A Plain Cookery Book for the Working Classes

pudding-basin downward in the pot in which it is to be boiled. It will take about two hours to boil a good sized pudding of this kind; when you take it out of the pot, be very careful not to run the fork through the crust, and pay great attention how you handle the pudding while removing the cloth, so as not to spill or waste the gravy it contains, as that would go very far towards spoiling the pudding you have had all the trouble to prepare. No. 81. HASHED MEATS. I strongly recommend that you never allow yourselves to be persuaded, that cold meat dinners are cheap dinners; just the reverse of this assumption is the fact. And, let me tell you, that those who make the former assertion, do so only because they know no better, and as an excuse for their idleness. I am well aware that in your homes it is not a common every-day occurrence for you to dress a large joint of meat, from which enough would be left for one or more days' dinner; but still it may, and does sometimes occur, that you have cold meat at your disposal, upon which you may exercise your knowledge in domestic economy. Besides, some of you who are living close to noblemen and gentlemen's mansions in the country, or otherwise, may perhaps stand a chance of now and then receiving a donation of this kind. And whenever you have any cold meat, I advise you to cook it up into stews of the various kinds described in this work, or else make it into a hash as follows: First, chop two onions fine, and put them to boil with pepper and salt and a pint of water, in a saucepan for ten minutes, then throw in the meat cut in thin slices, mixed with a little flour; boil all together gently for ten minutes longer, and pour the hash into a dish containing either some ready boiled potatoes, or else some slices of toasted bread. No. 82. BOILED TRIPE. Tripe is not exactly a