Cookery for busy lives and small incomes

Note. — If a strong taste of onions is objected to, boil them twenty minutes. For bread crumbs may be substituted two slices of stale bread, soaked in water, and squeezed dry and beaten up with a fork. Veal Stuffing Ingredients. — 5 table-spoonfuls of grated bread or stale bread soaked in water, squeezed dry and beaten up with a fork, 3 table-spoonfuls of finely chopped suet, or, if suet is not at hand, a little THE PREPARATION OF TINNED MEATS, ETC. 101 dripping, or any other suitable fat, 1 dessert-spoonful of finely chopped parsley, 1 teaspoonful of powdered thyme and marjoram. A little milk, pepper and salt. Method. — Mix all the dry ingredients together with the milk. Boiled Flour Tie some good seconds flour in a cloth like a pudding, and boil it for four hours. When cooked, it will be like a ball ; grate it down and use it to thicken milk as required. Flour thus prepared is much more digestible than ordinary flour. Oatmeal Drink Boil 4 table -spoonfuls of oatmeal in 2 quarts of water. A good and wholesome drink. If liked, it can be sweetened. How to Prepare Tinned Meats These meats must not be cooked, only warmed through, or they will go to rags. They can be used as directed for cooked meat in cottage pie or curry of cold meat. They may be warmed and served with a wall of rice or potatoes round them, A nice way of cooking them is to make a potato stew, and, when ready, put in the meat and heat through before serving. * To Melt Fat Down Never throw away pieces of fat, as they will melt down, and can be used for frying, for cakes and pastry, or spread on bread instead of dripping for children. For those who cannot afford joints, and therefore have no dripping, it is a wise plan to buy scraps of fat from the butcher’s and melt down ; it is cheaper and better than lard. Melt down the fat with water in this way : — Cut up any fat into pieces half the size of a filbert nut, put them into a strong iron saucepan and cover with water. Boil very slowly until the fat is melted out of the pieces, and take great care that it does not get overheated and burn. Stir it every now and again from the bottom of the saucepan. When the fat is melted out, and looks clear, let it cool, and strain it through a strainer or cloth, and press the pieces of fat ; these do not quite melt away, but look brown and shrivelled. They are very nice eaten with bread and salt. When the fat is cold, it should be white and solid. Colouring for Gravies Ingredients. — 4 table-spoonfuls of brown sugar, a quarter of a pint of hot water. Method. — Put the sugar into an old iron saucepan, and stir over the fire until a very dark brown colour, almost black, but be careful it does not burn. Then add, off the fire, the water gradually. Stir until the sugar is dissolved, and then strain and put into a bottle. Use very little, or it will give a taste to the gravies. Peas Pudding Required. — 1 quart of split peas, pepper and salt. AIT Aitchbone of beef, 12 Anchovy sauce, 75 Apple and blackberry jam, 98 — dumplings, 91 — jam, 99 — pudding, 63 — tart, 89 — water, 97 C Apples and bacon, 21 — sausages and, 24 Arrowroot, a cup of, 93 Bacon and apples, 21 eggs, 72 hams, 13 haricot beans, 24 pork roll, 29 — fried, 72 with cabbage, 29 Bake, how to, without an oven, 2 Baked haricot beans, 53 — meat, 9