Garlic Pork (Portuguese Christmas Dish)

Cut up fresh streaky pork into small pieces, rub them with salt, pound a few cloves of garlic, a bunch of sweet herbs, and some Chili peppers. Pack closely in a stone jar, adding sufficient vinegar to cover them. This should be done a week before required for use, but will keep for months. When wanted, take as much meat as may be necessary, drain it and fry a light brown. Serve each piece on toast. A cut orange is always sent to table with this dish, a few drops of the juice being a great improvement. - Mrs. Addison.

Bredie (A South African Dish)

Take about 1 lb. of small ribs of mutton, fry with onion, put in a few bits of chili and salt, then add your vegetables, either cauliflower, cabbage, green beans, or anything you may fancy. These must be chopped fine, and allowed to steam with the meat till done. It must be eaten with rice, as it is too rich without.

Cabbage Bredie (A Cape Dish)

Take a fine white drumhead cabbage; scoop out in the centre as much as will leave a space as large as a good sized shaddock; fill this with a mixture of fresh meat (not cooked) minced fine, a tomato peeled, a little lemon peel chopped fine, a small onion or a few shallots, some bread crumbs, pepper, salt, and a teaspoonful of butter, adding also a portion of the cabbage taken out; tie it up in a cloth, and boil gently for an hour; serve hot.

Bean Bredie (African Dish)

Stew fresh meat cut small with green French beans till all the water is evaporated, or nearly, adding a little pepper and salt, and serve very hot.

Soles Au Gratin (A French Dish)

Put into a buttered stew-pan some gravy or butter, mushrooms, a little shallot, garlic, and parsley, all chopped fine, a little salt and pepper, half a glass of white wine, and some raspings. All must boil together for five minutes. Place the filleted soles in a pie-dish; pour all the above upon them, and cook them in the oven for three-quarters of an hour; serve in the dish as they are. Mushrooms may be dispensed with, and onions used instead of garlic.

Veal Balls (A French Dish)

Take some small and thin bits of tender veal cutlet; lay on each piece a little finely-chopped parsley, onion, or shallot, pepper and salt, and a little sausage-meat; roll up each, and tie with small string; then roll each ball lightly in flour; fry them in hot butter or lard until they are a nice brown, then add a little gravy or water, and some mushrooms; stew gently for fully halt an hour.

Roman Budding

Boil a rabbit till quite tender; take the meat off the bones and cut it rather small; mix with it 2 oz. boiled maccaroni, 2 oz. grated cheese, 1 small onion chopped fine, 1/2 pint of milk, pepper and salt. Place in a pie-dish, and bake with a little butter on the top for an hour. - Mrs. Addison.