them remain near the stove until they rise to twice their original size, and bake in a moderately hot oven. The loaves will require from 1 to 1½ hours, and the rolls from 20 to 25 minutes.
Time.—About 10 hours. Average Cost, 1s. Sufficient for 3 loaves. Seasonable at any time.
3916.—RYE POP OVERS.
Ingredients.—1½ cups of rye flour, 1 cupful of white flour, 1 tablespoonful of sugar, 1 teaspoonful of salt, 2 eggs, 1 pint of milk.
Method.—Mix the dry ingredients together. Beat the eggs, add to them the milk, and gradually mix with the flour. When sufficiently moist to offer little resistance to the spoon beat well. Stir in the remainder of the milk and egg, turn into well-buttered cups or pop-over tins, and bake in a fairly hot oven.
Time.—To bake, from 20 to 30 minutes. Average Cost, about 9d. Sufficient for 6 or 8 persons. Seasonable at any time.
3917.—SHAD, BAKED.
Ingredients.—Shad, 4 ozs. of breadcrumbs, 2 ozs. of finely-chopped cooked lean ham, 1 oz. of butter, 1 oz. of flour, 1 egg, ¼ of a pint of port wine, ¼ of a pint of water, milk, ½ a teaspoonful of powdered mixed herbs, 1 lemon, salt and pepper.
Method.—Wipe and dry the fish thoroughly, mix the breadcrumbs, ham, herbs, and a little salt and pepper well together, moisten it with ½ the egg and a little milk, and stuff the fish. Place the fish in a well-buttered baking-dish or tin, brush it over with egg, and spread the remaining stuffing on the outside of the fish. Pour the wine and water round, cover the fish with a buttered paper, and bake in a moderate oven for about 1 hour. Shortly before the fish is done melt the butter in a stewpan, stir in the flour, strain and add the liquor from the fish, bring to the boil, and simmer for 5 minutes. Serve with the sauce round, and garnish with sliced lemon.
Time.—1¼ hours. Average Cost, 1s., in addition to the fish. Sufficient, allow 4 Ibs. of fish for 8 or 9 persons. Seasonable from April to June.
3918.—SLAW, COLD.
Ingredients.—1 tender cabbage, 1 egg, an oz. of butter, ¼ of a pint of vinegar, 1 tablespoonful of flour, 1 teaspoonful of celery seed, salt.
Method.—Shred the cabbage finely, rejecting the stalk and outer leaves. Warm the vinegar and butter in an enamelled pan, put in the cabbage, sprinkle over it the celery seed, flour and a good pinch of salt, and cook gently for a few minutes. Beat the egg lightly, add it to the contents of the pan, and stir and cook for 3 or 4 minutes. Serve cold.
Time.—About 30 minutes. Average Cost, 6d. to 8d. Sufficient for 3 or 4 persons. Seasonable at any time.
