Mash the potatoes ; melt the dripping ; mix it wit the potatoes. Knead very gradually into the dripping and potatoes as much flour as they will hold; roll out once like pastry; cut into oblong square pieces. Chop the meat and onion finely; add to them the pepper and salt. Divide this into as many portions as there are pieces of potato paste; place each portion on a piece of paste; double the paste over first from one side, then from the other, making the second over- lap the first; with the back of a knife press it down along the top and at the two ends. Place on a greased tin; bake in a slow oven for three quarters ot an hour to an hour, If there is no oven they may be cooked slowly on a greased girdle. Rissoles. — Required : 2 oz. cooked meat ; 1 oz. stale bread crumbs✪ Macaroni and Meat Shape, or mashed potatoes, or boded rice- >4 teaspoonful minced parsley or powdered mixed herbs ; >4 oz. flour ; about 1 tablespoonfuls milk ; Vx teaspoonful salt ; % teaspoonful pepper. Mince the meat finely. Mix all the ingredients 82 COLD MEAT COOKERY. well together ; form into small balls j brush over with milk ; toss in the flour in a sheet of kitchen paper. Fry according to general directions, page 43. Instead of using milk and flour, the rissoles may be dipped into an egg beaten on a plate, and then tossed in bread crumbs in a sheet of kitchen paper. Meat Salad. — Required: lb. cold meat; 1 hard boiled egg ; 1 tablespoonful chopped parsley ; 2 tablespoonfuls vinegar; 3 tablespoonfuls oil; 1 pinch of dry mustard; y teaspoonful salt; y tea- spoonful pepper. Hard boil an egg (see page 124); remove the shell ; chop the egg very fine. Put the egg, parsley, dry mustard, salt and pepper, into a small basin; mix well with a spoon ; add the vinegar, mix again ; add the oil, and stir till the sauce is quite smooth. Cut the meat into very thin slices ; put them into a salad bowl; add the sauce; let the meat soak for about half an hour ; mix well before serving. The addition of spring onions chopped finely, and one or two boned anchovies cut in small pieces will be found an im- provement. Bubble and Squeak. — Required: y> lb. cold salt beef ; 1 lb. cold greens or cabbage ; 1 oz. dripping ; y teaspoonful pepper✪ Meat Salad ; 1 small pinch of salt. Chop the greens; cut the meat into thin slices. Melt the dripping in a frying pan, and when hot, fry the meat very slightly; place the slices on a hot plate and keep them warm. Add the pepper and salt to the greens, fry them till they are heated through but not browned; arrange them neatly in the centre of the dish, and put the slices of meat round the vegetables. Cold underdone fresh meat may be cooked in the same way. MISCELLANEOUS. XV.— MISCELLANEOUS. 83 Porridge. — Required: 2 oz. coarse oatmeal, about 2 gills cold water ; ^ teaspoonful salt✪ Porridge. Put the meal and salt into a bowl, pour the wate gradually in among it, stirring all the time to make Snooth Put all into the pan; bring tot he b, ml , bod for at least half an hour. Be careful to stir it otten with a wooden spoon to prevent lumps. Porridge can also be made with hot water, but it is more apt to go into lumps, and it is not so digestible. The quantity of water required is not always the ^me, it depends upon the kind of meal used. Coarse o< t meaHs best for porridge. Porridge should be eaten with milk, or butter, or dripping, or treacle. . To render down fat.— Required : chopped fat ,

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Mash the potatoes ; melt the dripping ; mix it wit the potatoes. Knead very gradually into the dripping and potatoes as much flour as they will hold; roll out once like pastry; cut into oblong square pieces. Chop the meat and onion finely; add to them the pepper and salt. Divide this into as many portions as there are pieces of potato paste; place each portion on a piece of paste; double the paste over first from one side, then from the other, making the second over- lap the first; with the back of a knife press it down along the top and at the two ends. Place on a greased tin; bake in a slow oven for three quarters ot an hour to an hour, If there is no oven they may be cooked slowly on a greased girdle. Rissoles. — Required : 2 oz. cooked meat ; 1 oz. stale bread crumbs, or mashed potatoes, or boded rice- >4 teaspoonful minced parsley or powdered mixed herbs ; >4 oz. flour ; about 1 tablespoonfuls milk ; Vx teaspoonful salt ; % teaspoonful pepper. Mince the meat finely. Mix all the ingredients 82 COLD MEAT COOKERY. well together ; form into small balls j brush over with milk ; toss in the flour in a sheet of kitchen paper. Fry according to general directions, page 43. Instead of using milk and flour, the rissoles may be dipped into an egg beaten on a plate, and then tossed in bread crumbs in a sheet of kitchen paper. Meat Salad. — Required: lb. cold meat; 1 hard boiled egg ; 1 tablespoonful chopped parsley ; 2 tablespoonfuls vinegar; 3 tablespoonfuls oil; 1 pinch of dry mustard; y teaspoonful salt; y tea- spoonful pepper. Hard boil an egg (see page 124); remove the shell ; chop the egg very fine. Put the egg, parsley, dry mustard, salt and pepper, into a small basin; mix well with a spoon ; add the vinegar, mix again ; add the oil, and stir till the sauce is quite smooth. Cut the meat into very thin slices ; put them into a salad bowl; add the sauce; let the meat soak for about half an hour ; mix well before serving. The addition of spring onions chopped finely, and one or two boned anchovies cut in small pieces will be found an im- provement. Bubble and Squeak. — Required: y> lb. cold salt beef ; 1 lb. cold greens or cabbage ; 1 oz. dripping ; y teaspoonful pepper ; 1 small pinch of salt. Chop the greens; cut the meat into thin slices. Melt the dripping in a frying pan, and when hot, fry the meat very slightly; place the slices on a hot plate and keep them warm. Add the pepper and salt to the greens, fry them till they are heated through but not browned; arrange them neatly in the centre of the dish, and put the slices of meat round the vegetables. Cold underdone fresh meat may be cooked in the same way. MISCELLANEOUS. XV.— MISCELLANEOUS. 83 Porridge. — Required: 2 oz. coarse oatmeal, about 2 gills cold water ; ^ teaspoonful salt. Put the meal and salt into a bowl, pour the wate gradually in among it, stirring all the time to make Snooth Put all into the pan; bring tot he b, ml , bod for at least half an hour. Be careful to stir it otten with a wooden spoon to prevent lumps. Porridge can also be made with hot water, but it is more apt to go into lumps, and it is not so digestible. The quantity of water required is not always the ^me, it depends upon the kind of meal used. Coarse o< t meaHs best for porridge. Porridge should be eaten with milk, or butter, or dripping, or treacle. . To render down fat.— Required : chopped fat ,

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