* Cold Roast Lamb * * 2 Lettuces--1d. * * 1 Tomato--1/2d. * * 12 Capers--1/2d. * * 2 Eggs--2d. * * Remoulade Dressing--3d. * * Total Cost--7d. * Cut the lamb into small pieces and lay it in a bowl. Cut the tomato into thin slices and lay it over, then the capers chopped small. Pour over the dressing, break up the lettuces and put over, and garnish with the hard boiled eggs cut in slices. CHAPTER XXII. FIFTY RECIPES FOR SWEETS APPLE AND TAPIOCA * 6 Apples--3d. * * 1 1/2 oz. Tapioca--1/2d. * * 1/2 Lemon--1/2d. * * 2 oz. Sugar * * 1 1/4 pints Water * * A few drops of Cochineal--1/2d. * * Total Cost--41/2 d. * * Time--Half an Hour * Peel and quarter the apples and remove the core, put them into a saucepan with the lemon juice, sugar, and a spoonful of water, and stew till soft but not broken. Place them in a glass dish. Wash the tapioca in cold water, put it in a saucepan, pour over it 1 1/4 pints of water, and stir till it boils. Cook it till quite clear, sweeten and flavour with a few drops of lemon juice, and colour with cochineal. Pour over the apples and put away till cold; it is then ready to serve. SHORT PASTRY--No. 1 * 1 lb. Flour * * 6 or 8 oz. Dripping * * 1 gill Water * * Total Cost--2d. * Sift the flour into a basin, rub in the dripping very lightly until it is quite fine, mix into a very stiff dough with the water, turn on to a floured board, and knead into a smooth paste. Roll out to the required thickness, and it is ready at once. This will be found an exceedingly nice paste for everyday pies, and it is very wholesome. The dripping should be clarified, directions for which are given elsewhere. SHORT PASTRY--No. 2 * 1 lb. Flour--2d. * * 8 oz. Butter * * 1 gill Water * * Juice of Half a Lemon--6d. * * Total Cost--8d. * Sift the flour into a basin, rub the butter lightly in, until it is fine as bread crumbs; make a well in the centre, and strain the lemon juice. Mix into a stiff paste with the water, knead for a few minutes until it is quite smooth, it is then ready for use. A crust may be made with lard just in the same way; this is much lighter of digestion than a butter crust, and should always be given to anyone suffering from a weak digestion. FLAKY CRUST * 1 lb. Flour--2d. * * 4 oz. Butter--3d. * * 4 oz. Lard * * 1/2 pint Water * * Juice of Half a Lemon--2d. * * Total Cost--7d. * Sift the flour into a basin, cut about one ounce of the lard into it with a knife, then mix into a paste with the water; it should be about the same consistency as the butter. Roll it out evenly, and lay on it small pieces of the butter and lard, sprinkle with flour and roll into three; roll out again and proceed as before. It is ready for use at once if required, but it is much improved by standing in a cool place for an hour. This kind of pastry requires a very quick oven; and if used for meat pies, a piece of buttered paper should be laid over the top as soon as it has rise, to prevent it getting too brown. SUET PASTRY--No. 1