Cookery for beginners

Take it up with a fork, draining off every drop of grease against the side of the pan as you remove each piece, and dish on a hot platter. Put a half a teaspoonful of tomato sauce on each slice. Serve without gravy and very hot. Veal Outlets (Breaded). Whip two eggs light and pour them into a pie-plate. Turn the cutlets, one by one, over in this until every part is coated. In another dish spread evenly a cupful of rolled or pounded cracker, very fine and dry. Turn the "egged" cutlets over in this to encrust them well. Meanwhile four large spoonfuls of sweet lard or nice beef-dripping must be melting in a clean frying-pan at one side of the range. When the cutlets are all breaded, move the pan directly over the fire. As the fat begins a lively hiss, put in as many cutlets as can lie in it without crowding. In five minutes turn them with care, not to loosen the crumbcoating. After another five minutes of rapid frying, pull the pan to a spot where the cooking will go on slowly, but regularly. In ten minutes turn the cutlets a second time. In another ten minutes they should be done. Understand! The first fast cooking sears the surface of the meat and forms the breading into a firm crust that keeps in the juices. The slower work that follows cooks the veal thoroughly without hardening the fibres. Lift the cutlets carefully from the pan, draining all the grease from each, and keep hot in a covered dish set over a pot of boiling water until all are done. Always put tomato catsup or tomato sauce, in some form, on the table with veal cutlets. Sausage Cakes. Break off bits of sausage meat of equal size, roll them in the palms of clean hands into balls and pat them into flat cakes. Arrange them in a frying-pan and cook (not too fast) in their own fat, turning them twice until they are nicely and evenly browned. The time allowed for frying them depends on the size of the cakes. If they are not large, fifteen minutes should be enough. Serve on a hot dish, without gravy. Smothered SansageB. •Prick "link" sausages — that is, those done up in skins, in fifteen or twenty places, with a large needle; put them in a clean frying-pan in which is a half a teacup full of hot water. Roll the sausages over in this several times and cover closely. If you have not the lid of a pot or of a tin-pail that fits the frying-pan, use a pie-dish turned upside down. Set the pan where the water will bubble slowly, for ten minutes. Lift the cover then, and roll the sausages over again two or three times, to wet them thoroughly, leaving them with the sides up that were down. Cover again and cook ten minutes longer. Turn them twice more, at intervals of five minutes, cover, and let them steam four minutes before taking them up. They will be plump, whole, tender and well-done, and the bottom of the pan be almost dry. Lay in neat rows on a hot dish. Fish Balls. Soak a pound of cod-fish all night in cold water. Change it in the morning, and cover with lukewarm water for three hours more. Wash it, scraping off the salt and fat; put it into a sauce-pan, cover it well with water just blood-warm, and let it simmer — that is, not quite boil, two hours. Take it up, pick out the bones and remove the skin, and set the fish aside to cool. When perfectly cold chop it fine in a wooden tray. Have ready, for a cupful of minced fish, nearly two cupfuls of potato boiled and mashed very smooth. A tablespoonful of butter. Half a teaspoonful of salt. Two tablespoonfuls of milk worked into