Hilda's "where is it?" of recipes

Cut some nice chops, either from a loin or neck of mutton that has been well hung; beat them well with a wooden kitchen mallet ; then dip in boiling fat or lard, then in bread-crumbs (made by drying stale bread in an oven, and pounding it, and keeping ready for use), or fine biscuit, some pepper and salt. Have ready your gridiron, well heated on wood coals ; lay your chops on this, and broil a nice brown over a quick fire, turning occasionally. Serve with a mould of mashed potatoes or tomato sauce. Very good. Pork chops done in the same way are very good. MUTTON CHOPS IN BATTER. (A Colonial Recipe.) Cut from a tender leg of mutton (uncooked), or loin, nice little slices. Season with pepper, salt, and a little nutmeg. Dip in a batter made of half a pint of milk, three tablespoonfuls of flour, and two eggs (if eggs are scarce, flour mixed with thick milk and half a teaspoonful of carbonate of soda makes a very light, nice batter). Fry io hot dripping or lard, as you would a cutlet MUTTON CHOPS IN BATTER {ANOTHER IVAY\ (tor Cold Mutton.) From a cold leg of mutton cut slices an eighth of an Inch thick. Beat up an egg, stir in a teaspoonful of Worcestershire sauce ; dip each slice in this, roll in breadcrumbs. Fry quickly. Serve with fried or mashed potatoes «« M] MINCE PIES. Note to Mincemeat, p. 143. — The following is a good way to make mincemeat into mince pies : Make some puff paste (see p. 194), roll it out very thinly, less than a quarter of an inch, line your patty-tins (first butter them) ; fill liberally with mincemeat (p. 143), cover with a thicker layer of puff paste, brush over with an egg v/ell whisked. Bake in a brisk oven for twentyfive minutes. Sprinkle or sift very fine sugar over them. The pies may be warmed up if made a day or two before wanted. The pies may be made /ike open tarts, and burnt brandy handed round with thenx N, " NAARTJE COMFYT? (Mandarin Orange Preserve. From my Grandmother's Dutch Recipe BooL:.) Take two pounds more sugar than the weight of the orange. Rasp the naartje with a piece of glass (which prevents it tasting of steel) or a blunt knife ; cut two slits across the bottom of the naartje, lay in water for two or three days, giving clean water every day. Boil the syrup, and when tepid pour it over the fruit ; leave it for a night ; preserve the next day very slowly, only letting it simmer. Repeat the process the third day, then bottle and cork well. NASTURTIUM SEEDS USED AS CAPERS. Gather the seeds before they are too hard, keep them for a day or two with salt sprinkled over them, then put them into empty pickle bottles ; pour boiling vinegar over them and leave them to cooJ When cold, cork closely. The nasturtium flowers are very nice to eat with bread and cheese, and butter ; and look very pretty to hand round on a separate plate, with the cheese and butter, after dinner. 'OBLE7JES' {OR " OUBLltS"). (An old-fashioned Recipe for Tea Cakes brought to the Cape by the French Refugees.) Ingrtdients, a lb. Fine Flour. 4 Eggs. I lb. Castor Sugar. 3 Dessertspoonfuls fine sifted 3 lb. Butter. Cinnamon. } pint Wine.