Mutton Batter Pudding.
2 cups of milk; 1 large cupful of flour; 2 eggs; neat squares of cold mutton, freed from skin and fat; pepper and salt; some melted butter, heated with tomato catsup.
Make a batter of the milk, eggs and flour. Lay the meat in the melted butter, pepper and salt; butter a pudding-dish; pour in a little of the batter; then add the meat soaked well in the butter; pour in the rest of the batter, and bake one hour in a steady oven. Serve at once.
Stewed Tomatoes and Corn.
Pare and slice six large tomatoes and one small onion. Cut the corn from four cobs, mix up well together, and stew half an hour. Season with pepper, salt and butter, stew again ten minutes, and pour out.
Cream Potatoes.
Pare and cut the potatoes into small squares or rounds. Cook twenty minutes in boiling water, a little salt. Turn this off; add a cupful of milk; and when this bubbles up a tablespoonful of butter with a teaspoonful of water wet up with cold milk, also, a little chopped parsley. Simmer five minutes and pour out.
Apple Cake with Cream.
2 cups of powdered sugar; 3 cups of prepared flour; ½ cup of corn-starch, wet with a little milk; ½ cup of butter creamed with the sugar; ½ cup of sweet milk; the whites of six eggs, whipped stiff.
Add the milk to the creamed butter and sugar; the corn-starch, then the flour and whites alternately. Bake in jelly-cake tins.