The Springfield herald., 1912-05-10


half pounds of either sausages or sau-
meat out of the skins) and make into
small cakes each sausage making two
cakes. Sprinkle little finely chopped
onion on top Of each cake. Make the
potato pulp into thick round cakes,
and put sausage cake on top OF each.
Place in a well creased bag. Close 1t.
and cook in a hot oven for fifteen
minutes.
Old-fashioned Irish plum porridge.
Soak half pound of oatmeal over
night In cold water. At the same time
soak four ounces OF we'll washed cur
rants in another dish. Grease a bag
well, drain the currants. add them to
the oatmeal together with bit of but
ter the size of a walnut. Mix. place IN
the bag. close, and cook for fifty min
utes in moderately hot oven.
Wednesday.
Let the dinner be roast and stuffed
breast of mutton.
Take lean breast of mutton four
pounds weight. getting the butcher 10
bone 1t for you. Make stuhng with
two ounces OF stale bread crumbs.
dust OF salt and pepper. nneiy
chopped onion, and a heaped dessert
spoonful OF minced parsley, or. II
pressed for time, little finely pow
dered mixed sweet herbs. Add a good
lump of dripping or cut little fas
from the thick part of the breast, chop
this finely, and use instead Of dripping
Bind If possible with an egg. or. fall
ing this, use a little cold milk. Lay
this mixture on the inside Of the meat.
Roll as tightly as possible. tie into
place with clean tape or string. Grease
the bag well. Put in one pound OF
peeled and halved potatoes. choosing
these all as nearly Of size as pos
sible. Then put in the meat. Add the
other and put in the rest OF the po-
tatoes. Put in bag In a very hot oven.
Lower the gas half way Tor push In
the dampers), and cook for an hour
and quarter or an hour and half.
according as the meat is liked well.
over or underdone. Turn out, serve
with a little red currant Jam, II Jelly
Is not possible.
Baked bread pudding will be found
very acceptable after this.
To make it, soak half pound or
more Of stale bread over night In cold
water. Then beat up with fork till
quite light Now add to 1t an ounce
of brown sugar, two ounces OF we'll
washed currants, two ounces. ditto dit
to raisins. one ounce Of candied peel,
and good lump of dripping. Beat up
the mixture thoroughly. Sprinkle 1t
thickly on top with brown sugar.
Grease bag thickly. put in the mix
ture, 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 1t with pepper.
salt. little powdered sweet herbs.
and add to 1t large finely chopped
onion. Sprinkle the whole we'll with
seasoned -four. Add any cold gravy
which may be over from the day be-
fore, and a couple of slices Of lean
flank of bacon and q 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. 1t Is too
well known to need a recipe.
Friday.
little fish once a week not only
makes a nice change in the monotony
Of the midday meal, but is often dis
tinct saving both in health and pocket.
Stuffed and baked haddocks are de-
licious.
Make a stuff1ng in exactly the same
way as described for stuffed breast of
mutton. Wash the fish well and cut
of the head; then put in the stufhng.
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 fish when
the latter is cooked in the oven in the
old way. Grease the bag we'll. Put in
the fish and bake for from 20 to 30
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.
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 ap-
preciated dish, will meet the difficulty.
and there is no fear of it catching"
in the bag II she should chance to be
called away for minute or two.
Slice one pound of very fresh liver.
dip each piece into flour nicely season
ed 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 onto a very hot
dish. Put boiled potatoes round as
border, and pour the gravy over the
potatoes.
Copyright, 1911, by the Sturgis 6
Walton Company)