Hilda's "where is it?" of recipes

Mix the flour with half the suet, then add about half a pint of cold water. Roll the dough, and spread the remaining suet. Repeat this three times. (Pound the suet in a mortar with a little butter, and spread as you would butter, on puff paste.) PASTRY.— See Pie Crust. PATTIES. (Tante Katje's Recipe.) Ingredients. Cold Meat, minced. Some Lemon Juice, and some of the I slice of Bread soaked in Milk. Rind rasped. I Egg. A pinch of Pepper and Salt. A little Nutmeg. Take pie crust, cut into round shapes by putting a small tumbler on it ; on each round put a good teaspoonful or more of the above ingredients well mixed together, and cover with another piece of crust, brush with egg, and bake in hot oven. M 2 P] PATTIES (LOBSTER— OYSTER)— «'PAARL LEMOEN." PATTIES (LOBSTER). (Mrs. Fleming's Recipe.) Chop up a lobster with red part and spawn ; add grated bread-crumbs, salt, pepper, a small lump of butter, chopped sweet herbs. Make the whole into a paste with the yolk of one egg ; shape into little flat pieces and fry in lard or butter.r in lard or butter. PATTIES (OYSTER). Take potted oyster ; mix in the liquid a good lump of butter, some salt, pepper, a tablespoonful of cream. Put into little tins lined with puff paste; cover with the same. Bake in a quick oven. "PAARL LEMOEN," OR CAPE SHELLFISH. Five or six large shellfish. Clean by putting the shell in strong lye (boiling water put on wood ashes ; half a teaspoonful of washing soda will do as well). The shell separates, and the inside easily comes out, and must then be rubbed on a stone, well washed, and beaten with a wooden mallet. Put in a stewing-pot with a little butter or fat, let it simmer for an hour; then stir in a tea-cup of fine bread-crumbs, two ounces of butter, some nutmeg and white pepper, and just before serving, a little salt. Be careful to stir occasionally. No water to be added, as it forms a rich gravy of its own, but requires lots of butter. Ought to be as tender as marrow. A delicious dish. N.B.— The Paarl Lemoen, or Klip Kous ("Stonestocking ") , a species of shellfish found on many parts of the South African coast, adhering to the rocks. The shells are lovely, with a mother-of-pearl lining. The fish is most delicious if properly cooked, i6a PEARS (STEWED)— PICKLE (CABBAGE). [P PEARS {STEWED). (Mrs. Etheridge's Recipe.) For every pound of pears take half a pound of sugar (soft white) to make a syrup, taking the same quantity of water as sugar. Boil till clear, pour boiling hot over the pears ; cover the stewing-pan close. Then boil briskly at first, then moderately, for four or five hours. Add the juice and peel of a lemon ; when nearly done, a glass of dark wine. Excellent, PEAS {GREEN), TO BOIL.