The Samaritan cookery book

Are Leaping to the front in the estimation of the Public, and catching the Public fancy. This is not to be wondered at, for there are NO BETTER and very few as good TEAS as ...... mr “ D I L BA REE” At any of the following prices 1/6, 1/8, 1/40, 2/, or 2/2. A BIG ADVANTAGE they possess is that they are Specially Blended to suit the water Of the district. Kindly ask DILBAREE from your Grocer, and insist on getting it, as sometimes other kinds are offered instead. Retail from Agents in every District. WHOLESALE DAVID BAIN & CO., 13 York St, Glasgow. Recipes received too late for insertion in proper order . KNUCKLE OF VEAL “ EN PAPILLOTE.' Half roast a knuckle of veal and cut out the bone as you would a knuckle of beef. Chop up a little well-cured bacon, a very small piece of garlic, parsley, tarragon, onion, and mix together. Smear some butter on two sheets of paper and put some of this mixture on each sheet, then wrap up the veal inside. Grill over a moderate fire, or put in a very hot oven. It is served up in paper to keep in the flavour. Lady Margaret Stuart. VENISON BADEN-BADEN. Lard with larding needles, and put in marinade for 24 hours, a haunch or leg of venison. Whilst roasting, it must be basted with' sherry. When it is well cooked, glaze it, — that is to say, let it colour. Pass through a fine sieve stewed winter apples, which you will serve with a currant sauce, or sauce “ poivrade.” Lady Margaret Stuart. HARICOT BEANS. Soak \ lb. haricot beans for 12 hours ; put them in as much cold water as will cover them and boil till tender and drain off the water. Put a good piece of butter in the saucepan, some salt and pepper, a little finely-chopped parsley, and half a teacupful of stock. Shake the pan occasionally to prevent the beans burning. Serve on a hot dish. NEW POTATOES (Fried). Boil till tender some new potatoes. Drain and dry thoroughly, then fry in butter till browned all over and serve. FRIED SALSIFY. Wash, scrape, and trim a bundle of salsify. Put in clean water with a little acid as each piece is cleaned. Cook in salted water till tender and then drain. Season with oil, vinegar, and finely-chopped parsley. Dip in butter and fry in hot fat. Garnish with fried parsley. Salsify may be boiled and served with melted butter or parsley sauce. ASPARAGUS A LA FRANCAIS. Boil asparagus, and chop the heads and tender part of the stalk, together with a boiled onion, into small pieces ; season with salt and pepper, add the yolk of an egg, and mix. Serve on toast with melted butter poured over. SALLY LUNN. \ pint flour. I The size of an egg in butter, i egg. 2 tablespoonfuls sugar, i teacupful milk. | i teaspoonful cream of tartar. £ teaspoon ful carbonate of soda. Beat all together into a batter, and bake 20 minutes in a quick oven. Mrs. T. H. Roberts, Ruthin, North Wales. INDEX. — ^WW” PAGE PAGE A Tasty Supper Dish, Braemar Pudding, Afternoon Tea Scones, Bran Biscuits, Alexandra Soup, Bramble and Apple Jelly, Almond Cake, . . Bread, Brown, T45 Almond Custard, Bread Custard, Almond Milk, . . Bread Fritters, Almond Pudding, 2^4 Bread Pudding, American Egg Foam, T«5 Bread, Vienna, American Sweets, Bread, White, Angels on Horseback, Breakfast Rolls, Apple Cheesecakes, . . T 20 Brighton Pudding,