N.B. — (1) Both orange and lemon marmalade are clearer with the white pith scraped out, but it is not so economical. (2) Preserves keep better if they are covered directly after pouring into the pots. TO PICKLE RED CABBAGE. Ingredients : — 1 cabbage. 1 quart best vinegar. 3 pieces whole ginger (sliced). I oz. whole allspice. £ oz. whole pepper. 1-2 cloves. Salt✪ To Pickle Red Cabbage. Method : — Remove the outer leaves ; quarter and cut out the thick stalk ; with a sharp knife cut it thinly across into long strips. Reverse a plate in a large basin ; on this put the shredded cabbage in layers, with a very light sprinkling of salt between each ; cover with another plate, and on this put a weight to assist in pressing out the moisture. Let it remain thus for 24 hours ; then squeeze it (without crushing it) in a E 2 56 thick cloth 5 and put it into jars or bottles. Boil the spices in 5 pint vinegar for 15 minutes (an enamelled or preserving pan should be used) ; add the remainder of the vinegar, and pour it, when quite cold, on to the cabbage, enclosing the spices in a piece of muslin. Tie firmly over with thick paper, doubled, and it will be ready for use in about ten days or a fortnight. N.B. — When the vinegar is allowed to cool the pickles will become crisp ; but anything green, such as gherkins or French beans, require the vinegar boiling when poured over, to keep the colour. PLAIN LETTUCE SALAD. Ingredients : — 1 large lettuce. 1 tablespoonful vinegar. 2 tablespoonfuls salad oil. ^ teaspoonful moist sugar. Salt and pepper✪ Plain Lettuce Salad. Method : — Wash the lettuce carefully, then dry it well by shaking it in a clean cloth. See that all the leaves are quite dry, and break them into small pieces with the hands, but do not cut them with a knife. Mix the vinegar, oil, sugar, and a little salt and pepper together, stirring until the two latter are dissolved, and pour this over the lettuce; mix all well and lightly together, and serve at once. Salad should be mixed just before it is wanted. N.B. — If the oil is not liked, liquid bacon fat may be used. TO MAKE JAM. Ingredients : — 1 lb. of fruit. £ lb. of loaf sugar✪ To Make Jam. Method: — Prepare the fruit and put it into a clean dry Btewpan or saucepan over the fire. Keep stirring with a wooden spoon until the juice begins to flow, then take itofithe fire, and add the sugar, when dissolved, boil about of an hour, stir often, and take off the scum as it rises. When a little will set on a cold plate it is done, then finish as for mar- malade. N.B. — (1) If rhubarb is used, ginger and lemon rind improves it very much. 57 SYLLABUS OF LESSONS FOR SECOND COURSE. N.B. — The numbers between brackets refer to the numbers of the rules in the “ General Axioms for Plain Cookery.” (See page 99.) :o: Lesson 1 — Invalid Cookery. — Steamed Fish. Invalids’ Jelly. Cup of Arrowroot or Rice Water. (1.) „ 2 Stewed Rabbit. Gingerbread. (23.) „ 3 Savoury Cod. Bread and Butter Pudding. (7-8.) ,, 4 Stewed Lentils. Cornflour Cake. (9.) „ 5 Meat Cake. Rice Snowballs. Orange or Lemon Sauce. (12.) „ 6 Haricot Mutton. Fried Potatoes (Cooked and Uncooked). (15.) „ 7 Yeal Pie (Flaky Pastry). Gingerbread Pudding. (25.) , „ 8 Stuffed Mackerel or Herrings. Fig or Sultana Pudding. (4.) „ 9 Good Vegetable Soup. Macaroni Pudding. (2.) „ 10 Potato Lesson..— Sausage Potatoes. Supper Pota- toes. Potato Pastry. (3.) „ 11 School of Cookery Hash. Yorkshire Tea Cakes. (10.)

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N.B. — (1) Both orange and lemon marmalade are clearer with the white pith scraped out, but it is not so economical. (2) Preserves keep better if they are covered directly after pouring into the pots. TO PICKLE RED CABBAGE. Ingredients : — 1 cabbage. 1 quart best vinegar. 3 pieces whole ginger (sliced). I oz. whole allspice. £ oz. whole pepper. 1-2 cloves. Salt. Method : — Remove the outer leaves ; quarter and cut out the thick stalk ; with a sharp knife cut it thinly across into long strips. Reverse a plate in a large basin ; on this put the shredded cabbage in layers, with a very light sprinkling of salt between each ; cover with another plate, and on this put a weight to assist in pressing out the moisture. Let it remain thus for 24 hours ; then squeeze it (without crushing it) in a E 2 56 thick cloth 5 and put it into jars or bottles. Boil the spices in 5 pint vinegar for 15 minutes (an enamelled or preserving pan should be used) ; add the remainder of the vinegar, and pour it, when quite cold, on to the cabbage, enclosing the spices in a piece of muslin. Tie firmly over with thick paper, doubled, and it will be ready for use in about ten days or a fortnight. N.B. — When the vinegar is allowed to cool the pickles will become crisp ; but anything green, such as gherkins or French beans, require the vinegar boiling when poured over, to keep the colour. PLAIN LETTUCE SALAD. Ingredients : — 1 large lettuce. 1 tablespoonful vinegar. 2 tablespoonfuls salad oil. ^ teaspoonful moist sugar. Salt and pepper. Method : — Wash the lettuce carefully, then dry it well by shaking it in a clean cloth. See that all the leaves are quite dry, and break them into small pieces with the hands, but do not cut them with a knife. Mix the vinegar, oil, sugar, and a little salt and pepper together, stirring until the two latter are dissolved, and pour this over the lettuce; mix all well and lightly together, and serve at once. Salad should be mixed just before it is wanted. N.B. — If the oil is not liked, liquid bacon fat may be used. TO MAKE JAM. Ingredients : — 1 lb. of fruit. £ lb. of loaf sugar. Method: — Prepare the fruit and put it into a clean dry Btewpan or saucepan over the fire. Keep stirring with a wooden spoon until the juice begins to flow, then take itofithe fire, and add the sugar, when dissolved, boil about of an hour, stir often, and take off the scum as it rises. When a little will set on a cold plate it is done, then finish as for mar- malade. N.B. — (1) If rhubarb is used, ginger and lemon rind improves it very much. 57 SYLLABUS OF LESSONS FOR SECOND COURSE. N.B. — The numbers between brackets refer to the numbers of the rules in the “ General Axioms for Plain Cookery.” (See page 99.) :o: Lesson 1 — Invalid Cookery. — Steamed Fish. Invalids’ Jelly. Cup of Arrowroot or Rice Water. (1.) „ 2 Stewed Rabbit. Gingerbread. (23.) „ 3 Savoury Cod. Bread and Butter Pudding. (7-8.) ,, 4 Stewed Lentils. Cornflour Cake. (9.) „ 5 Meat Cake. Rice Snowballs. Orange or Lemon Sauce. (12.) „ 6 Haricot Mutton. Fried Potatoes (Cooked and Uncooked). (15.) „ 7 Yeal Pie (Flaky Pastry). Gingerbread Pudding. (25.) , „ 8 Stuffed Mackerel or Herrings. Fig or Sultana Pudding. (4.) „ 9 Good Vegetable Soup. Macaroni Pudding. (2.) „ 10 Potato Lesson..— Sausage Potatoes. Supper Pota- toes. Potato Pastry. (3.) „ 11 School of Cookery Hash. Yorkshire Tea Cakes. (10.)

Cookery book and general axioms for plain cookery