Tempting dishes for small incomes

Parboil some well-washed rice in boiling water for five minutes, draining and drying it on a cloth, then fry it a light brown with a little chopped onion and butter, and stew it till tender in enough well-seasoned soup to cover it well. It must be watched very closely, and the saucepan must be shaken to prevent burning. When done put it into a buttered mould with shreds of cold chicken, tongue or ham well shaken down, dust it with grated cheese, and brown it in the oven ; or slices of mushrooms or a little tomato sauce are used as variations from the tongue or chicken. Roulades of Mutton. Remove the fillet from a loin of mutton, trim away all skin and fat. Flatten the fillet with the cutlet- bat and cut it lengthways into slices as thin as possible ; divide these into neat pieces three inches long. Sprinkle each with pepper and salt and finely chopped parsley ; roll them up tightly, dip into beaten egg and then into bread-crumbs mixed with an equal quantity of flour and highly seasoned with pepper and salt. Place each roulade on a skewer (three or four on each skewer) and cook them in one ounce of butter in a fryingpan. Rumpsteak k la Bonne-Bouche. Rub a thick steak with salt, pepper and mustard, flour. Put some butter into a fryingpan, and when it is boiling put the steak in and cook with a few sticks of celery cut small and about eight mushrooms ; a good thick slice of onion and one little tiny piece of garlic should be put into the pan merely to lend its flavour. Fry all very quickly ; after taking it up remove the grease and add one tablespoonful of well-smoothed flour, two of Harvey sauce, one teaspoonful of bovril melted in a teacupful of boiling water ; stir well the whole time and let it have a good boil up ; serve the same separately. Sausage Pudding. Make a suet crust and line a greased puddingbasin with it and fill the basin with sausages and a very little water, put on the cover, press the sides close, wet and flour the pudding-cloth and cover the pudding, &c., and boil one hour and a half. Savoury Moulds. Mince half a pound of underdone beef or mutton as finely as possible and put it into a basin with half its weight in bread-crumbs, one ounce of butter broken into small pieces, a tablespoonful of finely minced onion, a teaspoonful of mixed powdered herbs and a good seasoning of salt and pepper. Mix these ingredients thoroughly, moisten with beaten egg and fill in some small, well-buttered moulds ; bake in a moderate oven for half an hour, and turn out carefully ; insert a small sprig of parsley in the top of each and pour a little brown gravy round. Sheep’s Brains Roasted.