Ham And Chicken Rissoles

"Isobel, you may mince all the cold fowl and ham, then season it well with the grated rind of a lemon, pepper and salt to taste, moisten with a little good white stock or gravy. I, meanwhile, will make the paste. I shall weigh out four ounces of flour (dry it before the fire), two ounces of butter, the well-beaten yolk of an egg, and a little milk to make it of the right consistency. Roll it out twice. This paste would keep for a couple of days and get no harm if well covered up. Flour the board and cutter, mark out the paste in rounds about four inches across; in the centre of each round lay a little mincemeat, turn over the paste, press the edges together to keep in the mixture. Brush them over with a beaten egg, and dip in vermicelli broken very small the first thing to-morrow morning, and fry them in boiling lard. Be sure not to forget to drain them on a hot plate in the oven before you dish them. Send them to table on a dish covered with a fringed d'oyley, and garnish with parsley."

Sausage Rolls

"I mean to have sausage rolls for breakfast to-morrow, Isobel; I know you like them. You must make a rich puff paste, roll it out to an eighth of an inch in thickness then with a five-inch square cutter mark as many pieces as we shall want rolls; wet the edges with a beaten egg. We will not make these of pork, so mince up all the cold roast beef in the larder, also a little fat ham; season it with pepper and salt. On each square piece of paste lay two ounces of mince; roll the pastry over to one side, press the ends to prevent the meat from escaping. Slightly brush them over with egg, and lay them aside till morning, then set them in a quick oven for about fifteen minutes. Send them to table on a dish covered with a fringed d'oyley. By making these rolls, we have utilized all the cold meat and fat ham, so that they will make a very good breakfast."

Beef Palate With Poached Eggs

"Few people know the way to cook beef palates, but if thoroughly boiled they may be served in twenty different ways. When you are out, bring me in four palates, and see that they are cleaned.

"Put them down to boil at eleven o'clock, with a pinch of salt added to the water and one onion; let them simmer for at least four hours. When you take them out, skin at once; brush a beaten egg over the inside. Put a layer of forcemeat upon the palates, roll them up tightly, tie at each end with a piece of tape, and put them away till morning. Then dip each one into beaten egg, screen with bread crumbs, and fry till of a golden brown colour in good beef dripping; lay them on a dish. We will have no gravy served with them, but while they are frying I will poach five eggs, and we will lay them round the palates, which of themselves make a delicious dish."

Sydney Shortcakes

"To-day I mean to make some Sydney shortcakes. Rub six ounces of butter into a pound of flour, add six ounces of sugar. Use only the tips of your fingers, Isobel, and you will find the paste will be much lighter. Add a little milk and water, work it into a smooth dough with a wooden spoon. Divide the dough into two parts, roll them out into round cakes, about the size of a dinner plate; cut a round cake from the centre of each with the cutter; I mean the one that is about four inches round. Divide the outer edge into eight parts, screen with castor sugar; grease a piece of paper, lay the cakes on it, and set them in the oven; but do not leave them there for more than twenty minutes. When you take them up, turn them upside down to cool."