Tempting dishes for small incomes

Put some cold boiled potatoes into a basin, beat them to a smooth pulp, and to every pound add one ounce of warmed butter, salt, pepper, and a tablespoonful each of minced parsley and finely chopped onion, and one well-beaten egg. Mix all these together thoroughly, and then allow the mixture to get quite cold, then make it up into neat cutlet shapes. Brush over with beaten egg and coat thickly with grated cheese, and fry in the usual way. When just delicately browned, drain very carefully and arrange the cutlets in two rows down the middle of a hot dish, one cutlet slightly overlapping the other. Garnish with parsley and serve hot. Rabbit Batter Pudding. Place at the bottom of a buttered pie-dish two rabbits cut into pieces, season and sprinkle with chopped parsley and shalot, cover this with a layer of streaky bacon, fill up with batter and bake. Minced Rabbit. Take the remains of a roasted rabbit, cut off all the meat and mince it with a little roast mutton. Break the bones of the rabbit into small pieces and put them into a stewpan with a slice of butter, two shalots, a very small piece of garlic, thyme, and a bayleaf ; turn all this a few times over the fire, then shake in a little flour ; moisten with a glass of light claret and as much stock, and let it boil half an hour over the fire ; strain it off and put in the mincemeat, with salt and pepper ; let the whole heat without boiling, and serve hot ; garnish with fried sippets. The claret, of course, can be left out when not required. Rabbit a la Poulette. Joint a young rabbit and put it into a stewpan with sufficient stock to cover it. Season with a little parsley, some sweet herbs, two small onions, and if possible a few mushrooms. Let it boil up in a few minutes, then draw it aside and let it simmer very gently for an hour ; remove the meat, strain the liquor and beat it briskly up, and add it to the rabbit ; garnish with parsley and sliced lemon. Rabbit a la Tartare. Have a rabbit boned, cut it in pieces, put it to steep for an hour with an onion, some parsley, a few mushrooms and chives, all chopped finely ; add pepper and salt to taste and a few drops of oil, then dip each piece of rabbit in egg and breadcrumbs and broil. Ragouts for an Entrde. Take some small dariole tins and line them thinly with batter made with a quarter pound of Vienna flour, two eggs, and rather more than a tablespoonful of salad oil ; mix into a paste with a good half tumbler of cold water and see that the batter is smooth and not lumpy. Fry these in a saucepan with plenty of fat in it, and not too hot when the moulds are first put in. They must be done one at a time, and as soon as the cup is put into the grease it should be twisted round and round with a knife. When cooked the batter mould will easily slip out. Brush the outside of the cases with the white of an egg and sprinkle over a little finely chopped parsley or coralline pepper. Fill the moulds with any kind of white meat cut up in dice shapes and mixed with white sauce ; a few button mushrooms cut up and mixed in is an improvement. Risotto.