346 BREAKFAST, LUNCH AND TEA.
ReLIsh for Breakfast or Lunch.—Take 1-4 pound of good fresh cheese, cut it up into thin slices and put it in a spider, turning over it a large cupful of sweet milk; add a large pinch of dry mustard, a dash of pepper, a little salt and a piece of butter as large as a guinea's egg; stir the mixture all the time ; powder or roll 3 soda crackers, sprinkle them in gradually; as soon as they are stirred in turn the contents into a warm dish and serve.
A Nice Breakfast Dish.—Take some stale bread, cut in slices, make a batter of eggs, little sugar, 1-2 cup of milk, a pinch of cinnamon ; dip the bread well in the batter, then fry in a pan with plenty of butter. When well done strew over with fine sugar.
Green Tomatoes Fried.—Wash and slice tomatoes very thin and drop them in the coldest water you have, let remain 1 hour, then salt and pepper them, drop in pancake batter and fry in boiling lard of a nice brown. Serve hot.
Roast Beef with Yorkshire Pudding. — Rub salt and pepper over the beef, put it in a dripping-pan, cover the bottom with water, with the drippings baste the meat often and turn the meat and baste as before ; 3-4 hour before it is done take out the meat and pour off most of the dripping, and put in the butter and the meat and finish roasting ; add some hot water to the dripping and thicken with flour the gravy.
To Boil a Stuffed Turkey.—Take a young turkey weighing 7 or 8 pounds, with bread, butter, salt, pepper and mixed parsley; skewer up the legs and wings as if to roast, flour a cloth and pin around it; boil 4 minutes, then set off the kettle and let it stand close covered 1-2 hour or more. The steam will cook it sufficiently. To be eaten with drawn butter and stewed oysters.
Milk or Cream Gravy for Baked Potatoes.—1 quart of milk, 3 tablespoonfuls of corn starch made into a smooth batter with rich milk or cream. Boil the milk and pour in the batter, stirring all the while. Let it boil 2 or 3 minutes, remove from the fire and stir in immediately a well beaten egg. Very nice ; excellent for lunch or breakfast.
Irish Stew.—Put into a proper sized stew pan 2 1-4 lbs. of neck of mutton or lamb, or any part, cut into small pieces with some of the fat pieces cut small, put in a dessertspoonful of salt, a good pinch each of pepper and sugar, 5 or six medium sized onions, 2 pints of water; boil, and then simmer for 30 minutes, then add 6 medium-sized Irish potatoes, which cut in 2 or 4 pieces, stir well, then boil for a full hour very gently. You can skim off the grease, but the potatoes will absorb that. It is an appetizing dish. Try it.
Fried Sausages wiih Spinach or other Vegetables.—Fry the sausages or meat a nice brown, press the nicely boiled spinach or cab-