Hilda's "where is it?" of recipes

butter, bread-crumbs, spices, the yolks of one or two eggs, and the flavouring. Cut average-sized vegetable marrows (the small, pretty-shaped ones) into halves, scoop out the seeds, etc., fill with the above mixture. Wrap up each marrow in a piece of buttered paper tied with a string, lay them all closely together in a buttered tin, cover this with a tin plate, and put in the oven. When you think they are done, remove the paper carefully, lay them in a dish, and serve with a nicely-flavoured gravy made with a little stock, thickened with the yolk of an egg, and a glass of wine or a little lemon mixed just before serving. VEGETABLE MARROW AS AN IMITATION OF APPLES. (Cape. Our own Recipe.) Take a large vegetable marrow — the white kind, with lumps all over the outside — cut it in thin slices, after having peeled and taken out the soft pulp and seeds. Proceed to slice it very thinly. Butter an enamelled pot ; ■ put layers of this sliced vegetable marrow, and sugar (for one good-sized marrow take a large breakfast-cup of sugar), a tablespoonful of flour or bread-crumbs, ten cloves, a tumbler of wine and vinegar mixed — pour the wine over the last layer of vegetable marrow and sugar — also a pinch of salt. Let the stewpan simmer for two hours, stirring carefully for fear of burning. Very good with roast duck or goose. VEGETABLES {SAVOURY\ Take a young heart-shaped cabbage, parboil, and lay it on a dish and cut it in half, carefully remove the inside, stuff the cavity with nicely-flavoured mince, or a preparation as for "Frickadel" (see p. 75); put the two halves together, and tie with a piece of tape and a thin skewer, put it into a saucepan with a little stock, and a few pieces of bacon; let it simmer for an hour or more. Serve nice and hot. A slice of toast or some crumb of bread in a V] VEGETABLES (SAVOURY). muslin bag, placed in the water in which cabbage is boiled or stewed, absorbs the peculiar cabbage smell out of the water which is so disagreeable, and the muslin bag can be thrown away when the vegetable is dished. Y. YEAST (FOR MAKING HOME-MADE BREAD). (Our own Recipe.) Take two quarts of boiling water, an ounce of salt, three cups of meal. Put the salt into a saucepan, pour on it the boiling water, strew on it gradually three cups of meal, then cover closely, putting a cloth between the lid and pot to absorb the steam. Set it over-night in the warmest corner of your stove. At six o'clock next morning stir into it a cup of boiling water; stand the saucepan on some hot ashes, and soon it will begin to ferment. When ready for use it will have a frothy appearance and a disagreeable odour. Pour it into six pounds of meal, mix with warm water, and knpad into bread. " YORKSHIRE PUDDING.'^—See PUDDINGS. z. "ZOETE KOEKIES.'—See Tv.A Cakes. '•■ZOETE KRAKELING" {SWEET CRACKNELS). (Old Dutch.) Ingredients. I lb. Flour, 3 Eggs. I lb. Sugar. A tablespoonful of Cinnamon. ]l lb. Batter. A teaspoonful of Potash. Roll out and make in shapes like the figure 8, and bake on flat pans for twenty minutes. 26; OPINIONS OF THE PRESS ON HILDA'S "WHERE IS IT?"