SAVOURY MACARONI.
Cut cold boiled macaroni into convenient lengths, and put into a basin. Skin and cut up roughly two or three ripe tomatoes; tinned may be used when fresh ones are expensive. Add these to the macaroni; add also a tablespoonful of strong gravy or some made from “Lemco” or any good meat extract; pepper, salt, a chopped onion, half a cup of fine bread-crumbs, and the zest of a lemon. Put all into a well buttered bag and cook fifteen minutes.
GROUND RICE FRITTERS.
Rub ground rice smooth in a little milk, and add enough to boiling milk to make a thick paste. Add to this a tablespoonful of onion juice, a piece of butter the size of a walnut, pepper and salt to taste, and a tablespoonful of grated cheese. Mix well and let it get cold. Form balls out of the paste, put into a well buttered bag, and cook fifteen minutes.
MUSHROOM PUDDING.
Roll out a nice short crust, cut it in two. On one half lay small button mushrooms, properly cleansed; sprinkle with a little salt and pepper; put bits of butter over them, cover with the other half of pastry; put into a buttered bag and cook fifteen minutes.
TURNIP CUPS.
Take nicely shaped round turnips, cut off the tops and scoop out some of the centres; fill with green peas, put little bits of butter on the tops; put the cups carefully into a well greased bag, so as not to upset them. Add cautiously about two tablespoonfuls of water and cook twenty minutes.
ONION DUMPLINGS.
Take as many onions as may be required, peel them, and make a deep incision across them; put into this cut a piece of butter or dripping, salt, and pepper. Make a good short crust, roll it out, and cut into as many pieces as there are onions. Put an onion on each, and work up the paste as if making an apple dumpling. Put into a well greased bag and cook about an hour.