The Samaritan cookery book

Cut the meat into pieces and put it in a stew jar with salt, pepper, a very little ground mace, and enough water just to cover. Cover the jar, and stew very slowly until the meat is quite tender. Then put it twice through a mincing machine and work it in a bowl with the back of a spoon until quite smooth, adding the gravy, and if necessary more salt, etc. Press into pot and cover with liquefied butter. Mrs. Canton, London. POTTED HOUGH. lbs. hough. | Thick part jelly bone. Pepper and salt to taste. Wash the bone and skin, put with hough in 6 pints cold water. Boil very slowly for six or eight hours. Skim thoroughly. Remove the meat and put soup through strainer. Cut meat finely, and boil soup, meat, and seasoning for half an hour. Put it into moulds. This requires to cool thoroughly, when it will turn out very firm. J. C. Stewart. MOULDED VEAL OR VEAL CAKE. Slices of cold roast veal. 1 Some gravy. Slices of ham. 2 sprigs of parsley. 3 eggs. I Pepper and salt. Cut a few thin slices of ham and veal, taking off the skin from the veal, chop two sprigs of parsley fine, and cut the hard-boiled eggs into slices. Take any nicely shaped mould, butter it, and put the veal, ham, eggs, and parsley in layers until the mould is full, seasoning each layer with a little pepper and salt, and placing a few slices of egg at the bottom of the mould at equal distances. Fill up with good stock and bake for ij hours. When cold turn it out, and serve on a folded napkin, garnished with flowers cut out of carrots, turnips, and a little parsley. Mias Mary Deas, Saltcoats. FRITOT A LA RUSSE. 4 tablespoonfuls Findon haddock, I Lemon juice. cooked and chopped. I Batter, i yolk of egg. | Cheese. Mix the fish, egg, and lemon juice, and stir over the fire for a few minutes ; then form into fingers, dip in batter, and fry in hot fat. Sprinkle grated cheese over, and serve. Miss Stewart Wright, 26 Lansdowne Crescent, Glasgow. . JAMES SNEDDON & Co Glass & Ghina Merchants , 25 31 QUEEN STREET, Dinner Sets. Tea Sets. Dessert Sets. Toilet Sets. Trinket Sets. Vases, &c., &c. 25-31 Queen Street. PUDDINGS, PASTRY, &c, BRAEMAR PUDDING. i lb. Hour. I i full teacup of raspberry jam. i full teacup of suet. | i teaspoonful of soda. A little milk. Have suet very finely minced and mix with flour. Dissolve soda in milk and add, and then the jam. Mix well. Pour into mould and steam for three hours. Serve with the following sauce. Sauce. i dessertspoonful of fresh butter. | i dessertspoonful of sifted sugar, i tablespoonful of brandy. Beat the butter and sugar till white. Just before sending to table add brandy. Beat up quickly and serve in a sauce tureen. Mrs. Watson, Glasgow. BRIGHTON PUDDING. J lb. wheaten meal. | lb. breadcrumbs. J lb. suet. 2 ozs. brown sugar. Pinch 2 ozs. dessert raisins, i oz. golden syrup, i moderate sized carrot, grated. A little candied peel. of salt. Mix with a little milk or water. Steam for 4 hours. Serve with white sauce. Mrs. Robert D. Sinclair, Cathcart. BARONESS PUDDING. 5 lb. suet. | \ lb. breadcrumbs. 3 lb. raisins. 5 pint of milk. £ lb. flour. | i teaspoonful baking powder, i pinch of salt. Stone the raisins and cut in halves. Mince the suet. Mix all the ingredients together. Pour into a buttered mould and steam for 4! hours. Serve with sifted sugar or sweet sauce.