— It should be remembered that all highly seasoned dishes, particularly those in which pepper predominates, should be served very hot. When cold tomatoes are not in the larder, either fresh or canned ones may be prepared for the above use. Oomed-beef Hash. — One pound of chopped corned-beef, three-quarters of a pound of boiled potatoes, two ounces of butter, one gill of stock, one teaspoonful of pepper, one-half teaspoonful of salt, one Spanish onion.