Sift the flour with baking powder; add the suet, finely shred, pepper and salt, and mix to a firm dough with cold water ; roll out as for ordinary roly-poly. Break up the mince with some cold water till it will spread easily over the paste. Sprinkle with pepper and salt, and, if liked, a little chopped onion. Wet the edges; roll up; 'tie in a well-floured cloth ; and plunge into boiling water ; and boil for 2 hours. Rissoles. Equal Meat and Potatoes, Pepper and Salt, 1 tablespoonful Ketchup, Yolk of Egg, 1 teaspoonful Parsley, do. Savoury Herbs✪ Rissoles. Squeeze all with your hands.. If not moist enough, add another yolk. Flour, egg, bread-cnimb, and fiy in boiling fat. Sausage Potatoes. i lb. Sausages, 2 lb. cooked Potatoes, i pint Milk (about), Salt and Pepper, a few sprigs Parsley, Dripping. Prick the sausages, and steam or simmer them in \ pint of boiling w'ater about 20 minutes, then skin and cut them in two. Mash the potatoes (which are better warm), and beat with a wooden spoon until very light, adding enough milk to moisten them. Take a spoonful of the potato, lay a piece of sausage on it, cover* with potato, leaving it quite rough ; put in a greased baking tin, and bake about 20 minutes. They should be nicely browned, then put a sprig of parsley in each one. Sausage Roll. 1 lb. raw Beef (sliced), 1 lb. Ham, 1 breakfastcup Bread Crumbs, 1 teaspoon black Pepper, 1 pinch Cayenne do., 1 teaspoon Salt, 1 dessertspoon Vinegar, 1 dO'. Ketchup, 2 Eggs✪ Sausage Roll. Mince the beef and ham, and add the bread crumbs and season- ings ; beat the egg slightly, and moisten the mixture well with the hand. Foi*m into a roly-poly shajre. Have ready a pudding cloth wrung out of hot water ; dust with flour ; tie the roll into it ; place on a plate in a pan of boiling water to boil for 2^ hours. When cool, dust with bread crumbs (browned). Bird’s Nest Sausages. i lb. Vermicelli, Sausages, Parsley, Eggs✪ Bird’s Nest Sausages. Cook vermicelli in frying basket in boiling fat. Have some hard- boiled eggs, one for every sausage. Remove shells. Skin sausages. 54 TRIED FAVOURITES COOKERY BOOK. and pres* round ogg. Kgg and bread-crumb. Fi-y. Arrange in dish with vermicelli hare and thei-e, and garnish with parsley. Scrap Pio, with Oattrieal Crust. I lb. fine oatmeal ; mix ^ teaspoonful powdei*ed-down dried herbs, a little pepi^er, salt, and a dessertspoonful flour on a plate. Have meat parboiled, as this crust bakes very quickly. Roll each bit in mixture, then jDlace in pie-dish. This is a nice way of using cold meat. For children, you may place a layer of meat and one of pota- toes, also finely chopped onions if liked. For cnastr-’-Boil J lb. drip- ping with about ^ pint water ; bring to boil ; add to meal ^ teaspoon- iiil salt, and a saltspoonful j^eppei’; then pour in dripping. Make erust very quickly, and don’t touch Avith rolling jjin. Paste gets very short, so imist be Avrought exactly tO' size to coA'er dish quickly. Mark round edge, and bake about hour. Shepherd’s Pie. ✪ Cradle of Sweetbreads

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Sift the flour with baking powder; add the suet, finely shred, pepper and salt, and mix to a firm dough with cold water ; roll out as for ordinary roly-poly. Break up the mince with some cold water till it will spread easily over the paste. Sprinkle with pepper and salt, and, if liked, a little chopped onion. Wet the edges; roll up; 'tie in a well-floured cloth ; and plunge into boiling water ; and boil for 2 hours. Rissoles. Equal Meat and Potatoes, Pepper and Salt, 1 tablespoonful Ketchup, Yolk of Egg, 1 teaspoonful Parsley, do. Savoury Herbs. Squeeze all with your hands.. If not moist enough, add another yolk. Flour, egg, bread-cnimb, and fiy in boiling fat. Sausage Potatoes. i lb. Sausages, 2 lb. cooked Potatoes, i pint Milk (about), Salt and Pepper, a few sprigs Parsley, Dripping. Prick the sausages, and steam or simmer them in \ pint of boiling w'ater about 20 minutes, then skin and cut them in two. Mash the potatoes (which are better warm), and beat with a wooden spoon until very light, adding enough milk to moisten them. Take a spoonful of the potato, lay a piece of sausage on it, cover* with potato, leaving it quite rough ; put in a greased baking tin, and bake about 20 minutes. They should be nicely browned, then put a sprig of parsley in each one. Sausage Roll. 1 lb. raw Beef (sliced), 1 lb. Ham, 1 breakfastcup Bread Crumbs, 1 teaspoon black Pepper, 1 pinch Cayenne do., 1 teaspoon Salt, 1 dessertspoon Vinegar, 1 dO'. Ketchup, 2 Eggs. Mince the beef and ham, and add the bread crumbs and season- ings ; beat the egg slightly, and moisten the mixture well with the hand. Foi*m into a roly-poly shajre. Have ready a pudding cloth wrung out of hot water ; dust with flour ; tie the roll into it ; place on a plate in a pan of boiling water to boil for 2^ hours. When cool, dust with bread crumbs (browned). Bird’s Nest Sausages. i lb. Vermicelli, Sausages, Parsley, Eggs. Cook vermicelli in frying basket in boiling fat. Have some hard- boiled eggs, one for every sausage. Remove shells. Skin sausages. 54 TRIED FAVOURITES COOKERY BOOK. and pres* round ogg. Kgg and bread-crumb. Fi-y. Arrange in dish with vermicelli hare and thei-e, and garnish with parsley. Scrap Pio, with Oattrieal Crust. I lb. fine oatmeal ; mix ^ teaspoonful powdei*ed-down dried herbs, a little pepi^er, salt, and a dessertspoonful flour on a plate. Have meat parboiled, as this crust bakes very quickly. Roll each bit in mixture, then jDlace in pie-dish. This is a nice way of using cold meat. For children, you may place a layer of meat and one of pota- toes, also finely chopped onions if liked. For cnastr-’-Boil J lb. drip- ping with about ^ pint water ; bring to boil ; add to meal ^ teaspoon- iiil salt, and a saltspoonful j^eppei’; then pour in dripping. Make erust very quickly, and don’t touch Avith rolling jjin. Paste gets very short, so imist be Avrought exactly tO' size to coA'er dish quickly. Mark round edge, and bake about hour. Shepherd’s Pie.

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