Ingredients : — 1 lb. scraps of any cold meat (fat and lean), lb. cooked potatoes. i lb. bread crumbs or soaked pieces. 1 dessert-spoonful parsley (chopped). 1 teaspoonful mixed herbs. 1 egg or a little milk. Grated nutmeg, salt and pepper to taste. Browned bread crumbs✪ Meat Cake. Method: — Chop the meat finely, mash and beat the potatoes until light, then mix all the ingredients together. Grease a cake-tin, sprinkle it with brown crumbs, put the mixture in, or pile it in a flat baking-tin, and bake in a quick oven from 20 minutes to 4 hour. When nicely browned, turn it on to a hot dish, and serve with brown gravy round it. N.B. — An onion, boiled and chopped, may be used instead of the parsley. This is easier and more economical than rissoles. 65 RICE SNOWBALLS WITH LEMON OR ORANGE SAUCE. Ingredients : — 2 tablespoonfuls rice. 1 pint milk. 1 tablespoonful sugar, or to taste. A very small pinch of salt✪ Rice Snowballs with Lemon or Orange Sauce. Method : — Wash the rice, and put it into a clean saucepan •with the milk and salt. Stir until it boils, then simmer very gently about 1 hour, or until the rice is quite soft and has absorbed the milk. Then sweeten it, and pour into very small wet moulds. When quite cold, turn them out on to a dish, -and pour the sauce over. N.B. — Teacups or very small basins, half-full, will do instead of moulds. LEMON OR ORANGE SAUCE. Ingredients : — 1 lemon or orange. 1 tablespoonful brown sugar, or to taste. 1 teacupful cold water. Method .-—Peel the fruit very thinly indeed, and shred it very finely; put it into a clean saucepan, strain the juice and add it with the water and sugar, and simmer very slowly one hour, or until the rind is clear and curling. N.B. — (1) This sauce is very good with plain suet pudding or blancmanges. (2) Apples of equal size, peeled and cored, dipped into cold water, rolled in castor sugar, and baked in a tin containing half a gill of water until soft, are very wholesome served with the rice balls. (3) It is easier to put the rice into one large mould, but it does not look so nice. 66 HARICOT MUTTON. Ingredients : — 1 lb. neck or pieces of mutton. i pint hot water. 1 oz. dripping. 1 oz. flour or 1 level tablespoonful flour. 2 onions (scalded). 1 carrot. £ or 1 small turnip. 5 teaspoonful salt✪ Haricot Mutton, i » pepper, Method ; — Wipe the meat with a damp cloth if necessary, and divide it into chops, or if pieces are used, trim them nicely. Heat the dripping in a stew-pan and fry the meat lightly on both sides; cut the onions in rings and fry with the meat. Prepare the vegetables, cutting them into small squares, slices, or fillets, as liked. Pour the dripping from the meat, put the vegetables, flour, salt and pepper with it, and stir well, then add the water by degrees ; stir until it boils, and simmer from 1 to I5 hours, or until the meat is tender. Stir it often to prevent it burning. or to taste. FRIED POTATOES. Ingredients : — 1 lb. old potatoes. Frying fat✪ Fried Potatoes. Method After washing and peeling, pare the potatoes thinly round and round like an apple, or cut them in slices 01 oblong pieces ; do not wash them again, but rub them well on a cloth, and fry a few at a. time in a saucepan of hot fat. When nicely browned drain them on paper as usual, but do not sprinkle salt on them or they will be soft.

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Ingredients : — 1 lb. scraps of any cold meat (fat and lean), lb. cooked potatoes. i lb. bread crumbs or soaked pieces. 1 dessert-spoonful parsley (chopped). 1 teaspoonful mixed herbs. 1 egg or a little milk. Grated nutmeg, salt and pepper to taste. Browned bread crumbs. Method: — Chop the meat finely, mash and beat the potatoes until light, then mix all the ingredients together. Grease a cake-tin, sprinkle it with brown crumbs, put the mixture in, or pile it in a flat baking-tin, and bake in a quick oven from 20 minutes to 4 hour. When nicely browned, turn it on to a hot dish, and serve with brown gravy round it. N.B. — An onion, boiled and chopped, may be used instead of the parsley. This is easier and more economical than rissoles. 65 RICE SNOWBALLS WITH LEMON OR ORANGE SAUCE. Ingredients : — 2 tablespoonfuls rice. 1 pint milk. 1 tablespoonful sugar, or to taste. A very small pinch of salt. Method : — Wash the rice, and put it into a clean saucepan •with the milk and salt. Stir until it boils, then simmer very gently about 1 hour, or until the rice is quite soft and has absorbed the milk. Then sweeten it, and pour into very small wet moulds. When quite cold, turn them out on to a dish, -and pour the sauce over. N.B. — Teacups or very small basins, half-full, will do instead of moulds. LEMON OR ORANGE SAUCE. Ingredients : — 1 lemon or orange. 1 tablespoonful brown sugar, or to taste. 1 teacupful cold water. Method .-—Peel the fruit very thinly indeed, and shred it very finely; put it into a clean saucepan, strain the juice and add it with the water and sugar, and simmer very slowly one hour, or until the rind is clear and curling. N.B. — (1) This sauce is very good with plain suet pudding or blancmanges. (2) Apples of equal size, peeled and cored, dipped into cold water, rolled in castor sugar, and baked in a tin containing half a gill of water until soft, are very wholesome served with the rice balls. (3) It is easier to put the rice into one large mould, but it does not look so nice. 66 HARICOT MUTTON. Ingredients : — 1 lb. neck or pieces of mutton. i pint hot water. 1 oz. dripping. 1 oz. flour or 1 level tablespoonful flour. 2 onions (scalded). 1 carrot. £ or 1 small turnip. 5 teaspoonful salt, i » pepper, Method ; — Wipe the meat with a damp cloth if necessary, and divide it into chops, or if pieces are used, trim them nicely. Heat the dripping in a stew-pan and fry the meat lightly on both sides; cut the onions in rings and fry with the meat. Prepare the vegetables, cutting them into small squares, slices, or fillets, as liked. Pour the dripping from the meat, put the vegetables, flour, salt and pepper with it, and stir well, then add the water by degrees ; stir until it boils, and simmer from 1 to I5 hours, or until the meat is tender. Stir it often to prevent it burning. or to taste. FRIED POTATOES. Ingredients : — 1 lb. old potatoes. Frying fat. Method After washing and peeling, pare the potatoes thinly round and round like an apple, or cut them in slices 01 oblong pieces ; do not wash them again, but rub them well on a cloth, and fry a few at a. time in a saucepan of hot fat. When nicely browned drain them on paper as usual, but do not sprinkle salt on them or they will be soft.

Cookery book and general axioms for plain cookery