HODGE-PODGE.
[Cold Meat Cookery.] Ingredients.—About 1 lb. of underdone cold mutton, 2 lettuces, 1 pint of green peas, 5 or 6 green onions, 2 oz. of butter, pepper and salt to taste, ½ teacupful of water. Mode.—Mince the mutton, and cut up the lettuces and onions in slices. Put those in a stewpan, with all the ingredients except the peas, and let these simmer very gently for ¾ hour, keeping them well stirred. Boil the peas separately, mix these with the mutton, and serve very hot. Time.—¾ hour. Sufficient for 3 or 4 persons. Seasonable from the end of May to August.
HOLLY-LEAVES, to Frost, for Garnishing and Decorating Dessert and Supper Dishes.
Ingredients.—Sprigs of holly, oiled butter, coarsely-powdered sugar. Mode.—Procure some nice sprigs of holly; pick the leaves from the stalks, and wipe them with a clean cloth free from all moisture; then place them on a dish near the fire, to get thoroughly dry, but not too near to shrivel the leaves; dip them into oiled butter, sprinkle over them some coarsely-powdered sugar, and dry them before the fire. They should be kept in a dry place, as the least damp would spoil their appearance. Time.—About 10 minutes to dry before the fire. Seasonable.—These may be made at any time; but are more suitable for winter garnishes, when fresh flowers are not easily obtained.
HONEY CAKE.
Ingredients.—½ breakfast-cupful of sugar, 1 breakfast-cupful of rich sour cream, 2 breakfast-cupfuls of flour, ½ teaspoonful of carbonate of soda, honey to taste. Mode.—Mix the sugar and cream together; dredge in the flour, with as much honey as will flavour the mixture nicely; stir it well that all the ingredients may be thoroughly mixed; add the carbonate of soda, and beat the cake well for another 5 minutes; put it into a buttered tin, bake it from ½ to ¾ hour, and let it be eaten warm. Time.—½ to ¾ hour. Average cost, 8d. Sufficient for 3 or 4 persons. Seasonable at any time.
HORSERADISH.
This root, scraped, is always served with hot roast beef, and is used for garnishing many kinds of boiled fish. Let the horseradish remain in cold water for an hour; wash it well, and with a sharp knife scrape it into very thin shreds, commencing from the thick end of the root. Arrange some of it lightly in a small glass dish, and the remainder use for garnishing the joint; it should be placed in tufts round the border of the dish, with 1 or 2 bunches on the meat. Average cost, 2d. per stick. Seasonable from October to June.