l'HE
L.\ ~0-.\\'0.\1
\\
Everyday Dishes.
Boiled Mutton.
r Jt. !>tr.•g end of n• tk or bn. a~l of mutton, :J
<;lll;.tll onion ... , .: < .tn oh, z 1 urn•ps, 1 oz. pearl h::u le),
,., dt.
( kan lt>< d or ..,. rap(•) tlw v~g••tablt'"• cut the
cmrol::> and tu• nip· into quarters, wa'>h the barl<>y~
\\ipc tht• mc:~t, and joint it if nect.'l> ary. Have re.tdy
a ,aucqMn with boding watt:r lal>out a quart), pu~
in the hgttables barley and mt·at, add about
tca<>poonful of salt' 1 boil up: and ~km1. L..."t the whole
1
h
J
simm• r gt ntly fr~Hn ! t<;> I our.
'~ I lOVe . , tht:
.. ,._
..,tunY \vhibt ro<>kll1g-. Dbh up, and put the ~tg .
t.thlc•s round tht' nw.at, pt)Ur O\t'r ')ome of the hqu~:.
• llld .,<·rvt•.
I h< n• ... t < f tlw bro· h lllli'l IH1t
thrown ,,w~•y, hut u<;tJd fur ~oups a nd gnn•c-..
Meat Hoas ted in the Pot.
1 hi.., wa\' of ro ,.., ng i" t ..,p<>ci~\11} l>Uitallle _for
c;m,tll pieC";., of nwat, .utd j, far more ;cononucal
bec.,tU.;c of th -.m.tll quantil) of fuel rcqutrtd . Melt
on<: or l\\O ounce.-. of drippmg in n pot (earthen-
wart• prefcned). Brtm n the n~Nt in ~h~s, so as to
harclt n thP <•ut-.idc and kcf.'p tn the JUlCCl>. Then
tlr.tw tht pot to th • :-ide of. the fi•e a.nd let the
mc·ar cook slow!\ with the hd on, b.tstmg it fr('·
quf•ntlv. Tiulf· r• quin-<1, about 20 mutut• !t to the
pound: and 15 minute:~ ovcr.
Rabbit Pie.
Cul :1 sm1ll ,kinn(d r.tbbit into n••at jomt'-, .1nd l~y
th< piPcc::. irr t pH. d fin<' I~, I t:tl>l··"po<'nful O\\'d{•r,
1 te.1spoonfu l of tl< ur, ~ pint of "lf r ,h<•uld IH· m.td(' with raw nwat
Sten:. Pie.
lb. [>(.,.f..,tP:tk 01 ... kill. ~ lb. bacon, c; poon ful of
bnl\\df'r. .\v r agP C" "t, r~. -td .
Put th~ fl our 10 .1 b,t..,in \\ ith a pinch of ..,,tJt and
tlte baking Jx>Wdl 1, ruh in the dripping. ~l ix to a
hrm JMSlt ,dth cold waLtr. or mak1 up :1" ll.tk~
past ry b) rubbing- in 1 c z.
,llld rol11ng in tlw
rcm.tinder. I'ln(t' tht> pit -, moi . . trn
th.fl r im of tlw ui<-h with \\'.•,
l".ts-.>n with ... dt .u~tl JK'PJWr, .tnd h., lf 1111 th( di ... h
with W~l(f"r, \\ ... , th• ,'(!g. ag- tin. l.1y <) fl tlw fOV~.:r,
1m• s down tiH r'(]g-(6 lightl~ .• md t rim o ff t he p:l'-lf'.
DForntc thP pi4 \\ ith I nv"'"• 'k., bru.;;h owr with
bN\t(' n <'gg" •• tnd bakt- for 1 ~ hour.
t
f.••·
Stuffed H en rt.
,h 11 p'~ !wart, 1 .. mall o nion, J t.lhl(•spoonfl.llo
, 03 k~ d 1> 1 cad , J tr·,lspoonful dwppNI sag<>, t t f
1
o;poonl ul '>\V( C'l • lwrb, , suit .tnd J><'PJ)(·r, dripph~;~
\Va::.h a nd trun th<' he-a rt, make the sag<' a d
1
omon stu lllng, .tnd Hll th<> h carl with it. Cover , .'l h
. roun d \VIt'
} s tnnJ.{,
.
"''
, 1 g 1 e.t..,ed papc 1, t1c
and bak
in a tin in n hot oven for 1 hour. Baste frc~
lJU•·nll~.
fh(• Jw:ut niJ.) a lso Ol' ron'>l~"d over the
ftrc in a CO\'t'tTd '-.lUu.p.ln.
Bacon a nd Beans.
P iec<' o f fat ba~on (2. or 3 lb ), I peck of broad
be:ln~ (mf'asun ·d ut t h~ t r s h~ll . . ), salt, wa ter , 1 oz .
butter, 1 oz. fl ou r, ~ ptnt mllk a nd \\'.1tc•r, 2 t,lbll'.
....poonfub C'hoppt•d pnr~ lc) .
Sook t he bo.c<>n for an ho ur in w.nm water. Cu t
away a ny discolou r. d bi ts, a nd tak<' off th<> rind . Put
the bacon into cold w.lt('r , and bnng it to thP boil
when it boils, sk im it and J,·t it s unmer gently:
allowing- ~ h~~r to cadt ~un_d . Sh< 11 the. b<:an.;, put
them i n to bo•hng w.lt<'r 1n tun<' to he fi mshc-d when
the baron 1s n·ady, add I t<>ac;;poonful c;alt to CV(>f)'
2 quarts o f w.t t<'r, a nd boil till tender . Young beans
\\/ill take 15 m inutes, old On('S ! hour. If dricl
hari<.·ot beans a rc subs titutpper and &alt. Average cost, 7d.
M i n~ the m cnt fin<>l y, mash the potatoes or rub
through a sie ve, moi'>t<'.n with the milk, s;ason with
pepper a nd salt, a nd m1x w<>ll togetlwr With a ... mall
piece of d ripping, previously IOI')ted. Fill up one or
t wo greased tin moulds, and bake for a bout 25
min utcs · or for m the mixtur<' into ... m n fry in hot. fat .unt1l n.tcel~
bro wned. J f .;au-.a g t· meat is used tt will rcqt~~re a
little long<'r.
Meat Patties.
4 oz. beef or mutton, 6 oz . fl our, 2 01.. dripping,
! te~spoonful baking powd<'r, salt a nd pepJ*r.
Av<>rage cost, Id . <'clt'h.
d
Cu t meat into s mall dk<•, St'a<;On with .:;alt all
pepJ>"r. and moi-.tl'n with a little wat<·r. P~t the
flo ur, baking powd,•r , and ~~ pinrh of c;alt 1nto a
ba~in . Rub in tlw dripping, .td