Part 167 (2/2)

_Time_.--1 hour to bake, 1-1/2 hour to boil.

_Average cost_, 1s. 2d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

TAPIOCA.--Tapioca is recommended to the convalescent, as being easy of digestion. It may be used in soup or broth, or mixed with milk or water, and b.u.t.ter. It is excellent food for either the healthy or sick, for the reason that it is so quickly digested without fatigue to the stomach.

TARTLETS.

1371. INGREDIENTS.--Tr.i.m.m.i.n.gs of puff-paste, any jam or marmalade that may be preferred.

[Ill.u.s.tration: DISH OF TARTLETS.]

_Mode_.--Roll out the paste to the thickness of about 1/2 inch; b.u.t.ter some small round patty-pans, line them with it, and cut off the superfluous paste close to the edge of the pan. Put a small piece of bread into each tartlet (this is to keep them in shape), and bake in a brisk oven for about 10 minutes, or rather longer. When they are done, and are of a nice colour, take the pieces of bread out carefully, and replace them by a spoonful of jam or marmalade. Dish them high on a white d'oyley, piled high in the centre, and serve.

_Time_.--10 to 15 minutes. _Average cost_, 1d. each. _Sufficient_.--1 lb. of paste will make 2 dishes of tartlets. _Seasonable_ at any time.

ROLLED TREACLE PUDDING.

1372. INGREDIENTS.--1 lb. of suet crust No. 1215, 1 lb. of treacle, 1/2 teaspoonful of grated ginger.

_Mode_.--Make, with 1 lb. of flour, a suet crust by recipe No. 1215; roll it out to the thickness of 1/2 inch, and spread the treacle equally over it, leaving a small margin where the paste joins; close the ends securely, tie the pudding in a floured cloth, plunge it into boiling water, and boil for 2 hours. We have inserted this pudding, being economical, and a favourite one with children; it is, of course, only suitable for a nursery, or very plain family dinner. Made with a lard instead of a suet crust, it would be very nice baked, and would be sufficiently done in from 1-1/2 to 2 hours.

_Time_.--Boiled pudding, 2 hours; baked pudding, 1-1/2 to 2 hours.

_Average cost_, 7d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

MEAT OR SAUSAGE ROLLS.

1373. INGREDIENTS.--1 lb. of puff-paste No. 1206, sausage-meat No. 837, the yolk of 1 egg.

_Mode_.--Make 1 lb. of puff-paste by recipe No. 1206; roll it out to the thickness of about 1/2 inch, or rather less, and divide it into 8, 10, or 12 squares, according to the size the rolls are intended to be. Place some sausage-meat on one-half of each square, wet the edges of the paste, and fold it over the meat; slightly press the edges together, and trim them neatly with a knife. Brush the rolls over with the yolk of an egg, and bake them in a well-heated oven for about 1/2 hour, or longer should they be very large. The remains of cold chicken and ham, minced and seasoned, as also cold veal or beef, make very good rolls.

_Time_.--1/2 hour, or longer if the rolls are large.

_Average cost_, 1s. 6d.

_Sufficient_.--1 lb. of paste for 10 or 12 rolls.

_Seasonable_, with sausage-meat, from September to March or April.

SOMERSETs.h.i.+RE PUDDINGS.

<script>