Easy dishes for small incomes, or, The housewife's guide to practical cookery

Two lumps of Sugar. 1. Clean, wash and bone the mackerel. 2. Place side by side in a shallow pie dish. 3. Warm a gill of the vinegar, add the sugar and spice and pour over the fish. 4. Pour over the rest of the vinegar and cook in a moderate oven for one hour. 5. Serve cold. TO COOK SPRATS 1. Wipe six sprats with a clean cloth. 2. Place them side by side on a buttered tin and dust lightly with flour, pepper and salt. 3. Cook in a hot oven from ten to fifteen minutes. 4. Serve with thinly cut bread and butter, lemon and cayenne. BAKED SPANISH ONIONS 1. Cut off the root and peel away the skin. 2. Boil in salted water for one hour. 3. Drain, and place on a baking tin, wrapping each onion in a sheet of buttered paper. 4. Bake for one and a half hours and serve with or without gravy. BAKED TOMATOES 1. Remove the stalks, and make a small hole in the top of each tomato. 2. Put a piece of butter in the hole and place the tomatoes on a baking tin. 3. Bake in a moderate oven from twenty to thirty minutes. 4. Serve very hot. BOILED CABBAGE 1. Cut off the stalks, remove the decayed leaves, and divide the cabbage into four. 2. Place in a large vessel, and cover with plenty of salted water for one or two hours. 3. Drain and throw into a pan of boiling water with one tablespoonful of salt. 4. Boil for three quarters of an hour, then boil in a second water for half an hour. Drain in a colander and serve hot. BOILED CARROTS 1. Wash and brush the carrots well. 2. If large, cut lengthwise into quarters. E.D. D 3. Throw into boiling water, add a little salt and boil until tender : half to one and a half hours according to size and age. 4. Rub off the skin, and serve with good melted butter. BOILED CAULIFLOWERS 1. Choose medium sized cauliflowers and as white as possible. Cut away the outer leaves, and trim off the tops of the inner. Soak in plenty of cold water for one hour, adding one tablespoonful of salt to the water. 2. Stick three kitchen forks into the stalk of the cauliflower, and place in a pan of boiling water, the head of the flower downwards. Add a tablespoonful of salt. Boil from fifteen to twenty minutes. Drain and serve whole with melted butter. N.B.— The forks should rest on the edges of the pan, and are used to support the cauliflower and to facilitate the taking up and draining. BOILED HARICOT BEANS 1 . Soak a pint of beans in cold water overnight. 2. Strain, throw into a pan of cold water, bring to a boil and simmer for three hours. 3. Strain, then add an ounce of butter, and pepper and salt to taste. 4. Serve in a hot vegetable dish, BOILED LETTUCE Ingredients : Two or three Lettuces One ounce of Butter One teaspoonful of Sugar Pepper and Salt. One pint of Stock One dessertspoonful of chopped Parsley One tablespoonful of Flour. 1. Well wash and trim the lettuces, cutting away the roots. 2. Throw into boiling water for one or two minutes, and then throw into cold water, 3. Melt the butter in a stewpan, add the sugar, pepper, salt and lettuces. 4. Pour the stock into the pan and boil for thirty minutes until the lettuces are tender. 5. Put the lettuces in a hot dish, thicken the gravy with flour and add the chopped parsley. Pour the gravy over and serve at once. BOILED MARROW