Entrees made easy

of minced parsley, a small onion minced, 1 teaspoonful of Worcester sauce, and 1 teaspoonful of Harvey, pepper and salt to taste. Meanwhile, boil and mash 2 lb. of potatoes, then put the mince into a pie-dish and cover with the potato. Heat it in the oven for 15 to 20 minutes according to the state of the oven. This dish looks daintier if the mince is served in separate little fireproof dishes instead of the one pie-dish. Richelieu Pudding (Hot). Mince 1 lb. of any remains of cold meat (two or three kinds can be used), a piece of fat bacon, or, if not handy, some bacon fat, and mix with this half the amount of breadcrumbs soaked in stock, a little grated lemon peel, a grate of nutmeg, and 2 eggs. Pack this into a buttered mould, and steam for 1| to 2 hours. Turn out, and serve with a good brown sauce round it. Rissoles (Hot). Free any kind of cooked meat from skin, bone and gristle, and mince it finely, season with pepper, salt, and minced parsley. Prepare the following mixture : — Stir over the fire 1 oz. each of flour and butter, and when thoroughly mixed and free from lumps, stir in 1 gill of milk, or stock, or half of each, a little minced parsley, pepper, salt, and a little finely grated lemon peel ; when thoroughly blended, mix in the mince off the fire, turn it on to a dish and leave to get cold. Then roll it into balls, or any shape you please, with well-floured hands, egg and breadcrumb them, and fry in enough boiling fat to cover them ; drain well, and serve garnished with fried parsley. Potato or rice may be used, adding this after the meat is minced, and proceed exactly as before. Paprika (Hot). Peel and chop 3 large onions, and fry them very slowly in 3 oz. of butter until a delicate brown, and quite soft ; pass them through a sieve, put them back into the saucepan again, add a small teacupful of milk, or better still cream, and any white meat cut up small, simmer very slowly for £ of an hour. Serve very hot on a border of rice. Macaroni Mould (Hot). Boil some macaroni until soft enough to handle but not to break, drain well. Butter a plain tin mould, and line it with the macaroni, starting from the centre of the bottom, and going round and round in layers. Then fill up with some mince, to which has been added 1 egg yolk to each \ lb. of mince to bind it well ; cover with a buttered paper, and steam for an hour for 1 pint mould. If liked, a lining of sausage or forcemeat may be placed next to the macaroni before putting in the mince, but care must be taken not to move the macaroni. Stuffed Pancakes (Hot). Make some rather thin pancakes, lay them out flat, and place on each 1 or 2 spoonsful of any mince ; roll up the pancakes, press the edges together, cut into even lengths, lay them in a frying basket with the folded edge downwards, and fry, then drain them well, and serve garnished with parsley. The pancakes can be prepared beforehand, and cut into even lengths when cold, the mince being first rolled in a thin slice of fat parboiled bacon, and then placed in the pancake, egged and breadcrumbed, placed in a buttered fire-proof baking dish, and fried a delicate brown. Kromeskies (Hot)