THE HOUSEKEEPER.

Oxford Observer, Volume I, Issue 1, 17 August 1889, Page 3

THE HOUSEKEEPER.

Goon Irish Stew. — Take two pounds of potatoes, peel and slice them ; cut rather more than two pounds of mutton chops, either from the neck or 1 >in — part oi the fat should be taken off ; six large onions sliced ; a piece of ham or lean bacon ; a tea-spoonful of pepper, and two of salt. First put a layer ol potatoes, then a layer of meat and onions, sprinkle with seasoning, then again a layer oi potatoes, &c. ; the top layer should be potatoes, and the stew-pan be quite full. 'Then put half a pint of good gravy, and a spoonful of ketchup or sauce. Let the whole stew for an hour and a-half, being very careful it does not burn. The shanks of mutton make a good stock for nearly any kind of g_avy» Plain Plum Pudding. —lib flour, £lb cm-rants, £lb raisins, 6oz Buet, two tea-spoonfuls of baking powder, three tea-spoonfuls of treacle, a little sugar and salt; boil four hours. War_n your treacle, and add a little milk be^fore mixing the pudding. Plate CA_E.---£lb flour, 2oz lard, Boz powdered sugar, pinch of salt, teaspoonful of carbonate of soda, a little tartaric acid, one egg> enough milk to make a soft paste. Boil m a quick oven.