The Samaritan cookery book

warm the meat thoroughly. There should just be enough stock to cover the meat. Have some nicely-boiled potatoes and whisk them, adding a piece of butter and a little milk. Lay the meat in a pie dish, cover with potato, smooth it over and mark with a fork. Put a few pieces of butter on the top and bake in the oven for an hour, or until browned. Miss Ferguson, Adalea, Shawlands. ITALIAN PIE. Cold meat. I Macaroni. Boiled eggs Butter. Curry and lemon or tomatoes. I Milk. Put into a pie dish alternate layers of cold meat, boiled eggs, and breadcrumbs. Season with curry and lemon or tomatoes. On the top pile up the boiled macaroni, with a thin layer of breadcrumbs. Moisten with milk, and put tiny bits of butter over it. Bake in the oven till well warmed through. Mrs. Mackay, Glasgow. MEAT SHAPE. J lb. cold meat, minced. 2 ozs. suet, minced. 3 ozs. breadcrumbs. A well beaten egg. Salt and J teaspoonful curry powder. A pinch of herbs. A pinch of nutmeg. A little stock. pepper. Mix together, pour into a well-greased mould, cover thickly with brown breadcrumbs, and steam for ij hours. Mrs. Niven, 19 Woodrow Road, Pollokshields. A TASTY SUPPER DISH. (With kind permission of the Liebig Company). 4 eggs. I x oz. butter, j ib. cold meat, finely chopped. i oz. flour. Some breadcrumbs. | \ teaspoonful of Lemco. Salt and pepper. Cook the eggs hard by boiling for 25 minutes. Remove the shells and dip the eggs in flour. Mix the butter, flour, meat, salt, pepper, and breadcrumbs together, and boil in a teacupful of stock, made of \ teaspoonful of Lemco and boiling water. When cooked, spread the mixture on a plate to cool, and when cold roll up the eggs in it. Dip each egg in breadcrumbs, and fry in boiling fat. Serve hot, with gravy. INDIAN CURRY. 1 lb. of lean steak. £ dozen onions. 2 teaspoonfuls of vinegar or the iuice of a lemon. tablespoonfuls of curry powder, i apple. Butter. Salt. Chop the onions, and fry them in the butter to a golden brown. Add the apple chopped, the curry powder, the vinegar or lemon juice, and the meat cut in small squares, and stew for ij hours. Just before serving, mix in one tablespoonful of milk. Serve with rice. Mrs. Stewart Wright. A Savoury Way to Prepare COLD MEAT. i lb. cold meat. I i teaspoonful flour, i fair-sized onion. | A small piece butter. Stock or gravy. Put butter or dripping in small goblet to become hot. Peel, wash, and cut small the onion, add to the butter and cook for a little, taking care it does not burn. Cut up the beef or mutton finely, add it with a little stock to the onion. Mix in flour, stir carefully until it thickens, adding afterwards more stock if required. Season to taste and cook for 2 hours with lid close on goblet, so gently as to be hardly observed to move. This can be made a very good curry by adding a small dessertspoonful of curry powder, Crosse & Blackwell’s, and bordering with dry boiled rice. To Boil Rice. Have plenty boiling water in goblet. Add pinch of salt. Wash rice until water comes off clear. Put into goblet. Stir it up from the bottom. Boil for a quarter of an hour gently. Strain through a wire or hair sieve. Pour 2 breakfastcupfuls of cold water over it. After water is wrell drained off return