Tried favourites cookery book

Have a well-buttered tin. Lay in fillets of sole, sprinkle over with seasoning of salt, white pepper, and a little lemon juice, which helps to whiten fish, and aids digestion. Have 1 gill milk and 1 gill water heated, and when quite hot pour over fillets. Place buttered paper over, and cook 16 or 20 minutes, basting constantly. Sweet Bread for Invalid. 1 heart Sweetbread, i pint White Stock, 2 tablespoonfuls of Cream, 1 j'olk of Egg, a squeeze of Lemon Juice, Salt, Pepper. Wash well, and soak it for 2 hours with a little salt; put in pan, and boil 5 minutes. Then throw into cold water to blanch. Trim off all fat and skin, cut into nice pieces, and put it into the stock, and bring to boil; skim carefully, and simmer slowly 1^ hours. When quite tender, add cream and yolk of egg, lemon juice, pepper, and salt. Strain very carefully. Lambs’ sweetbreads are considered daintier — must be fresh, won’t keep a day, Never touch a sweetbread with a knife. Trim with fingers or two silver forks — a knife makes them tough. Tomatoe Cutlets (Diabetic). 1i lb. Tomatoes, H tablespoonfuls Plasmon, 1 oz. Butter, 1 tablespoonfui Cream, 1 Egg, seasoning to taste. 1 Stew the tomatoes in butter till tender. Rub through sieve. Return pulp to pan and mix in 1 tablespoon Plasmon slowly ; add 'cream and seasoning. Cook gently till quite thick, but do not boil. Pour on a plate, and when cold shape into cutlets, brush over with egg, and sprinkle with Plasmon. Fry in boiling fat. Serve with brown gravy. T ripe. To 1 lb. Tripe, allow 1 tablespoonful of Flour, ^ pint of Milk, a pinch of Salt, and one of Pepper. Lay the tripe to soak all night in cold water ; next day wash it in warm water with a piece of soda in it the size of a pea, but do not let it soak in this, as the soda will harden the tripe. Place the tripe in plenty of cold water, bring to boiling point ; if the water has not a pleasant smell, pour it away, and place the tripe, again in cold water, bring again to boiling point ; repeat this until the tripe and water are quite sweet. Then simmer gently for 5 or 6 hours, till the tripe is thoroughly tender. Mix the flour with the milk, add pepper and salt, and ^ pint of the liquor the tripe has been boiled in, bring to boiling point, and boil for 6 minutes. Tripe (baked). To i lb. boiled Tripe, allow 4 slices of thin Bread soaked in some of the liquor in which the tripe was boiled, 1 Egg, a small piece of Butter or Dripping, 1 gill of the Liquor. Grease a pie-clish, lay in it one slice of the bread, then some of the tripe cut in small pieces, another slice of bread, and the remainder of the tripe ; cover entirely with the two last slices of bread. Beat the egg well with seasoning of pepper and salt, and pour the gill of liquor over the bread. Break the rest of the dripping of clarified fat into small pieces, place them on the top, and bake for 15 minutes. Veal Broth. 1 lb. Knuckle Veal, pinch of Salt, li pints Cold Water, 2 oz. Pearl Barley. Wash the barley well in cold water, put it in a stew-pan with cold water to cover it, place it on the fire, and let it come to the boil. Remove any scum from the top, and strain it — this blanches the barley. Take the meat, remove all fat and skin, and cut into small pieces. Veal Jelly. 1 lb. lean Veal, 1 breakfastcupful Water, Turnip size of an Egg, pinch Salt.