PLAIN HOUSEHOLD COOKERY

Porridge. — To make really good porridge let the water come to the boiling point before the meal is put in. Pour the meal in from the left hand in a continuous stream, stirring all the time till it comes to the boil. In this consists the chief art of porridge making, and on its being well done depends the smoothness. Allow it to boil for ten minutes, then add the salt. Salt has a tendency to harden, and would prevent the meal from swelling. Boil for ten minutes after the salt has been added. Dish and take with milk.

The quantity and consistency of the porridge must be regulated by the cook.

Wheat meal porridge. — Have 1 quart of water at the boiling point ; take three good handfuls, or about 2J teacupfuls, of wheat meal; pour the meal regularly from the left hand, stirring all the time. There must be no lumps in it. Boil for ten minutes, add salt to taste, and boil for ten minutes more. Serve with milk, treacle, or stewed fruit.

Porridge (for indigestion). — One pound barley meal, 1 pound oatmeal, 2 pounds wheat meal, 1 pound Indian meal; mix well together, proceed in the same way as with wheat meal porridge, but boil for half an hour instead of twenty minutes.

To make a good cup of tea. — One teaspoonful of tea to every half-pint of water ; have the teapot well rinsed in hot water; put in the tea, take a piece of paper and close the spout, set the teapot near the fire, but not so near as to burn, for ten minutes ; have the water boiling and add ; do not let it stand longer than six minutes after adding the water. Remove the paper from the spout and you will find you have a cup of tea with all the aroma in it. Sugar and cream to taste.

Be sure not to allow the water to boil too long. It is best taken when it first comes through the boil.

COOKERY FOR WORKING-MEN's WIVES. 11

Coffee. — One teaspoonful of coffee to each breakfast cup. An earthenware pot is best ; have it very clean and hot. Put in the coffee, close the spout to keep in all the aroma, let it stand at the fire, not too near, for ten minutes ; when the water boils, put it into the pot and cover close. Do not boil your coffee, but see that your lid is very close, so that all the fine flavor is preserved.

How to boil eggs. — Put 1 pint of water in a small pan; let it boil; put in the egg; if small, three minutes will set it; if large, four minutes. When boiling several eggs see that they are as nearly as possible the same size. Ten minutes is required to boil an egg hard.

Poached eggs. — Put 1 pint of water in a small pan, with half a teaspoonful of salt, and a tablespoonful of vinegar ; let it boil ; break the egg carefully into the pan, and simmer for four minutes. Take it out carefully and serve on toast.

French toast. — Break and beat an egg well, add a pinch of salt and one gill of milk, dip some neat slices of bread in on both sides. Have your frying-pan with some hot dripping ready, then fry the bread a light brown.

This is good with stewed rhubarb laid on the top.

A nice breakfast. — One-fourth pound of old cheese, a teacupful of milk, two eggs, a pinch of salt, a pinch of pepper, a small bit of butter. Cut the cheese very thin, put it into a frying-pan with half of the milk, butter, pepper and salt. Stir until the cheese is melted, then add the eggs, well beaten, with the rest of the milk. Cook for one minute and spread on hot toast.

Eggs stewed with cheese. — One egg for each person. Let them set in a frying-pan, remove them to a plate. Cut some cheese very thin; put it on the top of the eggs, with salt and pepper to taste. Set before the fire or in the oven to swell, and serve hot.

Ham and eggs. — Put your sliced ham on in a cold frying-pan, turn it two or three times, taking care not to let it burn. When sufficiently done lay the ham on a nice hot plate. Break the eggs into a cup, taking care not to break the yolks ; slip one at a time into the frying-pan and baste with the ham fat. Keep the eggs as round as possible, lift with a slice, and lay on the ham.

Omelet (plain). — In making an omelet care, should be taken to have the pan quite hot and perfectly dry. Put into the frying-pan 1 ounce of lard, beat very gently (the lard must not get brown). The eggs are to be very lightly beaten, only long enough to mix them and no more. Break 4 eggs into a basin, half a teaspoonful of salt, and a quarter of a teaspoonful of pepper ; mix, pour into a

12 COOKERY FOR WORKING-MEN'S WIVES.

hot pan, and keep mixing quickly, till they are delicately set. Turn in the edges, let it rest a moment to set, turn it over on a dish, and serve.

Omelet. — Two eggs, 1 teacupful of milk, 1 tablespoonful of corn flour, 1 tablespoonful sugar, pinch of salt, teaspoonful essence vanilla. Put the yolks of the eggs in a basin and stir them till they are light. Add the milk to them, then add, gradually, to the corn flour and other ingredients in another basin ; stir till very smooth; beat the white of the eggs to a snow and add them very gently with the essence vanilla to the rest of the mixture. Have a hot frying-pan, put in a little lard and melt, pour in all the mix- ture, and hold it over a gentle fire for a quarter of an hour, till set and well risen ; brown the sap before the fire, or bake for a quarter of an hour in the oven.

Colored eggs for Easter. — Eggs can be dyed a pretty color with the juice of a beet root, or the peel of onions boiled in the water; or, if you have a patch of fancy print, bind it round the egg and boil it, and it will leave the impression. Wash the eggs clean before boiling. Easter eggs should be boiled for ten minutes.

Kedgeree. — One pound fish, one-fourth pound rice, 3 eggs, 1 ounce butter. Wash rice well, put on in boiling water, and boil till soft; boil the fish and take away all bones and skin and separate into flakes. Boil 3 eggs for ten minutes, then throw into cold water to prevent their turning black, then peel and cut fine. Drain all the water from the rice, put it on the fire to dry, add the butter, salt, pepper, fish and eggs (saving one of the yolks), let it all warm, then dish and grate the yolk of the egg over it.

Pea soup and potatoes. — One pound split peas, 1 Jd ; vegetables, l^d.; one-fourth stone* potatoes, 1J<1; total, 4Jd

Wash the peas, and leave them soak over night ; put them on with 1 gallon of the water in which they were soaked, and the onions cut fine ; boil for one hour and a half, add carrot and turnip and two potatoes, all grated ; boil for another half hour, then add a teaspoonful of powdered mint, and serve hot. To be taken with potatoes.

Barley broth. — One pound mutton or beef bones, Id.; one-half pound barley, Id. ; one-half pound of peas, Id. ; cabbage, turnip, carrot, parsnip, leeks, parsley, and celery, Id; total, 4d. In most places an assorted lot of vegetables can be got for Id. or 2d., accord- ing to quantity.

Nothing can be more nourishing or wholesome than broth. It

* Note. — The stone equals 14 pounds avoirdupois.

COOKERY FOR WORKING-MEN'S WIVES. 13

is advisable to make sufficient for two days, as many think the second day's broth warmed up is the best. It can be made of beef or mutton. The neck of mutton makes very sweet broth, but some prefer a cut of boiling beef with marrow. Be sure to have a pot with a good fitting lid. Put on the meat with 2 gallons of water, barley, and peas (if peas are used, they must be soaked the night before), and boil for one hour, then add the cabbage, turnip, carrot, and parsnip, cut small, and part of the carrot grated. Boil very slowly with lid closed for half an hour, then add leeks, parsley, and celery; boil for another half-hour; in all, boil for two hours, and serve.

Sheep's head broth. — Head and trotters, Qd; barley and peas, Id. ; mixed vegetables, l^d. ; total, 8Jd.

Get head and trotters singed; have the head split, take out the brains, wash every part well ; pierce the eyes, and wash the skin well with the liquor that flows out; scape out the eye cavities with a knife, then put the head and trotters in a pail of clean water, with a little salt and soda ; let them steep all night ; take them out, and scrape them well ; put them in the pot with 1 gallon of water, a teacupful of peas, and three-fourths of a teacupful of barley, boil for three-quarters of an hour ; add half a turnip cut in slices, the other half with carrot, parsnip, and cabbage cut very small ; add leeks, celery, parsley cut small, and boil for another hour; dish the broth, and serve head and trotters with the slices of turnip for garnish. Sheep's head broth requires longer boiling than other broths.

Fish soup. — Cod head, Id. ; vegetables (carrot, onion and parsley), l^d.; one-half pound rice, 0|d.; one-half stone potatoes, 2d.; total, 5d.

Get a large cod head, wash it well ; put in on with cold water (1 gallon), and boil for an hour, then put it through a sieve or clean coarse cloth ; wash the rice well and add ; cut the onions very fine, and add ; grate the carrot, and boil very slowly with lid closed for one hour ; then add chopped parsley and all the fish taken from the head, with pepper and salt to taste. Serve hot with potatoes. A little milk will improve the soup. It is very like oyster soup.

Mock kidney soup and potatoes. — Two pounds of liver, 6d.; vegetables (carrot, turnip, onion), Id.; one-half stone potatoes, 3d.; total, lOd

Put on half of the liver with 1 gallon of water ; boil very slowly for an hour, then take it out, and grate it ; have the other half cut

14 COOKERY FOR WORKING-MEN'S WIVES.

in nice, small pieces, and add ; grate the carrot and turnip, and one potato, but do not add the potato until fifteen minutes before you take the soup off the fire ; cut the onion very fine, and add it with the liver, carrot and turnip ; boil very slowly for one and one-half hours with lid close. Pepper and salt to taste, and serve hot with potatoes.

Potato soup and fried beans. — One-fourth stone potatoes, \\d.; bone, Id.; vegetables, Id.; 1 pound haricot beans, l|<i; 2 ounces dripping, Ofd.; onions, 0|-cl; total, 6d.

Boil the bone for six hours in 1 gallon of water; cut the pota- toes in six, and add ; cut leeks fine, grate carrot and turnip, and add; boil for an hour with lid very close, then add a little parsley cut fine ; pepper and salt to taste. Serve hot.

Beans : Soak the beans for sixteen hours, then boil them for two and one-half hours; drain them; have a hot pan ready, put in dripping, with onion cut fine, then add beans, and fry till of a pale, golden brown.

Rice soup and baked haricot beans. — One-half pound rice, Ofd; bone, Id; vegetables, Id; 1 pound beans, l%d.; onions, Ohd.; 2 ounces dripping, Ofrf.; salt and pepper to taste; total, 5|d

Soup: Boil the bone for six hours. When you are going to make your soup see that you have a gallon of the water that the bone was boiled in ; add the rice, carrot and turnip, grated, leek cut up small, and a little parsley cut fine; boil for one hour; pep- per and salt to taste.

Beans : Soak the beans over night ; put them and the onions cut fine into a dish ; salt and pepper to taste ; add dripping and a pint of water ; cover with a close fitting lid, and bake in a slow oven for six hours. A most nutritious and savory dinner.

Rice soup, tripe and potatoes. — Sheep's bag, 2}£d.; one-half pound rice, Ofci.; vegetables, Id.; one-fourth stone potatoes, 1J(/.; total, 5f d.

Clean the tripe well, and boil it slowly for five hours ; take it out, and cut it up into small pieces, and put it into another sauce- pan with a pint of stock, keep lid close ; let it simmer for two hours; to remainder of stock add water to make 1 gallon, add rice, and let it boil for half an hour slowly ; cut leeks and parsley fine, grate carrot, and add; boil for another half-hour, and serve hot, with salt and pepper to taste. Serve tripe with potatoes.

Haricot bean soup and potatoes. — One-fourth stone potatoes, ljci; 1 pound beans, ljd; vegetables, Id.; onions, OJd; one-fourth stone potatoes, 1M; total, 6c/.

COOKERY FOR WORKING-MEN'S WIVES. 15

Wash the beans, and leave them to soak for sixteen hours. Put into a clean pot with a gallon of water and the onion cut fine. Boil very carefully and slowly for two hours, then add carrot, turnip and two potatoes, all grated, and boil for half an hour. Just before serving add a teaspoonful of powdered sage; salt and pepper to taste. Serve hot. To be taken with potatoes.

Mulligatawny soup. — A calf's head and feet, 4d.; pepper, salt, carrot and turnip, Id.; apple, Id.; onion, marjoram, thyme, curry powder and sugar, Id.; total, Id.

Scald the head and feet in hot water, having about the size of a nut of soda in the water; then scrape the hair all off, wash clean, and boil for about two hours; then strain the stock through a sieve or cloth; take all the meat from the bones, cut into small dice, and put it back into the soup; add water until you have 1 gallon ; then cut the apple, onion, and half of the carrot and turnip into small dice, and fry them in a pan; grate the other half of the turnip and carrot, and add all to the soup, also a teaspoonful of powdered marjoram, curry powder, thyme, and sugar, pepper and salt to taste, and boil for one hour.

Mock cock-a-leekie (very good). — Two pounds veal, Qd,; leeks, 2d.; four cloves, blade of mace, one-half teaspoonful of celery seed, Id.; total, 9d.

Boil the veal slowly for two hours in 1 gallon of water, with the cloves, mace and celery seed tied up in a muslin bag. When the veal has boiled two hours take it out and add the leeks, well washed and cut fine. Cut up the veal in small pieces, add to soup. When the leeks have boiled half an hour add the potato, grated; boil for fifteen minutes ; take out the muslin bag. Salt and pepper to taste ; serve hot.

Mock turtle soup. — Calf's head, a small piece of the lights, Qd.; small piece of the liver, one-fourth pound fat pork, 2d.; 1 tea- spoonful of cinnamon, 1 of allspice, one-half of cloves, one-half of cayenne pepper, Id.; 1 lemon, Id.; one-half pound flour, 0\d.; 3 potatoes, 0%d.; 3 eggs, 3d; total, Is. 2d.

Wash and soak the head, lights, and liver for some hours. Boil them very carefully, keeping the lid close. Cut the meat up into small strips, fry the pork, cut it up into small pieces and add all to the soup. Veal should have 1 gallon. When it boils put in the cinnamon, allspice, cloves and cayenne pepper. Grate the rind of the lemon, add it with the juice to the soup. Grate the three potatoes and add. Brown the flour before the fire, mix it smooth, and add; let it all boil for ten minutes. Have 3 hard-boiled eggs,

16 COOKERY FOR WORKING-MKN's WIVES.

slice them up into the tureen, and pour the soup on the top of them. This recipe is equal to real turtle soup. It can be made with force meat balls, which are an improvement.

Sea pie and potatoes. — One pound scrap meat, 5d.; vegetables, lei.; suet, Id.; flour, Id.; baking powder; one-fourth stone potatoes, 1 R; total, 9$d.

Get nice fresh meat and cut it into small pieces. Wash and cut up onions, carrot, turnip; put into stew-pan with two cups of boil- ing water ; set on the fire. Mince suet fine and mix with the flour, a pinch of salt, one-half teaspoonful of baking powder, mix with cold water, roll out paste the size of the pan lid, put it on top of the meat and vegetables, and let all steam for one and one-half hours at the side of the fire, not boiling but at the boil. When done cut the paste in four and take it out with the fork, then the meat and vegetables, and put the paste on top of all as it was in the pot. Serve hot with potatoes.

Potatoes and stewed tripe. — Sheep's bag, 2\d.; one-fourth stone potatoes, \\d.\ one-half pound onions, 0|d; total, \\d.

Get a sheep's bag and clean it well with hot water, not boiling but very hot, then leave it over night in salt and water, put it on and let it stew very gently for three hours in 2 pints of water. Cut up the onion very small, and cut the tripe up into nice pieces ; re- turn the tripe to the soup with onion and a large tablespoonful of flour, then stew for another hour. If you can afford it, Id. worth of milk added to this would make it better. Serve hot with potatoes.

"Hot pot," or stewed mutton and potatoes. — One pound flank of mutton, 4-|d.; carrot, turnip, onion, Id.; one-fourth stone pota- toes, l%d.; total, Id.

Wash and pare potatoes, cut into four or six ; pare turnip, cut in slices ; scrape carrot and cut in slices ; cut onion fine ; cut mutton into small pieces ; put a little of it into the bottom of the stew-pan, then potatoes, onion, carrot, turnip, mixed with pepper and salt, then some more mutton, till all is in ; add 1 pint of water, and steam for two hours. Serve hot.

German pie. — One-fourth stone potatoes, \\d.; red herring, Of c?.; 1 pound flour, l\d.; one-fourth pound dripping, lhd.; pepper, salt, baking powder, 0\d.; total, 5|c?.

Wash, pare and slice potatoes, soak the herring in warm water, and divide into flakes; put the sliced potatoes and herring into a pie dish, well mixed with a little pepper and 1 ounce of dripping. If the herring is not salt, add a little salt, cover, and bake for two hours.

COOKERY FOR WORKING-MEN'S WIVES. 17

Cover: Mix the flour and 3 ounces of dripping with a tea- spoonful of baking powder and a saltspoonful of salt ; make a stiff paste with cold water, roll out to the size of the pie dish and cover. Serve hot.

A good "poor man's" pie. — One-fourth stone potatoes, lfd; 3 ounces tapioca, Of d; one-half pound onions, Of d; 1 pound flour, 1 f d; one-fourth pound dripping, lfd; pepper, salt, baking powder, Old.: total, 5fd

Mode : Wash, pare and slice the potatoes. Have the tapioca washed and soaked in cold water for an hour before it is wanted. Cut onion fine. Take 1 ounce of the dripping and put a little in the bottom of a pie dish, then onion, then some of the soaked tapioca, then potatoes, salt and pepper. Repeat till all are in, then cover. Take the 1 pound of flour, 3 ounces dripping, a teaspoonful of baking powder and a saltspoonful of salt, mix well and add cold water to make a stiff paste, roll out and cover. Bake for two hours. Serve hot.

A good savory pie. — One pound ox liver, 3d; one-fourth stone potatoes, lfd; 1 pound flour, lfd; one-fourth pound lard, l£d; pepper, salt, onion and baking powder, Of d; total, Sd.

Mode: Cut the liver in small pieces, also the onion. Pare the potatoes very thin, cut in slices, and put them in pie dish in layers with pepper and salt. When all in, add water till three parts full.

Cover : Take flour, lard, a teaspoonful of baking powder, and a saltspoonful of salt ; mix well ; add cold water to make a paste ; roll out and cover pie dish and bake for two hours.

Stewed calfs head and potatoes. — Calf's head, 4d; onions, Of d.; potatoes, one-half stone, 3d; total, 7f d.

Wash the head well and leave it to soak for some hours in water and a little salt. Break up the head. Put it, with 1 quart of water and the onions cut fine, into a nice clean pot. Let it boil, and then only keep it at the boil, without boiling, for three hours, and you have a good savory stew to eat with potatoes.

Lentils and rice. — One pound lentils, lfd; one-half pound rice, Of.; onions, 0|d; dripping, Ofd; total, 3d

Wash the lentils, soak them over night, and put them into a saucepan with 3 quarts of water. Boil for two hours very slowly ; then add the rice (after washing it), with onion cut fine and dripping. Let the rice boil until it absorbs all the water. This makes a good substantial dinner.

18 COOKERY FOR WORKING-MEN'S WIVES.

Rice and cabbage. — One pound rice, l|c?.; 1 cabbage, Id.; dripping, 0|c?.; total, 3c?.

Wash the cabbage well and boil it soft in salt and water. Wash the rice and boil it soft and dry. Mash the cabbage well ; add it to the rice with the dripping, and pepper and salt to taste. Mix well and serve hot. Good.

Potato pie. — One-fourth pound suet, IJc?.; onions, O^c?.; one-half pound oatmeal, Ofc?.; one-fourth stone potatoes, ljc?.; 1 pound flour, l|c?.; one-fourth pound lard, l|c?.; baking powder; total, 6fc?.

Chop the suet very fine, cut the onions small, pare the potatoes very thin, and cut in slices. Take a large pie dish, scatter some suet in first, then some onions, then some meal, and a layer of potatoes, pepper and salt, till all is in. Put potatoes on the top, then cover with a crust made of the flour, lard and 1 teaspoonful of baking powder. Bake for two hours in moderate oven.

Savory meat pie with potatoes. — One-half pound liver, l|c?.; 1 pound scrap meat, 5c?.; onion, Q\d.; 1 pound flour, l\d.; one- fourth pound lard, l\d.; pepper, salt, baking powder ; one-fourth stone potatoes, l|c?.; total, lie?.

Cut the meat and liver into nice thin slices. Chop the onion fine. Put a tablespoonful of flour, a teaspoonful of salt, a tea- spoonful of pepper on a plate ; then mix, and dip your meat and liver in this. Roll a small bit of onion in a piece of liver, then the liver in a slice of meat, and lay it very lightly in a pie dish, heaping it in the center ; add water till the dish is three parts full, then cover.

Cover: Flour, lard and a teaspoonful of baking powder, mixed well together, with cold water and a pinch of salt ; roll to make nice stiff paste. Cover and bake for two hours. Serve hot with potatoes.

Skirt pie and potatoes. — One and one-fourth pounds beef skirt- ing, 5c?.; pepper and salt, OJc?.; baking powder ; 1 pound flour, l|c?.; one-fourth pound lard, l\d.; one-fourth stone potatoes, l|c?.; total, 9|c?.

Beef skirt is very tender and good if nicely cooked. Cut it across in thin slices. Mix a tablespoonful of flour, a teaspoonful of salt, one-half a teaspoonful of pepper on a plate, and dip each slice of meat in this mixture. Roll up tightly and place in a dish, keeping it well in the center. Fill three parts full and cover.

Cover : Flour, lard, baking powder, pinch of salt, mix well to- gether ; add cold water to make stiff paste. Bake two hours. Serve hot with potatoes.

COOKERY FOR WORKING-MEN'S WIVES. 19

Two dinners from a sheep's pluck. — One sheep's pluck, 6c?.; 1 pound onions, Id.; 2 ounces dripping, Ofc?.; some sweet marjoram, pepper and salt, OJc?.; one-half stone potatoes, 3c?.; total, lljc?.

Split the heart, cut the lights, and soak in water for an hour. Take them out and cut in small pieces. Put a teaspoonful of dripping in a stew-pan with 2 onions cut fine. Let them brown. Add the heart and lights with 2 cups of water, half a teaspoonful of powdered marjoram, let them boil, and keep them simmering for two hours. Serve with potatoes or rice.

Fried liver. — Cut the liver in thin slices. Cut the onions fine. Put a tablespoonful of dripping in a pan ; let it get hot. Add the liver and let it cook for about ten minutes, then turn it out on a warm dish. Put in the onions and fry them brown. Mix a tea- spoonful of flour and some pepper and salt in half a cup of water, and stir it into the pan with the onions. Let it boil up for a minute, then pour it over the liver.

Two days' dinners for a family. — Ox-foot, 5c?.; vegetables (cab- bage, turnip, carrot, leek, parsley), 2c?.; pot barley, Id.; potatoes, 3Jc?.; cheese, l|c?.; flour, l|c?.; total, Is. 2£c?.

First day's dinner, broth, stewed ox-foot and potatoes; second day's dinner, broth, cheese and potato pie.

To make two days' broth, get a good ox-foot, cleaned, wash it well, and put on in 2 gallons of cold water. Boil very slowly for five hours the night before it is wanted, then take it out and skim all the oil carefully off. After breakfast put on the stock that the foot was boiled in (keeping out one pint) ; add water to make up 2 gallons ; wash the barley well and add. Wash the vegetables very care- fully, cut them very fine (grating the carrot), and add them, after the barley has boiled slowly for an hour. Keep the lid close on the pot, and boil slowly for another hour, in all two hours. Salt and pepper to taste.

Ox-foot stewed to be taken with potatoes : Cut the foot in nice pieces, put in a saucepan with a pint of stock (if liked, a little of the white part of the leek also). Take 1 ounce of flour, pepper, salt, and a tablespoonful of oil, mix with a little tepid water, make into little balls, and add twenty minutes before you serve on a hot plate, the balls being put round the pieces of foot. Boil half the potatoes, and you will have a good dinner for a large family, taking one-half of the broth, and leaving the other to be warmed up next day and taken with potatoes and cheese pie.

For cheese pie take the other half of your potatoes, pare very thin (as the best part of the potato is next to the skin), and cut in

20 COOKERY FOR WORKING-MEN'S WIVES.

slices. Put in a layer of potatoes, pepper and salt ; grate the cheese, put in some, and so on till all is in, then over all put in a large tablespoonful of the oil. For crust take flour and the rest of the oil taken from the foot, and mix with tepid water, a teaspoonful of baking powder, a little salt ; roll out and cover pie. Bake for two hours and serve hot.

Soup and haricot of ox-tail. — Good ox-tail, Is.; vegetables, tyd.; rice, OJc?.; total, Is. 2c?.

Haricot : Separate the tail at the joints, wipe with a clean cloth. Take the root and divide in four for the first day's dinner, put it in saucepan, and let it get nice and brown ; be careful not to let it burn. Then add the half of the Vegetables (which should be carrot, turnip and onion), 1 pint of boiling water ; let it simmer for four hours. Salt and pepper to taste ; serve hot.

Soup : Take the rest of the tail, put on with 3 quarts of cold water, 3 cloves, 1 teaspoonful of mixed sweet herbs, 10 pepper- corns, 12 allspice ; tie all these in a muslin bag. Let all simmer very gently for three hours. Add the rice, after it has been well Washed, and the other half of the vegetables cut very fine or grated, and boil for two hours more with close lid. Serve hot.

Stewed hough. — One pound hough, 5c?., cut in slices (by the butcher, to break the bone). Take out the marrow, and put it into the stew-pan with 2 sliced onions and a teaspoonful of flour. Let it brown, then put in the slices of meat, and let them brown for a few minutes ; add half a teacupful of water, some pepper and salt. Stew slowly for four hours, with lid very close. Tough pieces of meat can be made very palatable by long, slow stewing.

Take 1 pound of the common dry green peas, having soaked them for sixteen hours in water with a bit of soda the size of a nut; and, after the hough has stewed for three hours and a half, add the peas with a tablespoonful of vinegar, and let them stew to- gether for half an hour. Serve hot.

Stewed steak. — Get 1 pound stewing steak and a piece of suet, which is always given. Chop the suet fine and fry. Dredge the steak with flour and fry very lightly in stewing-pan on both sides. Then add a teacupful of water, boil, then simmer very gently for one hour and a half. Add salt to taste and half a teaspoonful of pepper. A tablespoonful of flour mix in water, add, boil, and serve hot.

This is very good and goes a great way further if you add some vegetables. You can vary the flavor with carrots, onions, parsley, turnips and sweet herbs.

COOKERY FOR WORKING-MEN'S WIVES. 21

Collops. — Put a little dripping into a saucepan, let it get quite hot, then put in your minced-meat, and keep turning it for ten minutes or so with a fork (if liked, when the dripping is hot, before putting in the meat, add an onion chopped fine and a teaspoonful of flour). When all is a nice brown, add as much boiling water as will cover the meat ; close the lid and stew very gently for one hour. Pepper and salt to taste.

Stewed rabbit. — Cut the rabbit into eight pieces and fry till brown, add a teaspoonful of curry powder, quarter teaspoonful pepper, half a teaspoonful powdered thyme, some carrot and turnip cut in slices, two gills of water. Simmer (with close lid) for one and a half hours. Mix 1 tablespoonful flour with water till smooth, 1 small tablespoonful burnt sugar, 1 of vinegar, a little salt to taste, add this to the stew, and boil all another minute or two. Serve hot.

Curried rabbit. — One rabbit, 2 onions, 1 apple, 1 teaspoonful curry powder, 1 ounce dripping and a little salt. Wash and dry rabbit, cut it up in small pieces, put the dripping in a stew-pan, let it get quite hot; peel and chop up the onions, also the apple, fry them till a pale brown ; add the pieces of rabbit, and fry them on all sides ; stir in a teaspoonful of curry powder, a pinch of salt, and mix well with the meat. Add a teacupful of water, and stew very gently with lid close for an hour and a half. Serve with dry boiled rice for a border round it.

Rice and cheese with green peas. — One pound rice, l\d.; three- fourths pound dry green peas, l?d.; one-fourth pound cheese, l\d.; vinegar, sugar, pepper and salt, 0|d; milk, 0|d; total, 5|c?.

Wash the rice and put it on to boil in 2 quarts of water, with a teaspoonful of salt. When soft and all the water taken up stir in the milk with more salt, if required, and pepper to taste. Grate the cheese (old cheese is best), mix it in, but keep a tablespoonful to put on the top of the dish. Warm all up in the pot ; then turn out on a pie dish. Put tablespoonful of cheese on the top, and let it brown in the oven or before the fire. Get the common dry green peas, soak them for sixteen hours with a bit of soda the size of a bean in the water. Then boil in salt and water. When soft drain, and add 2 tablespoonfuls of vinegar, 1 teaspoonful of sugar, pepper and salt to taste; shake in the saucepan well. Serve hot.

Indian meal and cheese. — One pound Indian meal, Id.; one- fourth pound cheese, l|e?.; dripping, 0|d; total, 3d. Boil the meal for one hour, and let it be very thick. Grate the cheese and add with dripping, pepper, and salt. Serve hot. Good after hard day's work.

22 COOKERY FOR WORKING-MEN's WIVES.

Potted head. — Half an ox-head, Is. Qd. Break up the head, wash and soak it in water for a few hours. Boil slowly for five hours in enough water to cover it. Then take it out, and skim the fat off the pot. When cold, lay the head on a clean board, and take the meat off the bones. Cut the meat into small pieces, and put it back into the pot. Add a tablespoonful of salt, a table- spoonful of Jamaica pepper, a teaspoonful of black pepper, a pinch of cayenne pepper, and boil all for half an hour ; then put into basins, and let stand till cold and stiff. This, warmed up, will make good dinners for two or three days, with potatoes.

Black pudding. — One quart of blood and skins, Id.; one-half pound suet, 3c?.; and one-half pound oatmeal, Id.; one-half pint skimmed milk, 0\d.; 1 teaspoonful of mint and a little salt, Of*?.; total, 6d

Get the blood free from clot. Mix with the oatmeal. Add suet, salt, a tablespoonful of Jamaica pepper, a teaspoonful of black pepper and a teaspoonful of powdered mint. Warm the milk, add and mix thoroughly ; turn the skins inside out, and wash them well in warm water and salt. Then rinse them well in cold water, and fill three parts full with the mixture. Tie the two ends together ; put them in hot water and boil slowly for twenty minutes. While they are boiling prick with a pin to let the air escape. For serving, toast before the fire, or fry in pan for ten minutes. *

To boil potatoes. — Wash the potatoes clean in cold water, put them in a pot with cold water to cover them, and a tablespoonful of salt ; boil from twenty minutes to half an hour. Take a fork and feel if their center is quite tender ; if so, drain off all the water, put a clean cloth over the potatoes in the pot, let them stand by the side of the fire with lid on to steam. When quite dry take them out very carefully, peel them without breaking, and put them in a hot dish. If the potatoes are watery, put them in boiling water and keep boiling rapidly till done; dry well, and it will make them quite mealy.

How to boil rice. — Half-pound rice, a pinch of salt, a quart of water and a tablespoonful of dripping.

Put on a quart of water, let it boil (milk is better). Wash the rice well. Throw it into the boiling water with a pinch of salt. Boil for fifteen minutes. The rice must be soft, but each grain separate ; drain it in a colander and shake it well. Put the drip- ping into the pot, then put the rice back, and let it swell slowly near the fire for ten minutes. Serve hot.

COOKERY FOR WORKING-MEN'S WIVES. 23

How to boil macaroni, and to make macaroni cheese. — Put on a

a quart of water; let it boil. Add a little salt, then a half-pound of ma- caroni. Boil for half an hour ; drain it in a colander. If for cheese, put one cup of milk into the pan, one-fourth pound grated cheese, a tablespoonful of dripping, a tablespoonful of flour, one-half tea- spoonful of pepper, a little salt. Let it boil. Grease the bottom of a pie dish, put in the macaroni. Pour the milk, cheese, flour, pep- per and salt over it, and last, sprinkle a little more grated cheese on the top. Let it brown before the fire or in the oven. Two eggs may be added in place of cheese, and a teaspoonful of sugar.

Fresh herring, baked. — Fresh herring, salt, pepper, vinegar and dripping.

Clean the herring well, pack them in a baking dish, sprinkle salt and pepper over them, a little dripping and two teaspoonfuls of vinegar. Bake half an hour. Serve hot. Good cold.

To fry herring. — Clean and dry the herring, put some salt, pepper and oatmeal on a plate ; dip each herring well in the mix- ture ; have a frying-pan hot with some dripping in it, put in the herring and fry, turn carefully, and fry the other side. Serve hot.

Another way to fry fresh herring. — Cut off the head, fins, and tail, split them up the back ; clean well ; take out the backbone, scrape them, salt and pepper inside. Take two herrings, place the insides together flat, dip them in oatmeal, and fry for about eight minutes over a clear fire in a frying-pan.

To boil fresh herring. — Wash, gut, dry, and rub them over with a little salt and vinegar ; put them into boiling water with a tablespoonful of vinegar, and simmer for ten minutes. When done take them out of the water immediately. If they are to be kept hot for some time, cover them with a clean cloth.

To boil salt herring. — If very salt, leave them to soak in cold water for some hours. Put them on to boil in cold water, and let it come slowly to the boil. When boiling, draw to the side of the fire, and keep at the boil for ten minutes, and take them from the water the moment they are cooked. If salt fish are allowed to boil it hardens them.

Baked sprats. — Sprats, dripping, parsley, salt, pepper and vinegar.

Clean and wipe the sprats gently; mix a tablespoonful of chopped parsley, a teaspoonful of salt, and a half a teaspoonful of pepper on a plate ; dip in each sprat, and put in a baking dish,

24 COOKERY FOR WORKING-MEN'S WIVES.

with a little vinegar and a little dripping on the top, and bake for half an hour. Good hot or cold.

Fish pie. — Cod head, Id.; one-fourth stone potatoes, l\d.; 1 pound flour, \%d.; one-fourth pound lard, l\d.; baking powder, Q\d.; total, b\d.

Get a large cod head, wash it well, place it in a pie dish, and put the dish into a pot with water; but do not allow any of the water to get into the pie dish. The head is to be cooked by the steam. Let the water boil hard for half an hour, then take out the head and remove all the meat from it ; boil and slice one-fourth stone of potatoes, put a layer of potatoes into the pie dish first, then fish, pepper, salt, till all are in, adding only any of the liquid that was in the pie dish, then cover with paste.

Salt codfish cakes. — Two pounds codfish, one-fourth stone potatoes, 1 egg, pepper, flour and dripping.

Soak the fish over night. Put it on to boil. Whenever it boils draw it to the side, and let it steam (salt fish should never be allowed to boil, for it only hardens it). When done take out all the bones ; have your potatoes boiled ; mash them and the fish together, with pepper and salt to taste. Beat up the egg and add it. Make into thin cakes, flour them, and fry them, with dripping, a light brown. Fresh fish can be done in the same way, and is more nutritious.

Fish cooked in its own juice. — One pound fish.

Have your fish well cleaned, wipe it well, and put it into a jar with a clove or sprig of parsley ; cover very close, and set it in a saucepan of boiling water, keeping it boiling for half an hour. Serve on a hot plate, with or without sauce.

Fresh fish. — One pound fish, one-fourth pound dripping.

Put the dripping on the fire in a pan to get hot ; have the fish cleaned and wiped, cut off fins and tail, sprinkle it lightly with bread crumbs, or flour, or meal ; shake off any loose crumbs. Put a crumb of bread into the dripping to see if it is hot enough ; if it hisses, it is ready ; if it burns, it is overdone. Put in your fish ; it will take about ten minutes to fry ; have it a nice color. Serve on hot plate. (If you can afford it, you can dip it in egg before you put it in bread crumbs.)

To boil fish. — If the fish is large, with skin whole, it must be placed on the fire in cold water ; if it weighs 3 or 4 pounds, it will take thirty minutes to boil. To every quart of water put a tea- spoonful of salt, and when the fish begins to boil remove the lid to one side and let it simmer gently till quite done. Have only

COOKERY FOR WORKING-MEN's WIVES. 25

enough water to cover the fish, or the skin will crack and spoil its appearance.

Steaks or sliced fish. — To every quart of water add a teaspoon- ful of salt. When the water boils add the fish and allow it from fifteen to twenty minutes for each pound. A tablespoonful of vinegar in the water is an improvement to fish.

Boiled scrap bread pudding. — Any odd pieces of bread. Put into a bowl, pour boiling milk over them ; let them stand till well soaked, then beat up with a fork ; add a small piece of dripping, a few currants or raisins, a little moist sugar ; mix well up, put into a greased bowl, tie a floured cloth over the top, and boil for an hour. Good either hot or cold.

Plum pudding for the million. — One-half pound chopped suet, one-half pound flour, one-half pound bread crumbs, 1 pound grated carrots, 1 pound potatoes, 1 pound currants, 1 pound raisins, 1 pound apples, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, 1 teaspoonful of allspice, 1 teaspoonful of baking powder, half a nutmeg (grated), 1 pound sugar, a good pinch of salt.

Mix the flour, bread crumbs, suet, carrots, potatoes, ginger, cin- namon, allspice, nutmeg, baking powder, salt, and sugar well ; then add currants, raisins (stoned and cleaned), and apples. Mix with water or milk into a soft paste, boil in floured cloth for four hours, or in a basin or mold for five hours. Good.

Brown suet pudding. — One pound flour, one-fourth pound suet, one-half pound treacle, one-half pound raisins, salt, half nutmeg (grated), 1 teaspoonful cinnamon, 1 teaspoonful soda, 1 teaspoonful cream of tartar, milk.

Warm the treacle, chop the suet very fine, mix the flour with a pinch of salt, soda, cream of tartar, nutmeg, cinnamon, all well to- gether; add treacle, suet, raisins, and put .in a well-floured cloth and boil quickly for three hours.

Fig pudding. — One pound figs, one-half pound flour, one-half pounds bread crumbs, one-fourth pound suet, 2 ounces sugar, half a teaspoonful nutmeg, 1 teaspoonful cinnamon, 1 small teaspoonful baking powder, milk or water.

Chop the suet and figs fine; mix flour, bread crumbs, sugar, cinnamon, nutmeg, and baking powder well together ; add suet and figs, with enough milk or water to make into dough. Roll it into a floured cloth, leaving room for it to swell, and boil very fast for three hours. i^<

26 COOKERY FOR WORKING-MEN'S WIVES.

Indian pudding. — One quart milk, one-half pound Indian meal, 1 small cup treacle, 1 tablespoonful dripping, 1 teaspoonful ginger, 1 egg, 1 teaspooonful baking powder, a pinch of salt.

When the milk is nearly boiling wet the meal with some of th3 cold milk and let it boil; then add the treacle, dripping, ginger, pinch of salt, and egg well beaten; lastly, the baking powder. Turn it into a pie dish and bake for two hours.

Cottage pudding. — One cup milk, 1 teaspoonful (large) butter, 1 teaspoonful sugar, three-fourths pound flour, 1 teaspoonful soda, 1 teaspoonful cream of tartar, yolks of two eggs.

Mix sugar, yolks of eggs and butter to a cream ; then add the milk and flour by degrees ; beat very light, then add soda and cream of tartar, and bake for one hour.

Sauce. — Half a cup of milk, stir in two tablespoonfuls of sugar, beat the whites of two eggs to a slight froth, and stir in; flavor with vanilla before serving.

Swiss pudding. — One pound apples, 2 tablespoonfuls stale bread crumbs, 1 egg, 3 ounces sugar, 2 teaspoonfuls butter, or dripping.

Peel, core, and slice the apples and stew in a covered jar ; when done add the sugar and a teaspoonful of butter; when cool, stir in the egg, well beaten ; butter the pie dish ; strew bread crumbs about an inch thick at the bottom, and as many up the sides as will remain on ; pour in your apples, and strew over them the re- maining crumbs, and bake for one hour.

Rhubarb or apple dumpling. — One pound flour, one-fourth pound suet, 2 pounds apples or rhubarb, 6 ounces sugar, 1 tea- spoonful baking powder, one-fourth teaspoonful salt; if apples, two cloves; if rhubarb, half the skin of a lemon, or a little ginger.

Chop the suet fine, and mix it with the flour, salt and baking powder ; then add a little water till you have a nice, stiff paste. Roll out enough of the paste to line your dish, both bottom and sides. Peel and core the apples, cut them into six slices. If it is a rhubarb dumpling, cut the rhubarb in 1-inch lengths, and put it into the basin with the sugar and flavoring. Then take the re- mainder of your paste and roll it out the size of the top of the basin, wet the edge of the paste lining and lay on your paste cover so that it will stick to it; then flour your cloth and tie it up. Have the water boiling ; boil your dumpling for three hours, and turn it out.

A good tapioca pudding. — Soak 3 tablespoonfuls of tapioca in some ginger wine for one hour ; then add a little sugar, 1 beaten

COOKERY FOR WORKING-MEN'S WIVES. 27

egg, and some milk. Grease a dish, pour it in, and bake for one hour.

Sago can be made in this way, also bread and butter pudding ; using more wine, with a little water and no milk, is a nice change.

Simple trifle. — Six sponge cakes, 2 eggs, 1£ tablespoonfuls jam, 1£ breakfast-cupfuls milk, 1 teaspoonful sugar.

Cut sponge cakes in slices and arrange neatly in a pudding dish ; pour a little milk over them, just enough to make them soft, then spread the jam over. Take the eggs and separate the whites from the yolks ; lay aside the whites ; beat up the yolks in a bowl. Put sugar and a breakfast-cupful of milk into a small pan and bring it to the boil ; then pour this over yolks, stirring all the time with a fork ; return it to the pan, and stir over the fire till it thickens a little (it must not boil, or the eggs will curdle), then put spoonfuls lightly over the sponge cakes. Whisk up the whites with a knife into a stiff broth, and lay lightly on the top. Stale sponge cakes are very good for this pudding, and are to be had cheaper on Saturday night.

Marmalade pudding. — One breakfast-cupful of flour, 1 break- fast-cupful bread crumbs, 2 ounces suet, 1 teaspoonful baking soda, 1 tablespoonful of sugar, 3 tablespoonfuls marmalade, butter and milk.

Chop suet fine, and put in a basin, add bread crumbs, flour, sugar, soda, and marmalade ; mix with a little buttermilk till the whole is wet (it should not be very moist), and beat up a little with a fork ; grease a bowl, put in the pudding, and cover with a greased paper ; put the bowl into a pot with an inch of boiling water in it, put the lid of the pot closely on and steam for two and a half hours.

This pudding can also be made with syrup, instead of mar- malade.

Christmas pies (simple).— One half pound apples, one-fourth pound figs, one-fourth pound currants, one-fourth pound raisins, one-fourth pound sugar, one-half ounce cinnamon, one-half ounce ginger, 1 pound flour, one-fourth pound lard, 1 teaspoonful bak- ing powder.

Peel and core the apples, and cut them into small dice, put them in a basin with the sugar; mince the figs fine; stone and mince the raisins (or use sultana raisins) ; pick and rub the cur- rants very carefully with a cloth ; put all into a basin with the apples and sugar, add the cinnamon and ginger (and any other flavoring that is liked). Mix all well together (the mince is all the better of being prepared some time before it is wanted).

28 COOKERY FOR WORKING-MEN's WIVES.

For the crust, mix the flour, lard, a teaspoonful of baking pow- der, and a pinch of salt, well together, then add enough cold water to make a stiff paste ; roll out to about a quarter of an inch thick. The pies can either be made in small tins or soup plates. Rub the tins or plates well with lard, cut the pastes to the right size, put the mince meat in carefully, wet round the edges, and cover the top with paste, and bake in a not too quick oven.

Jam roly. — One breakfast-cup of flour, 1 breakfast-cup of bread crumbs, 2 ounces suet, 1 pound jam, 1 tablespoonful of sugar, a small teaspoonful of baking soda.

Put in a basin the flour, bread crumbs, suet chopped very fine, soda and sugar, and mix with cold water into stiff paste, and roll out into a thin sheet about one-fourth inch thick ; take a bowl and grease it with dripping, line it with some of the paste, spread at the foot of the bowl some jam; then lay in a layer of paste, repeating layers of jam and paste, till the bowl is filled; wet the edges of the last layer of paste, and turn down over it the lining of the bowl ; cover the top with a greased paper, and put the bowl into a pot with half an inch of boiling water in it ; put the lid of the pot close on, and steam for two hours, then turn out.

This pudding is very good made with apples instead of jam.

A few hints on pudding making. — When a pudding is to be boiled, see that the cloth to be used is very clean, and that it is dipped in boiling water, dredged with flour, and shaken well before the pudding is put into it.

If a bread pudding, it must be tied loose. If a batter one, it must be tied tight.

When a shape or basin is to be used they must be well greased before the pudding is put in. When it is ready care must be taken in lifting it out. Allow it to stand for a few minutes before unloosing the cloth.

All puddings must be boiled in plenty of water, turned fre- quently, kept closely covered, and never allowed to go off the boil.

If the pudding is to be baked, the dish or pan must be also greased before it is put in. Bread and custard puddings require time and a moderate oven to raise them.

As a rule, steamed puddings are put in an earthenware dish, cov- ered with a tight cover or greased paper, which is placed in a pan of boiling water, which must not come more than three parts up the sides of the pudding dish. If the water boils away, more boil- ing water must be added, and it must be kept always boiling. Be careful in removing the lid that no drops fall on the pudding.

COOKERY FOR WORKING-MEN'S WIVES. 29

Puddings, etc., when steamed, do not require so much liquid in them as when baked. The dry air of the oven dries them, steam- ing keeps them moist.

Plain bread pudding. — Any odd pieces of crust or crumbs of bread will make a nice pudding. To every quart allow half a tea- spoonful of salt, 1 teaspoonful of grated nutmeg, 3 ounces of sugar, half a pound of currants, and half an ounce of butter.

Break the bread into small pieces, and pour as much boiling water over it as will soak it well. Let this stand till the water is cool ; then press it out, and mash the bread with a fork until it is quite free from lumps. Measure this pulp, and to every quart stir in salt, nutmeg, sugar, and currants, in the above proportions; mix all well together, and put into a well-buttered pie dish. Smooth the surface with the back of a spoon, and place the butter in small pieces over the top ; bake in a moderate oven for one and a half hours, and serve very hot. Boiling milk substituted for boiling water would very much improve the pudding.

Oatmeal pudding. — One-fourth pound suet chopped fine, one- half pound oatmeal ; 2 onions chopped fine, a teaspoonful salt, and half a teaspoonful pepper ; mix well together without water ; tie it rather loosely into a floured cloth, and boil for three hours.

A cheap dish, and eaten with bread or potatoes. Good and nourishing.

Suet crust for pies or puddings. — To every pound of flour allow one-fourth pound beef suet, half a pint of water, half a tea- spoonful of salt, and a teaspoonful of baking powder.

Free the suet from skin, chop it extremely fine, and rub it well into the flour, with salt and baking powder; add the water, and work the whole into a smooth paste, roll it out, and it is ready for use.

The above, with the addition of treacle or fruit, and rolled up as a roly-poly in a flour cloth, and boiled for three hours, is very good.

Apple sauce. — One pound of apples, peeled, cored, and cut in thin slices. Stew with 1 ounce sugar, half a teacupful of water. Stew till in a pulp, and serve with roast pork, etc.

Mint sauce. — Chop a good handful of green mint up fine, put into bowl with a large tablespoonful of brown sugar, half a tea- spoonful of salt, a quarter teaspoonful of pepper and a teacupful of vinegar. Serve with cold meat or lamb.

Brown sauce. — One ounce butter, 1£ ounces flour, half a tea- spoonful of salt, a quarter teaspoonful of pepper, a tablespoonful of vinegar and a small onion.

30 COOKERY FOR WORKING-MEN'S WIVES.

Put the flour before the fire till it is a pale brown, put the butter and onion, cut fine, into the pan, let it get pale brown ; add the flour made smooth in a cup of water, a little pepper, salt, vinegar, and another one-half cupful of water ; boil and drain.

White sauce. — One ounce butter, 1J ounces flour, half a tea- spoonful of salt, a quarter teaspoonful pepper. Mix together in a pan, add the milk gradually (about two teacupfuls), let it boil, and serve for fish or vegetables. For mutton sauce add to the above a handful of parsley, washed well and chopped very fine.

Pudding sauce. — Two teacupfuls of milk, half a cup of sugar, 2 eggs, a tablespoonful of vanilla. Beat eggs to a froth with sugar. Boil milk and sugar, pour over them, stirring all the time, add vanilla.

Plain pudding sauce. — One tablespoonful corn flour, large tablespoonful sugar, teacupful milk and 1 egg. Beat egg, sugar, and corn flour, with tablespoonful of milk, very light, boil the rest of the milk, pour it over the mixture, stirring all the time.

Preserved rhubarb. — Wipe the stalks of young rhubarb, cut in neat pieces. To every pound of rhubarb add 1 pound of sugar and the grated rind and juice of 1 lemon. Put sugar and lemon on the fire to melt ; when melted add rhubarb. Boil for half an hour, taking care not to break the rhubarb. Take it out carefully, put it in jars, let it cool, then cover with paper, and put away for winter use.

To preserve rhubarb for winter use. — Rub the rhubarb well with a damp cloth to take off any sand, dust, or smoke ; when per- fectly clean cut it into nice pieces about an inch long, and put them into a deep earthware dish. To every 6 pounds of rhubarb add 6 pounds of sugar and one-fourth pound of best whole ginger. Cover the dish and let stand for two days. Then run off the syrup into a preserving pan and boil it for half an hour ; then add the rhubarb and boil until it is clear ; when it is transparent it is done. Stir it as little as possible, so as not to break the rhubarb (it looks best whole). This preserve will keep for a year.

Apple jelly. — Two pounds apples, 2 pounds rhubarb, 2 lemons, and sugar.

Wipe clean and quarter the apples, remove any decayed pieces, keep in the seeds. Wipe the rhubarb clean, and cut it up into small pieces ; wipe and peel the lemons very thin ; put all in jelly pan, and just cover with water, add the juice of the lemon, and boil to a mash. Then pour into a jelly bag, and let it drain ; measure the juice, and to every pint add 1 pound of sugar. Put

COOKERY FOR WORKING-MEN'S WIVES. 31

the jelly pan on the fire, and bring to the boil, stirring until all the sugar is melted. Let it boil for twenty-five minutes, then skim and pot.

Lemonade with citric acid. — One pound sugar, 1 pint of water, 1 ounce citric acid, 2 teaspoonfuls essence of lemon.

Put sugar and cold water in saucepan and boil. Let it cool ; then add the other ingredients, and bottle. A tablespoonful to a tumbler of water.

Sherbet (a refreshing drink). — One-half pound sugar, one- fourth pound tartaric acid, one-fourth pound carbonate soda, sixty drops essence of lemon.

Mix sugar and essence of lemon, and dry thoroughly. Then pass all through a sieve. Bottle and cork tight. For a tumbler of water use a teaspoonful of the mixture.

Boston cream. — One pound brown sugar, 2c?. worth essence lemon, 2 ounces tartaric acid, the white of 1 egg.

Put the sugar into 3 quarts of cold water, boil it, pour into a basin, and let it cool. Add the essence of lemon, tartaric acid, and the white of the egg well beaten up. Bottle. One tablespoonful of this syrup to a tumbler of cold water.

Ginger wine. — One-fourth ounce essence of cayenne, one-fourth ounce essence of ginger, one-half ounce tartaric acid, 1 lemon, Id. worth burnt sugar, 3 pounds sugar, 3 quarts of water.

Put 3 quarts of cold water into a preserving pan, with the rinds and juices of lemon, the tartaric acid and the sugar. When melted take any scum off; let it boil. When cold add the essence of cayenne and of ginger, and add sufficient burnt sugar to give the color you wish. Bottle tight, and it will keep good for three months.

Raspberry wine. — One-half ounce essence of raspberry, one- fourth ounce essence of cayenne, one-half ounce tartaric acid, Id. worth cochineal, 2 lemons, 4 pounds sugar and 3 quarts water.

Put on the water with the juice and rinds of lemons, sugar, and tartaric acid ; let it boil ; take off all the scum. When cold, add the essences, and a few drops of cochineal to give the desired color. Bottle tight.

Apple and tapioca tart. — One pound apples, one-fourth pound tapioca, one-fourth pound sugar, 3 cloves.

Soak the tapioca all night in cold water. Peel, core and slice the apples. Put a layer of apples in a pudding dish, then one of tapioca. Sprinkle in some sugar and cloves, and continue this process till all is in.

32 COOKERY FOR WORKING-MEN'S WIVES.

Cover : Three-fourths pound flour, 2 ounces lard, 1 teaspoonful baking powder. Mix flour, lard, and baking powder, with a pinch of salt, well together ; then add water to make a stiff paste, roll out, cover, and bake for an hour and a half.

In the spring rhubarb is very cheap and wholesome, and may be used instead of apples.

Suet can be substituted for lard or dripping, and made into a roly-poly, and boiled for two hours.