Miss Cameron's cookery book

Divide 6 fresh snipe into halves, remove the gizzards reserve the trail ; season the snipe with cayenne and lemon juice, and set them aside till required. Slice up an onion and having fried it a light colour, throw in a tablespoonful of flour, chopped mushroom, parsley, a suspicion of grated nutmeg and herbs; moisten this with J pint of wine, all for ten minutes, then add the trail and rub it through a sieve; line a basin with suet paste rolled thin, put in snipe, sauce, and some truffles, cover over with paste, steam for an hour and a half, and serve. Steak and Oyster Pudding. Line a basin with suet crust, cut up 2 lb. of rump steak season well and lay in the basin with two dozen fresh oysters add a tablespoonful good brown sauce, cover with paste, steam a small hole in the centre, and steam for two hours and a half, turn out carefully and serve. Leveret and Orange Sauce. Fillet and lard the leveret with marrow, lay each fillet a piece of forcemeat in a baking tin, cover with a but paper, and cook for about an hour. Dish mth a fillet slice of orange alternately, and serve with orange sauce round and a few cherries in the centre. Foie Gras. Take equal quantities of liver and bacon, cut up small, and fry with one shallot, one clove of garlic, a sprig of uncut parsley, a bunch, of herbs, and 2 oz. of butter. When fried, pound well, season with pepper and salt, and pass through a wire sieve. Salmis of Pigeons. Cut the pigeons into four pieces; put 2 oz. of butter into a stewpan, fry the pigeons in this till brown, then add half-a-pint of brown sauce, some small mushrooms, and a glass of sherry; simmer slowly for three-quarters of an hour, dish up and garnish with fried croutons. Italian Polpetti. Half lb. of any cold meat finely minced, 2 oz. chopped ham, 2 or 3 chopped mushrooms, 2 oz. grated Parmesan cheese, 1 chopped shallot, 1 pint thick brown sauce, 1 egg, salt, pepper, and cayenne to taste. Mix all these ingredients into the sauce, add the egg, beat up over the fire, and pour on to a flat dish or tin, spread out with a knife to the thickness of 1 inch, and allow to cool. When cold, cut into small rounds with a sharp cutter, egg and breadcrumb, and fry in hot fat till a golden brown, dish in a circle, and place in the centre some Veronese macaroni which has been boiled one hour, cut in small pieces, and heated in \ pint of cream with 3 oz. grated cheese. Veroni Macaroni Mould. Quarter lb. boiled Veroni macaroni, \ lb. breadcrumbs, \ lb. cooked ham finely minced, 1 teaspoonful chopped parsley, 1 saltspoonful tine herbs, 1 small shallot, 1 pint of milk, 3 eggs, 2 oz. butter, salt, pepper, and a ( cayenne. Cut the cooked macaroni in small pieces, beat in milk, pour it on to the breadcrumbs and let soak f minutes, then mix in the macaroni, ham, parsley, herbs, salt and pepper, and butter, beat in the eggs, put into buttered basin, cover with buttered paper, and steam one turn out and serve with brown mushroom or tomato poured over. The most exquisite Table Salt. CEREBOS Used in the Queen's Households. / Do you like HOME-MADE SOUP? EDWARDS' SOUP Is made from Meat and Home-grown Vegetables, and is a very Tasty Soup, 4 VARIETIES ■" Brown, White, Tomato, Gravy, it Pleases the Palate, Nourishes the Body, and Puts the Cook in a good temper, 8QLD BY ZLTaTa GROCERS. iole Manufacturers : FREDERICK KING & Co., Ltd., LONDON, St. Paul's Road, « Si, 5 *. GAME, Boast Partridge. When ready for eating, prepare and truss the same as for pheasant or grouse. Dredge with flour, skewer a sliw of fat bacon over the breast ; roast for twenty of thirty minutes.- Fire minutes before done, remove the bacon, and allow the breast to brown nicely. Baste well the whole time. Serve with brown gravy, bread sauce, and fried breadcrumbs.