The St. Mungo cookery book

I tablespoonful minced ham. 1 teaspoonful grated lemon rind. 2 ozs. butter. I tablespoonful mixed suet. Salt and pepper. Dust of powdered sweet herbs. I dessertspoonful minced parsley. I egg. ^ teaspoonful Liebig Company’s extract of meat. Put the whole of the ingredients, except the butter and egg, into a basin ; add sufificient well beaten to form the whole into a paste. Work well together with a wooden spoon. Form into balls about as large as a good-sized filbert and roll in flour. Heat the butter in a frying-pan till slightly brown ; fry the balls in this to a nice brown ; drop into the soup some minutes before serving. For clear soup veal and ham may be omitted. Liebig’s Extract of Meat Coy. HOT DRINK FOR A COLD. I table-spoonful of black A little sugar if desired, currant jam or jelly. i break fastcupful boiling water. Mi.x together and drink very hot. J. L., Edinburgh. MINCE MEAT FOR CHRISTMAS PIES. I lb. of raisins. I lb. of currants. I lb. of suet. 3i lbs. of apples. 1/2 lb. of orange peel Rinds and juices of 2 lemons. J lb. of almonds. I teaspoonful of allspice. 1 teaspoonful of salt. I lb. of sultanas. I lb. of moist sugar. Wash, dry, and pick the currants and sultanas. Rub the raisins with a damp towel, stone and quarter them. Wash, skin, and chop the apples very finely. Chop the suet very finely, also orange peel. Blanch, skin, and chop the almonds very finely. Grate off only the yellow part of lemon rind, cut into two and squeeze and strain juice. Mix all very well together, press into a jar and cover it. Will keep quite well for several weeks at least. X.Y.Z. MINCE MEAT FOR CHRISTMAS PIES. (American). I quart each of chopped meat and .suet. 3 quarts of chopped apple. I quart of molasses. I quart of sugar. 2 nutmegs. 1 quart of vinegar. 6 teaspoonfuls of cinnamon. 2 teaspoonfuls of allspice. 2 teaspoonfuls of cloves. I teaspoonful of mace. Boil the meat and let it cool in the broth before chopping. Then add again the broth and other ingredients and boil for I hour. But into jars and keep until wanted to use. To make a mince pie proceed the same as with an apple pie, using the above in place of sliced apples. Mrs Wm. Jack, Barre, Vt., U.S.A, 17G OMELETTE (American). 3 eggs. A small piece butter. Salt and pepper to taste. Beat up eggs until very light, add butter, salt, and pepper. Put a small piece butter on pan so as eggs will not burn, and cover with lid over moderate fire. After the omelette sets, run knife under, let eggs run under so as it can be turned, then take pancake turner and brown the top by turning over. Should be 2^ inches thick and a golden brown if done properly. Mrs M‘Connell, Lambertville, N.J. PICKLE FOR BEEF OR TONGUE. 8 pints. cold water. 1 lb. saltpetre. 7 lbs. salt. I lb. treacle. Mix these well together. The pickle is then ready to receive the beef, pork, or tongue. Let it remain in pickle 8 days. This pickle will remain good 3 or 4 months. Miss Goodwin. ROYAL ICING. Beat the white quite stiff, add sugar which must be passed, through a hair sieve, and a little lemon juice. Work with a wooden spoon until the icing looks white. Then spread on the cakes with a knife dipped in hot water. “ Cynica,” Liverpool. SCOTTISH FESTIVAL DISHES.