Tempting dishes for small incomes

Cook some macaroni in good beef gravy, drain it in a colander, place it in a warmed dish, and mix with some grated Gruyere cheese. Prepare a sauce with a few tomatoes, in which mix two or three mushrooms, forcemeat balls, and shelled shrimps. Make a light dough, line the bottom and sides of a round mould after greasing it with fresh butter, then put in a layer of macaroni, a layer of the prepared sauce, and so on till the mould is full. Pour a little beef gravy on the whole, and place the mould long enough in the oven to bake the paste ; turn it out of the mould and serve either with tomato or brown sauce round it. Tripe a la Francaise. Take a pound of fresh tripe, cut it into pieces about two inches square, put them into a stewpan with enough good veal broth or light stock to cover them, and let them simmer gently from four to four and a half hours, or until the tripe is perfectly tender. Put into another stewpan two or three button mushrooms chopped, a little chopped parsley, a small onion minced, part of a bayleaf, a little pepper and salt, and a gill of white sauce. Stir these over a gentle fire till the mushrooms become tender, and then add half a pint of veal broth or any pale broth. Let the same boil until it is perfectly smooth, then pour it over the tripe and serve. Fritot de Cervelle de Veau. Blanch the brains, and when cold they must be cut in slices as neatly as possible, seasoned with a little eschalot and parsley finely chopped and a little salad oil ; then dip into batter and fry till a nice golden colour. Veal Mould. Slice evenly any cold roast veal, put a layer of this at the bottom of a pie-dish ; season with pepper and a little finely shreded lemon-rind. Next put on a layer of sliced cold boiled bacon or ham. Boil four eggs hard, and when cold slice and fill the dish with alternate layers of veal, ham, and eggs. Steep half an ounce of gelatine in a little cold water, and then add three-quarters of a pint of good stock flavoured with beef extract and lemon-juice. Boil till quite dissolved, and pour over the meat hot, but not boiling. Turn out when cold. — Caterer. Vinaigrette of Fish. Take any cold fish ; heap the pieces without any bones or skin with them in a mound in the centre of a platter. Chop two boiled eggs, the yolks and whites separately, and arrange first a border of chopped yolks, then a border of chopped whites around the fish, finally add a wreath of capers about an inch from the eggs and serve the fish with a vinaigrette sauce, made by mixing a teaspoonful of pepper, one of salt, and half a one of mustard to a paste and gradually adding vinegar enough to make half a cupful. When mixed add two tablespoonfuls of olive oil and beat the whole very thoroughly. This same may be used with cold meat also. Yorkshire Pudding. Take three ounces of flour, two eggs, a little over a gill of milk, two ounces of beef dripping, quarter of an ounce of Cowan’s baking-powder ; mix the flour, eggs, milk, and baking-powder together ; add a pinch of salt ; put the dripping into a baking-tin, and place it in the oven to get hot ; then pour in the batter and cook either in front of the fire under meat which is being roasted, or else in a quick oven. In the oven it takes from fifteen to twenty minutes to cook, but much longer if put under the meat.