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) FUN AND FANCY. H

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USEFUL RECIPES.

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USEFUL RECIPES. TASTY BOILED PUDDING. Line a well- ¡ greased basin with good suet crust. Fill it with alternate layers of pork cut in small pieces, and pork sausage meat; allow double the weight of pork to that of sausage meat. Add pepper, salt,; and a finely minced onion, also half-a-dozen sage leaves, shred finely I with the meat, and a few spoonfuls of gravy or water. Put on the cover, fasten the edges securely. Tie the pudding in a floured cloth, plunge it into boiling water, and keep it boiling for two and a-half hours. TAPIOCA CREAM.—Soak two ounces ot tapioca in one pint of milk for two hours, then boil it for five minutes, with the rind of A a lemon, two ounces of sugar, and yolks of two eggs. Stir occasionally until cold. Put some jam at the bottom of a glass dish, pour I over the tapioca, whip up whites of two I eggs, and spread roughly on top. RICE CUTLETS.—Wash, boil and strain a quarter of a pound of rice, boil a small onion till tender, and chop it finely with half a i pound of cold, cooked meat, and a quarter of f a pound of suet. When these ingredients are | ready, add the rice, sprinkle with a. little 1 salt and cayenne pepper mix to a stiff paste S with a good gravy. Set on a plate to cool. | When cold, cut into the shape of mutton cut- | lets, egg and breadcrumb them, and fry a golden brown in boiling fat. Garnish with fried parsley, and serve with tomato sauce.

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| |j0Y grdlTT'C J? YST? i?"

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