Soyer's standard cookery

To make it, soak half a pound or more of stale bread overnight in cold water. Then beat up with a fork until quite light. Now add to it an ounce of brown sugar, two ounces of well-washed currants, two ounces ditto raisins, a little candied peel, and a good lump of dripping. Beat up the mixture thoroughly. Sprinkle it thickly on top with brown sugar. Grease a bag thickly, put in the mixture, and bake for forty minutes. Open the bag, slip out gently, dust with sifted sugar, and serve. Thursday. Chop the cold mutton left over from Wednesday finely. Dust it with pepper, salt, a little powdered sweet herbs, and add to it a large finely-chopped onion. Sprinkle the whole well with seasoned flour. Add any cold gravy which may be over from the day before, and a couple of rashers of lean flank of bacon and a tablespoonful of Worcester sauce, with the same amount of water. Grease the bag. Put in the mince. Cook gently for half an hour, turn out, and serve with baked potatoes. A jam roly-poly pudding will be a nice finish to this dinner. It is too well known to need a recipe. Friday. A little fish once a week not only makes a nice change in the monotony of the midday meal, but is often a distinct saving both in health and pocket. Stuffed and baked haddocks are delicious. For a family of six allow three or four small haddocks, or one large one. Make a stuffing in exactly the same way as described for stuffed breast of mutton. Wash the fish well and cut off the head; then put in the stuffing. Sew up the fish or secure tightly with white cotton. Grease the outside of the fish slightly, this to take the place of the "bits of butter" put on the fish when the latter is cooked in the oven in the old way. Grease the bag well. Put in the fish and bake for from twenty to thirty minutes, according to whether two small fish or one large one is used. Slip out gently and serve with baked potatoes. Dressed macaroni will serve for a pudding. Take half a pound of cooked macaroni. Add to it a little white pepper, from two ounces to four ounces of grated cheese, and a liberal two ounces of nut margarine, which is quite equal to butter in every respect, and contains no animal fat whatever. Grease the bag well with the nut margarine. Mix the macaroni well up with the cheese and nut butter, put into the bag, and cook in a hot oven for ten minutes. Slip out on to a hot dish and serve at once. Saturday. On Saturday the housewife usually has a good deal of cleaning up and mending to do for the morrow, so she will need something which does not require much preparation beforehand. Liver and bacon, always a highly appreciated dish, will meet the difficulty, and there is no fear of it "catching" in the bag if she should chance to be called away for a minute or two. Slice one pound of very fresh liver, dip each piece into flour nicely seasoned with salt and pepper. Put a piece of liver on top of each rasher of bacon. Grease the bag slightly. Put in the rashers and liver. Cook for twenty-five minutes. Open the bag, and slip out the meat gently on to a very hot dish. Put boiled potatoes round as a border, and pour the gravy over the potatoes.