blespoonful each of butter and
flour and a cup of milk; season with cayenne and salt; cover the layer
of potatoes with a layer of sauce, and so continue until the dish is
full. Sprinkle the top with bread crumbs and grated cheese; bake about
20 minutes.

9.--Mutton Kidneys.

Cut some mutton kidneys, open down the centre, do not separate them;
peel, and pass a skewer across them to keep them open, season and dip
them in melted butter, broil over a clear fire, doing the cut side
first; remove the skewers; have ready a little butter mixed with some
chopped parsley, salt, pepper and a little lemon juice and a dash of
nutmeg; put a small piece of this butter in the centre of each kidney
and serve hot.

10.--Beefsteak and Kidney Pudding.

Cut 2 lbs. of round steak into small pieces and slice one beef kidney.
Line a deep dish with suet crust, leaving a small piece of crust to
overlap the edge, then cover the bottom with a portion of the steak and
kidney, season with salt and pepper, then add more steak and kidney,
season again. Put in sufficient stock or water to come to within 2
inches of the top of the dish. Moisten the edges of the crust with cold
water, cover the pudding over, press the two crusts together that the
gravy may not escape and turn up the overhanging paste. Steam for 3 or 4
hours.

11.--Hot Pot.

Cut nice pieces of cold pork and put them into a deep pan. (If there are
bones put them on to simmer and make a gravy, if not, use stock.)
Parboil some potatoes and onions, cut them into rather large pieces and
mix them in well with the meat, season with pepper, salt and a little
sage, and add the gravy. Put a layer of potatoes on the top and brown in
the oven.

12.--Lobster Patties.

Mince the boiled lobster meat, add to it 6 drops anchovy sauce, lemon
juice and cayenne to taste and 4 tablespoonfuls of bechamel sauce. Line
patty pans with light paste. Stir the lobster mixture over the fire for
5 minutes and put in the cases.

BECHAMEL SAUCE.--One small bunch of parsley, 2 cloves, small bunch of
herbs, salt to taste, 1 cup white stock and 1 cup of milk, 1
tablespoonful of arrowroot.

13.--Curried Fowl.

Chop fine pieces of cold fowl, and brown 2 onions in 2 ozs. butter, add
1 teaspoonful flour, 1 dessertspoonful curry powder, 1 tablespoonful
lemon juice, 1/2 pint gravy, season with salt and pepper. Stew 20
minutes.

14.--Minced Collops.

Mince very fine 1 lb. of beef, 1 onion, 2 ozs. su