Two oz. butter, 2 large onions chopped small, 2 table spoonfuls of curry powder✪ Quickly-made Curry, £ teaspoonful of sugar, 1J lb. o raw meat cut in small pieces, \ pint of milk, 1 tablespoonfu of flour, 1 tablespoonful of grated cocoanut, 1 tablespoonfv of sweet chutney, 1 dessertspoonful of pineapple jam. Pu the butter into a saucepan; when thoroughly hot throw i the minced onions, curry powder, and sugar, and fry all tc gether for a few minutes, stirring the while; add the mea fry gently for ten minutes. Pour in the milk, which has bee thickened with the flour, the chutney, cocoanut, pineapp jam, and salt to taste; stew gently till the meat is tend* A tablespoonful of anchovy is a great improvement. Prawn Curry. Two dozen prawns, 2 small onions finely chopped, tablespoonfuls of good curry powder, 1 dessertspoonful flour, 1 pint of stock or milk, seasonings, salt, pepper, cayeni lemon juice, etc., 2 oz. butter✪ Prawn Curry. Heat the butter in a saucep and fry it in the onions for three or four minutes; add t curry powder and fry a minute, stirring all the time; n the flour to a smooth paste with the cold stock or milk, a pour on to the onions and curry; stir till smooth, and I live minutes; season to taste, and simmer the whole 1 minutes. Put in the prawns (shelled), and stand on the 1 plate till required. Before serving, just bring to the b< dish up, and send to table with boiled rice. Purge of Chestnuts. Take 4 dojren large chestnut^ %ca\A Wasee^ Y.iik& ^L < MISS OAMKBON'S COOKERY BOOK. 85 brown skin, put them in a saucepan with a pint of milk ; boil them gently. When quite soft, strain off the milk and rub them, while hot, through a sieve ; place the pulp in a sauce- pan with 1 oz. of butter, 1 teaspoonful of sugar, a piece of glaze, 1 gill of cream, pepper and salt✪ Purge of Chestnuts. Stir this over the fire till hot, and serve with cutlets. Kidneys a la Brochette. Split the kidneys lengthways not quite through, rub them inside with butter and grill them three minutes. When done, fill with a stuffing of bread crumbs, parsley, and onion, previously made quite hot. Serve very hot with butter and pepper✪ Kidneys a la Brochette over them. Chicken Croquettes. Six oz. cold chicken, 2 oz. cold ham, 1 gill panada, £ lb. Plain pastry. Mince the chicken and ham very finely, season aQ d put into the panada; mix well and spread on a plat© to c °ol. Make some plain pastry with £ lb. of flour and 3 oz. butter✪ Chicken Croquettes; roll out very thin, cut into rounds. Place some of the mixture in the centre of each, fold over, egg and bread c *"Umb, and fry in hot fat till a golden brown. Stewed Ox-Tail Entree. Divide the ox-tail at the joints, parboil them for fifteen txnnutes; put them in a pan with carrot, onion, parsley, blade of mace, a few peppercorns and a little salt✪ Stewed Ox-Tail Entree; boil gently for two hours. When tender, take them up and put aside. Strain and thicken the stock, removing all grease from it; add the ox-tail, warm the whole thoroughly. Dish, arranging the pieces in a circle with dressed spinach in the centre, the sauce poured round the base. Carpet Bag a la Colchester. Take a piece of rump steak as large a& ^ou t*«^\e^ *sA 86 MISS CAMERON'S COOKERY BOOK. 3 or 4 inches thick ; split it half through with a sharp kni place inside 12 or more oysters, close like a sandwich, « carefully together at the edges, and roast it before a brig clear fire till cooked. The time depends on the size of t steak, but it must be very thick; allow ten minutes to t pound. Loin of Veal with Cream. Trim a loin of veal, make an incision in the flap, a place some veal stuffing in it; butter some sheets of cle paper, and tie them over it; roast it before a clear fire i two hours. About fifteen minutes before it is done, remc the paper, place a clean dish under it and baste it with a pi of good cream. Dish it with mushroom sauce pour round. Pish-Pash. ✪ Pish-Pash

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Two oz. butter, 2 large onions chopped small, 2 table spoonfuls of curry powder, £ teaspoonful of sugar, 1J lb. o raw meat cut in small pieces, \ pint of milk, 1 tablespoonfu of flour, 1 tablespoonful of grated cocoanut, 1 tablespoonfv of sweet chutney, 1 dessertspoonful of pineapple jam. Pu the butter into a saucepan; when thoroughly hot throw i the minced onions, curry powder, and sugar, and fry all tc gether for a few minutes, stirring the while; add the mea fry gently for ten minutes. Pour in the milk, which has bee thickened with the flour, the chutney, cocoanut, pineapp jam, and salt to taste; stew gently till the meat is tend* A tablespoonful of anchovy is a great improvement. Prawn Curry. Two dozen prawns, 2 small onions finely chopped, tablespoonfuls of good curry powder, 1 dessertspoonful flour, 1 pint of stock or milk, seasonings, salt, pepper, cayeni lemon juice, etc., 2 oz. butter. Heat the butter in a saucep and fry it in the onions for three or four minutes; add t curry powder and fry a minute, stirring all the time; n the flour to a smooth paste with the cold stock or milk, a pour on to the onions and curry; stir till smooth, and I live minutes; season to taste, and simmer the whole 1 minutes. Put in the prawns (shelled), and stand on the 1 plate till required. Before serving, just bring to the b< dish up, and send to table with boiled rice. Purge of Chestnuts. Take 4 dojren large chestnut^ %ca\A Wasee^ Y.iik& ^L < MISS OAMKBON'S COOKERY BOOK. 85 brown skin, put them in a saucepan with a pint of milk ; boil them gently. When quite soft, strain off the milk and rub them, while hot, through a sieve ; place the pulp in a sauce- pan with 1 oz. of butter, 1 teaspoonful of sugar, a piece of glaze, 1 gill of cream, pepper and salt. Stir this over the fire till hot, and serve with cutlets. Kidneys a la Brochette. Split the kidneys lengthways not quite through, rub them inside with butter and grill them three minutes. When done, fill with a stuffing of bread crumbs, parsley, and onion, previously made quite hot. Serve very hot with butter and pepper over them. Chicken Croquettes. Six oz. cold chicken, 2 oz. cold ham, 1 gill panada, £ lb. Plain pastry. Mince the chicken and ham very finely, season aQ d put into the panada; mix well and spread on a plat© to c °ol. Make some plain pastry with £ lb. of flour and 3 oz. butter; roll out very thin, cut into rounds. Place some of the mixture in the centre of each, fold over, egg and bread c *"Umb, and fry in hot fat till a golden brown. Stewed Ox-Tail Entree. Divide the ox-tail at the joints, parboil them for fifteen txnnutes; put them in a pan with carrot, onion, parsley, blade of mace, a few peppercorns and a little salt; boil gently for two hours. When tender, take them up and put aside. Strain and thicken the stock, removing all grease from it; add the ox-tail, warm the whole thoroughly. Dish, arranging the pieces in a circle with dressed spinach in the centre, the sauce poured round the base. Carpet Bag a la Colchester. Take a piece of rump steak as large a& ^ou t*«^\e^ *sA 86 MISS CAMERON'S COOKERY BOOK. 3 or 4 inches thick ; split it half through with a sharp kni place inside 12 or more oysters, close like a sandwich, « carefully together at the edges, and roast it before a brig clear fire till cooked. The time depends on the size of t steak, but it must be very thick; allow ten minutes to t pound. Loin of Veal with Cream. Trim a loin of veal, make an incision in the flap, a place some veal stuffing in it; butter some sheets of cle paper, and tie them over it; roast it before a clear fire i two hours. About fifteen minutes before it is done, remc the paper, place a clean dish under it and baste it with a pi of good cream. Dish it with mushroom sauce pour round. Pish-Pash.

Miss Cameron's cookery book