The handy dictionary of cookery

Put into a basin one pound of flour ; rub finely into it five ounces of lard, butter, or dripping; then add just enough cold water to make a damp paste. Form it into one lump with the tips of the fingers, leaving the sides of the basin clean ; roll it out on a floured board to about a quarter of an inch in thickness. Take a basin or a round cutter, dip it in flour and cut the paste into rounds. Put into each round some cooked potato, cold meat, and cooked onion, all finely chopped and seasoned with pepper and salt. Wet round the edges; press them firmly together ; brush them over with a beaten egg or a little milk ; place them on a greased baking tin. Bake in a hot oven fifteen minutes. e Cranberry Tart. Cook four tablespoonfuls of cranberries till soft with two apples chopped fine, the juice of a quarter of a lemon and sugar to taste ; when they are done, turn them out on a dish to cool. Line a flat dish with flaky crust ; put a double piece round the edge ; when the fruit is cool, pour it into the dish ; twist some bars of paste across ; brush over with sugar and water ; bake it in a good oven. Cream, Chocolate.^ Melt three-quarters of an ounce of gelatine in a quarter of a pint of milk by the fire ; do not allow it to boil or it will curdle. Put into another pan one ounce of chocolate and a quarter of a pint of milk ; melt it over the fire. Then add one tablespoonful of sugar and six drops 'of. essence of vanilla. Strain the melted gelatine and chocolate into a bowl, and when nearly cold add to it half a pint of whipped cream ; stir carefully and pour it into a mould. When firm turn out on to a crystal dish. ^Another way.') Put into a pan one ounce of gelatine, one ounce of chocolate, a tablespoonful of sugar, and half a pint of milk. Melt it very carefully ; do not allow it to get very hot. Strain it into a bowl, and when quite cool mix with it half a pint of whipped cream. Pour into a wetted mould and set aside to get cold. Cream, Cocoa-Nut. Put into a saucepan half an ounce of gelatine, two ounces of loaf sugar, a quarter of a pint of milk. Allow these to dissolve slowly (as the gelatine has power to curdle the milk) ; do not allow it to get very hot. When the gelatine ft UOMnSTlC COOKERY. is melted, strain it into a basin to get quite cool ; then add to it half a pint of whipped cream, ten drops of ratafia, four tablespoonfuls of prepared cocoa-nut. Mix all well together; pour into a wetted mould ; set aside to stiffen. When it is quite cold turn it out on to a crystal dish and serve. Cream, Coffee. Melt half an ounce of gelatine in a quarter of a pint of milk ; do not allow it to get too hot or it will curdle. Strain it, when melted, into a basin; add six drops of vanilla, a tablespoonful of sugar, and a tablespoonful of good strong cold coffee. When quite cool mix it with a quarter of a j)int of whipped cream; pour into a wetted mould; set aside to get cold and stiffen. Turn out on to a crystal dish and serve. Cream, Sago. Boil a tablespoonful of sago in half a pint of milk until it is transparent ; turn it out into a basin to cool. Beat up the yolk of an egg with two tablespoonfuls of cream, and a teaspoonful of sugar ; when the sago is quite cool, add it to the egg and cream. Beef-tea may be used instead of miik. Cream, Stone.