Slice cold meat, and roll each piece in dried herbs, salt, and pepper mixed. Put into pie-dish a layer of cold meat, then sliced onion and potatoes alternately. For crust, take mashed potatoes, beaten up Avith fork, and mixed AAuth a veiy little hoti milk, butter, pepper, and salt. Mix | gill milk and ^ gill water, and lAOur over pie (a little cream .gives a nice freshness to little dishes). Dip a broad knife in milk and smooth OA^er potatoes, and score into dice. Mark the edge Avith a fork, ahvays dipping it in the milk. Put in oven or in front of fire to broAvn. Irish Stew. Time, about H- hours, 21 lb. Chops, 8 Potatoe.s. 4 small Onions, 2 breakfast- cups Water, Pepper ami Salt. Take the chops from' a loin of mutton. Trim off all fat and gristle, cut small, jAlace them in a steAvpan Avith alternate layers of sliced potatoes✪ Shepherd’s Pie, and of chops and onions seasoned. Pour in cold Avater, cover the stewpan closely, and let it stcAv gently until the potatoes are ready to mash, and the greater part of the gravy is absorbed. ■NeA'er lift lid, as that will let O'Ut flavour. Steak and Ham Shape. 1 lb. Steak, f lb. Ham, 1 Egg, 1 cupful Bread Crumbs, •! teacupful Water, a little Nutmeg, Pepper and Salt✪ Steak and Ham Shape. Mince steak and ham together, add cnnubs and seasoning. Beat up egg and mix Avith Avater. Stir in, until all is used up. Grease a boAvl and put in mixture. Cover Avith buttered paper, and steam for 4 hours. AIIoav it to cool before turning out. Sweetbreads. Lay SAveetbreads in salt and Avater for 2 liours to extract blood. "Wash Avell and put them into l)oiling Avater, and let them boil gently for 10 minutes. Strain. After they are cold, trim and cut into neat rounds about 1 inch thick. Put them in a stewpan Avith 2 oz. butter and ^ teacupful of cream or milk, and simmer gently 1^ hours. More milk may require to be added. May bo rolled in seasoned bread crumbs (after being trimmed) and fried in boiling lard✪ Sweetbreads, but not so light a Avay. Put Avire-basket into pan first, so that they Avill not stick to it. Sweetbreads easily get TRIED FAVOURITES COOKERY BOOK. 1^1, must keep them as white as possible. Change water when steeping, but always keep them lying in water. Fried Sweetbreads. 1 nail' Sweetbreads, i lb. Bread Crumbs, i teaspoonful Salt, \ P®bPer, ^ 3 orSer! i lb. Tomatoes, 2 E-gs. o.. Flour, i pint Milk, i gill Cream, 1 teaspoonful Lemon .Tiiice. • i i . Blanch sweetbreads, press' them, cut in neat pieces, brush over with beaten egg, roll in bread crumbs, set aside for 10 minutes. Repeat process, then, fi^ in boiling fat. Melt 2 oz. butter in pan, sta- in flour smoothly, add seasoning and milk gradually. .Mir till boiling, boil 3 minutes, add cream and lemon juice. Dish sweetbreads one overlapping the other in the centre of the dish. Pour- sauce round. Have the iomatoe'S in a basin, covered with lK)iliiig water for 2 nun- utes, skinned, sliced and cooked very gently in 1 oz. butter. Put in centre of sweetbreads, and garnish with fried croutons. Cradle of Sweetbreads. Cut a piece of liread, mark it, egg, bread-cruml), and fry in boiling fat pale lirown. Take out lid and scoo]) out all the soft bread with a fork. Prepare sivectln-eads. Bring to boil. 'Wash. Pub on in fresh water, boil 30 minutes. Turn iiito cold water. Remove all fat and brea.k into small jneces. Cook till tendeh Egg, bread- 'cruinb, and fry till crisp. I'dll bread cases wilb them and serve.

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Slice cold meat, and roll each piece in dried herbs, salt, and pepper mixed. Put into pie-dish a layer of cold meat, then sliced onion and potatoes alternately. For crust, take mashed potatoes, beaten up Avith fork, and mixed AAuth a veiy little hoti milk, butter, pepper, and salt. Mix | gill milk and ^ gill water, and lAOur over pie (a little cream .gives a nice freshness to little dishes). Dip a broad knife in milk and smooth OA^er potatoes, and score into dice. Mark the edge Avith a fork, ahvays dipping it in the milk. Put in oven or in front of fire to broAvn. Irish Stew. Time, about H- hours, 21 lb. Chops, 8 Potatoe.s. 4 small Onions, 2 breakfast- cups Water, Pepper ami Salt. Take the chops from' a loin of mutton. Trim off all fat and gristle, cut small, jAlace them in a steAvpan Avith alternate layers of sliced potatoes, and of chops and onions seasoned. Pour in cold Avater, cover the stewpan closely, and let it stcAv gently until the potatoes are ready to mash, and the greater part of the gravy is absorbed. ■NeA'er lift lid, as that will let O'Ut flavour. Steak and Ham Shape. 1 lb. Steak, f lb. Ham, 1 Egg, 1 cupful Bread Crumbs, •! teacupful Water, a little Nutmeg, Pepper and Salt. Mince steak and ham together, add cnnubs and seasoning. Beat up egg and mix Avith Avater. Stir in, until all is used up. Grease a boAvl and put in mixture. Cover Avith buttered paper, and steam for 4 hours. AIIoav it to cool before turning out. Sweetbreads. Lay SAveetbreads in salt and Avater for 2 liours to extract blood. "Wash Avell and put them into l)oiling Avater, and let them boil gently for 10 minutes. Strain. After they are cold, trim and cut into neat rounds about 1 inch thick. Put them in a stewpan Avith 2 oz. butter and ^ teacupful of cream or milk, and simmer gently 1^ hours. More milk may require to be added. May bo rolled in seasoned bread crumbs (after being trimmed) and fried in boiling lard, but not so light a Avay. Put Avire-basket into pan first, so that they Avill not stick to it. Sweetbreads easily get TRIED FAVOURITES COOKERY BOOK. 1^1, must keep them as white as possible. Change water when steeping, but always keep them lying in water. Fried Sweetbreads. 1 nail' Sweetbreads, i lb. Bread Crumbs, i teaspoonful Salt, \ P®bPer, ^ 3 orSer! i lb. Tomatoes, 2 E-gs. o.. Flour, i pint Milk, i gill Cream, 1 teaspoonful Lemon .Tiiice. • i i . Blanch sweetbreads, press' them, cut in neat pieces, brush over with beaten egg, roll in bread crumbs, set aside for 10 minutes. Repeat process, then, fi^ in boiling fat. Melt 2 oz. butter in pan, sta- in flour smoothly, add seasoning and milk gradually. .Mir till boiling, boil 3 minutes, add cream and lemon juice. Dish sweetbreads one overlapping the other in the centre of the dish. Pour- sauce round. Have the iomatoe'S in a basin, covered with lK)iliiig water for 2 nun- utes, skinned, sliced and cooked very gently in 1 oz. butter. Put in centre of sweetbreads, and garnish with fried croutons. Cradle of Sweetbreads. Cut a piece of liread, mark it, egg, bread-cruml), and fry in boiling fat pale lirown. Take out lid and scoo]) out all the soft bread with a fork. Prepare sivectln-eads. Bring to boil. 'Wash. Pub on in fresh water, boil 30 minutes. Turn iiito cold water. Remove all fat and brea.k into small jneces. Cook till tendeh Egg, bread- 'cruinb, and fry till crisp. I'dll bread cases wilb them and serve.

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