Method : — Cut the heads and fins of the fish, wash and dry them, and take the backbones out. Put the head, fins, and bones to stew for gravy. Sprinkle the fish lightly with pepper, salt, and flour, and lay it in a baking-tin containing the drip- ping melted. Mix the crumbs, parsley, and herbs, adding a little salt and pepper, and spread this over the mackerel in the tin, cover with the other, dredge again with pepper, salt and 69 flour, finishing with raspings. Bake in a hot oven about 4 hour, basting it a few times. N.B. — (1) Where an oven is a difficulty, a dutch oven will do for nearly all baked dishes of this kind. (2) This is intended especially for the oily class of fish, the bread crumbs absorbing the oil. So if white fish be cooked in this way, the forcemeat will require milk or fat. FIG PUDDING. Ingredients : — -t lb. figs (cut finely). I lb. bread crumbs. •1- lb. suet (chopped). -t lb. sugar. -t lb. flour. 1 gill milk, or more. 1 egg- A little salt. •i- teaspoonful baking powder.✪ Fig Pudding Method : — Grease a basin or mould. Mix all the dry ingre- dients together, beat the egg and milk, pour it in, and mix very well. It should be a rather moist mixture. Put it into the mould, and cover with greased paper for steaming. If boiled, tie a pudding-cloth over, and cook from 3 to 4 hours. When done, remove the paper or cloth, turn the pudding on to a hot dish, and serve plain, or with lemon sauce. SULTANA AND CRUMB PUDDING. Ingredients : — lb. bread crumbs. 3 oz. suet. 5 lb. flour. -t lb. sultanas. 2 oz. sugar. A pinch of salt. L pint milk. 1 egg- ~ teaspoonful baking powder. A grating of nutmeg if liked. 70 Method : The method and time of cooking is the same a» for Fig Pudding. GOOD VEGETABLE SOUP. Ingredients : — 3 onions (scalded). 1 turnip. 2 carrots. 4 potatoes (parboiled). 2 oz. butter. 1 tablespoonful parsley (chopped). 1 „ sago. 3 pints boiling water. A- pint milk. \ teaspoonful sugar. ✪ Good Vegetable Soup Salt and pepper to taste. Bread, dripping. Method: — Prepare the vegetables, and cut them in small squares. Melt the butter in a saucepan, add the vegetables and sugar, and simmer 10 minutes, stirring them about. Add the water, simmer about 1) hours, or until the vegetables are tender, stirring often to prevent burning. Strain the soup through a wire sieve or colander into a basin, rub the vege- tables through with a wooden spoon, then pour it back into the saucepan. Add the milk and sago, stir and simmer | hour, then add the parsley, and season to taste. Serve with squares of bread fried in dripping, or toast. MACARONI PUDDING. Ingredients : — 3 oz. macaroni. 2 oz. sugar. 1 pint milk. A little grated nutmeg. A pinch of salt.✪ Macaroni Pudding Method .-—Break the macaroni into small pieces, put it into a saucepan of boiling water, simmer uncovered for 20 minutes, pour off the water, add the milk and salt, and simmer very 71 slowly about 15 minutes, or until the macaroni is tender. Add the sugar, pour it into a greased pie-dish, and grate a little nutmeg over the top. Bake about hour. SAUSAGE POTATOES. Ingredients : — b lb. sausages. 2 lbs. cooked potatoes. £ pint milk (about). Salt, and pepper. A few sprigs parsley. Dripping.✪ Sausage Potatoes

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Method : — Cut the heads and fins of the fish, wash and dry them, and take the backbones out. Put the head, fins, and bones to stew for gravy. Sprinkle the fish lightly with pepper, salt, and flour, and lay it in a baking-tin containing the drip- ping melted. Mix the crumbs, parsley, and herbs, adding a little salt and pepper, and spread this over the mackerel in the tin, cover with the other, dredge again with pepper, salt and 69 flour, finishing with raspings. Bake in a hot oven about 4 hour, basting it a few times. N.B. — (1) Where an oven is a difficulty, a dutch oven will do for nearly all baked dishes of this kind. (2) This is intended especially for the oily class of fish, the bread crumbs absorbing the oil. So if white fish be cooked in this way, the forcemeat will require milk or fat. FIG PUDDING. Ingredients : — -t lb. figs (cut finely). I lb. bread crumbs. •1- lb. suet (chopped). -t lb. sugar. -t lb. flour. 1 gill milk, or more. 1 egg- A little salt. •i- teaspoonful baking powder. Method : — Grease a basin or mould. Mix all the dry ingre- dients together, beat the egg and milk, pour it in, and mix very well. It should be a rather moist mixture. Put it into the mould, and cover with greased paper for steaming. If boiled, tie a pudding-cloth over, and cook from 3 to 4 hours. When done, remove the paper or cloth, turn the pudding on to a hot dish, and serve plain, or with lemon sauce. SULTANA AND CRUMB PUDDING. Ingredients : — lb. bread crumbs. 3 oz. suet. 5 lb. flour. -t lb. sultanas. 2 oz. sugar. A pinch of salt. L pint milk. 1 egg- ~ teaspoonful baking powder. A grating of nutmeg if liked. 70 Method : The method and time of cooking is the same a» for Fig Pudding. GOOD VEGETABLE SOUP. Ingredients : — 3 onions (scalded). 1 turnip. 2 carrots. 4 potatoes (parboiled). 2 oz. butter. 1 tablespoonful parsley (chopped). 1 „ sago. 3 pints boiling water. A- pint milk. \ teaspoonful sugar. Salt and pepper to taste. Bread, dripping. Method: — Prepare the vegetables, and cut them in small squares. Melt the butter in a saucepan, add the vegetables and sugar, and simmer 10 minutes, stirring them about. Add the water, simmer about 1) hours, or until the vegetables are tender, stirring often to prevent burning. Strain the soup through a wire sieve or colander into a basin, rub the vege- tables through with a wooden spoon, then pour it back into the saucepan. Add the milk and sago, stir and simmer | hour, then add the parsley, and season to taste. Serve with squares of bread fried in dripping, or toast. MACARONI PUDDING. Ingredients : — 3 oz. macaroni. 2 oz. sugar. 1 pint milk. A little grated nutmeg. A pinch of salt. Method .-—Break the macaroni into small pieces, put it into a saucepan of boiling water, simmer uncovered for 20 minutes, pour off the water, add the milk and salt, and simmer very 71 slowly about 15 minutes, or until the macaroni is tender. Add the sugar, pour it into a greased pie-dish, and grate a little nutmeg over the top. Bake about hour. SAUSAGE POTATOES. Ingredients : — b lb. sausages. 2 lbs. cooked potatoes. £ pint milk (about). Salt, and pepper. A few sprigs parsley. Dripping.

Cookery book and general axioms for plain cookery