Cookery for every household

Prepare the pudding skins as directed in Recipe 998, washing them well and letting them lie in cold water overnight. Choose either medium or coarse oatmeal, put it on a tin in the oven and toast it to a light brown colour, turning it over now and again that it may colour equally. Chop the suet finely, using a very little flour if necessary, and skin, scald, and chop the onions finely. Now mix the oatmeal, onions, and suet together, and season rather highly with pepper and salt. Tie one end of the pudding skin and put in enough of the mixture to make a fair-sized sausage, then tie again, leaving room for the mixture to swell in the cooking. Proceed to make more sausages in the same way, tying them at both ends so that they can be cut separate afterwards. When all are ready, prick them well with a needle to prevent the skins bursting, put them into a saucepan of slowly boiling water, and let them simmer for \ hour. When the puddings are required, toast them a few minutes in front of the fire or in the oven. 2423. Savoury Pancakes Very nice savoury pancakes can be made by following the directions given for the ordinary sweet pancake (Recipe 1889), and adding to the batter a seasoning of pepper and more salt, also a little finely-chopped parsley and chopped shallot, or a small quantity of powdered herbs. Or, if preferred, grated cheese, minced mushrooms, or finely-chopped ham or tongue may be added to the batter. These pancakes can afterwards be rolled up and served as they are, or a little filling, such as is used for the various omelets, may be put into them previous to rolling up. Or again, the pancakes may be left flat, and piled up one on the top of the other with a savoury mixture or puree between each ; and some gravy or sauce may be poured round. 2424. Herb Pancake 2 oz. flour. 2 eggs. i pt. milk. Grated lemon rind. Salt. Pepper. 1 tea-sp. chopped shallot or onion. | tea-sp. powdered herbs. 1 tea-sp. chopped parsley. Lard to fry. Make a smooth batter with the flour, milk, and eggs, and beat it well. Then add to it a little grated lemon rind and the other seasonings, and mix well together. Allow the batter to stand at least \ hour, and then fry in thin pancakes, browning them on both sides. Roll the pancakes up as they are ready, and serve them very hot. 2425. Mushroom Pancakes 3 or 4 mushrooms. 1 oz. butter. 2 shallots. | tea-sp. powdered herbs. Salt. Pepper. Batter. J lb. flour. \ pt. milk. 2 eggs. Salt. _ First make the batter according to directions given for pancakes (see p. 422), and allow it to stand while the mixture is prepared. To Make the Mixture. — Chop the mushrooms and shallots and cook them 5 minutes in the butter, seasoning with pepper, salt, and the herbs very finely powdered. Make a thin ordinary pancake, and, before the batter sets, put a small spoonful of the mixture on the top. Shake the pan a little so as to spread the mixture over the pancake ; then, when brown on the under side, toss over and brown on the other. Make the rest of the pancakes in the same way, and serve them flat, one on the top of the other. If large they may be cut in two or four pieces. They must be served very hot. Sufficient for 5 or 6 pancakes. 2426. Surprise Onions 3 Spanish onions. 3 sheep’s kidneys. 2 oz. butter. Itable-sp. bread-crumbs Pepper. Salt. 1 gill brown gravy.