Hilda's "where is it?" of recipes

Take one pound of ribs of mutton, the fat part ; set on the fire with a small onion cut in rings to brown slightly ; then add a pint of water, about two or three cups of dry beans. If the beans are old. parboil them BRINE—"BROOD KLUITJES"—BRUSHES. [B for half an hour ; strain through a cullender and add to the meat Stew till nice and tender for an hour or two. Add a red chilli, cut up. This is a favourite Cape dish. Any kind of dry bean done in this way is very nice. Six or eight ripe quinces, peeled, cored, and sliced, make a very good " Bredee." If the quinces are acid and hard, parboil them and add a little sugar. Parsnips are very good stewed with the meat. Dry beans, parboiled and strained, stewed with a few pounds of ribs of mutton and a little pepper and salt, is excellent BRINE FOR TONGUE OR BEEF. Ingredients. 6 tablespoonfuls of Salt. 2 tablespoonfuls of Brown Sugar. I tablespoonful of Saltpetre. 2 cups of Water. A few Bay Leaves. Pour over a tongue or lump of beef after having been rough-salted. "BROOD KLUITJES" {BREAD DUMPLINGS). (An old-fashioned Dutch Recipe.) Soak three large slices of stale white bread in broth till quite soft, squeeze out well, stir into a saucepan with a spoonful of butter. When well mixed let it cool, add salt, pepper, nutmeg, finely-chopped parsley ; beat up two eggs into the mixture. Now make into little round balls and roll in flour, add this to a stewed chicken or in good clear soup ; it has only to boil up once, and will be found light and nourishing. They are good to eat with stewed chickens. BRUSHES (FOR WASHING). Brushes should be washed in cold water and soda (to a quart of water a teaspoonful of washing soda) ; never left to soak. Shake the water out well, and dry in the sun or near the fire. B] BUNS— BUTTER SCOTCH, BUNS.—See Moss Bolletjes. BUTTER SCOTCH. Ingredients. \ lb. Butter. i lb. Sugar. \ a tea-cup of Water. Boil till quite thick. Pour on to a buttered dish, and cut into squares. CABBAGE.— See Vegetable (Savoury). CASHMERE {TO CLEAN BLACK). Dissolve one ounce of ammonia in half a gallon of water. Lay the cashmere in it for half an hour; dip up and down, rub any dirty places, hang to drain, and when still damp, iron on the wrong side. Milk and soot rubbed on black straw hats and bonnets revives them wonderfully. CAKE {ALMOND). (Mrs. Versfeld's old Dutch Recipe.) Ingredients. I lb. Almonds blanched and pounded la Eggs. with Rose Water. S Tablespoonfuls of Finest Pounded I oz. Bitter Almonds. Biscuit. 1 lb. Loaf Sugar (sifted), (500 Almonds go to a lb. ) Blanch and pound the almonds, beat up the yolks of the eggs, mix with the sugar; then add alternately the whites and almonds, then the biscuit. Bake in a wellbuttered mould for an hour and a half in a moderate oven, with a buttered paper over the mould. Very good. CAKE {BERG RIVER). (Mrs. Melck's Recipe.) Ingredients. > Eggs. 25 Sweet Almond! Their weight in Sugar. 10 Bitter Almonds. The weight of 3 Eggs in Flour. Some Citron Preserve; I Lemon. Whisk the eggs to a froth, the whites and sugar tO be mixed first, then the yolks and other ingredients. Bake in buttered mould for one hour. Good. C] CAKE (BIRTHDAY— BUTTERMILK— CHOCOLATE). CAKE {.BIRTHDAY). (Mrs. Andrews' Recipe.) Ingredients. I lb. or Finest Flour. \ lb. Almonds blauched and :ut