Handbook of practical cookery

Prick the sausages well with a fork, place them in a cold frying-pan, place the pan over a slow fire, and turn the sausages frequently for fifteen minutes. Place the sausages on a hot dish, and add to the dripping which has drawn from the sausages in the frying-pan the flour, pepper, and salt. Stir all well together, and add the cold water ; stir till boiling ; let it boil for two minutes, and pour it over the sausages. NOTE. — If desired, a piece of dry toast may be served under each sausage. Rice and Cheese.— One quarter pound rice, one quarter pound cheese, one half pint milk, one tea-spoonful salt, one quarter tea-spoonful pepper, one ounce dripping or clarified fat. "Wash well the rice in several waters, place it in a saucepan, cover it with cold water, and place the pan over the fire till the water boils. Pour away then every drop of water, and pour over the milk, return the pan to the fire, and let all simmer very slowly twenty minutes. Take a piece of dry, hard cheese, grate on the carrot -grater four ounces of it. Place on a flat dish in small pieces half of the dripping, place over a layer of the rice, sprinkle over a little cheese, then a little pepper and salt. Continue to put these layers until all is used up. Place over the top the remainder of the dripping in small pieces, and bake in the oven or before the fire until browned nicely on the top. Macaroni and Cheese.— One quarter pound macaroni, one quarter pound grated cheese, one half pint milk, one tea-spoonful salt, one quarter tea-spoonful pepper, one ounce dripping or clarified fat. Wash the macaroni well in cold water, but do not soak it. Place it in a sauce-pan, cover it with cold water, place the pan over the fire, and boil the macaroni for fifteen minutes. Pour away every drop of water, and add the milk; place the pan by the side of the fire, and simmer very slowly for half an hour. Place on a flat dish half of the dripping, and then place over the boiled macaroni ; sprinkle over the salt, then sprinkle over the grated cheese ; sprinkle over the cheese the pepper, and then over all place in small pieces the remainder of the dripping. Place the dish in a quick oven for ten minutes, or brown in a Dutch oven before the fire. Baked Cheese.— Three ounces grated cheese, three tablespoonfuls bread crumbs, one gill milk, one quarter tea-spoonful pepper, one half tea-spoonful salt, one ounce dripping or clarified fat. Grate on a carrot-grater three ounces dry, hard cheese ; place it in a basin, and add to it the bread crumbs, pepper, and salt. Moisten with the milk, and stir all well together. Grease well a flat dish with the dripping, pour this mixture on, and bake in rather a quick oven fifteen minutes, or place it in a Dutch oven before the fire for half an hour. NOTE. — A little dry mustard may be added, if desired. Cheese Pudding. — One quarter pound cheese, one ounce dripping or butter, one and one-half gills milk, one pinch pepper, one half tea-spoonful salt, two eggs.