Cookery for busy lives and small incomes

some in this way. Slice an onion and fry it brown in a little dripping, put it into a saucepan with a piece of carrot and turnip, if there are any at hand, and a sprig of thyme and parsley (these will improve the flavour of the gravy), but if not at hand the onions will do alone. Put in any bones or trimmings, cover with water and simmer from one to three hours, the longer the better, as the stock will be stronger and better flavoured. Shepherd’s Pie Ingredients. — Slices of cold meat, some boiled potatoes, dripping, pepper and salt. Method. — Season some slices of cold meat with pepper and salt, and lay them in the dish. If tomatoes are cheap, put in some of them, also cut in slices. Mash the potatoes with dripping, pour in some stock or gravy, or, if neither are available, a little water, cover with the potatoes, smoothing them over with a knife dipped in hot water. Bake in a moderately quick oven for about half an hour. Curry of Cold Meat (see curries) Irish Stew with Cold Meat Make a potato stew (see vegetable dishes), and, half an hour before it is ready, put in the cold meat cut in slices. Cold Meat Pie Cold meat and cold potatoes, or potatoes parboiled, make a nice pie. Make like any other COOKERY OF COLD MEAT pie, using some stock or gravy, if possible, instead of water. As the meat is already cooked, a gravy is necessary to make the pie savoury. Season the meat nicely, cover with a pie crust, and bake for three-quarters of an hour. Tomatoes or mushrooms are nice in the pie. Fry them a little before using. CURRIES Curried Mutton or Beef Ingredients. — 1 lb. of beef or mutton, 1 large onion, 1 apple, 1 dessert-spoonful of curry powder, 1 pint of water, salt to taste, 2 ozs. of dripping, flour. Method. — Cut the mutton or beef into small pieces and flour them ; fry them a nice brown. Remove them, slice the onion and apple from the top to the bottom, and put them into the dripping with the curry powder, and gently cook for half an hour ; then add the meat and water, and simmer gently until the meat is tender ; season with salt. The length of time will depend on the kind of meat used. Any meat suitable for the purpose can be used according to the directions given in this recipe. Use boiled rice or macaroni with the curry. Curry of Cold Meat Make a curry sauce (see sauces). Cut the cold meat into neat pieces, put them in the curry sauce and simmer from half an hour to an hour. Do not let the sauce boil. Serve with rice or macaroni. Curried Haricot Beans Boil the beans according to the directions given in the chapter on vegetables, and make hot in curry sauce. Serve boiled rice or macaroni with them. Note. — Boiled rice or macaroni are very good in curry sauce. Curried Fish Make like curry of cold meat. Be careful to cook the fish until tender. Cooked fish may be used, and will then only require to be made hot in the sauce. A tin of lobster makes a nice curry. Curried Eggs Boil the eggs hard. Cut them in pieces, and make hot in curry sauce. Rules for Pastry Making