pudding in the
other part.

No. 57. YORKSHIRE PUDDING.

To one pound of flour add three pints of skim milk, two eggs, nutmeg and
salt; mix smoothly, and pour the pudding into the greased dish, and bake
it under the meat, as recommended above.

No. 58. BAKED SUET PUDDING.

To one pound of flour add six ounces of chopped suet, three pints of
skim milk, nutmeg and salt; mix thoroughly and smoothly, and bake the
pudding in the dish under the meat.

No. 59. TOAD IN THE HOLE.

To make this a cheap dinner, you should buy 6_d._ or 1_s._ worth of bits
or pieces of any kind of meat, which are to be had cheapest at night
when the day's sale is over. The pieces of meat should be first
carefully overlooked, to ascertain if there be any necessity to pare
away some tainted part, or perhaps a fly-blow, as this, if left on any
one piece of meat, would tend to impart a bad taste to the whole, and
spoil the dish. You then rub a little flour, pepper, and salt all over
the meat, and fry it brown with a little butter or fat in the
frying-pan; when done, put it with the fat in which it has been fried
into a baking-dish containing some Yorkshire or suet pudding batter,
made as directed at Nos. 57 and 58, and bake the toad-in-the-hole for
about an hour and a half, or else send it to the baker's.

No. 60. BOILED SHOULDER OF MUTTON WITH ONIONS.

Put the shoulder of mutton to boil in your two-gallon pot, with a
handful of salt and plenty of water, allow it to boil gently for about
two hours, and when done, and placed on its dish, smother it over with
the following sauce:--Chop six or eight large onions, and boil them with
a pint of water for twenty minutes, by which time the water must be
reduced to half a pint; then add two ounces of butter, a pint of milk,
four ounces of flour, pepper, and salt, and stir the sauce whilst
boiling for ten minutes. A shoulder of mutton for boiling is all the
better for its being salted for two or three days previous to its being
cooked.

No. 61. MEAT PIE.

Of whatever kind, let the pieces of meat be first fried brown over a
quick fire, in a little fat or butter, and seasoned with pepper and
salt; put these into a pie-dish with chopped onions, a few slices of
half-cooked potatoes, and enough water just to cover the meat. Cover the
dish with a crust, made with two pounds of flour and six ounces of
butter, or lard, or fat dripping, and just enough water to knead it into
a stiff kind of dough o