Dora's cook book

and baste frequently while roasting. Allow a quarter of an hour for a pound of meat, if you like it rare; longer if you like it well done. Serve with a sauce made from the drippings in the pan. YORKSHIRE PUDDING. One and one-half pints milk, six large tablespoons flour, one saltspoon salt; bake under meat for one hour and a half. YORKSHIRE PUDDING. Mix together one quart of sifted flour and three teaspoons dry baking powder, and a pinch of salt, then stir in four eggs, and add slowly, while briskly stirring with a spoon, a quart of milk, making a light and smooth batter. Bake twenty minutes. LUNCH. Chop sardines, ham, and some mixed pickles quite fine, mix with salt, pepper, catsup, and mustard ; spread between bread nicely buttered. VEAL CAKES. Three-fourths pound of lean veal, one half pound suet, half the rind of a lemon grated, salt, pepper, and mace, a small onion ; chop the veal, suet and onion fine; mix together and form into small cakes and fry. MIXED SANDWICHES. Chop fine some boiled ham, add chicken and tongue also chopped fine, make a dressing of one half pound of butter, three tablespoons salad oil, three of mustard, the yolk of one egg, and a little salt; mix well together and spread on thin slices of bread. PORK SAUSAGE. Six pounds of lean fresh pork, twelve teaspoons of sage, and six teaspoons of pepper, six teaspoons of salt, and two of cloves; chop very fine; mix these ingredients thoroughly, and pack in a jar, and pour hot lard over the top. BOILED LEG OF MUTTON. Boil well in clean water until tender, seasoning well with salt ; serve with egg sauce, and garnish with parsley and sliced lemons. BOILED TONGUE. While a boiled tongue is still warm roll it with the tip inside and place it ina round tin just large enough to hold it in place ; let it remain over night, when it will remain rolled after having removed it from the pan. Serve it whole. BEEFSTEAK SMOTHERED WITH ONIONS. Cut up six onions very fine, put them in a saucepan with two cups of hot water, and two ounces of butter some pepper and salt, dredge in flour. Let it stew until the onions are quite soft, then have the steak, broiled, put into the saucepan with the onions; then simmer about ten minutes, and send to the table very hot. MEATS. \ 35 BEEF BALLS. Mince very fine a piece of tender beef, fat and lean, mince an onion with some boiled parsley, add grated bread-crumbs, and season with pepper, salt, grated nutmeg and lemon peel ; mix all together and moisten it with an egg beaten ; roll it into balls, flour and fry them in boiling fresh dripping. Serve with fried bread-crumbs. MINCED BEEF. Shred thé beef and put into a stewpan with one large onion chopped fine, water enough to cover, pepper and salt. Boil until tender; then pour over bread-crumbs and add one teaspoonful of vinegar. BOULLION OF BEEF, Take six pounds round of beef, all in one piece, four turnips, three carrots, two onions, handful of cabbage sprouts, two teaspoonfuls butter, one half cup of flour, one teaspoonful made mustard, four quarts of water. Cover the beef with water and cook slowly one hour. Cut the vegetables in long strips and cook them in boiling salted water twenty minutes. Throw this water away, skim the soup well, and add the vegetables. Stew all slowly two hours. Take out the beef and brown in a hot oven. Take half the vegetables from the pot and keep hot: Rub the rest through a colander, season, boil sharply for five minutes, adding butter and flour, and the soup is ready for the tureen. Season the reserved veget- ables, and, having dished the beef, lay them very hot around it. STEWED SWEETBREADS.