ARTIZAN RECIPES.
 LESSON I.
 Bone Stock.
 Ingredients.
 Two pounds of Bones.
 Two quarts of Water (cold).
 Salt.
 Half teaspoonful of Sweet Herbs.
 Twelve Peppercorns.
 One small Carrot.
 Half small Turnip.
 One Onion.
 One Stalk of Celery or half teaspoonful of Celery Seeds.
 Four Cloves.
 MODE OF WORK. –Wipe the bones; remove fat or marrow, break in small pieces. Put bones in a saucepan with the water and the salt. Bring slowly to the boil, and remove the scum. Wash, peel, and scrape the vegetables, add them and spices. Boil for four hours. Strain through sieve into a bowl. When cold, remove fat.
 Meat Stock.
 Ingredients.
 Two pounds Shin of Beef.
 Three peens of Water (cold).
 Salt.
 One Onion.
 Four Cloves.
 One blade of Mace.
 One small Carrot.
 Half small Turnip.
 One stalk of Celery or half teaspoonful of Celery Seeds.
 One bunch of Herbs.
 Twelve Peppercorns.
 MODE OF WORK. –Cut the meat into small pieces; remove fat and crack the bone. Place in a saucepan with cold water and salt. Bring to the boil, remove scum, add vegetables and spices. Simmer for four hours. Skim occasionally. Strain, when cold remove fat.
 Vegetable Stock.
 Ingredients.
 One Carrot. Half Turnip.
 One Onion.
 One stalk of Celery.
 Two quarts of Pot Liquor or Water (boiling).
 Half ounce of Fat.
 Pepper and Salt.
 MODE OF WORK. –Prepare the vegetables, cut them into dice. Melt fat, and steam vegetables in the fat for five minutes, taking care not to brown them. Add boiling pot liquor or water and salt. Boil without the lid until reduced to one quart. Strain, rub vegetables through a sieve, add more salt and the pepper.
 Potato Soup.
 Ingredients.
 One pound of Potatoes.
 Half pint of Skim Milk.
 One ounce of Fat.
 Salt and Pepper.
 Two small Onions.
 One dessertspoonful of Sago.
 Two Cloves.
 One and a half pints of boiling Water.
 MODE OF WORK.- Wash and peel the potatoes; cut into slices, put into a saucepan with the fat (melted) and sliced onion. Simmer gently for ten minutes, stirring occasionally. Cover with boiling water or pot liquor, simmer till the potatoes are tender (about thirty minutes). Rub through a wire sieve or colander. Return to saucepan, add sago, and boil till clear. Add milk, salt and pepper. Re-heat.
 Lentil Soup.
 Ingredients.
 Half pound of Lentils (Red).
 One Carrot.
 Two Cloves.
 One and a half ounces of Fat.
 One tablespoonful of Flour (for thickening).
 Two quarts of cold Water.
 One small bunch of Herbs.
 Three small Onions.
 Pepper and Salt.
 MODE OF WORK. –Wash lentils well in several waters; if possible, soak overnight. Slice onions, cut up the carrot into small pieces. Put lentils, onions, carrots, herbs and cloves into a saucepan, with the cold water. Boil for one hour, strain through a coarse sieve. Melt the fat, add flour, pepper and salt, then the soup gradually. Re-heat.
 Pea Soup.
 Ingredients.
 Half pound of Split Peas.
 One Carrot.
 One Turnip.
 Two Onions.
 One stick of Celery.
 One ounce of Dripping.
 Two quarts of Pot Liquor (cold).
 Pepper and Salt.
 MODE OF WORK.– Soak the peas overnight. Melt the dripping, put in the peas and sliced vegetables, steam for ten minutes. Add pot liquor, boil for two and a half hours. When peas are quite soft rub through sieve. Return to saucepan, add pepper and salt, and serve with powdered mint.
 NOTE. –The liquor in which ham or bacon has been boiled is to be preferred for pea soup, if not too salt.
 Carrot Soup.
 Ingredients.
 Three good sized Carrots.
 One quart of Stock.
 Half Onion.
 Half teaspoonful of Castor Sugar.
 Half ounce of Fat.
 Two ounces of lean Bacon.
 One sprig of Parsley.
 Pepper and Salt.
 MODE OF WORK. –Wash and grate the carrots. Slice the onion; cut up bacon. Melt fat, steam bacon, onion and carrots for five minutes. Add stock or water, and parsley. Simmer for one hour. Press vegetables through sieve, removing parsley. Return to saucepan, adding seasonings. Boil up.
 N.B.–If fat bacon is used no fat is required.
 Tomato Soup.
 Ingredients.
 Half a quart tin of Tomatoes (or four fresh ones).
 One Onion.
 One Carrot.
 One Turnip.
 Two Cloves.
 One ounce of Fat.
 One ounce of Flour.
 One pint of Water.
 Half pint of Milk.
 Seasonings.
 MODE OF WORK.– Slice carrot, turnip, and onion; put these with half tin of tomatoes, cloves and water, into a saucepan. Simmer gently for one hour. Pass through a sieve. Melt fat, stir in flour; fry gently, taking care not to brown; add milk gradually. When boiling pour in the soup. Re-heat and season.
 N.B.–If fresh tomatoes are used more water will be required.
 Scotch Broth.
 Ingredients.
 Two pounds of Neck of Mutton, or Shin of Beef.
 One Carrot.
 One Turnip.
 One Onion.
 Two ounces of Pearl Barley.
 Two quarts of cold Water.
 Half small Cabbage.
 One tablespoonful of chopped Parsley.
 Pepper and Salt.
 MODE OF WORK.– Wash the barley, put into a saucepan with the meat and water. Boil for one hour. Add carrot, turnip, onion, and cabbage, which should be thinly sliced. Boil for one and a half hours, skimming frequently. Season with pepper and salt. Remove meat from the saucepan, cut up into small pieces, taking away the bone, and return to soup just before serving, at the same time adding parsley.
 Clarified Fat.
 Ingredients.
 Three pounds of Fat (cooked and uncooked).
 Cold Water to cover.
 MODE OF WORK. –Cut up the fat into pieces about half inch square. Put into a saucepan; cover with cold water and bring to the boil. Skim carefully. Care must be taken that the fat does not burn. It must be kept over the fire until the pieces are slightly brown. Cool and strain. The slightest smell indicates over-cooking.
 Pot-au-feu.
 Ingredients.
 Two pounds of Beef.
 One Parsnip. One Turnip. One Carrot
 Half a small Cabbage.
 One Onion and two Cloves.
 One Leek.
 One ounce of Sago or Tapioca.
 Two sticks of Celery.
 Two sprigs of Parsley.
 One Bay-leaf, Sweet Herbs.
 Pepper and Salt.
 MODE OF WORK.– Put two quarts of water into a saucepan with the meat and half a teaspoonful of salt. When boiling, skim well. Simmer for one hour, add all the vegetables except the cabbage, also cloves and herbs. Boil for two hours. Tie the cabbage together and add this. Simmer for one hour to cook the cabbage. Dish the meat and garnish with the vegetables; serving the cabbage separately. Strain liquor, cool, and remove the fat. Return to saucepan, add the sago, and boil fifteen minutes, stirring all the while. Season well.
 Fish Soup.
 Ingredients.
 One small Haddock or Plaice.
 Two sticks of Celery.
 One quart of Water (cold).
 Six Peppercorns.
 One tablespoonful of chopped Parsley.
 One Onion.
 Salt.
 One ounce of Fat.
 One ounce of Flour.
 Half pint of Milk.
 MODE OF WORK.– Skin and fillet the fish, put the bones, fish and skin into a saucepan with the water, add celery, peppercorns, onion, and salt. Simmer for three-quarters of an hour, then strain. Blend the fat and flour together in the saucepan, add the milk, then the stock. Boil up. Divide the fish into small pieces, lay these in the soup. Simmer for six or seven minutes. Sprinkle in the chopped parsley. Serve.
 LESSON II.
 ROAST MEAT.
 Beef.
 Ingredients.
 Two pounds of Topside of Beef.
 One ounce of Fat.
 Quarter pint of hot Stock or Water.
 Flour to cover surface.
 MODE OF WORK.– Wipe the meat, tie with string. Spread lean part with fat, and dredge with flour. Place in Dutch oven or hang in a meat screen in front of the fire. Expose to great heat for ten minutes, then cook less quickly. Baste frequently. Cook for three-quarters of an hour. Remove to hot dish, drain the fat from the dripping tin into a basin. Add a quarter of a pint of stock or water to brown particles in the pan. Boil up, season, and strain round the joint.
 For roasting allow a quarter of an hour to the pound, and a quarter of an hour over.
 BAKED MEAT.
 Pork.
 Ingredients.
 Two pounds of Breast of Pork.
 Two Onions.
 Two tablespoonsful of Breadcrumbs.
 One dessertspoonful of Sage.
 Seasoning.
 MODE OF WORK.– Parboil onions, chop finely, mix with sage, breadcrumbs and seasoning. Bone pork, spread flat on board, put forcemeat over smoothly. Roll up, tie with string. Dredge with flour, and bake for one hour. Make gravy as for roast meat, using stock made from bones. Serve with apple sauce.
 Veal.
 Ingredients.
 Two pounds of Breast of Veal.
 Four tablespoonsful of Breadcrumbs.
 One tablespoonful of Suet.
 One teaspoonful of chopped Parsley.
 One teaspoonful of Sweet Herbs.
 Half teaspoonful of Lemon Rind.
 Fat for basting.
 One Egg.
 Pepper and salt.
 MODE OF WORK.– Bone the veal. Spread flat on board. Make forcemeat with breadcrumbs, etc. Spread this over the meat. Roll up, tie with string. Lightly dredge with flour, and bake for one hour, basting frequently. Serve with thickened gravy, making stock from the bones. Garnish with fried bacon.
 BOILED MEAT.
 Ingredients.
 FRESH.
 One pound of Neck of Mutton.
 Boiling Water to cover.
 Half teaspoonful of Salt.
 SALT.
 One pound of Pork or beef.
 Cold Water to cover.
 MODE OF WORK.– Wipe fresh meat, wash salt meat. Put in the water, bring to boiling point, and remove scum. Add one vegetable of each kind. Simmer gently.
 For fresh meat allow twenty minutes to the pound and twenty minutes over; if salt meat, twenty-five minutes to the pound and twenty-five minutes over.
 Serve fresh meat with parsley or caper sauce. Salt meat with vegetables and dumplings.
 Ragout of Veal or Rabbit.
 Ingredients.
 Half pound of Veal or half a small Rabbit.
 Quarter pound of Bacon.
 One tablespoonful of Flour.
 Half teaspoonful of Salt.
 Half pint of Water.
 Quarter teaspoonful of Pepper.
 If Rabbit, one small Onion.
 MODE OF WORK.– Wash, wipe, and dry the pieces of rabbit, or wipe the veal. Heat the frying-pan, and fry the bacon thinly sliced. Remove to a plate. Mix together flour, pepper and salt, and roll the pieces of meat in this mixture. Fry them in the bacon fat. When brown, remove, and add remainder of flour and seasoning, brown and pour in the water. Boil well, replace meat, simmer gently for one and a half hours. Put bacon in ten minutes before dishing.
 If onion used, should be chopped and browned in the fat before adding the flour.
 STEWED MEAT.
 Stewed Rabbit.
 Ingredients.
 One Rabbit.
 Three ounces of Bacon.
 Quarter pint of Milk.
 Two Onions.
 One tablespoonful of Flour.
 Two Cloves.
 Salt, Water and Pepper.
 MODE OF WORK.– Cut the rabbit into neat pieces. Split the head and allow that and the neck to soak in salt water to draw out blood. Wash rabbit and place in a saucepan with onions, cloves and bacon (cut into small pieces) and sufficient cold water to cover. Simmer gently for one and a half hours. Mix flour, salt and pepper with the milk, add carefully to the rabbit and boil for five minutes.
 After cutting up the bacon, pour a little boiling water over it to remove salt.
 Exeter Stew and Savoury Balls.
 Ingredients.
 MEAT.
 Half pound of Gravy Beef.
 Half tablespoonful of Vinegar.
 Half ounce of Fat.
 One small chopped Onion.
 Half ounce of Flour.
 Half pint of cold Water.
 Salt and Pepper.
 SAVOURY BALLS.
 Quarter pound of Flour.
 Half teaspoonful of Baking Powder.
 Half teaspoonful of Salt.
 Quarter teaspoonful of Pepper.
 Three sprigs of chopped Parsley.
 Ounce and a half of Suet, chopped.
 Quarter teaspoonful of Sweet Herbs.
 MODE OF WORK.– Cut the meat into four pieces, dip in the vinegar. Melt the dripping in an iron saucepan, when hot, put in the onion sliced; fry golden brown. Sprinkle in the flour; add water and boil up. Then put the meat in, cover, and simmer gently for two hours.
 TO MAKE SAVOURY BALLS.- Sift flour, baking powder, and salt together, put into a basin with other dry ingredients, and add enough cold water to make into a stiff paste. Divide into twelve pieces, make into balls and drop them into the gravy three? quarters of an hour before the stew is done. Season gravy and serve.
 Sea Pie.
 Ingredients.
 Half pound of Shin of Beef.
 Two Onions.
 Half ounce of Fat.
 Half ounce of Flour.
 Pepper, Salt and Water.
 Carrot and Turnip.
 FOR CRUST.
 Six ounces of Flour.
 Three ounces of Suet.
 Half teaspoonful of Baking Powder.
 Half teaspoonful of Salt.
 Cold Water.
 MODE OF WORK.– Make gravy as for Exeter Stew. Add meat cut into pieces about one inch square, also vegetables cut into small dice. Simmer gently for half hour.
 Make crust of flour, chopped suet, salt, baking powder, and water. Roll out to size of the pan. Put carefully over the meat and simmer very gently from one and a half to two hours. For serving, cut crust into quarters. Turn out the meat and vegetables, place crust on top.
 Irish Stew.
 Ingredients.
 Half pound of Neck or Breast of Mutton.
 One pound of Potatoes.
 Two or three Onions.
 Pepper and Salt.
 One and a half gills of cold Water.
 MODE OF WORK.– Divide meat into fair sized pieces, cutting away gristle, and put meat into a saucepan with the onions cut in slices, and water. Simmer gently for three-quarters of an hour. Scrub and peel potatoes; cut them into thick slices. Put with stew, and simmer for three-quarters of an hour. Season and serve on hot dish.
 Fried Steak and Onions.
 Ingredients.
 Half pound of Beef Steak.
 One ounce of Fat.
 Two small Onions.
 Quarter ounce of Flour.
 Quarter pint of Stock.
 Pepper and Salt.
 MODE OF WORK.– Make fat hot, fry onions sliced very thinly. Remove onions from pan, re-heat the fat and put in the meat slightly floured. Turn frequently, using a knife and spoon. Cook for about eight or ten minutes, according to the thickness. Remove to hot dish. Place onions on top. Make gravy by browning the flour in the fat, adding stock gradually. Season and strain round (not over) steak.
 Grilled Chop.
 Ingredients.
 One Chop.
 Pepper and Salt.
 MODE OF WORK.– Trim the chop. Warm the bars of gridiron, place the chop close to the fire, turning it every two minutes. Serve on a hot dish, sprinkle with salt and pepper. A medium sized chop takes from eight to ten minutes.
 Stewed Ox Kidney.
 Ingredients.
 One pound of Kidney.
 Three ounces of Fat Bacon.
 Two small Onions.
 Half pint of Water.
 Pepper and Salt.
 Half ounce of Flour.
 MODE OF WORK.– Cut up kidney into neat pieces and wash well. Remove the fat. Place in a saucepan with bacon (scalded) and onions cut up. Simmer gently for two hours. Mix flour, pepper, and salt with two tablespoonsful of cold water. Add carefully to stew, stirring all the while, and cook for five minutes. Serve with sippets of fried bread.
 Liver and Bacon.
 Ingredients.
 Half pound of Liver.
 Two ounces of Bacon.
 One tablespoonful of Flour.
 Half teaspoonful of Salt.
 Quarter teaspoonful of Pepper.
 Half pint of Stock.
 MODE OF WORK.– Wash the liver. Cut rind off bacon thinly. Heat the frying-pan and fry bacon slowly, turning continually. Remove to hot dish. Mix flour, pepper, salt together on a plate. Slice the liver and draw the slices lightly through the seasoned flour. Fry in the bacon fat. Put in centre of dish, add remainder of flour to the pan, brown it and pour stock to it. Boil. Pour round the liver. Place bacon on top.
 Liver Collops.
 Ingredients.
 Half pound of Sheep's Liver.
 Two ounces of fat Bacon.
 One dessertspoonful of Flour.
 One teaspoonful of chopped Sage.
 Half pint of cold Water.
 Three small Onions.
 Half teaspoonful of Salt. Pepper.
 MODE OF WORK.– Cut the bacon into small dice. Fry lightly in the saucepan. Slice the onions, fry them also in the fat. Mix together the flour, pepper, salt and sage. Put these into the pan. Stir them, add cold water gradually. Let this boil up, put in the liver cut into small pieces. Simmer gently for three-quarters of an hour.
 Poor Man's Goose.
 Ingredients.
 Half pound of Pig's Fry or scraps of Pork or Liver.
 Two small Onions.
 One teaspoonful of dried Sage.
 Cold Water.
 One tablespoonful of Flour.
 Half teaspoonful of Salt.
 Quarter teaspoonful of Pepper.
 MODE OF WORK.– Mix flour and seasoning together. Cut the meat into pieces. Dip each piece into the seasoned flour. Lay these in a pie-dish alternately with the onion sliced thinly. Put rest of seasoning over the top. Half fill dish with cold water. Cover with greased paper and bake one hour.
 Hot Pot.
 Ingredients.
 Half pound of Steak.
 Two Onions.
 Half pint of cold Water.
 One and a half pounds of Potatoes.
 Pepper and Salt.
 Half ounce of Fat.
 MODE OF WORK.– Parboil the onions and potatoes. Cut the meat into neat pieces. Lay these in a pie-dish with quartered onions between. Cover with potatoes cut into rough pieces not sliced. Pour water over. Place fat cut in pieces on top. Bake one hour in hot oven.
 Sausages and Potatoes.
 Ingredients.
 Two Sausages.
 Half pound of Potatoes, mashed.
 MODE OF WORK.– Prick the sausages, heat the frying pan, fry sausages very brown. Serve on mashed potatoes.
 LESSON III.
 COOKING FISH.
 Boiled Fish.
 Ingredients.
 One pound of Cod or Hake, or one small Haddock.
 Sufficient warm Water to cover.
 Salt and Vinegar in the proportion of one teaspoonful to one pint.
 MODE OF WORK.– Wash and clean fish. Put trimmings into the water. Place the fish in a piece of muslin or on strainer of fish kettle, and put into the water, allowing ten minutes to one pound and ten minutes over. On no account allow it to boil. Serve on a hot dish with parsley or egg sauce over.
 Baked Fish.
 Ingredients.
 One slice of Cod Fish (any white fish may be cooked this way).
 Two tablespoonsful of Breadcrumbs.
 One teaspoonful of chopped Parsley.
 Half teaspoonful of Sweet Herbs.
 Pepper and Salt.
 Half an Egg.
 One small rasher of fat Bacon.
 MODE OF WORK.– Wash and dry the fish thoroughly. Lay it on a greased tin. Mix breadcrumbs and seasonings together, bind with the egg. Lay this mixture on a slice ·of cod, and cover with the rasher of bacon, and bake in a moderate oven for fifteen minutes. If you are cooking a haddock put the stuffing inside the fish and sew it up.
 N.B.–The fish should weigh about half a pound.
 Baked Herrings or Mackerel.
 Ingredients.
 Four Herrings or one small Mackerel.
 Quarter pint of Vinegar.
 Teaspoonful of Peppercorns. Teaspoonful of Salt.
 One Onion (small).
 Two Bay-leaves.
 Six Allspice.
 Two Cloves
 Half gill of Water.
 Nutmeg.
 MODE OF WORK.– Wash and scale the herrings, split up the backs, remove bone and head, sprinkle with pepper, salt and nutmeg. Roll up, pack tightly in a pie-dish. Pour vinegar and water over, add the flavourings, cover, and bake in a slow oven for two hours.
 Mackerel should be washed, cleaned, and cut into small blocks.
 Steamed Haddock.
 Ingredients.
 One Haddock.
 Boiling Water.
 Vinegar and Salt.
 MODE OF WORK. –Wash and clean the fish. Place in the steamer over a saucepan containing boiling water, vinegar and salt. Steam for about half an hour. Serve hot, with or without sauce.
 Fish Fried in Batter.
 Ingredients.
 One Plaice.
 One tablespoonful of Flour.
 One teaspoonful of Salt.
 Quarter teaspoonful of Pepper.
 BATTER.
 Four ounces of Flour.
 One gill of tepid Water.
 One ounce of Fat.
 Salt.
 MODE OF WORK.– Mix flour and salt together, add the fat, (melted) to the tepid water, mix with flour. Beat well and let it stand. Wash and fillet the plaice, remove black skin, dry well and leave in a cloth. Mix pepper, flour, and salt together and draw pieces of fish lightly through it. If batter too thick, add one tablespoonful of tepid water just before using it. Dip each piece of fish into the batter and fry in hot fat till golden brown. Drain on kitchen paper and serve hot, garnish with fried parsley.
 To fry is to boil in fat, so you must have enough fat to cover what you are frying.
 FRIED HERRINGS, MACKEREL AND PLAICE.
 Fried Herrings.
 Ingredients.
 Three Herrings.
 Two ounces of Fat.
 One tablespoonful of Flour.
 Pepper and Salt.
 MODE OF WORK.– Wash and scale herrings (if liked they may be split down back and bone removed), dry thoroughly, and leave in a cloth. Mix flour with pepper and salt, pass herrings lightly through this mixture. Make fat quite hot in a frying-pan, and fry the fish for ten minutes. Dish on folded paper.
 Fried Mackerel.
 MODE OF WORK.– Proceed as for herrings, splitting fish open down the back.
 Fried Plaice.
 MODE OF WORK. –Remove black skin (skinning from tail upwards), also eyes and fins.
 Kippers and Bloaters.
 Ingredients.
 Two Kippered Herrings.
 Two Bloaters.
 MODE OF WORK. –Wipe well, and place on heated gridirons, and grill for five minutes. Serve on a hot dish. Bloaters must be cleaned by removing the insides from the head. If preferred, they may be split, then place the cut side to the fire.
 Finnan Haddock.
 Ingredients.
 One Dried Haddock.
 Pepper.
 Half gill of Milk.
 Half gill of Water.
 Fat to grease Tin.
 MODE OF WORK. –Wipe the fish, put it into a greased tin, pour milk and water over: Cover with a plate or paper, and bake for twenty minutes. Lift carefully on to hot dish, and sprinkle with pepper and pour liquid round.
 Haddock and Tomatoes.
 Ingredients.
 One Dried Haddock.
 One ounce of Fat.
 One Onion.
 Pepper, Salt and Parsley.
 Two Tomatoes or half a Tin.
 Quarter pound of Patna Rice.
 Four quarts of Water.
 MODE OF WORK.– Melt fat in a saucepan, put in sliced onion and fry slightly but not brown. Add tomatoes cut up, and simmer for fifteen minutes, add seasoning. Remove skin and bone from fish, add chopped fish to the mixture, and set over the fire for five minutes. Boil rice and serve as a garnish round dish, and sprinkle one tablespoonful of finely chopped parsley over fish in the centre.
 Salt Cod and Egg Sauce.
 Ingredients.
 One pound and a half of Salt Fish.
 Cold Water.
 One Egg (hard boiled).
 Quarter pint of Milk.
 Half ounce of Fat.
 Half ounce of Flour.
 Seasoning.
 MODE OF WORK.– Cut fish into pieces and steep in cold water for several hours. Drain, put fish into a saucepan. Cover with cold water and bring to the boil and simmer for half an hour. Serve on a hot dish with sauce over.
 TO MAKE SAUCE.– Cut up the hard egg. Melt fat, stir in flour, add milk gradually, boil, add chopped egg and seasoning.
 Stewed Fish.
 Ingredients.
 One Plaice.
 Quarter pint of Milk.
 Pepper and Salt.
 One teaspoonful of Flour.
 Quarter ounce of Fat.
 Pinch of Mace and Nutmeg.
 MODE OF WORK.– Wash, fillet and skin fish, sprinkle each fillet with pepper, salt and spices. Roll up and tie with cotton. Place in a saucepan, pour milk over, and stew gently for ten minutes. Mix the fat and flour together on a plate, remove the fish, add the blended fat and flour to the milk; boil for five minutes, keeping fish hot in the meantime. Let sauce cook thoroughly, and pour over fish.
 LESSON IV.
 Boiled Potatoes.
 Ingredients.
 One pound of Potatoes (4 or 6).
 One quart of Water (sufficient to cover) cold.
 Half teaspoonful of Salt
 MODE OF WORK. –Wash, scrub, and peel the potatoes thinly; put them into cold water as peeled. Add salt to water in the saucepan, and then add potatoes. Boil gently from twenty to forty minutes, according to age and size. When soft, drain off the water and leave potatoes to dry in the saucepan on the hob for about ten minutes.
 N.B.–The best way to cook a potato is to boil it in its skin, peeling it carefully when it is cooked.
 Steamed Potatoes.
 Ingredients.
 One pound of Potatoes.
 One teaspoonful of Salt.
 MODE OF WORK. –Sprinkle the peeled potatoes with salt, and place in a steamer over boiling water. This way of cooking them takes rather longer than boiling.
 Baked Potatoes.
 Ingredients.
 One pound of Potatoes.
 MODE OF WORK.– Scrub well and dry thoroughly. Put them in a quick oven. Bake from one to one and a half hour. When done prick them to let the steam out.
 Mashed Potatoes.
 Ingredients.
 One pound of boiled Potatoes.
 One saltspoonful of Salt.
 Quarter saltspoonful of Pepper.
 Milk.
 MODE OF WORK.– Break the potatoes with a fork or rub through a sieve. Add the milk and seasoning. Work well with the fork, dish lightly, and serve hot.
 Boiled Carrots and Parsnips.
 Ingredients.
 Four Carrots or two Parsnips.
 Two quarts of boiling Water.
 One tablespoonful of Salt.
 One teaspoonful of Sugar.
 Quarter ounce of Fat.
 MODE OF WORK.– Scrub the vegetables, scrape the carrots, peel the parsnips thinly. Cut across the middle of each. Cut the thick piece in halves lengthways. Put them in clean cold water for five or ten minutes. When the water in the saucepan boils, add salt and sugar, fat and vegetables. Cook from one to one and a half hour. Time depends on age and size.
 Boiled Turnips.
 Ingredients.
 Four small Turnips.
 Two quarts of Water.
 One tablespoonful of Salt.
 MODE OF WORK.– Scrub the turnips and peel to the dark line. Put in clean cold water for five minutes. When the water in the saucepan boils, add salt and turnips. Cook for three quarters to one hour. Drain in colander. Press out the water with a saucepan lid. Break with a fork; stir in a little milk, salt and pepper.
 Beetroot.
 Ingredients.
 One Beetroot.
 Two quarts of boiling Water.
 MODE OF WORK.– Be careful to avoid breaking the surface in any way. The mould may be lightly removed, but the root should not be scrubbed. Place in the boiling water, keeping it well covered, and boil well from one and a half to three hours, according to size. Lift the root into cold water and carefully remove the skin with the fingers.
 Artichokes.
 Ingredients.
 One pound of Artichokes.
 Two teaspoonsful of Salt.
 Two quarts of boiling Water.
 One teaspoonful of Vinegar.
 MODE OF WORK.– Wash, scrub and peel the artichokes thinly. Place in cold water containing a little vinegar. Boil gently; length of time depends on size and age. Drain and serve with white sauce.
 Stewed Onions.
 Ingredients.
 Four small Spanish Onions.
 Four lumps of Sugar.
 Two ounces of Fat, Butter or Beef Dripping.
 MODE OF WORK.– Melt the sugar and fat in the stew-pan. Skin the onions and place in the melted fat. Cover closely and stew very gently for two or three hours. Shake occasionally. Lift out on to dish. Skim fat off the brown sauce. Add seasoning and pour sauce round.
 Boiled Onions.
 Ingredients.
 Four small Spanish Onions.
 Two quarts of boiling Water.
 One tablespoonful of Salt.
 Quarter pint of Milk.
 Half ounce of Fat.
 Dessertspoonful of Flour.
 MODE OF WORK.– Parboil the onions for one hour, drain and add quarter pint of milk and fat. Simmer very gently for one hour. Mix in a basin dessertspoonful of flour with one table? spoonful of milk, a little pepper and salt. Add this to milk and onions, boil up and serve on a hot dish.
 Tomatoes.
 Ingredients.
 One pound of Tomatoes.
 Half ounce of Fat.
 MODE OF WORK.– Choose tomatoes of one size. Wipe them and remove the stalks. Place them in a saucepan with the fat. Set over a very gentle heat and cook till tender. Time varies from fifteen to twenty-five minutes. Add seasoning. Serve on a hot dish.
 NOTE.– Tinned tomatoes can be cooked in this way.
 Green Vegetables.
 Ingredients.
 One pound of Greens.
 One tablespoonful of Salt.
 Two quarts of boiling Water.
 Soda to cover Threepenny piece.
 MODE OF WORK.– Put the water on to boil. Pick off the yellow or tough leaves. Split stems. Wash well in cold salted water. When water in saucepan boils, add salt and soda. Drain the greens and add them. Boil with lid off from twenty minutes to one hour. Drain and press well in a colander. Leave cauliflower and Brussels sprouts whole. Dish on a strainer or on an inverted saucer.
 N.B.–Peas require shelling and beans slicing. A little sugar is often added to the water they are cooked in. They are not pressed and are frequently tossed in the saucepan in a little fat.
 Spinach.
 MODE OF WORK.– Wash the leaves very thoroughly. Place in saucepan on the hob. Sprinkle with salt and reduce slowly.
 LESSON V.
 Shepherd’s Pie.
 Ingredients.
 Quarter pound of cooked Meat.
 Two tablespoonsful of Gravy.
 Three-quarter pound of mashed Potato.
 Quarter ounce of Fat
 GRAVY.
 Quarter ounce of Fat.
 One tablespoonful of Onion.
 Half gill of Stock.
 One teaspoonful of Flour.
 Pepper and Salt.
 MODE OF WORK. –Grease the pie-dish. Line it with potato. Cut the meat up into small dice. Lay it in the dish and add gravy. Cover with potato, put little pieces of fat over the top. Make hot and brown. Time about ten minutes in quick oven.
 Meat Shape.
 Ingredients.
 Four ounces of mixed Meat.
 Four ounces of cooked Potato.
 One ounce of Bread.
 One teaspoonful of cooked Onion.
 Fat to grease basin and paper.
 Two tablespoonsful of Milk.
 Half teaspoonful of Salt.
 Quarter teaspoonful of Pepper.
 One tablespoonful of Brown Crumbs.
 MODE OF WORK.– Chop the meat. Soak the bread in the milk, beat it up with a fork. Rub the fat on basin and paper. Coat the basin with breadcrumbs. Mix all the other ingredients together, and put them in the greased basin. Cover with greased paper and steam one hour. This mixture may be formed into balls, coated with egg and breadcrumbs, and fried in hot fat as rissoles.
 Curry.
 Ingredients.
 Quarter pound of cooked Meat.
 Half ounce of Fat.
 Two tablespoonsful of Onion.
 One tablespoonful of Curry Powder.
 One teaspoonful of Flour.
 One and a half gills of Water or Stock.
 Quarter teaspoonful of Salt.
 MODE OF WORK.– Make the fat quite hot, peel, slice and mince the onion, and fry it in the hot fat. When brown, add the curry powder and flour, and then the water gradually. Simmer for fifteen minutes and cool. Then add the meat cut into dice. Re-heat, add salt, and pour into centre of the dish with wall of rice round.
 Boiled Rice.
 Ingredients.
 Four ounces of Rice (Patna).
 Two quarts of boiling Water.
 One tablespoonful of Salt.
 One pint of cold Water.
 TO BOIL RICE. –Wash well in several waters, to free it from loose starch. Put salt into boiling water. Sprinkle rice in. Do not allow water to stop boiling. Boil fast for fifteen minutes.
 When the rice grains are soft fill up the saucepan with cold water, strain through a colander, return rice to saucepan for a few minutes to dry and re-heat, shake it well to prevent it sticking.
 Hash.
 Ingredients.
 STOCK.
 Pieces of Bone.
 Cold Water to cover. Salt.
 HASH.
 Half pound of cooked Meat. Pepper and Salt.
 Sippets of Toast.
 GRAVY.
 Half ounce of Fat.
 One small Onion sliced. Half ounce of Flour.
 Half pint of Stock.
 MODE OF WORK.– Put bone, salt and water in pan, bring to the boil, remove scum, and simmer for two hours. Put the fat: in a frying-pan, and when the blue smoke rises add the onion and brown it. Brown the flour, and add stock gradually. Simmer fifteen minutes, and add the sliced meat, let it get hot through and dish neatly with sippets of toast round.
 Mince.
 MODE OF WORK.– Make gravy as for hash, add the meat finely chopped, and serve with a border of mashed potatoes.
 Savoury Batter.
 Ingredients.
 Four ounces of Flour.
 One Egg.
 Half pint of Milk.
 Ounce and a half of Fat for tin.
 Four ounces of Meat.
 Half teaspoonful of Herbs.
 Half teaspoonful of Salt.
 Quarter as much Pepper.
 Half teaspoonful of Baking Powder.
 MODE OF WORK.– Sift the flour and salt together. Make hollow in the centre of the flour. Put egg into this, add half the milk and stir with a wooden spoon till smoothly mixed. Beat the batter well, add the rest of the milk, and set it to stand. Cut the meat up small. Wash, dry and chop the parsley, and mix the meat, parsley, herbs, and seasoning into the batter. Put fat into the tin and make it hot. Stir the baking powder into the batter, pour into the hot fat, and bake in a quick oven from twenty to thirty minutes.
 COLD FISH.
 Fish Cakes.
 Ingredients.
 Four ounces of cooked Fish (dried Haddock).
 Four ounces of cooked Potato.
 Half tablespoonful of cold thick Sauce, or half Egg.
 Pepper and Salt. Cayenne.
 One Egg. Parsley. Frying Fat.
 Quarter pound of Breadcrumbs.
 MODE OF WORK.– Put the fat on to heat. Pick fish from the bones and chop up finely. Mash the potatoes and mix with the fish. Add a pinch of pepper, salt and cayenne, and bind the mixture together with the cold sauce or with half the egg. Form into cakes (six). Coat these with egg and breadcrumbs and fry in hot fat till golden brown. Drain on soft paper. When the fat is slightly cooled, fry a few sprigs of parsley. Dish fish cakes on folded. paper and garnish with parsley.
 (This mixture may be baked in a tin, coated with brown crumbs.)
 Fish Pudding.
 Ingredients.
 One pound of Potatoes.
 Half pint of White Sauce (as served with boiled Fish).
 Half pound of cooked Fish. One Egg hard boiled.
 MODE OF WORK.– Grease a pie-dish, put in layers of fish, sauce and slices of egg. Cover with mashed potatoes. Brush over the top with egg, and bake for twenty minutes.
 Kedgeree.
 Ingredients.
 Quarter pound of boiled Rice.
 Quarter pound of cold Fish (salt best).
 One hard-boiled Egg.
 Half ounce of Butter or Fat.
 Cayenne Pepper, Salt and Mace.
 MODE OF WORK.– Melt the butter in a stew-pan. Add rice, fish, and the white of egg cut into small dice. Season well, make thoroughly hot. Pile up high on a hot dish. Garnish with the yolk of the egg and a little finely chopped parsley.
 Fish Curry.
 Ingredients.
 Half pound of cold Fish.
 One Onion.
 Piece of Fat size of walnut.
 Half teaspoonful of Lemon Juice.
 One teaspoonful of Rice.
 Dessertspoonful of Curry Powder.
 Two cold mashed Potatoes.
 Half pint of Fish Stock. Salt.
 MODE OF WORK.– Fry the onion in the fat, taking care not to brown. Add curry powder, mashed potatoes and stock. Cook for a few minutes, add fish broken up. Simmer gently for five minutes, and re-heat. Add the lemon juice and serve in a border of boiled rice.
 COLD VEGETABLES.
 Colcannon.
 Ingredients.
 Half pound of cold boiled Potatoes.
 Half pound of cold Cabbage.
 Fat to grease dish.
 One ounce of Fat.
 Half teaspoonful of Salt.
 Pinch of Pepper.
 MODE OF WORK.– Crush potatoes with a fork, chop the cabbage small, mix well together. Place them in a saucepan with the fat, pepper and salt. Stir well over the fire until the dripping is melted and mixed with the vegetables. Grease a basin or pie dish, and put in the mixture. Bake in a hot oven for fifteen to twenty minutes. Tum on to hot dish and serve.
 Bubble and Squeak.
 Ingredients.
 Quarter pound of cold Potatoes.
 Two ounces of Bacon (fat) cooked.
 Quarter pound of Cabbage or other Vegetables.
 Pepper and Salt.
 Fat for frying-about half ounce.
 MODE OF WORK.– Chop the cabbage, mash the potatoes, cut the bacon into dice, mix well. Make the fat hot in a frying-pan. Fry the vegetables brown on both sides, shaping the mixture into a flat cake the size of the pan.
 Fried Potatoes.
 Ingredients.
 One pound of cold Potatoes.
 One ounce of Fat.
 Pepper and Salt.
 MODE OF WORK.– Slice the potatoes. Make the fat hot in a frying-pan. Lay the slices of potato in the hot fat and fry golden brown. Serve on folded paper, sprinkle with pepper and salt.
 Potato Balls.
 Ingredients.
 Half pound of cold Potatoes.
 Half ounce of Fat melted.
 Half tablespoonful of chopped Parsley.
 Crumbs and Fat (for frying).
 One Egg. Pepper and Salt.
 MODE OF WORK.– Rub the potatoes through a sieve and mix all the dry ingredients together. Have the fat melted and add this to the potatoes, ,etc. and bind together with half the yolk of egg. Roll into balls about the size of a walnut; brush with beaten egg, coat with crumbs, and fry in hot fat.
 LESSON VI.
 BREAD AND CAKES.
 White Bread.
 Ingredients.
 One and a half pounds of Household Flour.
 One and a half teaspoonsful of Salt.
 Half ounce of German Yeast.
 Half teaspoonful of Sugar.
 Three-quarters of a pint of tepid Water-one part boiling water -two parts cold water.
 MODE OF WORK.– Warm the basins, put yeast and sugar in smaller one, and sift the flour and salt into the larger one. Warm the flour. Cream the yeast and sugar together, add the tepid water. Make a hollow in the flour, put the yeast and water in the hollow, stir in a little flour, sprinkle some on top of the liquid. Cover, and set the sponge to work for twenty minutes in a warm place. Work the sponge and flour together. Flour the board, tum dough on to it. Knead well. Put back in warm basin and put dough to rise for one and a quarter hour. Warm and grease a bread tin. Mould into a loaf with very little and light handling. Put into the tin, prick or cut the top, and put to prove for half hour. Bake in a quick oven for half to three-quarters of an hour. When taken from oven, put to cool slowly on a sieve.
 Brown Bread.
 Ingredients.
 One pound of Whole Meal.
 Half ounce of Yeast.
 One teaspoonful of Salt.
 Half teaspoonful of Sugar.
 Half pint of Tepid Water.
 MODE OF WORK.– Warm two basins. Put flour and salt in larger one and set to warm. Cream yeast and sugar in smaller one. Mix these with tepid water. Make hollow in flour, pour liquid in, mix together. Cover, and put to rise for three-quarters of an hour. Warm and grease a tin. Make the dough into a loaf, and place in tin. Prick or cut the top. Prove for twenty minutes. Bake in a quick oven for thirty minutes. Cool on sieve.
 NOTE.- If liked, a sponge may be set as for white bread. Let it work for thirty minutes. Mix into dough. Knead for five minutes, put into tin and prove for thirty minutes. Bake for thirty to forty minutes.
 Baking Powder Bread.
 Ingredients.
 Twelve ounces of Flour.
 Half teaspoonful of Salt.
 One and a half teaspoonsful of Baking Powder.
 One and a half gills of Milk, or Milk and Water.
 MODE OF WORK.– Grease a baking sheet. Sift flour, baking powder and salt together. Stir in milk and mix quickly and smoothly into a stiff dough. Divide in four. Cut each piece into a large and a small one. Roll each quickly and lightly. Put small piece on larger one to form a cottage loaf. Put on tin and bake in a quick oven for fifteen minutes.
 Scones.
 Ingredients.
 Half pound of Flour.
 Quarter teaspoonful of Salt.
 One ounce of Fat.
 One ounce of Sugar.
 Half teaspoonful of Carbonate Soda.
 One gill of sour Milk.
 FOR GLAZE.
 Half teaspoonful of Sugar.
 One teaspoonful of Milk.
 MODE OF WORK.– Grease a tin or girdle. Sift flour, soda and salt together. Add sugar, then mix and add milk. Make into smooth dough. Shape on floured board into a round cake. Cut across twice. Place on tin and bake in a quick oven for three? quarters of an hour. Mix the glaze. Brush the scones over when cooked. Dry, and put on sieve to cool.
 Gingerbread.
 Ingredients.
 Eight ounces of Flour.
 Pinch of Salt.
 Two teaspoonsful of Ginger.
 Half ounce of Candied Peel.
 Two ounces of Fat.
 One ounce of Demerara Sugar.
 Eight ounces of Golden Syrup.
 One Egg.
 Half teaspoonful of Soda.
 Half gill of Milk (if necessary).
 MODE OF WORK.– Grease and line a Yorkshire pudding tin with paper. Melt the fat, add golden syrup and sugar, and mix well over the fire. Do not boil. Sift flour, ginger and salt together. Cut up the peel, stir to the flour. Beat up the egg. Mix this with the cooled mixture of fat, etc. Pour the wet ingredients to the dry and beat well. Mix the soda with a little of the milk and stir to the other ingredients. Pour the mixture into the greased tin. Bake in a moderate oven for three-quarters to one hour. When done, cool on a sieve.
 Rock Cakes.
 Ingredients.
 Half pound of Flour.
 Pinch of Salt.
 Two ounces of Fat.
 Two ounces of Sugar.
 One Egg.
 Two tea spoonsful of Carraway Seeds.
 Two ounces of Currants.
 or Half ounce of Peel.
 Half teaspoonful of Spice.
 One teaspoonful of Baking Powder.
 Two tablespoonsful of Milk.
 MODE OF WORK.– Grease a baking sheet. Sift salt, flour and baking powder together. Rub in fat. Add seeds and sugar (or sugar and spice, prepared currants and peel). Beat egg with milk and add. Take two forks and drop mixture in rough heaps on to tin. Bake in quick oven for twenty minutes. This mixture makes ten or twelve cakes.
 Cornflour Cakes.
 Ingredients.
 Two ounces of Flour.
 Two ounces of Cornflour.
 Ounce and a half of Fat, or
 Two ounces of Butter.
 Three ounces of Castor Sugar.
 Half teaspoonful of Baking Powder.
 One Egg.
 Two tablespoonsful of Milk.
 MODE OF WORK.– Cream fat and sugar. Beat well. Beat egg with the milk. Add half this to the fat and sugar, then half the flour and cornflour sifted together, then rest of egg and remainder of flour with the baking powder. Put into greased patty pans and bake in a moderate oven about fifteen minutes.
 –N.B. The same method may be followed in making rice buns, substituting two ounces of ground rice for the cornflour.
 Potato Teacakes.
 Ingredients.
 Quarter pound of Flour.
 Quarter pound of cold Potatoes.
 Half teaspoonful of Baking Powder.
 One ounce of Fat or Butter.
 Sufficient Milk to bind.
 Pinch of Salt.
 MODE OF WORK.– Rub the potatoes through a sieve. Mix with the flour and baking powder. Melt the fat and stir it to the other ingredients. Add sufficient milk to make to a stiff paste. Roll out half inch thick and cut into rounds. Put on greased tin or girdle, and bake for fifteen minutes.
 –N.B. When baked on girdle the cakes will require turning.
 Cocoanut Buns.
 Ingredients.
 Three-quarters of a pound of Flour.
 Quarter pound of Castor Sugar.
 Quarter pound of Cocoanut (grated).
 Half teaspoonful of Baking Powder.
 Three ounces of Fat.
 One Egg.
 Quarter pint of Milk.
 Pinch of Salt.
 MODE OF WORK.– Cream the fat and sugar. Add egg, milk and flour alternately. When well mixed, add the cocoanut, and lastly, baking powder and salt. Put on the greased tin in rocky pieces with two forks. Bake for ten or fifteen minutes. This quantity makes twenty cakes.
 Sponge Cakes.
 Ingredients.
 Two Eggs.
 Their weight in Flour and Sugar.
 Grated rind of half a Lemon.
 Half teaspoonful of Baking Powder.
 Pinch of Salt.
 MODE OF WORK.– Grease tins if small ones. If preferred in one cake, grease one larger tin and line with greased paper. Beat eggs, add sugar, beat till quite light and frothy. Sift flour and salt together. Mix one tablespoonful of flour with the baking powder, which must be sprinkled in last of all. Add remainder of flour and lemon rind to the beaten sugar and eggs. Half fill tins. Bake in moderate oven for fifteen minutes. When done remove from tins and cool on sieve.
 When baked in one tin, the cake will require from thirty to forty minutes to bake.
 Josephine Cake.
 Ingredients.
 Quarter pound of Fat.
 Quarter pound of Sugar.
 Two Eggs.
 Two tablespoonsful of Milk.
 Half pound of Flour.
 Quarter pound of Currants.
 Teaspoonful of Baking Powder.
 Pinch of Salt.
 MODE OF WORK.– Cream fat and sugar together. Add eggs and flour alternately, lastly add the baking powder and currants. Beat all well together with a wooden spoon. Pour into a greased tin and bake in a moderate oven for one hour.
 Seed Cake.
 Ingredients.
 Half pound of Flour.
 Two ounces of Sugar.
 One gill of Milk.
 One Egg.
 One teaspoonful of Baking Powder.
 Two teaspoonsful of Carraway Seeds.
 Half ounce of Candied Peel finely chopped.
 Three ounces of Clarified Fat.
 Salt.
 MODE OF WORK.– Sift the flour, baking powder and salt together. Rub fat into the flour, as for pastry, add this to the sugar, seeds and candied peel, mix well with a wooden spoon. Beat the egg and milk together. Pour this to the other ingredients, mix quickly, put into a lined well-greased cake tin (square), and bake for one hour. This mixture may be baked in patty pans, and is sufficient to make twelve small cakes.
 Oatmeal Biscuits.
 Ingredients.
 One Egg.
 Three ounces of Flour.
 Two ounces of Fat.
 Pinch of Salt.
 Three ounces of medium Oatmeal.
 Two teaspoonsful of Water or Milk.
 Half teaspoonful of Soda.
 Three-quarters of an ounce of Sugar.
 MODE OF WORK.– Mix the oatmeal, flour, salt and soda together, add sugar. Melt the fat, beat up the egg and add to the fat. Stir these to the other ingredients. Flour board and pin. Roll out about third of an inch thick. Cut into rounds or squares and lay them on a greased tin. Bake for fifteen minutes in a moderate oven, or on a girdle over the fire. Turn once.
 LESSON VII.
 PASTRY.
 Fruit Tart.
 Ingredients.
 Half pound of Flour.
 Pinch of Salt.
 Three ounces of Fat.
 Half teaspoonful of Baking Powder.
 One teaspoonful of Castor Sugar.
 One gill of cold Water.
 One pound of Fruit.
 Two ounces of Sugar.
 A little Water.
 MODE OF WORK.– Prepare the fruit. Put half into a pie-dish, then layer of sugar, remainder of fruit on top, pour in water.
 FOR PASTRY.– Sift the flour, add to it the baking powder and salt, rub in the fat until the mixture resembles fine breadcrumbs, add sugar. Mix with cold water to make it into a stiff paste, using the blade of a knife for mixing. Flour the board and rolling pin, and roll the paste to the shape of the pie-dish. Damp the edges of the dish, cut rim off pastry, and put on the edge of the dish, moisten the rim, and put cover on. Cut up the edges and decorate. Bake in a quick oven for half an hour. Brush over quickly with cold water and dredge with castor sugar.
 Apple Dumplings.
 Ingredients.
 Four large Apples.
 Four Cloves.
 Four teaspoonsful of Sugar.
 FOR PASTRY.
 Half pound of Flour.
 Pinch of Salt.
 Three ounces of Fat.
 Half teaspoonful of Baking Powder.
 One gill of cold Water.
 MODE OF WORK.– Peel and core the apples, make pastry as for fruit tart. Divide into four large round pieces, put the apple into the centre, and clove and sugar in place of the core, cover the apple, join on the top, and put on greased baking sheet, and bake for twenty minutes in a quick oven.
 Cornish Pasties.
 Ingredients.
 Pastry as for Apple Dumplings.
 Quarter pound of Mutton.
 Quarter pound of Potatoes.
 Pepper and Salt.
 Half a small Onion chopped.
 MODE OF WORK.– Cut the meat and potatoes (both uncooked) into very small pieces. Mince the onion very finely. Add pepper and salt to taste. Mix all well together. Divide the pastry into six pieces. Roll each piece square. Put a spoonful of the mixture on to each piece. Wet the edges of the pastry and draw the two opposite corners together. Press edges together and crimp them with the finger and thumb. Lay on a greased tin, and bake in a quick oven for half an hour.
 Potato and Meat Pie.
 Ingredients.
 Half pound of Beef.
 Half pound of Potatoes.
 Half teaspoonful of Salt.
 Quarter teaspoonful of Pepper.
 One Onion.
 Cold Water.
 MODE OF WORK.– Cut the meat into pieces about one inch square. Peel and parboil the potatoes. Peel, slice and chop the onion. Put alternate layers of each in a pie dish, with a sprinkling of pepper and salt between each layer, and half fill the pie dish with cold water.
 Flaky Pastry.
 Ingredients.
 Half pound of Flour.
 Four ounces of Fat.
 Pinch of Salt.
 One gill of Water (rather less).
 Egg to glaze.
 FOR THE PASTRY.– Add salt to the flour and pass through a sieve, rub one third of the fat into the flour, mix with water to a stiff paste. Flour board and pin, and roll pastry out till it is thin and narrow. Divide remainder of fat into three, put third on the pastry in little dabs, over two thirds of the surface. Lightly dredge with flour, fold in three. Press pin on edges to close them. Turn with rough edges towards you, roll out again. Add another third of fat, fold, and roll as before. Do this once more, then roll into shape as required. Cut off edges, put on moistened edge of pie-dish, put on cover, trim edges with a knife. Cut edges up, and decorate in centre. Make a hole to allow steam to escape, and bake for one hour.
 Rough Puff Pastry.
 Ingredients.
 FOR SAUSAGE ROLLS.
 Two Sausages.
 Half pound of Flour. Four ounces of Fat.
 Half teaspoonful of Salt.
 Teaspoonful of Lemon Juice.
 One gill of Water.
 MODE OF WORK.– Put the sausages into boiling water and boil for five minutes. Take out, cool and skin. Cut each sausage in half lengthways.
 PASTRY.– Cut fat into small pieces. Mix into the flour, with the salt, lemon juice and water. Form into a stiff paste. Fold and roll the same as for flaky crust; giving the pastry five rolls, making a pause after the first two rolls. Cut it into four squares.
 Put half a sausage on to each square of pastry. Wet the edges, fold over and mark. Place on tin and bake in a quick oven for twenty minutes.
 NOTE.– This pastry may be used for small pastry cases or for meat pies.
 Hot Water Crust for Raised Pies.
 Ingredients.
 Twelve ounces of Pork, or half pound of Veal and two ounces of Ham or Bacon.
 One teaspoonful of Salt.
 Quarter teaspoonful of Pepper.
 One tablespoonful of Water.
 One teaspoonful of chopped Parsley.
 Quarter teaspoonful of grated Lemon.
 Pepper and Salt.
 One tablespoonful of Water.
 PASTRY.
 Half pound of Flour.
 Two ounces of Lard.
 Four tablespoonsful of boiling Water.
 Eggs to glaze.
 Half teaspoonful of Salt.
 MODE OF WORK.– Melt the lard in water and boil up. Mix salt with the flour. Pour lard and water on this, mix well, and keep hot. Cut meat off the bones and make stock of the bones. Cut meat into dice and season it, sprinkle with water. Take one third of pastry and keep it warm, work the rest smooth and mould quickly into the shape of a drum. Put meat in, wet the edges. Roll out the remainder of pastry and put on to cover the drum. Trim and decorate, and glaze with egg. Make a hole in the top. Bake for one and a half hours. When done, pour in stock through the hole at the top.
 Welsh Cheese Cakes.
 Ingredients.
 Trimmings of Pastry.
 Jam, one tablespoonful.
 One Egg, and its weight in Sugar, Flour and Fat.
 Grated rind of half a Lemon.
 MODE OF WORK.– Roll out trimmings of pastry, and line patty pans thinly. Put quarter teaspoonful of jam in each, and above that, one teaspoonful of cheese cake mixture. Bake in quick oven for ten minutes.
 MIXTURE.– Cream fat and sugar together. Add flour and egg alternately, add lemon rind. Beat well.
 Meat Puffs.
 MODE OF WORK.– Roll out any trimmings of pastry left as thinly as possible. Mince very finely two or three tablespoonsful of cold meat. Season well with pepper and salt. Cut the pastry into rounds, put about one teaspoonful of meat on one half, fold the other over. Press and pinch the edges together. Flour them or egg and crumb them, and fry a golden brown.
 Syrup Tart.
 Ingredients.
 Trimmings of Pastry, or
 Quarter pound of Flour.
 Ounce and a half of Fat.
 Quarter teaspoonful of Baking Powder.
 Cold Water.
 Quarter pound of Syrup.
 One teacupful of Breadcrumbs.
 Few drops of Lemon Juice.
 MODE OF WORK.– Make a short crust with the flour, baking powder and fat, etc. Grease a flat tin or plate and line it with the pastry. Mix together the syrup and crumbs. Pour into centre of tin and bake half an hour.
 LESSON VIII.
 PUDDINGS AND SAUCES.
 Brown George.
 Ingredients.
 Four ounces of Flour.
 Four ounces of Breadcrumbs.
 Four ounces of Suet.
 Four ounces of Golden Syrup.
 One teaspoonful of Ginger.
 One teaspoonful of Baking Powder.
 One gill of Milk.
 Pinch of Salt.
 Fat and Paper for basin.
 MODE OF WORK.– Skin suet, shred and chop it finely with some of the flour till it is like grains of coarse oatmeal. Mix flour, suet, ginger, baking powder, salt and breadcrumbs. Grease paper and basin. Add milk and treacle to dry ingredients. Stir well together. Put the mixture into basin, cover with paper. Put into boiling water which reaches only half way up the basin, and steam for two and a half hours.
 Fruit Pudding.
 Ingredients.
 One pound of Fruit.
 Half pound of Flour.
 Two ounces of chopped Suet.
 Pinch of Salt.
 Half teaspoonful of Baking Powder.
 One gill of cold Water.
 Fat to grease basin.
 IF APPLE PUDDING.
 Six Cloves.
 Two ounces of Sugar.
 Two tablespoonsful of Water.
 IF GREEN GOOSEBERRY.
 Four ounces of Sugar.
 Two tablespoonsful of Water.
 IF RHUBARB PUDDING.
 Four ounces of Sugar.
 MODE OF WORK.– Wipe and string rhubarb. Pick gooseberries, currants, cherries and plums; pare, core and cut up apples. Skin suet, shred and chop it finely with a little of the flour, add the rest of the flour, salt, and baking powder, and mix with cold water into a stiff paste. Cut one third off for lid. Roll out remainder and line greased basin, put half of fruit in, then sugar (water and flavouring if necessary), cover with fruit and wet the edges. Roll out the small piece and put on top. Seal the edges. Tie a scalded floured cloth over the pudding and put in boiling water which covers the pudding. Boil one and a half or two hours.
 Roly-poly Pudding.
 Ingredients.
 Half pound of Flour.
 Three ounces of Suet.
 Pinch of Salt.
 Half teaspoonful of Baking Powder.
 Cold Water.
 IF JAM.
 Two good tablespoonsful of Jam.
 IF TREACLE.
 Three tablespoonsful of Treacle.
 One gill of Breadcrumbs.
 Grated rind of half a Lemon.
 MODE OF WORK.– Skin the suet, shred and chop it finely with some of the flour. Add salt and baking powder to the well mixed flour and suet. Mix into a stiff paste. Roll out into an oblong piece, spread jam on it, if for jam pudding, if for treacle pudding put treacle on, and sprinkle the crumbs and lemon rind over the treacle. Wet the edges. Roll up, put in scalded floured cloth. Tie the ends with string. Put in boiling water. Boil for one and a half hours.
 Boiled Bread Pudding.
 Ingredients.
 Four ounces of scraps of Bread.
 Four ounces of Flour.
 Two ounces of Suet.
 Two ounces of Sugar.
 Fat to grease Basin.
 Two ounces of Raisins.
 One ounce of Currants.
 One saltspoonful of Spice.
 Half teaspoonful of Baking Powder.
 MODE OF WORK.– Soak the bread in cold water. Chop suet with some of the flour. Clean the currants, stone the raisins. Mix suet, flour, sugar, spice and baking powder. Grease the basin. Squeeze the water from the bread. Break it up with a fork. Add it to the other ingredients. Mix well. Put in basin, cover with scalded and floured cloth. Tie down. Plunge in boiling water and boil for two or three hours. If liked, an egg can be added to this.
 Fig Pudding.
 Ingredients.
 Quarter pound of scraps of Bread.
 Quarter pound of Flour.
 Three ounces of Suet. Salt.
 Half teaspoonful of Baking Powder.
 Quarter pound of Figs.
 Three ounces of Sugar.
 Half gill of Milk.
 Nutmeg.
 Fat to grease Basin.
 MODE OF WORK.– Soak the bread. Chop the figs. Skin, shred and chop suet finely. Mix flour, suet, sugar, salt, and nutmeg, and baking powder. Squeeze bread and break it with a fork. Add to other ingredients. Mix well, put in basin. Cover with scalded floured cloth. Tie down. Plunge in boiling water and boil for two or three hours. If liked, this pudding can be steamed. Crumbs should then be used instead of soaked bread, and the pudding should be covered with greased paper and steamed for four hours.
 Cold Fruit Pudding.
 Ingredients.
 Four ounces of Bread.
 One pound of Fruit.
 Two to four ounces of Sugar.
 Two to eight tablespoonsful of Water.
 MODE OF WORK.– Put sugar and water on to boil. Prepare the fruit and add it to the syrup. Simmer till soft. Line a basin or tin or pie-dish with bread. Pour the fruit into the basin and cover with bread. Put the basin on a plate, cover with another plate, and place a weight on it. When cold turn out and serve.
 Rice Mould and Stewed Fruit.
 RICE MOULD.
 Ingredients.
 Half pound of Rice.
 Half pint of Milk.
 One ounce of Sugar.
 One quart of Water.
 Flavouring.
 MODE OF WORK.– Wash the rice, put into a saucepan of boiling water, boil five minutes, strain, put into the milk and simmer till milk is absorbed. Add the sugar and flavouring. Put all into a mould wetted with cold water. When cold, turn out and serve with stewed fruit round.
 STEWED FRUIT.
 Ingredients.
 One pound of Fruit.
 Two ounces of Sugar.
 Two tablespoonsful of Water.
 Flavouring.
 MODE OF WORK.– Make syrup with the sugar and water, add the fruit and simmer very gently till tender. If apples, the fruit should be first peeled, cored, and quartered. Rhubarb wiped, if old stringed and cut into neat pieces. Prunes should be soaked overnight, and flavoured with cinnamon.
 Xmas Pudding.
 Ingredients.
 Quarter pound of Flour.
 Quarter pound of Breadcrumbs.
 Quarter pound of Suet.
 Quarter teaspoonful of grated Ginger.
 Pinch of Salt.
 Quarter pound of Treacle.
 Two ounces of Raisins.
 Two ounces of Currants.
 One teaspoonful of Baking Powder.
 One Egg and a little Milk.
 MODE OF WORK.– Clean the currants, stone the raisins, chop the suet finely. Stir all dry ingredients well together, and mix with the egg and treacle, put into a greased basin, cover with greased paper and steam for two hours. Serve with white sauce.
 Bread Fritters.
 Ingredients.
 Four ounces of Flour.
 Pinch of Salt.
 One Egg.
 Quarter pint of Milk.
 Four thin slices of Bread.
 Four tablespoonsful of Jam.
 Frying Fat.
 MODE OF WORK.– Mix salt and flour through a sieve. Break egg, and make a batter with flour and milk. Beat well. Let it stand. Make sandwiches of jam and bread. Cut them into small triangular pieces. Dip into the batter, and drop into the fat. When golden brown, remove with slice. Drain well on soft paper. Dish lightly powdered with sugar.
 Cornflour Mould.
 Ingredients.
 Two ounces of Cornflour.
 One ounce of Sugar.
 Pinch of Salt.
 One pint of Milk.
 Cinnamon or Lemon Rind to flavour.
 MODE OF WORK.– Mix the cornflour with about three table? spoonsful of cold milk. Rinse a saucepan with cold water, place milk and flavouring in it. Bring slowly to the boil. Fill the mould with cold water. When the milk is boiling, pour to the cornflour and stir well. Rinse saucepan, and return the corn? flour, etc. to it. Boil for five minutes. Add sugar and salt. Turn water out of mould, and pour cornflour in quickly. Let it stand till cold. Turn out and serve with jam or stewed fruit.
 Macaroni Pudding.
 Ingredients.
 One ounce of Macaroni.
 Half ounce of Sugar.
 Half pint of Milk.
 Nutmeg.
 One Egg.
 Fat to grease dish.
 MODE OF WORK.– Break up the macaroni. Put on a pan of water to boil, when boiling add salt, and put in the macaroni. Boil it for thirty minutes. Drain and cool. Grease pie-dish. Beat up the egg, add milk and sugar. Put macaroni in dish, pour egg, etc. over. Grate a little nutmeg over the pudding. Set in a slow oven for about thirty minutes.
 Rice Pudding.
 Ingredients.
 One ounce of Rice.
 Half ounce of Sugar.
 Pinch of Salt.
 Quarter ounce of Fat.
 Half pint of Milk.
 Cinnamon to flavour.
 Fat to grease pie-dish.
 MODE OF WORK.– Grease dish. Wash rice well. Mix rice, sugar, and salt in dish. Pour milk over. Put fat in small pieces on top. (If suet is used, chop it.) Sprinkle cinnamon on surface. Bake in slow oven for hour and a half.