SOUP MEAT SALAD
The meat which has been boiled down for soup makes a nice salad. When the stock has been poured off, press the meat into a basin with about a gill of jelly stock, and some salt and pepper. When cold and firm, cut it into neat pieces and lay in a salad bowl. Pour over it some remoulade sauce and shred on top some nice white lettuce leaves; it may be garnished with beetroot or hard boiled eggs.
LAMB SALAD
* Cold Roast Lamb * * 2 Lettuces—1d. * * 1 Tomato—1/2d. * * 12 Capers—1/2d. * * 2 Eggs—2d. * * Remoulade Dressing—3d. * * Total Cost—7d. * Cut the lamb into small pieces and lay it in a bowl. Cut the tomato into thin slices and lay it over, then the capers chopped small. Pour over the dressing, break up the lettuces and put over, and garnish with the hard boiled eggs cut in slices.
CHAPTER XXII.
FIFTY RECIPES FOR SWEETS
APPLE AND TAPIOCA
* 6 Apples—3d. * * 1 1/2 oz. Tapioca—1/2d. * * 1/2 Lemon—1/2d. * * 2 oz. Sugar * * 1 1/4 pints Water * * A few drops of Cochineal—1/2d. * * Total Cost—41/2 d. * * Time—Half an Hour * Peel and quarter the apples and remove the core, put them into a saucepan with the lemon juice, sugar, and a spoonful of water, and stew till soft but not broken. Place them in a glass dish. Wash the tapioca in cold water, put it in a saucepan, pour over it 1 1/4 pints of water, and stir till it boils. Cook it till quite clear, sweeten and flavour with a few drops of lemon juice, and colour with cochineal. Pour over the apples and put away till cold; it is then ready to serve.
SHORT PASTRY—No. 1
* 1 lb. Flour * * 6 or 8 oz. Dripping * * 1 gill Water * * Total Cost—2d. * Sift the flour into a basin, rub in the dripping very lightly until it is quite fine, mix into a very stiff dough with the water, turn on to a floured board, and knead into a smooth paste. Roll out to the required thickness, and it is ready at once. This will be found an exceedingly nice paste for everyday pies, and it is very wholesome. The dripping should be clarified, directions for which are given elsewhere.