42 MORE POT-POURRI 



add two or three pepper -corns. Boil the milk up and 

 pour it on the crumbs, which have been put into a 

 small basin. Cover over, and let it stand for two hours. 

 Remove any pieces of onion that show. Warm up before 

 it is wanted, with a small piece of fresh butter the size 

 of a walnut. 



It is also, under the same circumstances, useful to 

 know that chickens or game of any kind can be per- 

 fectly well roasted in a baking-tin on a little kettle- 

 stand in front of any ordinary fire in the following way: 

 Put a little bacon fat in the pan, lay the bird in it on 

 its side, with the back towards the fire. Baste well. 

 When sufflciently done, turn it onto the other leg, with 

 the back still towards the fire. For ten minutes at the 

 end, with a large fowl or pheasant, turn the breast to the 

 fire, basting it well. The time a bird will take to roast 

 must depend on its size. Woodcocks, snipe, and larks 

 will take a very short time. 



Vegetable Marrow. — Peel a young vegetable mar- 

 row, cut it across in slices the thickness of a finger, and 

 put them in a tin in a moderate oven, with a little piece 

 of butter on each. Bake for nearly an hour. Prepare 

 some pieces of toast slightly buttered and hot. Lay a 

 slice of the vegetable marrow on each piece. Warm in 

 butter a little of the sweet -chutney (see 'Pot-Pourri,' 

 page 126), put half a teaspoonful of it onto each slice, 

 and serve. 



If vegetable marrows get past being young, let them 

 ripen well, then dry and store them on a shelf in the 

 fruit -house or elsewhere. In winter break one up by 

 hammering a knife through it, clean out the seeds, 

 cut the pieces into small dice half an inch square, boil 

 them with very little salt in cold water till soft, strain 

 them, and make a nice thick white sauce (B4chamel) . 

 Put the marrow in the sauce, add a small piece of 



