Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

may not escape, and turn up the overhanging pudding. Wring out a cloth in hot water, flour it, and tie up the pudding; put it into boiling water, and let it boil for at least four hours. If the water diminishes, always replenish with some, hot in a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling. When the cloth is removed, cut a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish, or with a napkin pinned round it. Serve quickly. Mother's Cook Book. BREAKFAST DISHES. HASHED COLD MEAT. Take your bones, and stew them in a little water with an onion, some salt and pepper, and, if you like, a little savory herbs; when the goodness is all out of the bones, and it tastes nice, thicken the gravy with a teaspoonful of corn starch, and if it is not very strong put in a bit of batter, then place your stewpan on the hot hearth, and put in your slices of meat. Warm but not boil. Serve with toasted bread. POTATO AND BEEF HASH. Mince some cold beef, a little fat with the lean, put to it as much cold boiled potatoes chopped as you like, {the quantity as of meat or twice as much), season with pepper and salt; add as much gravy or hot water as will make it moist, then put in a stewpan over a gentle fire; dredge in a small quantity of wheat flour; stir it about with a spoon, cover the stewpan, and let it simmer for half an hour — take care that it does not burn. Dish it with or without a ■ slice of toast under it, for breakfast. This hash may be made without potatoes, if water is used instead of gravy, a bit of butter may be added, more or less, according to the proportion of fat with the lean meat. Mother's Cook Book. DRIED BEEF. The most common way of serving dried or smoked beef is to shave it into thin slices or chips, raw; bat a more savory relish may be made of it with little trouble. Put the slices of uncooked beef into a frying pan with jast enough boiling water to cover them; set them over the fire for ten minutes, drain off all the water, and with a knife and fork out the meat into small bits. Return to the pan, which should be hot, with a tablespoonful of butter and a little pepper. Have ready some well-beaten eggs, allowing four to a half pound of beef; stir them into the pan with the minced meat and toss and stir the mixture for about two minutes. Send to table in a covered dish. CHICKEN CUTLETS. Season pieces of cold chicken or turkey with salt and pepper. Dip in melted butter; let this cool on the meat, and dip in. beaten egg and in fine bread-crumbs. Fry in butter till a delicate brown. Serve on slices of hot toast, with either a white or curry sauce poured around. Pieces of cold veal make a nice dish, if prepared in this manner. BEEF PATTIES. Chop fine some cold beef; beat two eggs and mix with the meat and add a little milk, melted butter, and Bait and pepper. Make into rolls and fry. JELLIED VEAL. Boil the veal tender, pick it up fine, put in a mold, add the water it was boiled in, and set it in a cold place; season with salt and pepper to taste; a layer of hard-boiled eggs improves it. 74 jIotheh's Cook Boos. RICE AND MEAT CROQUETTES. One cupful of boiled rice, one cupful of finely-chopped cooked meat — any kind; one teaspoonful of salt, a little pepper, two tablespoonfuls of butter, half a cupful of milk, one egg.- Put the milk on to boil, and add the meat, rice and seasoning. When this boils, add the egg, well beaten; stir one minute. After cooling, shape, dip in egg and crumbs, and fry as before directed. AMERICAN TOAST. To one egg thoroughly beaten, put one cup of sweet milk and a little salt. Slice light bread and dtp into the mixtore, allowing each slice to absorb some of the milk; then brown 011 a hot buttered griddle; spread with batter, and serve hot. MEAT AND POTATOES.