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

2. Prepare the bread crumbs, chop the suet and parsley, grate the lemon rind and add the seasoning. Mix the ingredients with milk or liquid butter, using just sufficient to bind the forcemeat, but do not make it wet. 3. Fill the space in the meat with the stuffing and tie a piece of greased paper over the top. 4. Place on a baking tin, pour over three or four tablespoonfuls of dripping and bake in a hot oven. 5. Cook about three hours, basting thoroughly. 6. About half an hour before serving remove the paper, dredge the top with flour, replace in the oven, baste well and cook a nice brown. 7 . Make some thick brown gravy, pour three spoonfuls round the veal on the dish and pour the rest into a hot tureen. 8. Garnish with slices of lemon. If there is too much forcemeat, make the rest up into balls and use as a garnish. SWEETBREADS AND KIDNEY Ingredients : Three small Sweetbreads Half a pound of Ox-kidney One pound of Mushrooms Four ounces of Butter One pint of White Stock One tablespoonful of Worcester Sauce One dessertspoonful of Flour Half a teaspoonful of made Mustard Salt. 1. Blanch and trim the sweetbreads and kidney. 2. Cut the kidney into thick slices and place on a tin with the sweetbreads, put some small pieces of butter on the top and cook in the oven for twenty minutes. 3. Skin the mushrooms, remove the stalks and fry in two ounces of butter. 4. Pour the stock into a saucepan, add the kidney and sweetbreads and simmer for half an hour. 5. Add the sauce to the stock, thicken with flour, season with salt and add the mustard. 6. Boil for five minutes and add the mushrooms 7. Serve very hot. TOAD IN THE HOLE Ingredients : Three quarters of a pound of Sausages Half a pound of Flour One pint of Milk Two Eggs Salt and Pepper 1. Put the flour in a basin. 2. Beat the eggs and pour in half of the milk. 3. Make a well in the centre of the flour. With a wooden spoon gradually stir in the milk and egg. 4. Beat the batter well and then add the rest of the milk. 5. Grease a pie-dish, cut each sausage into halves, place in the dish and season to taste. 6. Pour the batter over the sausages and bake in a hot oven from half to three quarters of an hour. 7. Serve immediately. TRIPE AND ONIONS Ingredients : One and a half pounds of Tripe One large Onion One and a half tablespoonfuls of Flour One pint of Milk Pepper and Salt. 1. Scald the tripe and cut it into neat pieces. 2. Peel the onion and boil in salt and water for fifteen minutes. 3. Chop the onion and sprinkle the flour on gradually. 4. Put the milk into a saucepan, add the onion and flour and stir until the sauce boils. 5. Put the tripe in the pan and simmer for one and a half hours. 6. Add seasoning to taste and serve hot. E.D. F ALMOND CHEESECAKES Ingredients : Two ounces of Sweet Almonds One ounce of Bitter Almonds One tablespoonful of Rose Water Four ounces of Sugar The yolks of four Eggs. 1. Blanch the almonds and throw them into cold water. 2. Drain and then beat in a mortar with the rose water. 3. Add the sugar and well beaten yolks of eggs. 4. Line some patty tins with puff paste and nearly fill with the mixture. 5. Sift a little soft sugar over and bake in a hot oven, being careful not to burn the cheesecakes. ALMOND CUSTARD