The handy dictionary of cookery

Soak half a pound of beans all night in cold water ; put them into a pan with two pints of water, a piece of soda the size of a pea, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, and half the quantity of sugar ; boil slowly until the beans are soft, then rub them through a sieve or colander. Return the soup to the pan ; add to it one pint of milk. Boil and serve hot. Haricot Mutton. Take one pound of lean mutton and one ounce of dripping. Cleanse and prepare one carrot, one turnip ; cut them into neat pieces ; place in boiling water for five minutes. Skin and scald an onion ; cut it into slices. Cut the mutton into neat pieces, brown them with the dripping in a stewpan ; brown very slightly the onion. Pour away the dripping ; add hot water or stock to cover the meat ; simmer with the lid on for half an hour ; add the vegetables and simmer for another half hour. Five minutes before serving, add a little colouring. Serve neatly with the meat and onions in the middle of the dish, and the carrot and turnip placed alternately round. Heart Stuffed. Well wash the heart, and fill it with the following stuffing : —Chop finely a tablespoonful of suet, wash a tablespoonful of parsley, pick it carefully ; wring it in the corner of a clean towel ; chop it finely. Mix with it four tablespoonfuls of breadcrumbs, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, bind all together with an egg. When the heart is stuffed place it on a baking tin ; cover it with pieces of dripping and a greased paper ; put it into the oven. Baste it constantly while it is cooking. Hot Cross Buns. Put into a bowl one and a half pounds of flour, a quarter of a pound of sugar, a quarter of a pound of butter j rub them finely together. Then add threequarters of an ounce of German yeast mixed with half a pint of milk, just warm, as for bread ; add two eggs well beaten. Set it to rise half an hour in a warm place ; at the end of that time mix in a quarter of a teaspoonful of ground cinnamon, a quarter of a teaspoonful of salt, half an ounce of carraway seeds, half a pound of sultanas, carefully picked, one ounce of candied peel finely cut up j set to rise again half an hour near the fire. Form into buns. Prick to allow the steam to escape. Prove fifteen minutes. Bake in a good oven ten to fifteen minutes. Hot Meat Shape. Chop up finely four ounces of cold meat ; put it into a basin ; mix with it two ounces of breadcrumbs, one ounce of butter, a little salt and pepper ; pour over them a quarter of a pint of boiling stock ; allow them to soak a little ; then stir in one ounce of flour well with a wooden spoon and an egg well beaten. Pour into a greased mould or basin; cover the top with a lid or greased paper, and steam it one hour. {See Rules for Steaming, p. 75). Ice, Apple. Take one pound of green cooking apples, peel, core, cut in slices ; cook them over the fire till soft with the juice of half a lemon and two tablespoonfuls of sugar ; then pass them through a sieve. Add four tablespoonfuls of clarified sugar and freeze. Ice, Chocolate Cream.