Cookery for busy lives and small incomes

Ingredients. — 2 apples, 2 onions, 2 dessertspoonfuls of curry powder, salt to taste, 2 breakfast cups of stock or meat liquor, 2 ozs. of dripping. Method. — Slice the onions from the top to the bottom that they may go to a pulp in cooking, slice the apples, put them in a saucepan with the dripping and curry powder, and set them over a slow fire to cook for half an hour, without discolouring them. Dredge in about a table- spoonful of flour, and add the stock or meat liquor, and cook for half an hour longer, if possible. Onion Sauce Boil four onions until tender. Now chop them and mix them with plain sauce. Parsley Sauce Mix two table- spoonfuls of finely chopped parsley with plain sauce. Mushroom Sauce Ingredients.— 8 nice-sized mushrooms, 1 pint of water, 2 table-spoonfuls of flour, 1 onion, 1 oz. of dripping. Method. — Slice the onion from the top to the bottom, and fry it in the dripping a golden brown colour. Peel and wash the mushrooms and cut them into small pieces, put them into the saucepan with the water, and simmer until they are cooked. Add the flour and boil it in the sauce for three minutes ; season with pepper and salt. This sauce is very nice with roast meat. Gravy Ingredients. — i lb. of shin or other cheap pieces of meat, 1 pint of water, 1 onion and a carrot, turnip, a little dripping. Method. — Peel and slice the vegetables ; cut the meat into small pieces, flour these and fry them in a saucepan in the dripping until a rich brown ; then fry the vegetables, add the water ; and simmer gently for three or four hours ; strain before using. If for turkeys, geese, ducks, or fowls, use the giblets for making the gravy, and less beef. Do not throw away the vegetables, but use them for some other purpose. A Cheaper Gravy Make it according to directions in foregoing recipe, using two pennyworth of bones instead of meat. Gravy without Meat Ingredients. — 1 onion, a sprig of thyme, a piece of dripping, a teaspoonful of moist sugar, ^ pint of water, salt and pepper. Method. — Chop up the onion and fry it in the dripping with the thyme, add the sugar and let all get a rich brown. Pour in the water, add pepper and salt. Boil for fifteen minutes and strain. COOKERY OF COLD MEAT Hash of Cold Meat Ingredients. — Cold meat, stock or gravy, flour, pepper and salt. Method. — Cut the meat into neat pieces, thicken the stock or gravy with flour, using one dessert-spoonful of flour to every half pint of gravy ; boil this, stirring all the time, for two minutes ; add pepper and salt to taste. Then put in the pieces of meat and let them warm through without boiling, or, if you can spare the time, let them gently simmer in the gravy from half an hour to an hour, as the longer cooking is a great improvement. A little ketchup or other sauce may be added, but cautiously, not to spoil the flavour of the gravy. Serve with toasted bread placed round it. If there is no stock or gravy, make