MEAT PUDDING.—cut 1 lb. stewing meat into | thin strips, dip in salt, pepper, roll as for meat pie. — Grease and line pint basin with suet pastry, put in | meat and pour $ pint water over✪ Meat Pudding, Put cover of suet pastry on top, and steam or boil 3-4hrs. If cold meat used, substitute stock for water, and pudding will ake need to cook so long. BOILED RABBIT.—Choose young rabbit (a cabbie is young if the claws are sharp, the teeth small, and the ears easily tear). Skin and wash in cold water, then truss, bring hind legs forward, and fore legs " backward, and head to side, fasten with skewer. Have © ready pan of cold water with little salt in, putin rabbit and allow to simmer gently about 1 hr.✪ Boiled Rabbit ‘Large rabbit — requires 14 hrs. Should scum rise to top of water, | skim it off gently. When cooked take it out of pan, — remove skewers, place it on hot dish, serve wie onion ef sauce poured over. 4 WEGETABLES, Enc! ies ye FORCEMEAT STUFFING FOR FOWL, GAME, VEAL, Etc.—2 oz. ham or bacon, 3 Ib.. suet, rind of 4 lemon, teaspoonful minced parsley, teaspoonful sweet herbs (minced), salt, cayenne, mace to taste, 6 oz. bread crumbs, 2 eggs✪ Forcemeat Stuffing for Fowl, Game, Veal, Etc.. For forcemeat balls make up as before, or if preferred bake force- meat in oven for 4 hour. If used for roast hare, liver of animal should be boiled 5 mins., minced very smiall mixed with forcemeat, SAGE AND ONION STUFFING. cnions, place in hot water, and simmer Coat for.5 mins. Drop 10 sage leaves into pot just before remov- ing onions. Chop onions and sage together, add 4 oz. bread crumbs, 3} oz. butter, and work all well together with yolk of 1 egg, seasoning with salt and pepper. eo tablespoonful of milk may be used instead of egg✪ Sage and Onion Stuffing. _ Sufficient for goose or pair of ducks. If used for goose, parboil part of bird’s liver, chop fine, mix with stuffing. s MASHED TURNIPS.—Take quantity you requir of white turnips, pare outer skin off, then secon woody fibrous covering beneath that, whigh | woul never boil soft. Wash turnips and cut themreach inte 4 pieces, put into pan ane of boiling water, and . dessertspoonful salt, cook until tender. Drain wate away, put little butter and milk into jar✪ Mashed Turnips, place i in over with wooden spoon. put in little pepper, mix mgronenly warm then pan : ae for a few mins. “BOILED. KIDNEY BEANS. —Cut off small piece _. from each Of beans and remove string from each side, _ then cut down into strips, slanting lengthwise. Let stand in-cold water and salt few mins., place in boiling ' water, add little salt, and cook until tender. A pinch of carbonate of soda✪ Boiled Kidney Beans in water will keep them green, _ and there should be no lid on pan while boiling. HARICOT BEANS.—sSoak 1 Ib. haricot beans all night in cold water; strain and put them into sauce- pan of boiling water with salt, add piece of fat bacon; simmer gently for 2 hours, or until quite soft. Drain beans, return them to saucepan with 1 oz. butter, a tablespoonful of chopped parsley✪ Haricot Beans, stir over fire for few _ seconds, and serve hot. Salt and pepper to taste. SCALLOPED POTATOES. — Pare 6 medium- sized potatoes, slice thin in cold water. Drain and oe, Putin ding tin with salt and pepper. Pour over ‘4 pint of niilk and piece of butter size of an egg✪ Scalloped Potatoes. Bake “in an oven until well done. BAKED ONIONS.—1 1b. onions, seasoning, 2 oz. brown sugar, butter, 4 pint stock✪ Baked Onions. Cook peeled white _ onions in boiling salted water for 15 mins., drain and _* place in flat, buttered dish.“ Sprinkle with pepper, salt, and sugar, pour over stock and place butter knobs - ontop.” Bake slowly till done, basting frequently. - CASSEROLE PEAS.—1 quart shelled peas, salt, _ pepper, castor sugar, 1 oz. butter, 4 pint hot water, mint. Place peas in casserole, sprinkle with salt and _. pepper and I teaspoonful castor sugar.✪ Casserole Peas Add sprig of mint, butter, and hot water, put on lid of casserole and cook for § hr. until peas are done. : = cece: i PUDDINGS.

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MEAT PUDDING.—cut 1 lb. stewing meat into | thin strips, dip in salt, pepper, roll as for meat pie. — Grease and line pint basin with suet pastry, put in | meat and pour $ pint water over, Put cover of suet pastry on top, and steam or boil 3-4hrs. If cold meat used, substitute stock for water, and pudding will ake need to cook so long. BOILED RABBIT.—Choose young rabbit (a cabbie is young if the claws are sharp, the teeth small, and the ears easily tear). Skin and wash in cold water, then truss, bring hind legs forward, and fore legs " backward, and head to side, fasten with skewer. Have © ready pan of cold water with little salt in, putin rabbit and allow to simmer gently about 1 hr. ‘Large rabbit — requires 14 hrs. Should scum rise to top of water, | skim it off gently. When cooked take it out of pan, — remove skewers, place it on hot dish, serve wie onion ef sauce poured over. 4 WEGETABLES, Enc! ies ye FORCEMEAT STUFFING FOR FOWL, GAME, VEAL, Etc.—2 oz. ham or bacon, 3 Ib.. suet, rind of 4 lemon, teaspoonful minced parsley, teaspoonful sweet herbs (minced), salt, cayenne, mace to taste, 6 oz. bread crumbs, 2 eggs. For forcemeat balls make up as before, or if preferred bake force- meat in oven for 4 hour. If used for roast hare, liver of animal should be boiled 5 mins., minced very smiall mixed with forcemeat, SAGE AND ONION STUFFING. cnions, place in hot water, and simmer Coat for.5 mins. Drop 10 sage leaves into pot just before remov- ing onions. Chop onions and sage together, add 4 oz. bread crumbs, 3} oz. butter, and work all well together with yolk of 1 egg, seasoning with salt and pepper. eo tablespoonful of milk may be used instead of egg. _ Sufficient for goose or pair of ducks. If used for goose, parboil part of bird’s liver, chop fine, mix with stuffing. s MASHED TURNIPS.—Take quantity you requir of white turnips, pare outer skin off, then secon woody fibrous covering beneath that, whigh | woul never boil soft. Wash turnips and cut themreach inte 4 pieces, put into pan ane of boiling water, and . dessertspoonful salt, cook until tender. Drain wate away, put little butter and milk into jar, place i in over with wooden spoon. put in little pepper, mix mgronenly warm then pan : ae for a few mins. “BOILED. KIDNEY BEANS. —Cut off small piece _. from each Of beans and remove string from each side, _ then cut down into strips, slanting lengthwise. Let stand in-cold water and salt few mins., place in boiling ' water, add little salt, and cook until tender. A pinch of carbonate of soda in water will keep them green, _ and there should be no lid on pan while boiling. HARICOT BEANS.—sSoak 1 Ib. haricot beans all night in cold water; strain and put them into sauce- pan of boiling water with salt, add piece of fat bacon; simmer gently for 2 hours, or until quite soft. Drain beans, return them to saucepan with 1 oz. butter, a tablespoonful of chopped parsley, stir over fire for few _ seconds, and serve hot. Salt and pepper to taste. SCALLOPED POTATOES. — Pare 6 medium- sized potatoes, slice thin in cold water. Drain and oe, Putin ding tin with salt and pepper. Pour over ‘4 pint of niilk and piece of butter size of an egg. Bake “in an oven until well done. BAKED ONIONS.—1 1b. onions, seasoning, 2 oz. brown sugar, butter, 4 pint stock. Cook peeled white _ onions in boiling salted water for 15 mins., drain and _* place in flat, buttered dish.“ Sprinkle with pepper, salt, and sugar, pour over stock and place butter knobs - ontop.” Bake slowly till done, basting frequently. - CASSEROLE PEAS.—1 quart shelled peas, salt, _ pepper, castor sugar, 1 oz. butter, 4 pint hot water, mint. Place peas in casserole, sprinkle with salt and _. pepper and I teaspoonful castor sugar. Add sprig of mint, butter, and hot water, put on lid of casserole and cook for § hr. until peas are done. : = cece: i PUDDINGS.

The Bile Beans cookery book