Cookery for busy lives and small incomes

— steamed, 47 — stewed rabbit with, 16 Potted herrings, 41 — mackerel, 42 — sprats, 43 Pudding, apple, 63 — baked plum, 60 suet, 64 — beef steak, 30 — bread, 61 plum, 61 — Christmas, a cheap, 66 — dough plum, 65 — fish, 45 — • fruit, 64 — ginger and treacle, 61 — ox kidney, 26 — peas, 103 - — pork, 23 » — rice, 62 — sago, 62 — semolina, 94 — stale bread, 61 — suet, 59 baked, 64 — treacle, 63 — Yorkshire, 60 Puddings, a crust for, 85 — suet crust for boiled, 84 Rabbit and rice, 16 — boiled, with onions, 16 — pie, 87 — roast, 15 — stewed, 15 with potatoes, 16 SCA Radish sauce, 77 Raspberry fool, 63 Ribs of beef, 1 1 Rice and lentils, 57 pork pie, 25 — broken, 3 — drink, 96 — or tapioca soup, 34 — pudding, 62 — rabbit and, 16 ' — sweetened, 62 — to use as a vegetable, 52 Roast duck, 15 — fowl, 14 — goose, 14 — hare, 15 — meat, 8 — rabbit, 15 — turkey, 14 Roasting meat, 8 Rolls, sausage, 89 Rough cakes, 69 Rump of beef, 1 1 Sage and onion stuffing, 100 Sago pudding, 62 — soup, 34 Sandwiches, paste, 90 Sauce, anchovy, 75 — brain, 70 — caper, 75 — curry, 77 — horse-radish, 77 — ketchup, 75 — mint, 76 — mushroom, 78 — mustard, 76 — onion, 77 — parsley, 78 Sausage pie, 86 — rolls, 89 Sausages and apples, 24 potatoes, 24 Scallops, 45 SCO Scots broth, 36 a plainer, 36 Scrag end of mutton, 12 Sea pie, 28 Seed cake, good, 69 plain, 68 Semolina pudding, 94 — soup, 33 Sheep’s head, 18 — heart, 26 — tails, 27 — trotters, 25 Shepherd’s pie, 88 Shin of beef, 12 stewed with haricot beans, 21 Short crust, 84 Shoulder of beef, 12 \ mutton, 12 Sirloin of beef, 1 1 Skate, 41 Soup, barley, 39 — curry, 38 — fish, 33 — lentil, 35 — macaroni, 34 — onion, 34 — parsnip, 36 — potato, 35 — rice or tapioca, 34 — sago, 34 — semolina, 33 — turtle, the working man’s, Spare rib of pork, 13 Sprats, 42 — potted, 43 Spring of pork, 13 Spanish onions, 50 Spinach, 50 Sprouts, Brussels, 50 Stale bread pudding, 61 Star-gazing pie, 86 Steamed potatoes, 43 TEA Steamer, a, 5 Stew, brown, of beef, 23 of tripe, 29 — Egyptian, 58 — Irish, 19 made with cold meat, 8 — lentil, 53 — pork, 21 — potato, 57 — vegetable marrow, 55 Stewed conger eel, 40 — fruit, 66 — liver, 28 — macaroni, 54 — mussels, 44 — ox kidney, 26 — pig’s fry, 20 — pork with cabbage, 23 — rabbit, 15 with potatoes, 16 — shin of beef and haricot beans, 21 Stewing jar, a, 5 — meat, 10 Stock, 31 — No. E 31 — No. •{, 32 — fish, '32 Stoves. 5 Stuffing, sage and onion, 100 — veal, 100 Suet crust for boiled puddings, 84 — pudding, 59 baked, 64 Sweetened rice, 62 Tails, sheep’s, 27 Tapioca or rice soup, 34 Tart, apple, 89 — fruit, 89 — jam, 89 — treacle, 90 Tea, beef, 91 TEA Tea, linseed, 97 — to make, 90 Ten to one (a Cornish pie), 85 i Tinned meats, how to prepare, 101 Toast water, 96 Treacle & ginger pudding, 61 — pudding, 63 — tart, 90 Tripe and onions, 28 — brown stew of, 29 Trotters, sheep’s, 25 Trout, 45 Turkey, roast, 14 Turnip greens, 49 Turnips, 48 Turtle soup, man’s, 36 YOR Veal stuffing, 100 Vegetable dishes without meat, 52 — hot pot, 58 j — marrow, 49 ! jam, 99 stew, 55 — to use rice as a, 52 Vegetables, 46 — green, directions for cooking, 46 Water, apple, 93 — toast, 96 Wholemeal bread, 68 Yeast, dumplings, 59 the working - ■