“McADAM’S Waverley, Douglas, Man.” VISITOR’S Opinion “WAVERLEY” made SIR WALTER famous, If we praise it, who can blame us? But McADAM has here created A “ WAVERLEY ” as celebrated. “Cooking everything to be desired.” — Miss MILES, D.N.C.U. Cookery Lecturer, Author of The Twentieth Century Cookery Book Nota Bene to Commercial Gentlemen: 18 years ‘on the road’ Five Minutes’ Walk from Steamer Proprietor, ANDREW F. McADAM 4-2 POT PIE. 1 lb. shoulder steak. 2 onions. 2 lbs. of potatoes. Seasonings. Have a pie-dish. Put a layer of steak in it, then of onions, then of potatoes. Repeat till full, adding in season- ing, and a little water✪ Pot Pie. Cover with paste and bake in hot part of oven first then cooler part to finish. Mrs Lambie, Levenshulme, Manchester. POTTED RABBIT. I knuckle of hough. 1 rabbit. Salt to taste when rabbit is done. Some parsley and 4 whole pepper, and pinch of celery seed tied in a muslin bag✪ Potted Rabbit. Cover the hough with cold water and simmer gently 1 2 hours. Allow to get cold, add the rabbit and herb.s, etc., and stew all together until the bones are away from the meat. Remove all bones and the muslin bag, cut up meat very fine, mix it with the liquor and put into wetted moulds, 'burn out when cold and garnish with parsley and sliced boiled beetroot. Sufficient for 7 or 8 persons. E. H. Bell, Edinburgh. RABBIT CUTLETS. Back or fillet of rabbit. i egg. 6 or 8 small slices of bacon. Breadcrumbs✪ Rabbit Cutlets. Take the back or fillet of rabbit, skin it and beat flat, cut into 6 or 8 cutlets, placing piece of bacon same size as little cutlet on each, egg and breadcrumb them, and fry in boiling fat for 5 or 6 minutes. Serve on mashed potatoes, garnish with lemon slices. M. A. B. H. A. ROAST MINCE (German). ^ lb. mince. ^ slice stale brc.ad. I ‘-■gg- Salt, pepper, nutmeg I tablespoon ful cream. Breadcrumbs. 2 iableSpoon fills dripping. Onion and carrot, i tablespoonful Hour✪ Roast Mince (German). 43 Mix the mince, salt, nutmeg, pepper, egg, and steeped and sieved bread thoroughly togetlier, and form the mixture into a sausage shape, and roll well in the crumbs. Then fry it on all sides in the dripping, along with some chopped onion and carrot. Then roast in the oven for about i hour, basting well with the sauce in which it was fried. Before dishing make the sauce thick by adding the flour, cream, and a little water and salt. Miss Helen Rankine, Edinburgh. SAUSAGE ROLLS. Pepper and salt. Breakfastcupful of boiling water. 2 lb. of mince. I teaspoonful of dripping. 1 large tablespoonful of flour. Rough puff paste✪ Sausage Rolls. Put dripping into stewpan and make smoking hot. Stir in mince with a fork until it is all quite brown. Pull to the side and add flour, pepper, salt, and water boiling. Stew gently for 20 to 30 minutes. Turn out on a plate to get qtiite cold. Make rough puff paste with, — I lb of flour. Salt. ^ lb. of butter. Cold water. Roll out to I foot square. Cut into 9 squares. Lay spoon- ful of mince on each. Wet round the edge with milk or water. Turn over first one side then the other with a knife. Close the ends, mark on top. Lay on greased oven shelf, brush over with egg or milk, and bake in a very quick oven for 10 or 15 minutes. The mince must be pretty liquid when hot, so ; that the rolls will not be dry, but it must be quite cold before laying it on paste or the butter will melt. J. Lambie, Edinburgh.

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“McADAM’S Waverley, Douglas, Man.” VISITOR’S Opinion “WAVERLEY” made SIR WALTER famous, If we praise it, who can blame us? But McADAM has here created A “ WAVERLEY ” as celebrated. “Cooking everything to be desired.” — Miss MILES, D.N.C.U. Cookery Lecturer, Author of The Twentieth Century Cookery Book Nota Bene to Commercial Gentlemen: 18 years ‘on the road’ Five Minutes’ Walk from Steamer Proprietor, ANDREW F. McADAM 4-2 POT PIE. 1 lb. shoulder steak. 2 onions. 2 lbs. of potatoes. Seasonings. Have a pie-dish. Put a layer of steak in it, then of onions, then of potatoes. Repeat till full, adding in season- ing, and a little water. Cover with paste and bake in hot part of oven first then cooler part to finish. Mrs Lambie, Levenshulme, Manchester. POTTED RABBIT. I knuckle of hough. 1 rabbit. Salt to taste when rabbit is done. Some parsley and 4 whole pepper, and pinch of celery seed tied in a muslin bag. Cover the hough with cold water and simmer gently 1 2 hours. Allow to get cold, add the rabbit and herb.s, etc., and stew all together until the bones are away from the meat. Remove all bones and the muslin bag, cut up meat very fine, mix it with the liquor and put into wetted moulds, 'burn out when cold and garnish with parsley and sliced boiled beetroot. Sufficient for 7 or 8 persons. E. H. Bell, Edinburgh. RABBIT CUTLETS. Back or fillet of rabbit. i egg. 6 or 8 small slices of bacon. Breadcrumbs. Take the back or fillet of rabbit, skin it and beat flat, cut into 6 or 8 cutlets, placing piece of bacon same size as little cutlet on each, egg and breadcrumb them, and fry in boiling fat for 5 or 6 minutes. Serve on mashed potatoes, garnish with lemon slices. M. A. B. H. A. ROAST MINCE (German). ^ lb. mince. ^ slice stale brc.ad. I ‘-■gg- Salt, pepper, nutmeg I tablespoon ful cream. Breadcrumbs. 2 iableSpoon fills dripping. Onion and carrot, i tablespoonful Hour. 43 Mix the mince, salt, nutmeg, pepper, egg, and steeped and sieved bread thoroughly togetlier, and form the mixture into a sausage shape, and roll well in the crumbs. Then fry it on all sides in the dripping, along with some chopped onion and carrot. Then roast in the oven for about i hour, basting well with the sauce in which it was fried. Before dishing make the sauce thick by adding the flour, cream, and a little water and salt. Miss Helen Rankine, Edinburgh. SAUSAGE ROLLS. Pepper and salt. Breakfastcupful of boiling water. 2 lb. of mince. I teaspoonful of dripping. 1 large tablespoonful of flour. Rough puff paste. Put dripping into stewpan and make smoking hot. Stir in mince with a fork until it is all quite brown. Pull to the side and add flour, pepper, salt, and water boiling. Stew gently for 20 to 30 minutes. Turn out on a plate to get qtiite cold. Make rough puff paste with, — I lb of flour. Salt. ^ lb. of butter. Cold water. Roll out to I foot square. Cut into 9 squares. Lay spoon- ful of mince on each. Wet round the edge with milk or water. Turn over first one side then the other with a knife. Close the ends, mark on top. Lay on greased oven shelf, brush over with egg or milk, and bake in a very quick oven for 10 or 15 minutes. The mince must be pretty liquid when hot, so ; that the rolls will not be dry, but it must be quite cold before laying it on paste or the butter will melt. J. Lambie, Edinburgh.

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