Cookery book and general axioms for plain cookery

Method: — Prick the sausages, and steam or simmer them in i pint of boiling water about 20 minutes, then skin and cut them in two. Mash the potatoes (which are better warm), and beat with a wooden spoon until very light, adding enough milk to moisten them. Take a spoonful of the potato, lay a piece of sausage on it, cover with potato, leaving it quite rough; put in a greased baking tin, and bake about 20 minutes. They should be nicely browned, then put a sprig of parsley in each one. SUPPER POTATOES. Ingredients : — 1 lb. cooked potatoes (warm). 1 tablespoonful milk. 1 „ chopped parsley. 1 egg- Salt and pepper. Dripping. Method : — Separate the egg, and beat the white to a stiff froth. Mash the potatoes, then add the yolk of egg, milk, and parsley, and beat until quite light, seasoning to taste. Then stir the white of egg in very gently. Pile the mixture quite high in a greased baking tin, and bake about 15 minutes in a hot oven. It should be nicely browned, and garnished with anything green. ^•B. — This dish can be varied by adding grated cheese, and is most useful for using up any scraps of cold ham or meat. The egg need not then be used. POTATO PASTRY. Ingredients : — lb. cold boiled potatoes. 1 lb. flour. 2 oz. lard or dripping. A little salt. I lb- jam. A little water. Method : — Mix the flour and salt in a basin, beat the fat, and then rub it in lightly with the fingers. Mash the potatoes very finely, add them to the flour, &c. ; work them in very lightly with a fork ; then make the whole into a paste with the water, of which very little is required, as the potatoes are moist. Put it on a floured paste-board, roll it out thinly, line some tart-tins with it, and bake in a quick oven about | hour. When done put in some jam, and serve hot or cold. The potato pastry can also be used for a meat pie. N.B. — (1) The pastry will be lighter if the potatoes are passed through a sieve. (2) A few pricks after the paste is in the tins will prevent it puffing in the centre. SCHOOL OF COOKERY HASH. Ingredients : — About 6 slices cold meat. 3 medium-sized onions (scalded). 1 oz. dripping. 1 oz. flour, or more. 1 pint stock or water. Salt and pepper. Method : — Roll the meat in flour and put it between two plates, and just heat it through in the oven or over boiling water ; it must not be allowed to frizzle in the least. Slice the onions and fry them brown in the hot dripping, add the flour, stir until brown, then pour the stock in gradually, stir until it boils and season to taste. Put the meat into this gravy and simmer very gently five minutes. KB. — (1) It can be garnished with a wall of mashed potatoes or sippets of toast. (2) The gravy is easier to mix smoothly with cold stock or water than with hot. YORKSHIRE TEA CAKES. Ingredients : — 2 lbs. flour. 4- lb. lard or butter. J1 oz. German yeast. 1 pint tepid milk, or as required. 1 teaspoonful sugar. 1 „ baking powder. i „ ' salt.