THE COTTAGE GARDENER AND COUNTRY GENTLEMAN’S COMPANION.— June 34,1856. 
260 
tried cold baked leg of pork in the same way. I have added 
to it, instead of plain vinegar, Chili and Tarragon vinegar 
mixed; and, also, on one occasion, two tea spoonfuls of 
Chutney; hut I found two tablespoonfuls of Apple sauce 
equally as good ; but in all cases sugar must be added. 
This I find a much better plan of using up cold boiled 
beef than cooking it as bubble-and-squeak, as, at this time 
of the year, the vegetables required for it cannot be had. 
If a little gravy should happen to be in the larder, it may 
be added to it. 
Cold tongue, either alone or mixed with the meat is ex¬ 
cellent, and with a little care and taste may be made fit for 
any gentleman’s table. 
A New and Economical Disii for a Family.— Having 
boiled down some bones and scrags of mutton, and strained 
them off the previous evening into a pan, so that in the 
morning the fat on the top is set quite hard, and about a 
quart of good stock left in the pan, get about two pounds 
of mutton chops, cut into six, cut off most of the fat, parti¬ 
cularly if there are children in the family,for they only waste 
it when cooked. Chop it up small, mix it with the fat 
taken off the stock, which mix with about two pounds of 
Hour, and make several small dumplings, which boil sepa¬ 
rate for twenty minutes ; put into a stewpan the six chops, 
with two onions, some parsley chopped fine, a tablespoonful 
of salt, and a teaspoonful of pepper, and about three pounds 
of potatoes peeled ; add to this the stock and a quart of 
water, boil well until the potatoes are well done, turn them 
out into a tureen, and serve with the dumplings in a separate 
dish. 
Liver-and-Bacon Cake for Tea. —Take what liver and 
bacon remain from dinner, and chop them up into small 
dice of about a quarler-of-an-inch square. Make some plain 
water tea-cakes in the usual way, roll out some thin cakes, 
and on tire top of one place the liver and bacon, then wet it, 
and cover it with another cake; they will take about a 
quarter-of-an-hour baking, and make a very nice relish for 
tea. In Yorkshire it is the common custom to have ham 
cakes made in the same way. 
Liver and Bacon.— Perhaps of all the dishes that are 
cooked in private families there are none more spoilt than 
this, and to that may be attributed the cause of its not being 
so great a favourite as it ought to be. To two pounds of 
liver have ono pound of bacon. Cut the bacon into slices 
a quarter of-an-inch thick ; fry them gently ; then have the 
liver already cut in slices, slant-ways, lialf-an-incli thick, 
upon which has been sprinkled, for one hour before cooking, 
some chopped parsley and a small onion chopped fine, a very 
little nutmeg, pepper, and salt; when the fat is very hot put 
in the liver, turn it over very often, and cook as quickly as 
possible, by which the liver will be quite light and very 
digestible; it should be served as quickly as possible. When 
the liver is done, pour some flour aud water into the frying- 
pan until it forms a thick gravy, and strain it over the liver, 
and serve. The great point is the quickness with which the 
liver is done. 
Liver and bacon, being without bone, is the most econo- 
' mical dish that can be cooked for a family. Next this is an 
ox-lieart, the remains of which make an excellent tea-cake, 
like the liver and bacon. 
Lamb’s Fry. —This is the time of the year when the most 
extravagant of all joints that come to the table now makes 
its appearance, that is, a fore-quarter of lamb, and, conse¬ 
quently, lamb’s fry is to be obtained cheap. To do it properly 
! is an expensive process, and one that cannot be practised in 
j a private bouse of moderate means. That process is to 
i have a little nice white sauce, boil the fry in it for five 
minutes, take it out and drain, dip each piece into batter as 
if for fritters, have ready a pan having four inches deep of 
boiling fat, put the pieces of fry into it until done a nice 
colour, and serve with fried parsley as a garnish. Raw 
potatoes, cut into very thin slices and fried, are a good accom¬ 
paniment, and the white sauce may be served up separate. 
It may he done in a more economical way like the liver and 
bacon, as above. 
Or have some hatter made as for a Yorkshire pudding, 
which place in a tin, put the fry in it, and hake until the 
pudding is done. Or have some melted butter, made with 
the addition of a little milk,put in the fry, with some popper, 
salt, nutmeg, a blade of mace, and boil ten minutes ; remove 
it from the fire, and thicken it with the yolk of an egg, and 
serve. 
Lamb's head and mince is also excellent done in this way. 
The remains of lamb’s fry and fried potatoes can be made 
into a nice omelette for supper. Mince the fry and pota¬ 
toes, and place them iuto the oven to warm, then heat 
up three eggs, put them into an omelette pan, and add the 
fry, and proceed as for the usual omelette. 
Lamb’s Fry and Cauliflower. —This is a very nice and 
good-looking dish for supper. The fry should he cooked in 
some white sauce in the first instance. The cauliflower re¬ 
moved from the stock and boiled, the fry should then ho 
put into the middle of a dish, and the cauliflower round it; 
the white sauce should be thick, and poured over the whole; 
then throw some bread crumbs on the top, put it in the oven 
for ten minutes, take it out, add a few more bread crumbs, 
and brown with a red Hot shovel. None of these dishes 
should be highly seasoned.—W. 
QUERIES AND ANSWERS. 
GARDENING. 
BLIND FOR CONSERVATORY. 
“An Old Subscriber wishes to know what is the best de¬ 
scription of blind for a conservatory forty feet long by 
sixteen feet wide, with a span-roof. Also, the probable [ 
cost, and of whom it is to be obtained.” 
[We presume you mean to shade both sides. Open 
bunting would do best. Stoutish unbleached calico would 
answer well, such as you may obtain for Od. or 7d. the 
running yard, and nearly two yards wide. Any person at 
all conversant with hothouses would fix it. The simplest 
mode to do so, if you fix it yourself, would be to get two 
round poles, cacli two inches in diameter, and twenty-one 
feet in length, for each side of the roof; that is, if both 
sides want shading ; four poles in all. The two poles will 
thus be the length of the roof, and a foot over at each end. 
These two ends will do for wrapping a piece of rope round 
more than double the width of the roof. Prepare your 
cloth in suitable width, and in two pieces for each side, 
tack one side of the cloth securely to the ridge-hoard, and 
the other side to the pole, fasten the rope to the end of the 
pole, aud then wind it round it, and then, when you pull the 
rope, the pole will mount the rope, and to keep it there you | 
must fasten the string by a loop to a pin or a large nail in j 
the wall. Proceed the same at the other end, and you will 
shade or unshade one side. When the shade is to he let 
down, unfasten the loop of the string from the hold-fast, 
and hold the rope so tight, and yet yielding, as will allow 
the pole with the blind attached to come slowly down the 
roof. You may have a wheel or a groove at the end of the 
pole, if it so please you, for holding the rounds of rope. 
You could also easily have the forty feet in one length, hut 
then you would require more roping and pulley lines, Ac., 
to manage it. The mode proposed will be the simplest and 
cheapest.] 
RAISING THE ROOTS OF OLD VINES. 
“I have a vinery of nine rafters, and the Vines have 
been planted about fifteen years. I am going to reconstruct 
the bed, the roots being buried something like a yard 
deep in a -very heavy, dark soil,, aud, consequently, the 
Vines do anything hut what they ought. ’SVill the 
present Vines bear replanting, or had I better set young 
ones; and at what time ought the operation to he per¬ 
formed? I do not intend to remodel the whole in one 
year, hut try three rafters at a time.—A Subscriber from 
the Commencement.” 
[We have taken up old Vines and replanted them with 
great advantage, but the labour is great, and young Vines, 
properly treated, will soon overtake them. In a late number 
you will see a good deal on Vines that will suit you. As 
you are wisely only going to renovate a part at a time, we 
would not advise you to trouble yourself with the old Vines, 
