A Handbook of Cookery for a Small House

value of two tablespoonfuls of rice will be enough to make half a teacup.) The rice to have been boiled in water and not too soft. Mix with the minced meat and having spread each cabbage leaf open, fill with the mixture, leaving enough of the leaf clear to roll round the meat. Have a deep frying pan on the fire half full of either beef or mutton stock, bring to a boil and place each stuffed leaf in the stock and cook for ten minutes; remove with a slice on to a deep dish and serve at once very hot. RECIPES BREAKFAST DISHES, ENTRÉES, SAVOURIES, STUFFINGS, SAUCES, HORS D’ŒUVRES, AND SANDWICHES _General Remarks_ Small savouries are useful to lengthen a lunch or dinner without making the whole meal too heavy. Their materials are often what is left over of various dishes. Therefore the remnants that are kept should be always put away with care and separated from each other. Cut onion should never be kept in the safe containing butter or milk. Raw bacon should be laid in the dish on the rind. A tin of sardines should never be left open more than twenty-four hours. Tinned salmon must be used at once. Bottled tomatoes may be partly used and re-corked for a few days. Bottled olives must be re-corked tightly after use. Take care that the liquid covers the olives. The same for capers, chillies, and anchovies. The salad basket and potato ricer should be dried on the shelf over the stove after being wiped. When boiling milk enters into the composition of any dish the saucepan should be first wetted inside with cold water. _1. Omelettes_ _Plain._ Break four new laid eggs into a basin and beat lightly with a fork. Add a pinch of salt and a dessertspoonful of milk. Have ready in an enamelled frying pan about half an ounce of hot butter, tilting the pan to cause the butter to run all over it. Place the pan over the fire with the stove top on. Pour the beaten eggs into it. Run the knife