Hilda's "where is it?" of recipes

Put the mutton in a flat stewing-pot, let it fry a pale brown (but do not cook enough for eating) with the onion cut in slices; then cover the meat with layers of the vegetables cut in slices ; add a cup of water. Cover the pot, and let it stew gently for two or three hours. This is a delicious dish. HASH OF COLD MUTTON OR BEEF. (A cheap gravy for hashes, etc.) Ingredients. Bones and Trimmings of a cold joint i Fried Onion. intended for hashing. i Carrot, i teaspoonful of Salt. i oz. Butter. J teaspoonful of Whole Pepper, Flour, for thickening. \ teaspoonful of Allspice, Sufficient Waier to cover the bones Some savoury Herbs, well. Chop the bones very fine ; put into a stewing-pan with salt, pepper, spices ; cover with boiling water. Let the whole simmer gently for two hours. Slice and fry onions till a pale brown, and mix with gravy made from the bones ; boil a little while, strain, and put back into the saucepan. Thicken with a little flour rubbed in butter, or a little plain browned flour, a pinch of brown sugar, and some tomato sauce. Let it all boil well. Lastly put in your nicely cut-up meat, taking care that it never boils, or it immediately becomes hard. Serve with toast round the dish, or fried sippets, A little cayenne pepper is very nice in hashes. Time for gravy, about two or more hours. H] HEATHERTON— HERRINGS— HONEY CAKE. HEATHERTON. {Or " Friar's Chicken.") One pint of water, one ounce of butter — let this boil. Cut upr a chicken, set it to stew in the liquor for an hour. Take the chicken out of the stock, and keep warm in a hot dish. Flavour the stock with a dash of nutmeg, some white pepper, a blade of mace, and a little lemon ; let it boil up, remove from the fire. Whisk up two or three eggs, stir into the mixture (after removing the mace) as you would custard, let it thicken, but not boil, pour over the chicken, etc., and serve hot. Fish, or any tender veal or Iamb, may be done this way. HERRINGS. (Cape " Harders." Mrs. Fleming.) Roast on a gridiron ; serve with a little butter, chopped parsley, vinegar, or lemon juice. Very good. Harders soaked in water for a night, and broiled in a buttered paper on a gridiron, are very good. The small dried and salted herring commonly called at the Cape " Bokom," is very good when done this way: pour boiling water on it, and then steam in a covered pan with a little fat. When tender, remove the skins, and serve hot. "■HONING KOEK" OR HONEY CAKE. Ingredients. 6 lb. of Flour. 2 lb. Sugar. i} quart bottles of Honey. Boil sugar and honey together ; add one dessertspoonful cloves, two dessert spoonfulscinnamon, pounded ; remove from the fire. Add the weight of an egg in potash, and one wineglass of brandy. Mix the flour with two teaspoonfuls of soda ; then mix the hot syrup and flour well together, working the dough well with the hands ; roll out thinly. Put into a buttered pan and bake in a slow oven for one hour. Cut into squares. Preserved citron, cut into strips and mixed with the dough, improves the flavour. One-quarter of this quantity enough for a small family. Will keep for some time. " HUSPOT.^—See Haricot. 9a HOM£ REMEDIES. [H HOME REMEDIES. TO STOP BLEEDING FROM THE NOSK. A teaspoonful of cream of tartar in a tumbler of water, taken, will almost immediately stop the bleeding. FOR BRUISES OR SPRAINS.