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Cheese and potato pie.—Put 1½lbs. of peeled potatoes and ozs.
rice on to cook. Grate ½Ib cheese. Mash potatoes, and mix onethird
of them with the cooked rice, the cheese, ½lb. bread-crumbs,
1½oz. margarine, one egg and some pepper and salt. Add some
gravy, if mixture is not moist enough. Put it in a pie dish, and
cover with rest of potatoes. Put some margarine in small pieces
over top of pie. Bake a golden-brown colour in a quick oven.
Cheese sauce.—Melt one tablespoonful of margarine in a saucepan
(a double saucepan is best), then stir in one tablespoonful of
flour, and mix well. When that is hot, add gradually a breakfastcupfull
of milk, stirring well. While this is getting hot, grate, or
chop up finely, aozs. of cheese, and stir it into the sauce, which will
gradually thicken, and then be ready to use with macaroni, fish, &c.
Macaroni cheese.—Boil 40ZS. macaroni in fast boiling water till
it is soft (usually in about twenty minutes). Strain off the water,
put the macaroni into a quart pie dish, pour over enough of the
cheese sauce to cover. Bake till a nice pale-brown.
Fish end Cheese pie.—Steam or boil 1 or albs, of fish till soft.
Cut it in small pieces, place in a pie dish, and pour cheese sauce
over. Some macaroni, cooked as in the last recipe, may be mixed
with the fish, if liked. Place some bread-crumbs or mashed potato
on top. Bake till brown. (When making cheese sauce, oatmeal
porridge, or other things likely to burn, it is best to use a double
saucepan, to be bought for 6½d., or a jug or large jampot stood in a
saucepan of boiling water will do instead.)
Plain suet pudding.—
½lb suet. ¾lb. ffour.
A little salt and cold water.
The pudding is much improved if 12 ozs. of flour and 3 of stale
breadcrumbs is used instead of all flour.
Shred the the suet finely, mix it with the flour and salt, and
enough water to form a stiff paste, l ie it in a floured cloth, and
place it in boiling water. Boil quickly for an hour and a quarter
If you have currants stir them in. Cost about 3d.
Oatcakes.—Mix some oatmeal to a stiff paste with a little water
or milk. Roll out quite thin, and bake till crisp.
Dripping pudding.—Rub ozs. of dripping and a pinch of salt
into ½lb. of flour. Add one teaspoonful of baking powder. Mix
into a paste with milk or water. Steam (or boil in a floured cloth)
for two hours, Serve with treacle.
Fig or date pudding.—Put a handfull of odd crusts or pieces of
bread in a basin, pour over some boiling water, and cover till soft.
Then press it, pour away the water and beat up the bread with a
fork till there are 110 lumps left. Chop up a teacupfull of mutton