The child's cookery book

Put on a large saucepan of water, and put in a good handful of salt. When the water is boiling hard, throw in a breakfast The Child's Cookery Book cupful of rice which has been carefully picked over, but not washed. Leave the cover off, and stir occasionally, boiling as hard as possible all the time. Take out a grain and press it between your finger and thumb, and when the rice is boiled it will all press out and leave no hard part. Turn it out into a colander, and throw a jugful of cold water over it ; cover the colander with a napkin, and put it into the oven or before the fire to keep hot till required. If this recipe is followed carefully every grain will be separate, but remember the rice must be boiled in plenty of salted water, and boiled hard. MEAT Stuffed Tomatoes This will make an excellent dish for the schoolroom supper. Get four tomatoes, cut a thin slice from I the stem end, remove the seeds and soft j pulp, and put them into a basin with a small teacupful of soft bread crumbs and a : slice of meat finely minced. Add a pinch I of salt, a sprinkling of pepper, and a piece ! of butter, or beef dripping, the size of a : marble. Mix them well together, fill the ; tomatoes with the mixture, and put them ; on a baking-tin which has been well rubbed ' with dripping. Bake them till they are soft. Stuffed Cucumber Peel a short, fat cucumber thinly, cut off i the top and scoop out the seeds. Put the The Child's Cookery Book cucumber into slightly salted water, and let it boil for ten minutes. Peel a small onion and a good-sized apple, cut them up into slices, and fry them slightly in a frying-pan with a piece of butter the size of a walnut. When they are soft, but not brown, stir in an eggspoonful of sugar, a dessertspoonful of flour, an eggspoonful of curry powder, a pinch of salt, and a dessertspoonful of milk. Stir it well over the Are for a few minutes, but do not let it burn. Turn it out on a plate to cool. Fill the boiled cucumber with the mixture, then roll the cucumber in flour, then in a wellbeaten egg, and then in bread crumbs. Place it in a well-greased tin, and bake for twenty minutes in a hot oven. Heat a coffee-cupful of tomato sauce, pour it over the cucumber, and serve. I can strongly recommend this dish. The Child's Cookery Book Hidden Morsels Take a slice of beef or mutton, cut it into small squares, and lay them in a piedish. Take one ounce of flour, mix with this, by degrees, a teacupful of milk, add the well-beaten yolk of one egg, and a little salt ; pour it over the meat, and put it into a hot oven ; bake till it rises and is of a nice brown colour. Potato Ball Butter a mould well, line it thickly with mashed potatoes ; cut up a slice of mutton very small, add a little pepper and salt and a tablespoonful of gravy, put it into the mould, cover the top with potato, and bake for a quarter of an hour in a very hot oven ; turn it out on to a dish, and serve. A kitchen-cup will do for this mould. The Child'^s Cookery Book Haricot Mutton