Household cookery

Brussels Sprouts Cut off all the faded leaves and let them stand for some time in salt and water. Put into fast-boiling water with I tea-spoonful of salt and \ tea-spoonful of brown sugar to each quart of water. Boil fast, with lid off, till done. Serve in a hot tureen, with a little butter, salt, and pepper added. Carrots ^ la Creme Scrape and wash well some small young carrots. Put into a pan of boiling salted water, and boil till soft with lid off. Drain, put them into a hot tureen, and cover with cream sauce. Green Peas Shell peas, throw them in boiling water, with i tea-spoonful brown sugar to each quart of water. Boil, with lid off, till tender. When done, drain, add a little butter, salt, and pepper. Serve at once in a hot tureen. Stuffed Spanish Onions 5 or 6 medium-sized Spanish onions. 2 oz. finely chopped ham. 3 or 4 oz. bread-crumbs. A few drops of lemon-juice. I oz. butter. Seasoning. Method, — Mix the bread-crumbs, ham, lemon-juice, and seasoning well together. Peel the onions, boil till soft, but not broken. When done, remove from the pan, and quickly take out the centre from each. Fill the cavity with bread-crumbs, etc. Put the onions in a tin, scatter bread-crumbs over the top, put a piece of butter on each, and bake in a steady oven for 30 minutes. Serve on a hot dish, with some thick brown gravy poured round the onions. COLD MEAT COOKERY The capabilities of a good cook are often tested by her powers of reheating cooked meat. There should, however, not be much difficulty about it, if a few principles are understood. Attend carefully to the following principles, and success is assured : — First, — All reheated dishes require good seasoning. Second, — A good, well-flavoured sauce or gravy is necessary. Third, — Gravy or sauce should be allowed to cool before putting in the meat. Fourth, — Very gentle cooking after the meat is put into the gravy or sauce. Hashed Beef Some thin slices of cold beef. Salt and pepper. I table-spoonful Worcester i oz. dripping. sauce. I oz. flour. I pint stock or water. * i small carrot. I large tomato. i onion. Method. — Put the dripping into a pan, and when quite hot put in onion, sliced, and fry a nice brown. Mix in flour. Add stock or water slowly, and stir till it boils; then add tomato and carrot, cut up or sliced, Worcester sauce, salt, pepper, and cook about 40 minutes. Allow it to cool, then put in the meat and simmer gently (not boil) 30 minutes. Place the meat on a hot dish and strain the gravy over. Garnish with toasted or fried sippets and parsley. Rissoles i lb. cold minced meat. i dessert - spoonful chopped I lb. mashed potatoes. parsley. I oz. butter. i dessert-spoonful tomato sauce. I oz. flour. \ pint weak stock or water. Some bread-crumbs. i egg. Salt and pepper. Method, — Mix meat, potatoes, and parsley in a bowl ; melt butter in a pan, mix in flour, add stock, sauce, and seasoning, stir well; add this to the potatoes and meat, and mix well. Flour the hands, form the mixture into small balls. Brush w^ell over with beaten egg, toss into bread-cmmbs, put in a basket, and fry a golden brown in deep, hot fat. Drain on soft paper ; arrange on a hot dish, and garnish with parsley. Durham Cutlets \ lb. cold minced beef. i dessert-spoonful Worcester \ lb. bread-crumbs. sauce, or