First boil the tomatoes until the skins and seeds separate freely, strain through a coarse sieve that will retain seeds and skins. To this juice add the above ingredients tied in a muslin bag. Boil all well for an hour or more, till the juice is quite creamy and thick. Bottle and cork securely ; keep in a cool place. SAUCE {WHITE), FOR HOT BOILED CHICKEN. (Mrs. Etheridge.) Ingredients. a tablespoonfuls of Flour. A little Lemon-Peel. I oz. of Butter. A little Salt✪ Bread Sauce. I pint of Milk. A little White Pepper. Some Button Mushrooms. Stir flour and butter together; boil the milk, add to the flour, and stir till creamy ; add juice of a lemon, and pour the sauce over the boiled chicken. The chicken to be previously boiled in a floured cloth for one and a half hours, 8*0 SAUCE (WHITEJ— SAVOURIES-SAVOURY MIXTURE. [S ANOTHER SAUCE (WHITER (Mrs. D. Cloete's Recipe.) Ingredients, I dessertspoonful of Maizena, l ox. of Butter, or Corn-flour. A little Salt. A little White Pepper. Stir the flour and butter well together dry (this prevents it getting into lumps) ; pour over it half a teacupful of boiling water ; stir on the stove till thick, then remove ; add the yolk of an egg and juice of a lemon well beaten up, and pour over chicken. SAUSAGES. (Our own Recipe.) Ingredients. IS lb. of Minced Meat. 4 tablespoonful of Allsple* 8 lb. of Fat (fresh Bacon)L * tablespoonful of Mace. s oz. of Pepper. \ tablespoonful of mixed Thyme and 3 tablespoonfuls of Salt. Sage, dried and powdered. I tablespoonful of grated Nutmeg. i pint of Claret. Take the lean of one or two legs of mutton, and any scraps of meat that fall away in cutting up a pig. Mince all this, taking care not to let any sinew come with it, then mince the fat; mix all well together. Have ready some nicely-cleaned skins, and stuff the mince into them with a sausage-machine. Will keep for eight or ten days. When wanted, grill on the gridiron or in a pan ; time for grilling, a quarter of an hour. This quantity makes a great deal ; half would do for a small party. SA VOURIES. Ste Bloater Toast, Cheese-Straws, Eggs (Italian), Savoury Toa»t, Pudding (Cheese), and Souffld (Cheese). SAVOURY MIXTURE {TO POUR OVER MEAT). Melt an ounce or more of butter in a stewpan; mix In a tablespoonful of made mustard, a little black and cayenne pepper, and a tablespoonful of stock ; beat wclL This is good to pour over a grilled chop or steak. OBI SI SAVOURY TOAST— SCONES— SHAPE (COLD MEAT). SAVOURY TOAST. Ingredients. 4 boned Sardinei. \ sallspoonful of Ctyenne. I teaspoonful of Worcestershire Sauce. i oz. of Butter. Pound the ingredients with the sardines, and spread on hot buttered toast. SCONES (FOR FIVE O'CLOCK TEA). Ingredients. a lb. of Flour. 4 oz. of Butter or Fat. I pirtt of Milk. I teaspoonful of Baking Powder✪ Scones for Five O'Clock Tea. Mix well together ; roll out half an inch thick, and cut with a wineglass. Bake twenty minutes. Cut in two, and butter, and send in hot. SCONES. Ingredients. 1 lb. of Flour. A few Currants, if liked. 2 oz. of Butter. J lb. of Sugar. 1 teaspoonful of Baking Powder. i Egg. Beat the egg in half a cupful of water; mix quickly and thoroughly with the other ingredients. Divide into rounds, which cut into four little cakes each and bake. SHAPE {COLD MEAT). ✪ Another Shortbread

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First boil the tomatoes until the skins and seeds separate freely, strain through a coarse sieve that will retain seeds and skins. To this juice add the above ingredients tied in a muslin bag. Boil all well for an hour or more, till the juice is quite creamy and thick. Bottle and cork securely ; keep in a cool place. SAUCE {WHITE), FOR HOT BOILED CHICKEN. (Mrs. Etheridge.) Ingredients. a tablespoonfuls of Flour. A little Lemon-Peel. I oz. of Butter. A little Salt. I pint of Milk. A little White Pepper. Some Button Mushrooms. Stir flour and butter together; boil the milk, add to the flour, and stir till creamy ; add juice of a lemon, and pour the sauce over the boiled chicken. The chicken to be previously boiled in a floured cloth for one and a half hours, 8*0 SAUCE (WHITEJ— SAVOURIES-SAVOURY MIXTURE. [S ANOTHER SAUCE (WHITER (Mrs. D. Cloete's Recipe.) Ingredients, I dessertspoonful of Maizena, l ox. of Butter, or Corn-flour. A little Salt. A little White Pepper. Stir the flour and butter well together dry (this prevents it getting into lumps) ; pour over it half a teacupful of boiling water ; stir on the stove till thick, then remove ; add the yolk of an egg and juice of a lemon well beaten up, and pour over chicken. SAUSAGES. (Our own Recipe.) Ingredients. IS lb. of Minced Meat. 4 tablespoonful of Allsple* 8 lb. of Fat (fresh Bacon)L * tablespoonful of Mace. s oz. of Pepper. \ tablespoonful of mixed Thyme and 3 tablespoonfuls of Salt. Sage, dried and powdered. I tablespoonful of grated Nutmeg. i pint of Claret. Take the lean of one or two legs of mutton, and any scraps of meat that fall away in cutting up a pig. Mince all this, taking care not to let any sinew come with it, then mince the fat; mix all well together. Have ready some nicely-cleaned skins, and stuff the mince into them with a sausage-machine. Will keep for eight or ten days. When wanted, grill on the gridiron or in a pan ; time for grilling, a quarter of an hour. This quantity makes a great deal ; half would do for a small party. SA VOURIES. Ste Bloater Toast, Cheese-Straws, Eggs (Italian), Savoury Toa»t, Pudding (Cheese), and Souffld (Cheese). SAVOURY MIXTURE {TO POUR OVER MEAT). Melt an ounce or more of butter in a stewpan; mix In a tablespoonful of made mustard, a little black and cayenne pepper, and a tablespoonful of stock ; beat wclL This is good to pour over a grilled chop or steak. OBI SI SAVOURY TOAST— SCONES— SHAPE (COLD MEAT). SAVOURY TOAST. Ingredients. 4 boned Sardinei. \ sallspoonful of Ctyenne. I teaspoonful of Worcestershire Sauce. i oz. of Butter. Pound the ingredients with the sardines, and spread on hot buttered toast. SCONES (FOR FIVE O'CLOCK TEA). Ingredients. a lb. of Flour. 4 oz. of Butter or Fat. I pirtt of Milk. I teaspoonful of Baking Powder. Mix well together ; roll out half an inch thick, and cut with a wineglass. Bake twenty minutes. Cut in two, and butter, and send in hot. SCONES. Ingredients. 1 lb. of Flour. A few Currants, if liked. 2 oz. of Butter. J lb. of Sugar. 1 teaspoonful of Baking Powder. i Egg. Beat the egg in half a cupful of water; mix quickly and thoroughly with the other ingredients. Divide into rounds, which cut into four little cakes each and bake. SHAPE {COLD MEAT).

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