Domestic and economical cookery recipes

A MOULD OF COLD MEAT. May be made with rissole mixture, using an egg instead of the sauce for binding. Line a well greased basin with brown crumbs, fill with the mixture, cover with a greased paper, and bake for about 30 minutes in a moderate oven. Serve with good gravy poured round, also a few sippets of toasted bread. No. 569. FRITTERS OF COLD MEAT. Slices of cold meat Kromesky batter Juice of 1 lemon A little parsley A little onion Pepper and salt Sprinkle the lemon juice, parsley, onion, pepper and salt over the slices of meat. Allow them to marinade for an hour and a half. Then dip them into Kromesky batter, and fry until a light brown, in hot fat. Serve upon a folded napkin, garnish with fried parsley. Roll the mashed potatoes to about one and a half inches in thickness, stamp out into rounds with a small round cutter. With a cutter three sizes smaller mark the centre of each round, being careful not to cut right through. Egg and bread crumb, and fry in hot fat. Drain on soft paper, then remove the centre carefully from each round, and fill with the meat mixture. Put the soft potato removed from the centres into a forcing bag, with a vegetable rose forcer attached, and force a rose upon the top of each casolette. No. 570. CASOLETTES OF POTATOES. As for ‘ ‘ cottage pie | Hot fat MARMALADE, JAM, ETC. No. 571. ORANGE MARMALADE. 12 Seville oranges 2 lemons White sugar Water Slice the oranges and lemons as finely as possible. To each lb. of fruit add three pints of cold water. Allow it to stand for three days, then boil until the fruit is perfectly tender. Weigh again, and add 1 lb. of sugar to every lb. of fruit. Boil for about an hour, or until the marmalade will set, when a spoonful is tried upon a cold plate. Tie down closely in jars and keep in a cool place. No. 572. LEMON MARMALADE (Very Good). To every lb. of lemons allow one pint of water. Boil for two hours. Change the water and add the same quantity of boiling water. Slice the lemons very thinly, extract all the pips. Then allow to every lb. of fruit 2 lbs. of loaf sugar. Put the sugar on to boil with half a pint of water to each lb. When the sugar has thoroughly dissolved add the fruit, and boil for about half an hour, until it is nice and clear. No. 573. ANOTHER ORANGE MARMALADE. 24 Seville oranges | 3 sweet oranges Rind and juice of 6 lemons j Loaf sugar. Water Put the Seville oranges in a pan, cover them with water, and boil gently for three hours. Take the oranges out of the water, and when a little cool cut in very thin strips, being careful to remove the pips. To every lb. of fruit put 2 lbs. of sugar and half a pint of the water the oranges were boiled in, dissolve the sugar in the water, add the fruit, the rind and juice of the lemons and the juice of the sweet oranges, boil three quarters of an hour until quite clear. No. 574. CARROT JAM. 3 lbs. of carrots | 3 lbs. loaf sugar 6 lemons j 2 ozs. sweet almonds Bake the carrots in an earthenware vessel with sufficient water to cover until they are quite tender. Rub them through a sieve, add the sugar, crushed, the lemon juice and rind, grated, and the almonds, cut finely, lengthways. Boil all together for about an hour.