Part 4 (2/2)

Make one pound of flour and two ounces of dripping, or chopped suet, into a firh water to enable you to knead the whole together Divide this paste into twelve equal parts, roll each of these out sufficiently large to be able to fold up one of the beef sausages in it, wet the edge of the paste to fasten the sausage securely in it, and, as you finish off each sausage duh saucepan, containing plenty of _boiling_ water, and when the whole are finished, allow theently by the side of the fire for one hour, and then take up the dus with a spoon free from water, on to a dish, and eat them while they are hot

No 85 SAUSAGE ROLLS

Procure a quartern of dough from the baker's, knead this with four ounces of butter, dripping, or chopped suet; divide it into twelve equal parts, and use each piece of paste to enfold a beef sausage in it; place these rolls on a baking-tin, and bake them in the oven for about twenty minutes or half an hour

No 86 ROAST PORK

Let us suppose, or rather hope, that youof pork to cook for your dinner; it will eat all the better if it is scored all over by cutting the rind, or rather slitting it crosswise, at short distances, with the point of a sharp knife; it is to be well sprinkled all over with salt, and allowed to absorb the seasoning during so as follows:--Chop six onions and twelve sage leaves fine, fry these with a bit of butter, pepper, and salt, for five minutes; then add six ounces of bread soaked in water; stir all together on the fire for fiveto fill up a hole or pocket, which you willthe point of a knife down between the rind and the flesh of the joint of pork; secure this by sewing it up, or else fasten it securely in with a s The joint of pork, so far prepared,plenty of peeled potatoes, and, if possible, a few apples for the children; add half a pint of water, pepper and salt, and if the joint happens to be a leg, it will require about two hours to bake it

No 87 BUBBLE AND SQUEAK

When you happen to have some cold boiled salt beef, cut this up in slices; fry it on both sides, and dish it up round soetables ready to hand, which must be chopped up, seasoned with pepper and salt, and fried

No 88 JUGGED HARE

It does so in the country, in the neighbourhood of considerate gentlefolks who possess game preserves, that they now and then ers in their vicinity And when you are so fortunate as to have a hare given to you, this is the way to cook it:--First, cut the hare up into pieces of equal size, then cut up a pound of bacon into small squares, and fry these in a saucepan for fivetheood handful of flour, so of winter savory; moisten the steith nearly three pints of water, and stir it all together on the fire till it boils, and then set it on the hob to continue gently sied hare will then be ready for dinner

No 89 BOILED BACON AND CABBAGES

Put a piece of bacon in a pot capable of containing two gallons; let it boil up, and skies, a few carrots and parsnips also split, and a few peppercorns; when the whole has boiled gently for about an hour and a-half, throw in a dozen peeled potatoes, and by the time that these are done, the dinner will be ready And this is the way in which to make the most of this excellent and econo placed it on its dish, garnish it round with the cabbages, carrots, parsnips, and potatoes, and then add some pieces of crust, or thin slices of bread, to the liquor in which the bacon-dinner has been cooked, and this will furnish you with a good wholesome soup hich to satisfy the first peremptory call of your healthy appetites

No 90 ECONOMICAL VEGETABLE POTTAGE

In France, and also in many parts of Europe, the poorer classes but very seldom taste meat in any foretables, and more especially of their soup, which is etables, or, as is customary on the southern coasts of France, Italy, and Spain,which kinds of soup see Nos 4, 6, 118, etc

The ood :--If you are five or six in faallon pot on the fire rather more than half full of water, add four ounces of butter, pepper and salt, and ss of winter savory, thyme, and parsley; and when this has boiled, throw in any portion or quantity, as etables as your garden can afford:--Any kind of cabbages cleaned and split, carrots, turnips, parsnips, broad beans, French beans, peas, broccoli, red cabbages, vegetablepotatoes, a few lettuce, sos of mint Allow all this to simmer by the side of the hob for about two hours, and then, after taking up the etables on to a dish, eat one half, or as much as you may require, of the soup with bread in it, and etables and more bread The remainder will serve for the next day Letthis very desirable kind of food, when in your power, for your ordinary fare I, of course, intend this remark more particularly for the consideration of such of my readers as are or arden of their own

No 91 HOW TO MAKE A FISH CURRY

Slice up six onions fine, and fry therease over a slow fire until they becoreen apples in slices, and when these are dissolved, place your pieces of any kind of fish, which you have previously fried in a frying-pan, on the top of the onions, etc, sprinkle a spoonful of curry powder all over the fish, put the lid on the saucepan, and set the whole on the hob of a moderate fire, or in the oven, if you have one, to re for about half an hour; the curry will then be ready to be eaten ell-boiled rice

No 92 THIS IS THE WAY TO BOIL RICE

I recommend you to buy Patna rice, as it is the cheapest; it is best to soak it in water over-night, as it then requires less tihter, fro Put the rice on to boil in plenty of cold water, stirring it fro fast; when the grains separate at the ends, and thus appear to form the letter X, the rice will be done; it requires about half an hour's gentle boiling When the rice is done, drain it in a colander, and place it before the fire, stirring it now and then with a fork

No 93 RICE DUMPLINGS

Boil one pound of rice as directed in the foregoing Nuhly drained free from excess of moisture, knead the rice with a spoon in a basin into a smooth, compact kind of paste, and use this to cover some peeled apples with in the sa In order the better to enable you to handle the rice-paste with ease, I recos, you should first dip your clean hands in cold water Let the dus, when finished, be tied up in small cloths, and boiled in plenty of hot water for about three-quarters of an hour The cloths used for these dureased