The St. Mungo cookery book

For a ham weighing 10 or 12 lbs. take 2 lbs. of flour and make into paste with cold water. Roll out till it is large enough to cover the ham and overlap a bit. Lay the ham in the middle of paste, then cover, wetting the edges to make it keep together. Bake in a steady warm or moderately hot oven for 20 minutes to every r lb. and 20 minutes more. If the oven is too hot the crust will burst before the ham is nearly cooked. When ready take out, pull off the crust, which will bring the skin with it. If too fat, .scrape off some, make tidy, and cover well with the breadcrumbs. 'I he flavour (rf ham may be made milder by soaking it in cold water for a few hours previous to Ham. Flour. Water. Fine brown breadcrumbs. baking. J. Lambie, Edinburgh. J. Lambie, Edinburgh. / BEEFSTEAK AND KIDNEY PUDDING. i lb. self-raising flour. 3 oz. suet. I tcaspoonful salt. I gill buttermilk. 1 lb. steak. 2 kidneys. A tablespoonful flour. Pepper and salt. I onion. Cut Steak and kidneys into pieces. Mix the salt and pepper with the tablespoonful of flour. Dip each piece of meat in this. Put flour, suet, and the teaspoonful of salt into a bowl, and mix to a paste with the buttermilk. Turn out on a floured board ; cut a piece off for the cover and roll the rest out fairly thin. Line a pudding tin with the paste then put in tiie meat, kidneys, and onion chopped small. Pour in a gill of water and a dessertspoonful of ketchup. Roll out the piece of paste for the cover and put it on. Wet the edges of the paste in the tin to make the cover stick. Cover with a buttered paper and steam 3 hours. Any sort of fruit dumpling can be made by filling the tin with the fruit instead of meat and using sweet milk to mix the paste. Marjorie K. Williams, Hutcheon Ho., Sherbrooke Av., Pollokshields. BEEF OLIVES. I lb. steak (cut thin) ^ teaspoonful salt. I egg. 3 tablespoonfuls breadcrumbs ^ teaspoonful pepper. 2 teaspoon fu Is Worcester sauce 2 oz. bacon ^ oz. flour. I pint stock or water. Flatten the steak ; cut it into strips about 3 inches wide. Mince the bacon, which should not have much lean, mix it with the breadcrumbs, salt and pepper. Beat up the egg, stir half of it into the mixture ; spread some of the seasoning on each strip of beef. Roll the pieces up, and tie each with a piece of fine string. Dip the rolls into the remainder of the egg, and put them into a stewpan, packing them tightly to keep the shape. Add the stock or water, cover the pan, and let the olives simmer for about hours. When cooked, take them from the pan ; mix the flour with a little cold water or stock ; stir it with a ^ teaspoonful of browning into the gravy. Let it boil for 2 or 3 minutes, then add the Worcester sauce. Remove the string from the olives, arrange them on a dish, and pour the gravy round them. Serve with mashed potatoes. Mrs Sutherland, Ashleigh Villa, 34 Willowbrae Road. BRAISED RABBIT. I rabbit. I dessertspoonful of butter. A"ash the rabbit, removing head and heart, etc. Soak for 20 to 30 minutes in salt and water. Meanwhile prepare the following, — Sauce. I tablespoonful of vinegar. I oz. of butter or white dripping. I onion. A piece of carrot and celery. Bunch of herbs and blade of mace (if liked). Salt and I tomato. Some scraps of bacon. I tablespoonful of flour.