659. Yorkshire Pudding(2)—Ingredients—6tablespoonfuls(heaped) _ of flour, 1% pts. of milk, 3 eggs. Put the flour in a basin with a little salt, stir in enough milk to make it a stiff batter. When quite smooth put in the eggs, well beaten, and the rest of the milk. Beat again, put in shal- low tin rubbed with beef dripping. Bake for an hour, then put under the meat half an hour to catch a little dripping. Cut in small squares to serve. The secret of lightness is to have smooth batter highly beaten, hot oven, and serving very quickly —in fact, that intelligent care in small details which gives perfect cooking. 660. Steak Pudding—lIngredients—¥% Ib. of suet, 18 oz. of flour, a large teaspoonful of baking powder, pepper and salt to taste, 134 Ibs. of steak, 6 oz. of bullock’s kidney. Chop the suet finely. Add the baking powder and salt to the flour, and then mix in the suet. Add gradually a glass of cold water (about half a pint), mixing all the time; roll into a sheet. Cut the steak into pieces and the kidney into slices, sprinkling well with pepper and salt. Grease a pudding mould and line it withthe paste. Place the meat in and pour in about two wine glasses of cold water. The meat must only come level with the top. Cover with the paste, tie down in a floured cloth, plunge into boiling water and boil for two and a quarter hours. 661. Graham Pudding —Ingredients—2 cups of Graham flour, 2 . eggs, I qt. of milk, butter the size of an egg, salt to taste. Put a pint of milk into a buttered stewpan, and allow to heat slowly. Mix the rest of the milk, in the flour, and beat lightly with the butter, eggs and salt. Then pour the hot milk upon it, mix well, return to the fire surrounded by doi/ing water, and stir constantly for-a quarter of an hour; grate nutmeg — upon it. Serve in uncovered dish, and eat with butter and, sugar. bei 662. Cottage Pie—Ingredients—2 Ibs. of potatoes, scraps of “Eola : meat, I onion, 1% oz. of butter, pepper and salt to taste, 4aglass of milk. : ae Boil and mash potatoes (or if there are any cold ones at — eee hand, they will do as well) ; put the milk and butter on the fire — ~ to boil, and when boiling pour upon the mashed potatoes and _-- - mix to a paste ; place the meat in a pie dish with a little fatin - layers, mince the onion and sprinkle each layer with it, also pepper and salt; half fili the dish with water or gravy and cover with the potatoes, smoothing neatly and marking with a fork into a pattern ; bake half an hour. 663. Pork Pie—Ingredients—For paste, % Ib. of lard, %4 oz. of butter, i 1 Ib. of flour. ¢ Make a paste thus :—Melt the lard and butter in hot milk : (not boiling) ; when it rises to the top of the stewpan skim it Be off, and mix it warm with the flour; raise the crust, when sufficiently kneaded, on a round block of wood about four inches in circumference and six inches in height. Take lean eee pork, cut it up in small square pieces, season with pepper and ~~ salt, fill the pie, put on a lid of paste, and decorate with paste ornaments, cut out with tin cutters. 2 Ear ee ee ora ee te fe oh 664. Eel Pie-—Ingredients—Eels, salt, pepper and nutmeg, puff paste, 1 onion, a few cloves, a little stock, I egg, butter, flour, and lemon juice✪ Eel Pie. 2 Skin and wash some eels, remove the heads and tails ; cut is up the fish into pieces about three inches long, season them : with salt, pepper and nutmeg. Border a pie dish with puff paste, put in the eels with a chopped onion, and a few cloves, add a little clear stock ; cover with puff paste, brush over the crust with the yolk of an egg, and bake; make a sauce with the trimming of the eels, some white stock seasoned with salt and pepper ; thicken it with a azson of butter and flour, add : some lemon juice, strain and pour it quite hot through a funnel =. into the pie.

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659. Yorkshire Pudding(2)—Ingredients—6tablespoonfuls(heaped) _ of flour, 1% pts. of milk, 3 eggs. Put the flour in a basin with a little salt, stir in enough milk to make it a stiff batter. When quite smooth put in the eggs, well beaten, and the rest of the milk. Beat again, put in shal- low tin rubbed with beef dripping. Bake for an hour, then put under the meat half an hour to catch a little dripping. Cut in small squares to serve. The secret of lightness is to have smooth batter highly beaten, hot oven, and serving very quickly —in fact, that intelligent care in small details which gives perfect cooking. 660. Steak Pudding—lIngredients—¥% Ib. of suet, 18 oz. of flour, a large teaspoonful of baking powder, pepper and salt to taste, 134 Ibs. of steak, 6 oz. of bullock’s kidney. Chop the suet finely. Add the baking powder and salt to the flour, and then mix in the suet. Add gradually a glass of cold water (about half a pint), mixing all the time; roll into a sheet. Cut the steak into pieces and the kidney into slices, sprinkling well with pepper and salt. Grease a pudding mould and line it withthe paste. Place the meat in and pour in about two wine glasses of cold water. The meat must only come level with the top. Cover with the paste, tie down in a floured cloth, plunge into boiling water and boil for two and a quarter hours. 661. Graham Pudding —Ingredients—2 cups of Graham flour, 2 . eggs, I qt. of milk, butter the size of an egg, salt to taste. Put a pint of milk into a buttered stewpan, and allow to heat slowly. Mix the rest of the milk, in the flour, and beat lightly with the butter, eggs and salt. Then pour the hot milk upon it, mix well, return to the fire surrounded by doi/ing water, and stir constantly for-a quarter of an hour; grate nutmeg — upon it. Serve in uncovered dish, and eat with butter and, sugar. bei 662. Cottage Pie—Ingredients—2 Ibs. of potatoes, scraps of “Eola : meat, I onion, 1% oz. of butter, pepper and salt to taste, 4aglass of milk. : ae Boil and mash potatoes (or if there are any cold ones at — eee hand, they will do as well) ; put the milk and butter on the fire — ~ to boil, and when boiling pour upon the mashed potatoes and _-- - mix to a paste ; place the meat in a pie dish with a little fatin - layers, mince the onion and sprinkle each layer with it, also pepper and salt; half fili the dish with water or gravy and cover with the potatoes, smoothing neatly and marking with a fork into a pattern ; bake half an hour. 663. Pork Pie—Ingredients—For paste, % Ib. of lard, %4 oz. of butter, i 1 Ib. of flour. ¢ Make a paste thus :—Melt the lard and butter in hot milk : (not boiling) ; when it rises to the top of the stewpan skim it Be off, and mix it warm with the flour; raise the crust, when sufficiently kneaded, on a round block of wood about four inches in circumference and six inches in height. Take lean eee pork, cut it up in small square pieces, season with pepper and ~~ salt, fill the pie, put on a lid of paste, and decorate with paste ornaments, cut out with tin cutters. 2 Ear ee ee ora ee te fe oh 664. Eel Pie-—Ingredients—Eels, salt, pepper and nutmeg, puff paste, 1 onion, a few cloves, a little stock, I egg, butter, flour, and lemon juice. 2 Skin and wash some eels, remove the heads and tails ; cut is up the fish into pieces about three inches long, season them : with salt, pepper and nutmeg. Border a pie dish with puff paste, put in the eels with a chopped onion, and a few cloves, add a little clear stock ; cover with puff paste, brush over the crust with the yolk of an egg, and bake; make a sauce with the trimming of the eels, some white stock seasoned with salt and pepper ; thicken it with a azson of butter and flour, add : some lemon juice, strain and pour it quite hot through a funnel =. into the pie.

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