Put the flour into a deep pan, rub in the lard till not a bit is left, add the salt. Make a hole in the centre of flour, take the boiling milk, pour with the left hand and stir with a large wooden spoon with the right hand. Work all together into a stiff paste. It may want a little more milk, so it is best to have more ready. When all the flour is well worked in, knead it for twenty minutes (near the fire), it should then be quite smooth. Cover over to keep warm, but not too near the fire, and in an hour’s time it will be ready for use. FRENCH DRESSING 3 tablespoonfuls of oil. ½ tablespoonful of lemon juice or vinegar. ½ teaspoonful of salt. 3 shakes of pepper. Stir together till all is well mixed. Many people prefer this dressing without pepper and with a saltspoonful of sugar in its place; you can try it both ways. TOMATO AND LETTUCE SALAD Peel four tomatoes; you can do this most easily by pouring boiling water over them and skinning them when they wrinkle, but you must drain off all the water afterward, and let them get firm in the refrigerator; wash the lettuce and gently pat it dry with a clean cloth; slice the tomatoes thin, pour off the juice, and arrange four slices on each plate of lettuce, or mix them together in the large bowl, and pour the dressing over. EGG SALAD Cut up six hard-boiled eggs into quarters, lay them on lettuce, and pour the dressing over. HAM MOUSSE Whip two gills of cream stiffly, and stir into this one gill of liquid aspic and half-pound of cold cooked minced ham, and just enough cochineal to make it all a very delicate pink. Whip this together for two or three minutes, pack it into a tall slender mould, and set it on ice for two or three hours. CAULIFLOWER SALAD Take cold boiled cauliflower and pick it up into nice pieces; pour the dressing over, and put on the ice till you need it. PORK-PIE MEAT One pound of pork meat and about three ounces of pork fat. Cut this up into small squares. Flavour this with a quarter-ounce of salt and a quarter-ounce of pepper. Put this into your pie-crust and bake for three hours. The paste must be brushed over with egg, so that it looks yellow when it is cooked. Be careful it does not burn. Have some stock made from pork bones which has been flavoured with about one ounce of whole mixed spice and pepper and salt. When the pie is warm, cut a small hole in the top and pour into it as much of the stock as the pie will hold. When cold it will have jelly inside it. HASH (ORDINARY) Cut up into slices any cold meat, removing all fat and sinews. Put in a saucepan an ounce of butter and a tablespoonful of flour. Mix together when hot, and add a pint of stock; colour it with browning, and add salt and pepper to taste and a teaspoonful of Worcester sauce. BRAWN