The handy dictionary of cookery

ntre with the sweetbreads ; garnish with mushrooms. Strain in the centre the gravy, so as to soak the bread well inside. Serve hot. \ Swiss Roll. Take the weight of four eggs in fine sugar, and the weight of two in flour. Put the sugar into a basin with the yolks of the eggs ; stir them one way with a wooden spoon ten minutes; they will then be quite thick and very smooth. Put the whites upon a clean plate and whip them up to a stiff froth with a broad-pointed knife and a tiny pinch of salt to cool them. They are ready when the plate will turn over without their slipping off. Mix in very lightly the whites and flour just at the last. Pour the mixture into a flat tin lined with greased paper. Spread it thinly all over, and bake it in a hot oven eight minutes. Have ready a sheet of paper with sugar sifted over it ; turn the roll on to it, and spread over it very quickly some jam ; roll it up as quickly as possible, or it will break if it has time to become cool. Cut into slices, and serve cold. Swiss Stew. Take half a pound of scraps of mutton, cut them into neat pieces, toss- them in flour, pepper, and salt. Put into a saucepan one ounce of clarified fat, allow it to get quite hot ; put in the meat and brown it on all sides ; remove it from the pan and stir into the fat a tablespoonful of flour, then add a pint of water, stir till boiling ; season with half a teaspoonful of salt, a quarter of a teaspoonful of pepper and a teaspoonful of vinegar; skin and scald two onions, cut them into slices ; parboil four good-sized potatoes, cut them into quarters ; return the meat to the pan, place over it the onions and potatoes; simmer slowly three-quarters of an hour, and serve hot. Note. — To parboil potatoes is to boil them for ten minutes and throw away the water, which is unwholesome. f Tapioca Pudding*, Baked. Take two ounces of tapioca, wash it, soak it four hours in water or milk, then put it into a pan with a pint of milk; place it near a slow fire, stir frequently, do not allow it to boil quickly or the flavour will be destroyed ; simmer very gently until it looks clear, then turn it out into a dish to cool ; beat up three eggs with two tablespoonfuls of sugar ; when the tapioca is quite cool add to it the sugar and eggs. Pour the mixture into a buttered pie-dish, and bake half an hour in a slow oven. Note. — This pudding may be used hot or cold, but if the yolks and whites have been beaten separately, it is best served hot. Tartar Sauce. Put into a basin the yolks of two eggs,^ne tablespoonful of white wine vinegar, beat them together a little with a wooden spoon ; then add very slowly, drop by drop, a quarter of a pint of salad oil, taking care to stir it one way all the time. When this is done put in a saltspoonful of mustard, the same of salt and half the quantity of pepper ; a tablespoonful of chopped gherkins or capers may be added as an improvement. {Another way.)