A second Dudley book of cookery and other recipes

minutes, stirring all the time. Season with salt, pepper and grated nutmeg ; remove the bay leaf and add the yolks of two eggs. Spread this on a buttered plate to get cool. Divide the mixture into eight portions, shape into round flat cakes, egg and crumb them and fry in very deep hot fat to a golden colour. Drain, dish up, and serve hot. WHITE PUDDINGS FOR BREAKFAST f I TAKE some well-cleaned pigs’ skins, as for sausage making, and fill them with the following mixture :■ — One teacupful of chopped suet, not too finely chopped, one teacupful of medium Scotch oatmeal, a little finely chopped parsley, and one onion which has been chopped small and simmered in a little butter long enough to remove its rawness. Season well with black pepper and a little salt ; mix well, and when quite full prick the skins with a needle to prevent bursting. Blanch slowly in water over the fire, but when up to boiling heat, place the pan on side of stove for fifteen minutes ; dry the sausages, fry a golden brown in bacon fat or dripping, and serve on toast. YORKSHIRE SMOKED HAM COOKED IN BROWN SUGAR fTlAKE a very good smoked Yorkshire ham and soak it in cold water for two days. Then place it in fresh water in a stewpan with a pound of brown sugar. The ham should be allowed to cook very gently (to simmer) for five hours or five hours and a half, and then allowed to grow cold in the liquor in which it wras cooked. It should be pared and covered all over with brown sugar and passed under the salamander to give it a good colour. HAMBURG HUNG BEEF (SCRAPED) f 1 1 AKE two pounds of the beef and boil gently for about two and a half hours. When cold, remove outside skin and scrape with a coarse scraper. Serve on a napkin either for breakfast or lunch. Cold smoked tongue can be treated in the same way. The scrapers can be obtained from any ironmonger. GREEN CORN FRITTERS ONE tin of green corn, two eggs, three tablespoonfuls of flour, two tablespoonfuls of finely chopped herbs (chervil, tarragon, parsley, chives, etc.), oil or frying fat. Drain the green corn ; put the flour and herb seasoning into a basin and mix well together ; beat the eggs ; add them and the green corn to the flour and seasoning, and mix well. Season with salt and pepper and shape into fritters. Fry in boiling oil or deep fat to a light brown colour. Dish up, and serve hot with fried parsley as a garnish. CURRY CROQUETTES XpOUR ounces of rice, half a pound of cold meat, one teaspoonful of curry powder, one teaspoonful of lemon juice, two eggs, breadcrumbs, frying fat, half an ounce of flour, one gill of any kind of stock, one ounce of butter, one teaspoonful of chopped onion and a little chopped parsley. The remains of any cold meat or game will do for this dish — or any cold fish. Free the meat from skin and gristle, and remove the fat ; chop the meat up very finely. Wash, blanch, and boil the rice ; drain and dry it in front of the fire. Put