Scotch Cones

From a fillet of veal cut some thin slices; drop each one into a saucepan, containing only a little gravy taken from the bottom of a large jar of dripping. Let them simmer for five minutes, then put them on the chopping board. Wash, dry, and flour your hands. Divide the hard-boiled eggs into quarters, without disturbing the yolks; carefully rub each quarter into the meat, and wrap every one in thin slices of bacon. The cones are fried in a pan containing an ounce of lard.

Ox-Tail Jelly

Cut the ox tail at the joints; put the pieces into an earthen jar, with enough water to cover them; put in two spoonfuls of mixed allspice, one long spice, a blade of mace, a cluster of sweet herbs, a bunch of parsley, and one bay leaf.

Now add a good pig's foot, which serves the purpose of gelatine, and contributes to the quality and quantity of the liquor. Place the jar in the oven, and let it stew for three hours. Then oil one of the large tin moulds, skim off all fat from the liquor, remove the bones and seasoning bags, add a pinch of salt and a dust of pepper. When turning out the jelly, pull the tin slightly away from the jelly, and turn it on to a dish covered with an ornamental paper. Garnish with hillocks of scraped horseradish with tufts of parsley between.

My marriage a short time afterwards necessitated my accompanying my husband to Australia, where I found the knowledge gained most invaluable. I will now tell you of the experiments I made in new dishes, with the help of one maid, Isobel.

I will describe them to you in the same manner as I did to her, so that you may see the practical way of carrying out these recipes.

Baked Ham

Make a paste of half a quartern of flour mixed with water, and stirred with a wooden spoon. Dust your fingers with flour, give it three kneads, put it on the pasteboard, roll it out three times, till about a quarter of an inch thick; now lay the ham with it, wet the edges of the paste, cover the ham entirely, press down the edges to prevent the liquor from escaping, lay it on a muffin ring, or other stand, put it in a hot oven, which must be kept the same heat the whole time, it will then be done in four hours. Remove the crust, strip off the rind, and lay the ham on a dish with a saucer reversed under it. The fat will then drain from it, and, when cold, I ornament it as follows: - Dissolve an ounce of Nelson's isinglass in a wineglassful of sherry and one of water, then pour it into three cups, filling one up, and the others half full. Colour the full one brown, the other one white, and the remaining pink. Put the cups on the stove, and watch how I do it. Into the full cup I stir a small jar of Liebig Company's extract; to one of the halfcupfuls I add a teaspoonful of cochineal, and to the other two table-spoonfuls of milk. Now all are well blended, remove them from the stove, and leave them to get almost cool. I pour the brown jelly over the ham, and thus entirely screen it. The white jelly I pour into a pipe and make it form the word "welcome"; it sets at once because the ham is cold. I ••fill the pipe with the red jelly, and make a number of flourishes on the ham. Now see the ornamentation is perfect, give me a sheet of writing paper, and I shall cut a frill to embellish the knuckle bone.